The World of Computer Software/World_Of_Computer_Software-02-385-Vol-1of3.iso/r/rec926.zip/REC914

Internet Message Format | 1993-01-20 | 9KB

Date: 5 Feb 91 19:26:34 GMT
From: [e-mail] (Carol Miller-Tutzauer)
Subject: MISC: Spanish Croquettes

Below are several recipes for croquettes garnered from my two tapas
cookbooks I have here at home:  (1) Tapas: The Little dishes of Spain
by Penelope Casas, and (2) Tapas and appetizers by Jose Sarrau.


 Vegetable and Truffle Croquettes -- Casas
 --------------------------------

1/4 lb fresh or frozen peas
Salt
12 green beans
2 small carrots, scraped and cut in halves lengthwise
6 T olive oil
8 medium mushrooms, brushed clean
3 T butter
3/4 c flour
1 1/2 c milk
1/2 c strong chicken broth (or substitute strong veggie broth)
Freshly ground pepper
1-2 T drained and finely chopped truffles
2 eggs, lightly beaten with 2 t water
Bread crumbs
Oil for frying

Place the peas in a small pot of salted water, bring to a boil, and
simmer until tender.  In another pot of salted water cook the green
beans and carrots until tender.  Drain very well on paper towels.
Chop all the vegetables finely.

While the vegetables are cooking, heat 1 T of the oil in a small
skillet until very hot and saute the mushrooms quickly over high
heat for about 1 minute.  Chop finely.

In a saucepan melt the butte with the remaining 5 T of oil.  Stir
in the flour and cook for about 2 minutes, stirring constantly.
Pour in the milk and broth gradually.  Season well with salt and
pepper.  Stir constantly until the sauce is thickened and smooth
and has reached a boil.

Mix the sauce with all the vegetables (including the chopped
truffles).  Cool, then chill for several hours until the mixture
is firm enough to handle.  (This may be speeded up by spreading
the mixture in a thin layer on a large plate.)  [May be prepared
ahead]

Form the croquettes into walnut-size balls, dip in the egg, then
coat with the bread crumbs.  [Refrigerate until ready to finish]
Heat the oil at least 1/2 inch deep to about 390 deg F and fry
the croquettes quickly, turning once, until they are golden.  Or
better, use a deep fryer.  [May be kept warm in 200 deg F oven
up to 30 minutes]


 Egg Croquettes -- Casas
 --------------

2 T butter
3 1/2 T olive oil
1/2 c plus 1 T flour
3/4 c milk
3/4 c chicken broth
Salt
Freshly ground pepper
Dash of nutmeg
6 T (about 2 ounces) finely minced cured ham
3 hard-boiled eggs, quartered
1 egg, lightly beaten with 1 t water
Bread crumbs
Oil for frying

Heat the butter and oil in a saucepan until the butter melts.  Add
the flour and cook for 2 minutes, stirring constantly.  Pour in
gradually the milk, broth, salt (not too much -- the ham may be
salty), pepper, and nutmeg and cook over medium heat, stirring
constantly, until thickened and smooth.  Add the ham and cook over
low heat about 5 minutes more.  Check the seasoning.

Spread the sauce on a dinner-size plate and with a rubber spatula
coat each egg quarter with sauce and place on a lightly greased
dish.  Refrigerate until firm, at least 1 hour.

Coat the croquettes with the beaten egg, then roll in the bread
crumbs.  Fry quickly in hot oil (about 380 deg. F) at least 1/2
inch deep until golden.  Or use deep-fryer.


 Monkfish and Lettuce Croquettes -- Casas
 ----------------------------------------

1/4 lb skinned and boned monkfish or other firm-bodied, mild fish
4 T butter
1 T olive oil
1 T minced onion
4 T minced romaine lettuce
6 T flour
1/2 c milk
Salt
Freshly ground pepper
Dash of nutmeg
1 egg, lightly beaten with 1 t water
Bread crumbs
Oil for frying

Cooking liquid:
1 sprig parsley
1 slice onion
Salt
4 peppercorns
1 small bay leaf
1/4 t thyme
Water

Place the monkfish in a pan and add the cooking liquid ingredients,
with enough water to barely cover the fish.  Bring to a boil, cover,
and simmer for 10 minutes.  Remove the fish, flake, and reserve.
Boil the liquid down, strain, and reserve 1/4 c.

heat the butter and oil in a saucepan until the butter is melted.
Add the onion and lettuce and saute briefly until the onion is
wilted.  Add the flour and cook for 3 minutes, stirring constantly.
Stir in the milk, the 1/4 c reserved cooking liquid, the fish,
salt, pepper, and nutmeg.  Cook slowly, stirring frequently, until
the mixture begins to bubble, about 10 minutes.  Cool, then refrigerate
for several hours, until firm.

Shape the chilled fish mixture into 1-inch balls, dip in egg, then
roll in the bread crumbs.  Heat oil until hot (about 390 deg F) at
least 1/2 inch deep and fry the croquettes quickly until golden,
or use a deep fryer.


 Chicken and Cured Ham Croquettes -- Casas
 -----------------------------------------

1 whole chicken breast (both sides), split in half
1 sprig parsley
1 bay leaf
1/4 t thyme
1 slice onion
Salt
4 peppercorns
3 T butter
5 T olive oil
3/4 c flour
1 1/2 cups milk
Freshly ground pepper
A generous grating of nutmeg
1/2 c very finely hand-minced cured ham
2 eggs, lightly beaten with 2 t water
Bread crumbs
Oil for frying

Place the chicken breast in a saucepan with the parsley, bay leaf,
thyme, onion, salt, peppercorns, and water to cover.  Bring to a
boil, cover, and simmer for 15 minutes.  Remove the chicken from
the broth, cool, bone, and skin.  Return the skin and bones to
the broth and continue cooking until the broth is strongly
flavored.  Reserve 1/2 c.  Mince the chicken breast.

Heat the butter and olive oil in a saucepan until the butter melts.
Add the flour and cook for 3 minutes, stirring constantly.  Add
gradually the milk and the reserved broth, a little salt, the
ground pepper, and nutmeg and cook over medium heat, stirring
constantly, until the sauce is thickened and smooth.  Add the
chicken and ham and continue cooking and stirring about 10 minutes
more, until the sauce reaches the boiling point.  Check the
seasoning, then cool.  Refrigerate until cold, at least 3 hours
(less time if spread out in a thin layer).

With floured hands, divide the mixture into 1-inch balls.  Dip the
croquettes in the beaten egg and coat with the crumbs.  Fry quickly
in hot oil (about 390 deg. F) at least 1/2 inch deep, turning
several times, until golden; or use a deep-fryer.


 Shrimp Croquettes -- Sarrau
 ---------------------------

3/4 lb raw shrimp, steamed, shelled, and de-veined
3 T butter or olive oil
1 1/2 T finely diced cooked ham, or 1 heaping t finely chopped onion
1/4 c all-purpose flour, plus extra for dredging
1 c hot milk
pinch grated nutmeg
salt and freshly ground pepper to taste
2 eggs, slightly beaten
1 c fresh bread crumbs
oil for frying

Chop the shrimp and set aside.

Melt the butter or oil in a saucepan over low heat.  Add the ham or
onion.  Stir in the 1/4 c flour, blending well and taking
care not to brown.  Slowly whisk in the milk and bring to a boil,
whisking constantly, until the mixture is thickened.  Add the shrimp
and seasonings.  Simmer for 1 minute longer, stirring constantly,
and remove from heat.  Pour the mixture into a bowl, and set aside
to cool completely.

Scoop up heaping teaspoonsful of the shrimp mixture to form bite-
size balls or oval shapes.  Roll each ball lightly in the remaining
flour, dip in the egg to coat, then roll in the bread crumbs.  Set
aside on a plate.

Pour oil for frying into a large skillet to 1/2 inch deep and heat
until hot but not sizzling (or use a deep-fryer).  Fry the
croquettes in the hot oil until golden.  Remove with a slotted
spoon, and drain on paper towels.  Serve hot.


 Picador's Croquettes -- Sarrau
 ------------------------------

2 lbs potatoes, scrubbed clean
oil for frying
1 medium onion, finely diced
1 roasted red bell pepper (pimentoes), chopped
salt and freshly ground black pepper to taste
pinch nutmeg
all-purpose flour for dredging
2 eggs, slightly beaten
1 c fresh bread crumbs

Preheat the oven to 400 deg F.  Bake the potatoes for 30 minutes
in the hot oven.  Pierce each potato with a fork to release any
steam.  Return to the oven, and bake for 30 minutes longer, or
until easily pierced with a fork.  Cut the potatoes in half,
scoop out the flesh with a spoon, place in a bowl, and mash to a
smooth puree.  Discard the skins (or save for your favorite skins
recipe -- CMT).

Heat 1/3 c oil in a large skillet.  Add the onion, and saute until
transparent.  Add the roasted pepper, and saute for a few seconds
over high heat.  Remove the onion and pepper from the skillet with
a slotted spoon, drain on a paper towel, and place in a mixing
bowl.  Mash the onions and pepper together with a fork, and add to
the mashed potatoes.  Season with salt, pepper, and nutmeg, and
blend well.

Scoop up small portions of the potato mixture with a teaspoon, and
make bite-size balls.  Roll the balls in the flour to coat.
Dip the balls in the egg, then roll them in the bread crumbs to
cover.  (The croquettes may be prepared up to this point in advance
and refrigerated until a few minutes before frying.)

Pour oil into a large skillet to 1/2 inch deep, and heat.  Fry the
croquettes in the hot oil until golden.  Drain on paper towels,
and serve hot.

*******************************************************************
Enjoy,  -- Carol.