KATKAT'S KITCHEN

Smoked cheese croquetas with chimichurri sauce are my favourite snack on two levels I love the deeply satisfying South American chimichurri sauce (yes I know it is normally served with steak, but this is the vegetarian variety. The second reason I just love it is the fact I love smoked cheese.[box]Smoked cheese croquetas with chimichurri sauce are my favourite snack on two levels I love the deeply satisfying South American chimichurri sauce (yes I know it is normally served with steak, but this is the vegetarian variety. The second reason I just love it is the fact I love smoked cheese. [/box]

Lamb Meatballs in Red Wine Sauce with Mint Chimichurri …
Lamb Meatballs in Red Wine Sauce with Mint Chimichurri … Submitted by Karol on February 15, 2012 – 2:44 pmNo Comment. I also made a red – wine sauce , and simmered the meatballs to add richness. Turns out, I like the sauce enough …
http://www.wineglaze.com/

Ingredients for Smoked cheese croquetas with chimichurri sauce

Ingredients

For the croquetas

60g/2oz unsalted

1 Tablespoon olive oil

½ leek, finely chopped

60g/2oz plain flour, plus extra for rolling

250ml/9fl oz soya milk

100g/4oz smoked cheddar, grated

75g/2½oz fresh or frozen peas

Salt and freshly ground black pepper

1 Teaspoon grated nutmeg

1 Tablespoon chopped fresh coriander

2 free-range eggs

150g/5½oz fresh brown breadcrumbs

Olive oil to deep fry

For the chimichurri sauce

8 large handfuls of coriander, chopped

5 garlic cloves, chopped finely

½ red onion, very finely chopped

2 handfuls of chopped oregano

150ml/5fl oz extra virgin olive oil

50ml/2fl oz sherry  vinegar

½ lemon, juice and zest

Method

For the Chimichurri Sauce

For the chimichurri sauce, mix together all the ingredients in a bowl and serve alongside the croquetas. Make it first so the flavours develop.

Heat the butter and oil in a saucepan and gently fry the leeks for 3-4 minutes, or until softened. Stir in the flour a little at a time and cook for five minutes. Add the milk gradually and then cook for 15 minutes, stirring all the time. Take off the heat and add the cheese, when it is melted add the peas, nutmeg, coriander and seasoning. Cover the sauce with wet Clingfilm to stop it forming a skin.

For the coating, beat the eggs in a bowl and sprinkle the breadcrumbs onto a plate. Heat a deep heavy-bottomed saucepan half full of olive oil to 180C/350F, until a breadcrumb sizzles and turns brown when dropped into it.

Once cooled, roll the croqueta mixture into cylinders of approx 7.5cm/3in long, using floured hands.

Dip the croquetas in the beaten egg and then roll them in the breadcrumbs to coat completely. Repeat the egg and then breadcrumbs, which will give a real crisp coating. Fry the croquetas for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and set aside to drain on kitchen paper.