Colliers Cheddar Cheese and Smoked Ham Croquettes

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Preparation and Cooking

Infuse the milk, for thirty minutes over a low heat with the bay leaf, tarragon stalks and onion. Strain & set aside.

In another pan melt the butter, add the flour, cook for 2-3 mins & slowly whisk in the infused milk. Allow to cook gently on the stove for 5 mins or so. This will make a very thick sauce. To this add the Colliers cheese, diced smoked ham and chopped tarragon, stirring well. Spoon the mix into a shallow tray, cover and place in the fridge to chill for 2 to 3 hours.

When the mix has cooled and firmed up, spoon out small quantities about the size of a dessert spoon (make in to quenelles using 2 spoons if being chefy ) or roll into a sausage shape if easier. Drop into the flour for dusting. Next dip these into the beaten egg and finally the breadcrumbs. (To ensure the cheese mixture does not come out when frying you can double dip by placing back into the egg again and into the breadcrumbs)
At this stage the croquettes can be put back into the fridge until ready to cook.

Set a fryer to 180°C and fry the croquettes until golden – for 5-6 minutes.
Drain on to kitchen paper & serve as they are or with a spicy tomato relish.


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