|Kerrygold Dubliner cheese adds a special flavour to these crispy cheese croquettes which are loved by children and grown ups alike.
Scant 2 cups of milk, infused with a few slices of carrot and onion
§ 1 small bay leaf, a sprig of thyme and 4 parsley stalks
§ 1 cup roux (see recipe)
§ 2 egg yolks
§ 2 cups (approx.) grated Dubliner cheese
§ 1 tablespoon chopped chives
§ salt and freshly ground pepper
§ seasoned flour
§ beaten egg
§ fine dried breadcrumbs
§ Green Salad
§ Country Relish and Cucumber Pickle
1. Put the cold milk into a saucepan with the carrot, onion and herbs, bring slowly to the boil, simmer for 3 or 4 minutes, turn off the heat and allow to infuse for about 10 minutes if you have enough time.
2. Strain the flavourings, rinse them and add to the stock pot if you have one on the go. Bring the milk back to the boil, whisk in the roux bit by bit - it will get very thick but persevere. (The roux always seems like a lot too much but you need it all so don't decide to use less). Season with salt and freshly ground pepper. Cook for 1-2 minutes on a gentle heat, then remove from the heat, stir in the egg yolks, cheese and optional chives. Taste and correct seasoning. Spread out on a wide plate to cool.
3. When the mixture is cold or at least cool enough to handle, shape into balls about the size of a golf ball. Roll first in seasoned flour then in beaten egg and then in fine breadcrumbs, chill until firm but bring back to room temperature before cooking otherwise they may burst.
4. Just before serving heat a deep fry to 150°C/300°F, cook the cheese croquettes until crisp and golden. Drain on kitchen paper and serve hot with a green salad and perhaps some Country Relish.
Note: Cooked cheese croquettes may be kept warm in an oven for up to 30 minutes.
A brilliant instant thickener for sauces, gravies...
§ 2 tablespoons butter
§ scant 1 cup flour
Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep for at least a fortnight in a refrigerator.
Makes 50-60, depending on size