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Sesame and cheddar croquettes with a tomato and chilli jam

Sesame and cheddar croquettes with a tomato and chilli jam

Sesame and cheddar croquettes with a tomato and chilli jam

  • Canapé
  • medium
  • 6
  • 60 minutes, plus at least 2 days for the jam

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1
The tomato chilli jam should ideally be prepared a few days (or ideally 2 weeks) before the croquettes. Add 250g of the plum tomatoes, the chillies, garlic, ginger and nam pla to a blender and blitz until it is combined and puréed
  • 250g of plum tomatoes, fresh
  • 4 red chillies, mild
  • 4 garlic cloves
  • 70g of root ginger, peeled and chopped
  • 30ml of nam pla fish sauce
2
Chop the remaining 250g of plum tomatoes
  • 250g of plum tomatoes, fresh
3
Add the tomato purée, sugar and vinegar together to a saucepan and bring to the boil. Turn down to a simmer, add the rest of the chopped tomatoes and, over a slow heat, reduce until thick. This should take approximately 20 minutes
  • 300g of caster sugar
  • 100ml of red wine vinegar
4
Place in a large sterilised jar and leave for at least a few days and up to 2-3 months
5
For the croquettes, place the egg, grated cheese, flour, sesame seeds and chives in a blender with a dash of salt and pepper and blend until smooth. Place the mixture in the fridge to set, then roll 50g pieces of the mixture into balls
  • 1 egg
  • 125g of mature cheddar
  • 1 tbsp of plain flour
  • 1 tbsp of sesame seeds
  • 1 tbsp of chives
  • salt
  • pepper
6
Roll the balls of mixture through the flour, egg and sesame seeds, then once more in the egg and sesame seeds. Deep-fry the croquettes for 3 minutes at 175°C. Remove and allow to cool
  • 1 tbsp of plain flour
  • 1 egg
  • 100g of sesame seeds
7
Spoon the tomato chilli jam onto a plate, arrange the croquettes on top and garnish with the chervil
  • chervil

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Ingredients

Metric

Imperial

Croquettes

Coating

Jam

To serve

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