- 1.5 g bronze-strength gelatine leaf (see Note)
- 20 g butter, chopped
- 1 tbsp plain flour
- 250 ml (1 cup) milk, warmed
- 55 g (⅓ cup) grated parmesan
- 50 g (¼ cup) long-grain rice, cooked
- 1 tbsp chopped thyme leaves
- 1 tbsp finely chopped flat-leaf parsley
- 1 egg, whisked with 3 tsp water
- plain flour and panko breadcrumbs, to crumb
- vegetable oil, to deep-fry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak gelatine in a small bowl of water for 5 minutes or until softened. Drain, squeeze out excess water and set aside.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until starting to brown. Slowly whisk in milk and continue stirring until mixture boils and thickens. Stir in gelatine until dissolved, then strain into a bowl. Stir in cheese, rice and herbs, and season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes or until cool. Roll mixture into 8 even-sized logs.
Place egg mixture, flour and breadcrumbs in separate bowls. Dust rice logs with flour, shake off excess, then dip in egg and coat in breadcrumbs.
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, drop croquettes into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with beef skirt steak and black bean broth.
• Gelatine leaves are from delis and specialist food shops.
As seen in Feast magazine, Issue 8, pg77.
Photography by John Laurie.