Chicken Caesar Salad Croquettes

Chicken Caesar Salad Croquettes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Entree, Main Dish
Cuisine Italian
Servings 4

Ingredients
  

Croquettes

  • 200 g of chicken thigh
  • 1 lt of chicken stock
  • 20 g of unsalted butter
  • 100 g of plain flour
  • 50 g of Parmesan
  • 30 g of anchovy chopped
  • 2 garlic clove crushed
  • 20 g of parsley chopped
  • salt
  • vegetable oil for frying

Caesar dressing

  • 2 egg soft boiled
  • 2 tbsp of white wine vinegar
  • 3 tbsp of Dijon mustard
  • 2 anchovy
  • 100 ml of olive oil
  • 150 g of Parmesan finely grated
  • worcestershire sauce to taste
  • lemon juice

To coat the croquettes

  • plain flour
  • eggs
  • breadcrumbs

To plate

  • 2 leaves romaine lettuce head only
  • 400 g of spinach
  • Parmesan shavings
  • Cress or rocket

Instructions
 

  • For the croquette filling, pour the chicken stock into a small saucepan and season with salt. Add the chicken thighs, bring to a simmer and poach for 12–14 minutes until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel
  • Make a roux with the butter and flour, stirring all the time, and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovies and garlic, then transfer to a blender and blitz until smooth. Fold through the parsley and chopped chicken and season to taste with salt
  • Transfer the mix to a tray and place in the fridge until set and firm. When the mixture is set, divide into 12 balls and retain in the fridge
  • To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise
  • Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose
  • Prepare three bowls for crumbing: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed
  • Bring a large pan of lightly salted water to the boil and blanch the lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed
  • Preheat the vegetable oil in a deep saucepan or deep fryer to 180°C
  • Once the oil is up to temperature, fry the croquettes for 2–3 minutes until golden
  • To serve, swirl the lettuce purée around the bottom of the plate, add 3 croquettes per portion and a dot of Caesar dressing. Garnish with lettuce leaves, shaved Parmesan, cress and anchovies
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Posted on Categories Chicken

Roasted cauliflower salad with pickled grapes

Roasted cauliflower salad with pickled grapes

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 1 Platter

Ingredients
  

Cauliflower

  • olive oil for drizzling
  • salt to taste
  • 2 French shallots peeled and finely sliced
  • leaves ¼ bunch parsley picked
  • 150 g hazelnuts roasted, peeled and coarsely chopped
  • Sumac to garnish

Pickled grapes

  • 20 seedless red grapes
  • 200 ml red wine vinegar
  • 100 ml olive oil

Dressing

  • 100 ml red wine vinegar
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • salt and pepper to taste
  • 200 ml vegetable oil

Instructions
 

  • Preheat the oven to 230˚C.
  • Leaving the cauliflower whole, remove the outer leaves and place it on an oven tray. Drizzle with olive oil and a hefty sprinkle of sea salt and bake for 45 minutes. The top will colour and give the cauliflower the most amazing nutty flavour. Once cooked, leave the cauliflower to cool, then break it down into small florets.
  • Meanwhile, to pickle the grapes, heat a large heavy-based frying pan over high heat until smoking hot. Throw in the grapes and shake them in the pan for about 10 seconds or until blistered and scorched. Add the vinegar and continue to shake the grapes around the pan for another 5 -10 seconds. Pour the grapes and the liquid into a bowl and cover them with olive oil.
  • To make the dressing, whisk together the red wine vinegar, honey, mustard, salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk until emulsified.
  • To assemble the salad, combine the cauliflower florets, shallots, parsley, hazelnuts and pickled grapes in a large mixing bowl. Splash in a couple of tablespoons of the dressing and season to taste with salt and pepper. Gently mix the salad, then place in a serving bowl and give it a light dusting with sumac to finish.
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Pink gnocchi with a green core and ricotta cream

Pink gnocchi with a green core and ricotta cream

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Entree, Main Dish
Cuisine Modern Australian
Servings 4 as a starter

Ingredients
  

Gnocchi

  • 50 g potato flour
  • Butter

Beetroot puree

  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste

Ricotta sauce

  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter

Pesto

  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated

Garnish

  • Mint leaves

Instructions
 

  • To begin, make the beetroot purée by boiling the beetroots for 30 minutes, or until soft. Then blend them with the oil and salt in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce
  • To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  • In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  • Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g
  • Boil the gnocchi in salted boiling water. Once they rise to the surface, drain and mix with a little butter to stop the gnocchi from sticking
  • Pipe a little pesto into each gnocchi
  • Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve
  • To serve, pour some large drops of ricotta sauce and beetroot purée on a serving plate. Place the gnocchi between the sauces and decorate with some mint
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