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ABEILLE | Cellular Blankets | The Perfect Layer

Dairy free Roast chicken croquettes

Michelle

Dairy free Roast chicken croquettes: I adore Michel Roux Jnr & after watching him make roast chicken croquettes I was desperate to make them. I had roasted a chicken on Sunday for dinner & after a yummy sandwich on Monday we had plenty left over for this recipe, albeit a little adapted to replace the dairy. You really can use whatever you have in the fridge, I added some left over vegetables as I didn't quite have enough potato.20140204-195818.jpg Ingredients 500g/1lb 2oz floury potatoes, peeled & cut into 2.5cm/1in cubes 3 free-range eggs 30g/1oz olive oil 5-6 tarragon leaves, finely chopped ½ lemon, zest only ½ tsp salt ¼ tsp freshly ground black pepper 200g/7oz leftover roast chicken 100g/3½oz semolina 100g/3½oz flour vegetable oil, for deep frying

For the original recipe or for the tomato chutney recipe click here

Method Boil the potatoes until tender & then rice/mash to get the mash as fine as possible Set aside to cool slightly Lightly beat one of the eggs & add to the cooled mash along with the olive oil, tarragon, lemon zest, salt & pepper. Mix well Add the leftover chicken & combine 20140204-195917.jpg Place the semolina in one bowl, the flour in another & beat the remaining two eggs in a third bowl Take small handfuls of the potato mixture & shape into logs around 5cm/2in long Roll each one in flour, dip in egg & then coat in semolina 20140204-195937.jpg Place in the fridge to chill for 30 minute For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil & set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.) To test if the oil is ready, drop a pinch of the potato mixture. The mixture should immediately sizzle and rise to the surface Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch Or shallow fry, turning every 2-3 minutes or when each side is golden brown Remove to a paper towel lined plate & keep them warm while you fry the rest

I served these with a shop bought sweet chilli sauce & some left over vegetables from the night before & they were delicious, what a great way to use leftover roast chicken. Enjoy! Michelle X