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Easter Recipe: organic egg croquettes

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egg crocs final presentation

Here’s a timely recipe from Muddy superchef Paul Collins to get you into the Easter spirit – something you can make with your kids or – sod it – have all to yourself. 

There are ‘How to’ photos below too, all shot by the fabulous Tory McTernan, to help you through the cooking process.

Please let us know if you try it, and if there’s anything in particular you’d like featured on the recipe pages – we aim to please!

Ingredients:

 For the egg croquettes: Makes 16

 8 hardboiled organic eggs (roughly chopped or grated)
2oz butter
2oz flour
½ pint milk
2 tsp chopped parsley
Breadcrumbs, 2 egg beaten & flour to coat the croquettes

For the tomato sauce:

2 Beef Fresh tomatoes
4 Banana Shallots finely diced
1 Clove of Garlic Crushed
1 Tbspn Olive oil

 For the garnish:

 Watercress leaves
Olive oil

 How to cook it:

1. Make a stiff white sauce using the butter, flour and the milk, as you would for a white béchamel sauce (ie melt the butter, add flour to create a paste then add milk gradually, whisking to avoid lumps). Add the chopped eggs and season with salt and pepper.  Add the parsley and shape into 2 inch-long cylindrical croquettes.  Put on a floured tray in the fridge for an hour to set.

egg croq roll and cut 1

2.  Meanwhile make the tomato sauce: Remove the “eyes” from the tomatoes and criss-cross the bottom with a sharp knife. Blanch the tomatoes in boiling water for 10 seconds then plunge into ice cold water. Peel off the skin and cut in half horizontally, then remove all the seeds with your fingers and chop up roughly with a sharp knife.

3. Sauté off the shallots in the olive oil and add the garlic. Cook for 1- 2 minutes. Add the chopped tomatoes and cook for 10 – 15 minutes over a low heat until the majority of the liquid has evaporated. Season with salt and pepper and keep warm until required.

4. When you’re ready to cook the croquettes, roll each one in flour, then coat in the beaten egg before rolling in breadcrumbs.

egg croq dip in egg

5. Heat up some vegetable oil in a saucepan and deep fry each croquette for 3- 4 minutes until golden brown all over.  Drain off excess oil by resting on kitchen roll. Season with sea salt.

egg crocs deep frying
6. Use a circular metal ring (or similar) as you spoon in the tomatoes, then remove to create a perfect circle for your dish.

egg crocs tomato sauce spooning in

6. Place the croquettes carefully on top of the tomato, and add a garnish of watercress, before drizzling around a little extra virgin olive oil.

Enjoy!

egg crocs olive oil

 

www.chefpaulcollins.co.uk . Tel: 0777 4866902/ 01844 279461.
Photos courtesy of Tory McTernan  www.torymcternan.co.uk

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