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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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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
Chop the remaining 250g of plum tomatoes
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
Place in a large sterilised jar and leave for at least a few days and up to 2-3 months
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
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
Spoon the tomato chilli jam onto a plate, arrange the croquettes on top and garnish with the chervil
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Sesame and cheddar croquettes with a tomato and chilli jam


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