Sweet Potato Chorizo And Manchego Croquettes Food

CHORIZO CROQUETAS WITH AïOLI

Steps:

• Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
• Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
• Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
• Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
• Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
• Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.

SWEET POTATO & CHORIZO CROQUETTES

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

CHORIZO-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
• Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
• Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.

SWEET POTATO AND CHORIZO CROQUETTES

Steps:

• 1. Preheat the oven to 170°C, then place the sweet potatoes on a roast­ ing tray and bake in their skins for about 40 minutes, or until soft all the way through. Allow to cool and then cut them in half length­ ways and scoop out the flesh. Mash the flesh with a fork and set aside (you should get about 250g mashed sweet potato). 2. Meanwhile place the chorizo in another roasting tray or ovenproof pan and roast in the same oven for about 10 minutes. Allow to cool then place in a food processor and pulse until the chorizo is the texture of very coarse crumbs. Set aside. 3. Melt the butter in a medium pan over a low heat. Remove from the heat and tip in the flour, then return to a medium heat and stir continuously for around 4 minutes to 'cook out' the flour. Remove the pan from the heat and pour in half the milk; it will bubble and thicken immediately, so keep stirring to avoid any lumps forming. Add the remaining milk to the pan, return to a low heat and continue to stir as the mixture thickens. Cook for 4-5 minutes to produce a thick white sauce that will make up the base for the croquettes. Set aside to cool completely. 4. In a large bowl, mix together the chorizo, 250g sweet potato mash and the white sauce until all is combined. Add the spring onions, season with salt and pepper and mix again. 5. Set 3 large bowls out in front of you on the work surface: some flour for dusting in one, the beaten egg in another and the panko breadcrumbs in the third. Use a set of scales to weigh out 25 x 30g balls then roll them in the bowl of flour and toss to make sure they get an even coating. Dip each floured ball in the beaten egg and then roll in the crumbs. Place all the crumbed croquettes in a single layer on a large tray and chill in the fridge until ready to fry. 6. If you have a deep fryer, turn it on and heat the oil to 170°C. Fry the croquettes in batches for about 4-5 minutes until golden and crispy - do not overcrowd the pan. If you do not have a deep fryer, see the deep-frying notes on page 288. Remove with a slotted spoon, drain on kitchen paper and serve hot. They work particularly well with saffron aioli, which you can find a recipe for on page 274 of the Caravan cookbook.

SWEET POTATO CHORIZO AND MANCHEGO CROQUETTES

Steps:

• Drain any excess water from FullGreen packets and dry on kitchen paper well
• Remove skin from chorizo and roast in the oven for 10 minutes, cool
• Blitz chorizo in a food processor, set aside
• Melt butter in a pan on low heat, add flour, and stir and cook for about 5 minutes.
• Gradually add milk, whisking constantly, so there are no lumps
• Cook for 5 minutes until you get a thick white sauce, set aside to cool
• In a bowl, mix the blitzed chorizo, Manchego, sweet potato, white sauce, spring onions, garlic powder, salt, and pepper
• Add beaten egg in one bowl, panko breadcrumbs in another bowl, and a little flour in another bowl
• Now you are ready to roll! Roll mixture into small ball shapes. It would help if you got about 2 dozen. Roll them around in the flour, dip into the egg and then the breadcrumbs, place them all on a tray, ready to fry
• Pan-fry the croquettes in batches until golden and crispy. Do not overcrowd pan
• Drain on kitchen towels and serve hot
• Enjoy!

SMOKY CHORIZO & MANCHEGO QUICHE

Steps:

• Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
• Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
• Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.