Prep Time: 30 minutes and +- 2 hours chilling time
Cooking Time: 10 minutes
Serves: Makes: +- 40
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Mature Cheddar & Wild Mushroom CroquettesHealey’s Noble Slow Matured Cheddar recently sent me a huge slab of their award winning farmhouse cheddar to play with. What a treat it’s been. The flavour and texture profile is similar to a good crumbly Gruyere in my opinion. This inspired me to make cheese croquettes using a seriously thick and cheesy bechamel base infused with dried wild mushrooms and a pinch of tarragon. Oh my word. So good. Serve hot,  dipped into homemade truffle aioli and there will be giddy smiles all round. Just saying.  🙂

Cheese croquettescheese croquettesMature Cheddar & Wild Mushroom Croquettes

Ingredients:
500 ml full cream milk
20 g dried wild/exotic mushrooms or porcini
half an onion, thickly sliced
2 bay leaves
2.5 ml dried tarragon
6 peppercorns
50 g butter
125 ml cake flour
250 ml grated Healey’s Mature Cheddar
1 egg, beaten
Freshly ground salt and pepper to taste
Coating:
250 ml seasoned cake flour
3 eggs, beaten
500 ml Panko breadcrumbs or dried breadcrumbs
Cooking oil for deep frying

Method:
Place the milk, dried mushrooms, onion, bay leaves, tarragon and peppercorns in a medium saucepan. Heat gently, until milk almost starts to boil, remove from the heat immediately and cover with a lid and allow to steep for 15 minutes.
Strain the milk and pour into a jug. Discard all the infusion ingredients. Optional: squeeze excess liquid out of hydrated mushrooms and finely chop. Set aside.
In the same pot, heat the  butter until bubbling, whisk in the flour to form a thick roux then add the warm infused milk while continuously whisking. It will become thick quite easily. Remove from the heat when the thick sauce starts to bubble. Add the cheddar and egg [and optional chopped mushrooms] and season to taste. Spoon mixture into a medium bowl and chill in the fridge until cold and very thick ( 1 hour will do the trick).
Lightly flour your hands with some seasoned flour and using a teaspoon for scooping, roll the mixture into +- 40 small balls. Chill for 15 minutes in the fridge.
Dust the balls generously in seasoned cake flour then dip into beaten egg followed by a generous coating of breadcrumbs. Chill in the fridge until ready to fry and serve. For best results, chill for another hour or so.
Heat cooking oil for deep frying and fry the croquettes in batches for +- 20 seconds [or until golden and the filling  just starts to ooze out a little].
Place onto paper towel to absorb excess oil.
Serve immediately with homemade truffle aioli.

Just a bit about Healey’s

Healey’s follows the same traditional recipe of 150 years ago, their cheddar is made by hand with unpasteurized, free range Friesian milk and still matured with a muslin cloth in a natural cave like environment which encourages mould growth that enhances the flavour development over a period of time. These noble cheeses, which are clothed and greased to form a natural outer rind to harness its clean, full nutty flavour, contains no artificial colourants or preservatives. P.S. Did you know that the Healey’s cheesery is now based at Waterkloof Wine Estate? What a perfectly delicious team! Read more about it here.

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Healey's Cheddar
Waterkloof wines

 

 

2 Responses

  1. Nadia@maisontravers

    I can imagine that the wait time must be sheer agony. I usually make mine with pieces of ham or bacon but seeing as I have freshly picked girolles on hand, this will be dinner.

    Reply

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