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Tunworth croquettes
Serves 4 Starters and mains
For the croquettes
- 5 gelatine leaves
- 200ml whole milk
- 100g unsalted butter
- 100g plain flour
- 250g Tunworth cheese
- vegetable oil, for deep-frying
- mustard leaf, to serve
For the crumb
- 75g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs
For the mustard mayonnaise
- 2 egg yolks
- 50g English mustard
- 1tsp sherry vinegar
- 140ml rapeseed oil
- 140ml sunflower oil
Method
Soak the gelatine in cold water for a few minutes until softened. Drain, squeeze out the excess water and leave the gelatine to one side.
Warm the milk in a small, heavy-based saucepan over a low heat until simmering, then remove from the heat. Melt the butter in a separate small, heavy-based saucepan over a low heat, add the flour and mix well. Cook the flour and butter for 3-4 minutes until the roux leaves the sides of the pan clean. Gradually add the warm milk to the roux and beat until smooth and thick, then remove from the heat and add the cheese and softened gelatine. Stir until the cheese has melted and the gelatine dissolved, and season with salt. Transfer the mixture to a container or bowl and chill in the fridge to set for 10 minutes.
To make the mayonnaise, whisk together the egg yolks, mustard and sherry vinegar in a medium bowl. Keep whisking to emulsify while slowly adding the oils until you have a thick mayonnaise. Season with a pinch of salt.
Deep-fry the Tunworth croquettes in batches in a pan of oil heated to 180C/350F for 4 minutes, or until lightly golden. Remove with a slotted spoon, drain on kitchen paper and season with salt. Add small spoonfuls of mustard mayonnaise to each plate, top each one with a croquette and finish with mustard leaf.
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