Today I want to explain to you in a very simple way how to prepare some great stew croquettes or puchero croquettesthe tastiest recipe for using the leftovers of this vegetable dish, which we are going to show you today.
In my house, when we prepare our classic traditional Madrid stew, or we make an Andalusian stew with its chickpeas and pringá, or any other similar recipe such as the Galician stew, the maragato or the lebaniego, we always put a little more meat, with the intention that we have leftoversto be able to make these delicious croquettes with it.
prepare some cooked or stew croquettes It is a good alternative to another classic recipe, the recipe for ropa vieja from Madrid stew, to dispose of the meat leftovers of these comforting dishes that we so much want with the arrival of the first cold weather.
Now what are you wanting to do? stews, vegetable stews and other spoon dishes to warm up and overcome the first coldremember to add a little more meat to the pot and you will have good croquettes full of flavor.
Although ham croquettes, prawn croquettes, minced meat croquettes or chicken croquettes are your favourites, don’t stop try these stew or cooked croquettesbecause they will undoubtedly become one of your favorite recipes to serve as an appetizer.
Finely chop the cooked meats leaving the chickpeas and vegetables for other recipes. Finely chop the onion and fry it in a frying pan with the butter and a splash of oil, leaving it over low heat until it is very soft. Meanwhile, we mix the milk and the broth and heat the mixture in a saucepan to keep it very hot when we need it. Put the meat -and if you want to add it, also the very chopped hard-boiled egg-, in the same pan with the onion and butter.
Add the flour and stir so that it is integrated with the meat and the butter and slowly, gradually add the mixture of milk and broth that we have hot As we add liquid, we continue stirring with a spoon or a few rods for about twenty or twenty-five minutes until the croquette paste has the consistency that we like. A good way to calculate it is to continue until the spoon makes a path or the dough detaches from the walls.
During the process, we taste and rectify salt and pepper and if we want, we add a pinch of nutmeg. When we have made the croquette dough, with the texture of a thick bechamel sauce, pour it into a large bowl so that it can cool well. Once cool, the Put it in the fridge and let it rest for at least two hours.or if you want, from one day to the next.
We form the croquettes in the traditional way, passing them later through egg and breadcrumbs. Once formed, the Fry them in abundant oil, drain them on absorbent paper and we bring them to the table. If we are not going to fry them at the moment, we keep them in the fridge for a maximum of two or three days or we freeze them for later use.
Croquettes Freeze Mold Bl/20 Global Bosq 10 Units
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With what to accompany the cooked or puchero croquettes
To accompany the stew or stew croquettes recipeyou can serve a bowl with a sauce or fried of homemade tomato in which to go dipping the croquettes, bite by bite, although they are so rich, that it really is not something essential.
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