Kroket op brood
Mothers Day is soon approaching. This year I have decided to really celebrate my mum and all she has done for me. This recipe is for her.
Originally from Holland, my mum moved to Australia more than 30 years ago. As a child I can remember being embarrassed on occasion by my sometimes eccentric Dutch mum.
However as I have grown into a young adult I no longer feel embarrassed by things she says or does, and now find myself laughing along with her at the silliest of things.
Today, although my mum would defiantly call Australia home, she has never lost sense of her Dutch heritage and has made sure to share it with my brother and I.
Some of my first memories of Holland would have to include food- especially the kroket.
The croquette is a meat-based ragout that is coated and deep-fried and are best eaten with a soft white bun and mustard. The combination of the crunchy outside, and smooth, creamy hot ragout inside is perfectly finished squished between an ever so soft white bread roll.
If I think of times spent in Holland, the croquette seems to have always played an important roll. From eating one from a automatieken for the first time, to nearly being hit by a tram because of my indulgence in eating one.
There are only a few foods that strike fond memories for me, but the croquettes in Holland will always remind me of great times spent with my mum.
Thank you for everything mum. Happy Mothers Day!
250g skinless chicken breast
100ml white wine
1/2 carrot, chopped
1/2 leek, chopped
1/2 onion, chopped
3 tablespoon chopped parsley
1 egg yolk
4 tablespoons cream
6 tablespoons breadcrumbs
Vegetable oil for deep frying (at least 1 litre)
White bread rolls
Salt and Pepper
For the Ragout.
Bring the chicken breast to a boil in a pan with the water, wine, carrot, leek and onion. Let simmer for 20 minutes. Remove the chicken breast and let cool. Shred or chop the chicken finely and strain the cooking liquid.
Melt the butter and stir in the flour, blending thoroughly. Cook out for a further 2 minutes until golden in colour. Slowly add 150ml of the cooking liquid and keep stirring until smooth. Add the remaining liquid and stir until it is a thick coating consistency. Season with salt, pepper and nutmeg.
Stir the chicken, parsley, egg yolk and cream into the warm ragout. Chill for at least 2 hours, or preferably over night. Divide the cold ragout into 8 equal cylinder portions and roll in breadcrumbs. Store in refrigerator for another 30 minutes.
Heat the oil in a large saucepan till 180 degrees Celsius. You can check the temperature with a kitchen thermometer, or drop a small piece of bread into the oil. If it bubbles and goes golden brown quickly the temperature should be correct. Fry the croquettes until golden and drain on kitchen paper.
Enjoy with a bread rolls and mustard.