Kroket

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Kroket

Dutch kroket
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Prep Time 12 hours
Cook Time 5 minutes
Course Snack
Cuisine Dutch

Equipment

  • Deep fryer
  • slow cook pan (big)

Ingredients
  

  • 500 gram Diced caserole beef
  • 500 gram Cold beef stock see notes how to create
  • 60 gram Butter
  • 60 gram Plain flower sieved
  • 1 bunch Parsely
  • 150 grams Bread-crumbs
  • Salt
  • Pepper
  • Nutmeg
  • Worcestersauce
  • 1 tbsp Milk
  • 2 Eggs medium

Instructions
 

  • Stock:
    Dice the beef meat up in smaller cubes and put a liter of water in slow cook pain, bring this to the boil. Put the diced beef in, together with some beef stock cubes, 5 will do.
    Once boiling turn the pan down to simmering. And leave to simmer for around 4 / 5 hours very slowly.
    From the liter of water you should end up with 500 grams of stock.
    Once the stock is ready let cool and scoop meat out and pull this apart or dice finely.
  • Roux:
    Melt the butter in a pan, add the flower, steer for minumum of 3 minutes to cook the flower.
    Then slowly add a bit of the stock, steer gently till gets thicker and follow the process till all stock is gone into the smooth roux.
    Add your pulled beef/finely sliced chunks of beef and keep cook for 4 more minutes.
    Now add you flavouring, salt, pepper, nutmeg, worchestersauce, add extra so it taste too strong (when deep frying flavour is reduced, dont be scared to over do it), finally add some fine chopped parsely too.
    Cover a 30 x 50 cm brownie tin with cling film and put the roux in here to cool down. It is best to leave this to cool overnight in the fridge, remember to cover the mix over with cling film too.
  • Creating kroket:
    After a night in the fridge the roux should be set and now you are ready to create a kroket.
    Put the bread-crumbs on a big plate
    Mix/beat the eggs with a table spoon of milk
    Create equal portions of the roux and roll these into a thick sigar shape
    Roll the cigarship kroket through the breadcrumbs, egg mix and bread-crumbs again till all is covered really well.
    Place these in the fridge for 2 hours minimum, cling film loosly coverd.
  • Deep frying:
    After two hours in the fridge you can fry the kroket.
    Preheat the deepfryer until 180 degrees Celcius
    Fry the krokets for about 5 mins.
    Serving sugestion:
    Nice on a white breadrole with bit of mustard and enjoy

Notes

Even the name kroket was taken from the French – from croquer, or ‘to crunch’. Croquettes gained in popularity in the Netherlands in the 18th century, when French food was all the rage in the Low Lands. And, while their origins are French, what is typically Dutch is the way these treats are consumed today.
Filling for the kroket can be altered to Goulash, Sate etc etc roux. to have different flavours.
Keyword Kroket