:: Sometimes you just have to give in to comfort food and let it do its… well, comforting.
Preferably in the form of something hot, cheesy and salty, like these moreish chorizo croquettes.
Last week I was given some wonderful venison chorizo – incredibly smokey and earthy with scents of leather, tannin and spice – from Maverick, who’d picked up a supply from the venison farm in Margaret River on his recent holiday.
The combination of the oozy, creamy filling spiked with chorizo and encased in a golden, crispy outer layer is deliciously warm and cheering.
Serve with some harissa sauce for a tingling hit of chilli (or romesco sauce for something a bit milder) to cut through the richness of the croquettes.
70g unsalted butter ⅔ cup plain flour 2 cups milk 100g chorizo, skin removed and chopped finely 75g gouda, finely grated 2 eggs, lightly beaten ½ cup plain flour, seasoned 1 cup fresh breadcrumbs rice bran oil, for deep-frying
to serve harissa sauce or romesco sauce
Melt the butter in a saucepan over medium heat.
Add the flour and cook, stirring, for a couple of minutes until combined.
Add the milk a little at a time, stirring consistently, until the mixture is smooth and cook for one minute until very thick.
Remove from heat and season to taste. Leave to cool slightly.
Heat a frypan over medium heat and fry the chorizo until starting to crisp. Remove and place chorizo on absorbent paper.
Fold the chorizo and grated cheese through the sauce and stir until the cheese has melted completely.
Spread the mixture on a flat tray and cover with plastic wrap. Refrigerate for two hours or until the mixture is firm.
Divide the mixture into 18 equal portions and using your hands into five centimetre logs.
Place egg, flour and breadcrumbs into separate bowls. Coat croquettes first in flour, shaking off the excess, and then dip in egg and then breadcrumbs. Place each on a board as you go.
Meanwhile, half fill a deep frypan or wok with oil and heat until a crumb dropped in the oil sizzles to the surface.
In batches, fry the croquettes for two to three minutes until golden and heated through.
Remove with a slotted spoon and drain on absorbent paper.
Serve croquettes whilst hot, accompanied by harissa or romesco sauce.