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Welsh Rarebit Croquetas with Cranberry Chutney
60g Unsalted Butter
300ml Warm milk
Salt and Pepper to taste
1 Tbsp. Dijon mustard
1-2 Tbsp. Worcestershire Sauce
1 Egg yolk
150g Strong Welsh Cheddar
2 Tbsp. Fresh chives, chopped
2 eggs, beaten
150g Panko breadcrumbs
25g Parmesan, grated
1 Litre of oil
450g Cranberries – fresh or frozen
1 Red Onion, finely chopped
350g Brown Sugar
425ml Cider Vinegar
1 Tsp Salt
30g Grated Fresh Ginger
2 Cinnamon Sticks
½ Tbsp. Whole Cloves
1 Juice & Zest of a Lemon
1 Juice & Zest of an Orange
For the chutney, place all the ingredients into a medium-large saucepan and bring to a boil, then reduce to a simmer.
Simmer, stirring occasionally for around 45-55 minutes, or until the chutney has thickened and the fruit is soft.
Spoon into sterilised jars or leave to cool a little before serving with the croquetas.
Delicious with cold meats and cheeses.
For the croquetas, in a medium saucepan melt the butter then add in the flour to make a thick paste – or a roux.
Gradually add in the beer and milk, stirring continuously until you have a thick sauce; this will take around 10-15 minutes.
Stir in the mustard, Worcestershire sauce, grated cheddar, egg yolk and chives.
Taste then adjust the seasoning by adding salt and pepper if needed.
Transfer to a bowl, cover with cling film and leave to cool until set.
Beat the eggs and place into a bowl, and in a separate bowl place the breadcrumbs and grated parmesan.
To shape the croquetas, flour your hands then spoon heaped tablespoons of the mixture into your hands and roll into a cylinder shape.
Dip in the beaten egg then the breadcrumbs, double dip if you want extra crunchy croquetas!
Heat the oil to 180C and fry the croquetas in batches, so as not to overcrowd the pan.
Drain any excess oil on some kitchen roll and keep them warm in the oven until ready to serve with the cranberry chutney.
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