Sesame and cheddar croquettes with a tomato and chilli jam
Item 1 of 1
- medium
- 6
- 60 minutes
This sesame and cheddar croquettes recipe makes a gloriously crispy snack for any party. James Sommerin serves the canapés with a punchy tomato and chilli jam. You need to start preparing the jam at least a couple of days, preferably a few weeks, before you start the rest of this recipe. Any leftover jam will be delicious with cheese and crackers.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Croquettes
- 125g of mature cheddar
- 1 egg
- 1 tbsp of plain flour
- 1 tbsp of sesame seeds
- 1 tbsp of chives, chopped
- salt
- pepper
Coating
- 100g of sesame seeds
- 1 tbsp of plain flour
- 1 egg
Jam
- 500g of plum tomatoes, fresh
- 4 red chillies, mild
- 4 garlic cloves
- 70g of root ginger, peeled and chopped
- 30ml of nam pla fish sauce
- 300g of caster sugar
- 100ml of red wine vinegar
To serve
- chervil, sprigs
SAVE RECIPE
Method
1
The tomato chilli jam should ideally be prepared a few days (or ideally 2 weeks) before the croquettes. Add 250g of the plum tomatoes, the chillies, garlic, ginger and nam pla to a blender and blitz until it is combined and puréed
- 250g of plum tomatoes, fresh
- 4 red chillies, mild
- 4 garlic cloves
- 70g of root ginger, peeled and chopped
- 30ml of nam pla fish sauce
2
Chop the remaining 250g of plum tomatoes
- 250g of plum tomatoes, fresh
3
Add the tomato purée, sugar and vinegar together to a saucepan and bring to the boil. Turn down to a simmer, add the rest of the chopped tomatoes and, over a slow heat, reduce until thick. This should take approximately 20 minutes
- 300g of caster sugar
- 100ml of red wine vinegar
4
Place in a large sterilised jar and leave for at least a few days and up to 2-3 months
5
For the croquettes, place the egg, grated cheese, flour, sesame seeds and chives in a blender with a dash of salt and pepper and blend until smooth. Place the mixture in the fridge to set, then roll 50g pieces of the mixture into balls
- 1 egg
- 125g of mature cheddar
- 1 tbsp of plain flour
- 1 tbsp of sesame seeds
- 1 tbsp of chives
- salt
- pepper
6
Roll the balls of mixture through the flour, egg and sesame seeds, then once more in the egg and sesame seeds. Deep-fry the croquettes for 3 minutes at 175°C. Remove and allow to cool
- 1 tbsp of plain flour
- 1 egg
- 100g of sesame seeds
7
Spoon the tomato chilli jam onto a plate, arrange the croquettes on top and garnish with the chervil
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024