Macys Employee Discount Restrictions

M ost say that the secret to a good kibble is in the bechamel. Okay, but also a good kibble for me to bite is one that is clearly identifiable within him filling without the need to ask what it is made. My cakes are all meat with the flavor of the broth from the pot and thus I do:

RECIPE

Ingredients:
(For 40 patties)

For the filling: ½
kilo of meat from the pot (chicken, beef, bacon, etc.).

ham For the bechamel:
130 gr. serrano ham, cut into small pieces

1 medium onion 4 tablespoons oil 4 tablespoons

flour ½ pint of milk (or broth and milk 50%) 1 knob of butter

1 teaspoon (dessert)
salt 1 pinch pepper 1 pinch
grated nutmeg (optional) Oil


To wrap the croquettes:

2 eggs 250 gr. breadcrumbs A little flour


frying sunflower oil

For follow:
lettuce and tomato, baked potatoes, grilled vegetables, etc.

Instructions: 1 .-
off the bones meats broth (Chicken, beef rib, pork belly) building attached to the ham ham bone, if any. Discard skin and excess fat, but we are left with a little bacon bacon. With kitchen scissors chop everything. Reserve.
2 .- In a large pot or pan will the chopped onion with 4 tablespoons of olive oil and leave on low heat for about 15 minutes or until translucent. Then add the ham and let 'sweat' a couple of minutes. Add the knob of butter and 4 tablespoons of flour, sauté a couple of minutes to toast slightly, then We will gradually add the warm milk. Salt, pepper, add-if we like, and a pinch of nutmeg and stir constantly until thickened bechamel in approximately 8 to 10 minutes over low heat.
3 .- Mix well meat with white sauce, cover them and let the cool completely.
4 .- After cooling the mass, we shape croquette with two spoons or your hands to spend it the flour, then egg and then coated with the bread crumbs in that order.
5 .- Finally fry the patties in a skillet with oil until golden.

The Recap:

This is the basis of the croquettes, chicken, beef ribs and pork belly. Before all this meat has helped us to make a delicious pot aranesa (see recipe here).

The measures that I always use to make broth patties are cooked or ½ kilo of meat & bechamel made with ½ pint of milk + 4 tablespoons of flour .

let go all meat from bones and chop them with scissors. A tip: The closer the bowl or bowl, chop faster. I've done in a large bowl so you could see better, but I took more time ...

Once we poached onion, add the ham ...

After mixing the flour and sauté a couple of minutes.

Then add the warm milk gradually. It is important that is not too cold or too hot, but 'warm' as I said before, so avoid the annoying lumps.

must stir constantly until thickened.

Over time (8-10 minutes) is to this aspect. When we see that the white sauce sticks to the spoon and will.

Now mix the ground beef with bechamel ...

When the dough has cooled down, we shape of kibble. The pass flour to give consistency ...

beaten egg then ...

and finally by breadcrumbs.

Salen croquette forty or so. Not bad. At this point you can freeze. This requires placing them in a flat in the freezer, without touching each other. Once completely frozen, place all together in a plastic bag or tupperware. And they can be fried without thawing directly.

The last step is to fry them in oil "more oil" than I have put here, that would be correct. I fried them with little because I never reusing the oil pan but I recognize that not to do so. kibble
The word comes from the French 'croquette': short for 'croquer' (crack)

Mmmmm .. ça me fait tourner la tête!

Bon appetite!



Edith Piaf - My ride with me (You make my head spin)