La Mouette Restaurant and their Cheese and Truffle Croquettes
Hubby and I had discovered a new restaurant called La Mouette which do a great tasting menu of 6-courses for R185.00. The three dishes that stood out was the "Salty Crisps, Balsamic Espuma, Garlic Aioli, Truffle and Cheese Croquettes" and the Grilled Beef Hanger Steak, Watercress, Horseradish Mash, Bordelaise Sauce, Bone Marrow Brioche Crumble".
What is really nice about the restaurant has a blog wherein they sometimes give the recipes for some of their dishes. Now some are just way too complicated but some, like the Cheese and Truffle Croquettes are so easy and such a hit with the guys, I thought I will share it with you.
Cheese and Truffle Croquettes
Truffle and cheese croquettes
La Mouette - Wednesday, 26 January 2011 02:18
50g corn flour
1 Litre milk
100g grated emmenthal cheese
1 teaspoon white truffle oil
Salt and pepper
Flour for dusting
6 eggs beaten
Place milk in a large sauce pan and heat gently to warm.
In a separate pan melt butter and both flours and cook for 2 minutes whisking constantly.
Pour the warmed milk over this mixture.
Whisk on the heat, as it begins to boil you will see the mixture thicken up drastically, carry on cooking until you and feel the mixture come away from the sides of the pan.
Transfer mixture to an electrical mixer machine. Add the cheese, truffle oil, salt and pepper. Mix on a medium setting until it is smooth and silky.
Transfer onto a large flat tray, cool and place in the fridge for 4-6 hours for the mixture to set.
Roll into small balls, about ½ the size of a golf ball.
Dust the balls with flour, dip into egg and then bread crumb. Repeat this process a second time.
Deep fry at 180oc until golden brown.