December 28, 2016
Snacks, Pork, Ham,
Dairy, Cheese, Cheddar, Appetizers, Budget-Friendly, Cooking For A Crowd, Make-Ahead, Christmas, Entertaining, Game/Sports Day, Deep Fry more
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"From our local newspaper the West Australian and their FRESH insert. Times are estimated and have not allowed for chilling times. These tasty bites can be made ahead and frozen, perfect for no fuss entertaining as part of a party buffet spread."
To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 minutes or until lightly coloured.
Stir in the flour and cook for 30 seconds and then gradually add the milk, stirring constantly, and cook over a low heat for 5 minutes or until thick and glossy.
Stir in the ham, cheese, mustard and cream and season to taste and cook for 1 minute more until the cheese melts, stirring constantly.
Pour into a bowl and cover the surface with cling film to stop a skin forming and leave to cool, then chill for 4 hours or overnight - the mixture needs to be very stiff to form the croquetas.
Take heaped teaspoons of the mixture and with wet hands, roll into 24 small oval shapes and put on a tray.
Beat eggs in a shallow bowl, put eh flour on a plate and half the breadcrumbs in a bowl and roll each of the croquetas lightly in flour, then in the egg before coating in the breadcrumbs.
Place on a baking tray lined with baking paper.
Use the remaining breadcrumbs to top up the bowl halfway through the coating process and chill for 30 minutes.
Meanwhile, make the tomato chilli jam.
Put all the ingredients in a large saucepan and bring to a gentle simmer, cover loosely with a lid and cook for 50 to 60 minutes, stirring occasionally, until thick and glossy.
Leave to cool before serving.
Fill a large saucepan one-third full with sunflower oil and heat to 180C (or heat oil in an electric deep-fat fryer) and do not overheat and do not leave hot oil unattended.
Using a metal slotted spoon and lower 6 croquetas into the oil and cook for 90 seconds or until golden brown and then transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest.
Serve with chilli jam for dipping.
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