Kroketten Recipes

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

Steps:

• Mix the spices take 3 tbsp of the spice mis and add 1 tbsp of salt.
• Melt margarine and add onions. Saute till soft.
• Stir in flour.
• Boil broth, parsley, maggi, spice mix and meat in a seperate pan.
• Add margarine mix. Mix till a smooth dough.
• Spread on cookie sheet and put in freezer for 4 hours.
• Roll dough into logs. put in breadcrumbs then in beaten eggs and in bread crumbs again.
• Deep fry for 6 minutes.
• Enjoy!

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

Steps:

• Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
• Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
• When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
• Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

Steps:

• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• 1 whole chicken
• 250 gr butter
• ½ finely cut onion
• 4 table spoons of currypowder
• Plenty of flour
• Spices as per your taste: chilie flakes- pepper- paprika etc
• Chickenstock –skimmed of fat
• Good splash of soya sauce
• 3 whisked eggs
• Plenty of breadcrumbs!!
• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.