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Written by Samantha Nolan stakes early claim to the MasterChef SA title with a Dutch Croquettes Recipe with Hollandaise, Tomato Sauce and Chips.
Samantha Nolan wowed not only us but the judges too with this 60 minutes masterpiece. Pete Goffe-Wood had his concerns that Samantha would not have enough time to complete her dish. He was worried that even using the pressure cooker she would not have enough time to thicken, cool and crumb. He was expecting some chewy meat.
He vastly underrated Samantha’s skill in the kitchen as she produced a magnificent plate of food that left Andrew Atkinson struggling for superlatives.
This is quite a challenging recipe to cook even with ample time available to you but what we would like to focus on is one relatively simple thing which we are seeing consistently from Samantha.
That is her ability with flavour, in this instance the Hollandaise Sauce. For her first recipe Baz commented on the importance of mastering the art of emulsification, which Samantha displayed with her mayonnaise. Fish Cake Recipe: Salmon & Dill, Cape Malay and Asian Prawns | Samantha Nolan.Emulsification is arguably one of the two most important cooking techniques every cook should master. The other is controlling heat and to demonstrate that Samantha whipped up a Hollandaise sauce which left the judges dipping for more.
If you’re a novice cook and want to take anything away from this Dutch Croquettes Recipe we recommend that you focus on the Hollandaise sauce, it will be your fast track to success.
More: MasterChef SA Recipes
| METRIC | US | |||||
| Beef Cubes | 500 | g | 17.5 | oz | ||
| Onions | 2 | |||||
| Carrots | 2 | |||||
| Parsley | 1 | small bunch | ||||
| Beef Stock | 500 | ml | 17 | fl oz | ||
| Olive Oil | 45 | ml | 1.53 | fl oz | ||
| Flour | 50 | ml | 1.7 | fl oz | ||
| Butter | 50 | g | 1.75 | oz | ||
| Egg | 1 | |||||
| Breadcrumbs | 1 | handful |
1 . Chop the onions & carrots
Cooking:
1 . Pour a little olive oil into the pressure cooker.
2 . Add the onions and cook until soft and golden.
3 . Add the beef cubes and brown.
4 . Add the parsley and carrots
5 . Pour in the stock
6 . Cover and cook for 20 minutes in the pressure cooker
7 . Allow to cool when done.
8 . In sauce pan melt the butter and then add the flour.
9 . Cook for a couple of minutes
10 . Strain the stock from the beef and pour in to the sauce pan.
11 . Bring to the boil then reduce and simmer for 5 minutes.
12 . Liquidise the beef cubes
13 . Add to the sauce
14 . Stir well and simmer for a couple of minutes
15 . Remove, cover and place in the fridge
16 . Once cooled roll the meat into croquette shapes
17 . Brush with egg wash
18 . Dust with flour
19 . Coat with breadcrumbs
20 . Deep fry at 190C for three minutes until golden.
21 . Pour in a little of the cooking water
22 . Add a knob of butter
23 . Toss and serve
