Carey Boucher Eramus has made a name for herself as a cookery teacher, food researcher and consultant. She writes each month for the well known Crush! a digital wine and food magazine.
Visit her website here – www.bitsofcarey.co.za
Porcini Mushroom Croquettes
A lovely meat free Monday dish but also a great accompaniment to succulent steak or rack of lamb with greens.
4 large floury potatoes, baked for 1 hour @ 180°C.
15 ml butter
15 ml truffle oil (or to taste)
1/3 c (80 ml) Nouvelle dried porcini mushrooms hydrated in hot water until soft, then drain excess liquid out and finely chop.
3 T (45 ml) finely grated parmesan
Salt and pepper to taste
½ c (125 ml) seasoned flour
2 eggs, beaten
2 c (500 ml) dried coarse breadcrumbs
Oil for frying
Tarragon and lemon mayo mayo:
½ c (125 ml )creamy mayo
1 clove garlic
15 ml chopped fresh tarragon or 3ml dried
juice and zest of ½ lemon
Remove cooked potato from the skins and mash with butter, truffle oil, chopped mushrooms, parmesan and egg. Season to taste.
Allow mixture to cool in the fridge before rolling into balls.
Roll potato mixture into balls using a heaped teaspoon for each. Generously roll in seasoned flour, then dip into egg and lastly a good coating of breadcrumbs. Allow to chill in the fridge for 30 minutes before frying.
Heat oil for deep frying and fry the croquettes for +- 4 minutes or until evenly golden and crispy and cooked through in the centre.
Mix mayo ingredients together. Serve croquettes immediately with tarragon mayo, micro herbs and chopped chives.
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