DUTCH KROKETTEN

Steps:

• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• 1 whole chicken
• 250 gr butter
• ½ finely cut onion
• 4 table spoons of currypowder
• Plenty of flour
• Spices as per your taste: chilie flakes- pepper- paprika etc
• Chickenstock –skimmed of fat
• Good splash of soya sauce
• 3 whisked eggs
• Plenty of breadcrumbs!!
• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob