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Ham Hock Croquettes, Japanese Mayonnaise, Spicy Pineapple Chutney

Serves 14
  • Steps
  • Ingredients

Steps

  • Start by adding all the vegetable stock ingredients and ham hocks into a large pot
  • Simmer on low heat for 3 hours or until the meat is completely falling off the bone
  • When cooked allow the ham hocks to cool in the liquid to avoid the ham losing any moisture
  • Shred the ham hock and put aside

For the béchamel

  • Start by melting the butter in a medium size pot, once butter has melted stir in the flour
  • Gradually stir in the warm milk and continue to whisk on heat to avoid the béchamel lumping.
  • Add in the rest of the ingredients excluding the cheese (which will be added at the end when you are assembling the croquettes)
  • Put béchamel aside to cool down

For pineapple chutney

  • Split open the vanilla pod with a small knife and put the seeds into a saucepan (on no heat at this stage)
  • Dice the pineapple into small cubes
  • Add the remaining ingredients into the saucepan and cook on low heat for 1 hour or until the mix is cooked down to a chutney like consistency

To assemble the croquettes

  • Once the béchamel has cooled down, in a large mixing bowl, mix together the béchamel, left over grated kefalograviera cheese, and shredded ham hock
  • Spoon the croquette mixture into a large piping bag (mixture needs to be cold before it is piped)
  • Line up some trays up with baking paper (trays that fit into your freezer)
  • Pipe the croquette mixture onto the lined trays creating a cylinder shape (approximately the size of a two-dollar coin)
  • Once mixture has been piped onto the trains, pop the trays into the freezer for three hours or until mixture is frozen
  • Once the mixture is frozen, remove from the freezer and cut the frozen mixture into 5cm in length batons
  • One by one start to crumb each baton, first into the flour, then beaten eggs and finishing with the Japanese bread crumb
  • Once you have finished crumbing, gently place 3-4 croquettes into a large pot of hot canola oil at 180C and deep fry until they are cooked and golden brown in colour (should take approximately 2 minutes)
  • Carefully remove from the oil once cooked, remove any excessive oil and season immediately with a touch of salt
  • Serve the croquettes with Japanese mayonaisse and pineapple chutney – enjoy!

Notes

Makes 40 portions Allow a total preparation and cooking time of 5 hours

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