|Sat Fat 3.2g||16%|
Heat the oven to 200c.
Melt the butter and whisk in the flour.
Season well, add the nutmeg.
Slowly whisk in the milk on a medium heat. Add the bay leaf and cook for a few minutes until thickened.
Mix in the cheese, potato and ham and stir well. Leave for five minutes to infuse.
Remove the bay leaf and spread the mixture out into an even rectangle on a cling film lined oven tray.
Score into 16 rectangles. Take each rectangle, roll into a short, fat sausage and roll through the breadcrumbs. Repeat until finished.
Remove the clingfilm from the baking tray, spray the croquettes with a little cooking oil and cook for 8-10 minutes until warmed through. Don’t cook too long or they will start to spread and collapse.
Serve warm with spicy tomato salsa.
270g Maris Pipers, boiled, peeled and mashed
125g thick cut ham, cut into ½cm cubes
100g grated Manchego or strong Cheddar
Salt and pepper
Golden breadcrumbs to coat
50g plain flour
220ml semi-skimmed milk
1 bay leaf
A grating of nutmeg
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This campaign was originally produced in the framework of a programme co-financed by the European Union