SUPER STARTERS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

CHORIZO CROQUETTES

INGREDIENTS

• 1 (about 120g) chorizo sausage, thinly sliced
• 100g butter
• 100g (2/3 cup) plain flour
• 375ml (1 1/2 cups) milk
• 2 tablespoons chopped fresh continental parsley
• 40g (1/4 cup) plain flour, extra
• 2 eggs, lightly whisked
• 160g (2 1/4 cups) fresh breadcrumbs
• Light olive oil, to deep-fry

METHOD

Step 1

Cook the chorizo in a non-stick frying pan over high heat, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel.

Step 2

Melt the butter in a medium saucepan over medium-high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one-third of the milk. Gradually stir in remaining milk until the mixture thickens. Stir over medium-high heat for a further 2 minutes or until very thick.

Step 3

Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set.

Step 4

Place the extra flour, egg and breadcrumbs in separate bowls. Use floured hands to roll tablespoonfuls of chorizo mixture into 8cm-long croquettes. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.

And as always have a chilled day from the Viking