GILL MELLER’S HAM AND BLUE CHEESE CROQUETTES
This is a good way to use up any leftover Christmas ham, whether you have a few slices or a handful of shards and scraps. It all gets chopped up quite finely and stirred into the mix. You can use any cheese, but they’re particularly good with a decent blue.
Preparation time 25 minutes | Cook time 15 minutes | Serves 8 to 12
50g of butter
½ tablespoon extra-virgin olive oil
1 small onion, finely diced
200g cooked ham (smoked or unsmoked), finely chopped
50g of plain flour
300ml whole milk
150g blue cheese, crumbled or grated
1 heaped teaspoon Dijon mustard
1 Stonegate Estate egg, beaten
100g white breadcrumbs
Light vegetable oil, such as sunflower, for frying
Salt and freshly ground black pepper
Set a medium pan over medium heat. Add the butter and olive oil and, once bubbling, stir in the diced onion. Cook gently for about 5 minutes, until soft but not coloured. Add the chopped ham, season with salt and pepper, and cook for another couple of minutes.
Sprinkle in the flour, stir well and cook for a minute or two. Gradually stir in the milk until the sauce is very thick and bubbling. Add the blue cheese and mustard and stir until well combined. Spread the mixture onto a plate or tray and refrigerate until firm.
Once chilled, shape the mixture into balls or small quenelles. Dust in the remaining flour, dip in beaten egg, and roll in breadcrumbs.
