Parma ham and cheese croquettes

Parma ham and cheese croquettes



Well another batch of leftover coquettes today as I had some Potato and  Celeriac mash left over from yesterday's dinner.

 I also found in the fridge some parma ham which needed using up and some bits of leftover cheese, I keep a box just for these leftover bits specifically for cooking. 
Once again you can use the previously frozen breadcrumbs

Remove the fat and chop the Parma ham quite finely,  
this could of course be any kind of leftover cured or cooked ham. 

 Will have to try this with Carmarthen ham which is apparently the original Parma ham; the Romans pinched the idea from us Celts.

 Add the chopped ham to the leftover was in a large bowl then great in the leftover cheese, I used a mix of three cheeses but one will do fine. Season well with salt and black pepper. 
You could add a pinch of chilli powder 
if you wanted to spice them up a little


Use your imagination, some fresh parsley or any leftover herbs would work too. 
You could even chop some onion or garlic but will need to be fine so that it cooks through. I find the tubes of lazy garlic, chilli and lemon grass really useful to have in the house.

Once the mix is complete, mix well with your hands, use latest gloves if you have them as your hands will need to be scrupulously clean for this task.

 Once mixed well, form the croquettes into balls or egg shapes in our hands and set aside. It is a good idea to put these in the fridge for an hour to firm up before coating.

 As with the previous recipe dip the croquettes in flour egg and breadcrumbs.
These will freeze well or you an just keep them in the fridge if you intend using them within a day or two. 

 Use your judgement, if the ham was in need of using up before you started it won't get any fresher hanging around
so either freeze or cook soon.

 I froze mine and will shallow fry them until golden at a later date. Enjoy!

 Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 

Comments

Post a Comment

Popular posts from this blog

Home Made Chutney

Image
The Recycled Cook By Adrian Sleeman Home Made Chutney Another great way of preserving food is by making chutney or relish. Although we think of chutney as being Asian or South east Asian in origin they in fact came from Northern Europe as long ago as 500bc. The Romans embraced the method and eventually so did the British empire who took them to tropical regions where they have since been adopted by those countries. The name "Chutney" that we use today is derived from the Hindi word "Chattni" which means "to lick", they were usually sweetened with honey rather than sugar and were added to dishes as a sweetening agent rather than used as a relish as we do now.  Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices and are usually grouped as either a sweet or spiced chutney.  Natural preservatives are used to keep the chutney from going mouldy, such as vinegar,  l emon juice or tamarind paste.  You can blend t
Read more

Make more of Lentils

Image
The Recycled Cook By Adrian Sleeman Make more of L entils Here is one of my favourite dishes for using up odds and ends that makes a great alternative to potatoes or rice as a staple food. It can be used as a base for a meal or stand alone as the meal itself. Lentils originate in Asia and North Africa and are one of our oldest sources of food known to man. This humble relative of the common garden pea is a rich in protein and carbohydrates and is also also a good source of calcium, phosphorus, iron and B vitamins. There are several different varieties of lentil readily available, most commonly Brown, Red and Green lentils, although Puy and Yellow are stocked in many health and specialist shops.  Which type of lentil you use depends on the kind of dish. They are usually bought dried and it is important to rinse them well before cooking with them. You can soak them to reduce cooking time but to be honest I prefer not to as they absorb so much more flavour that way.  G
Read more

Traditional Welsh Cawl

Image
The Recycled Cook By Adrian Sleeman Traditional Welsh Cawl Making leftover food into even tastier dishes is all about using your imagination to its fullest. What better place to start than with a Welsh classic, " C awl ", which in Welsh sim ply means mixture. This is a dish that you will find in rural areas all over the world, wi t h many different names and variations: C aldo, Cazuela, Cock-a-leekie or Ajiaco to name but a few but they all have one thing in common, they are cheap, who lesome, warming and satisfying.  http://en.wikipedia.org/wiki/List_of_soup The thing abo ut recycling food is that you need to plan ahead, that way you wa s te little and make far more of the food y ou are cooking. S o what is "Cawl" made from?  Ingredients: 2 Litres of Stock ( see below for method ) A whole chicken carcass (you can also use leftover pieces of Beef or Lam b ) Whatever root vegetables you have; Carrots, Swede, Potatoes , P
Read more