13/12/2014

2 tablespoons olive oil

70g butter

White of half a leek, split, washed and finely chopped

1 stick celery, finely chopped

Good pinch nutmeg

60g plain flour

Salt and freshly ground pepper

500ml whole milk

100g smoked cheese, grated (or your favourite cheese – good way of using up the leftovers of a cheeseboard)

2 eggs, beaten

100g plain flour

150g breadcrumbs

Oil for cooking

Heat the oil and butter over a low heat. Add the leek and celery and cook until soft. Add the 60g of flour, beat to a smooth paste. Cook for about 5 minutes. Heat the milk with the nutmeg. When hot add a ladle at a time and whisk into the flour mixture, until fully incorporated. Remove from heat, add the cheese and place in a bowl. Cover and chill for at least 2 hours.

Beat the eggs in a bowl. Place the 100g of flour in a separate bowl and the breadcrumbs in another bowl.

Take 2 teaspoon sizes of the chilled cheese paste, roll in a ball, dip in the flour, shake off the excess, dip in the egg, and then in the crumbs.

Chill again on a tray.

Heat some cooking oil to 170oc and cook the croquetas until golden and crisp – about 4 minutes.

1 onion, finely diced

1 tablespoon oil

2 tablespoons mayonnaise

4 tablespoons sour cream

2 tablespoons wholegrain mustard

Handful chopped parsley

Cook the onion in the oil until golden and almost caramelized.

Place in a jug with the remaining ingredients and blend to a smooth sauce. 

Check seasoning.