___ the Bosphorus Tapas Tavern: "The Chicken Croquettes" ___ I do not think there is a cover more representative of what, as a cover, we imagine when we refer to this term. And, well, there is not one of the animals of the tavern, not one of the souls of bar and beer at the bar that has not succumbed to the temptation to sink his teeth into a golden croquettes, crisp in its surface and soft, fluffy and soft on the inside ... Behind the "parapet"
glass lids that protect hands and fingers nimble guided by greed and could incur frontages (ALL
Brosa : "Sota pluja deployed the world map" ... are ultimately our croquettes
"survival" ... we hope you like them ... and we suggest can down envisioning the excellent 17-minute short "croquettes bird" led Lluis Hereu and shot in 2006 in Havana
. Under the trailer you have the links of the first and second parts . Part 1: http://www.youtube.com/watch?v=bvJlkPjXZBo
Part 2:
http://www.youtube.com/watch?v=0esxurI16VI ___INGREDIENTES___ For Bechamel croquettes base
. 1 onion
. 150 gr. (Approx.) Wheat flour . 50 gr. Butter. ¾ pint of whole milk . Nutmeg
. Black pepper . Sal For the batter: . Breadcrumbs . Egg . Wheat flour (and olive oil for frying)
For the filling: three chicken leg quarters (which may be substituted for turkey, rabbit, veal, lamb ...) seasoned with our blend: Romero, Oregano, Thyme , ground black pepper, sa l
dried parsley. 1 / We'll have the chicken leg quarters in a baking dish and season well with our blend of seasoning and a splash of olive oil. 2 / oven to 200 º C until browned (40 min. Approx.)
flour cook a few minutes until it turns a light golden color and add the nutmeg and freshly ground black pepper. Cook a little.
9 / It's time to start adding the milk that have been warmed previously. This should be done gradually, in small amounts that will dilute the flour.
10 / Gradually all milk will mix with the flour until a smooth white sauce.
11 / Now we introduce the grilled chicken and chopped. Gently swirl so that everyone will join in mass.
12 / and cook over low heat, stirring continuously until a dough that acquire a bright tone and texture that appears will detach from the walls of the pot where it's cooking. Mass should be quite thick because it later when friamos, we run the risk that we dismantle
, opening, or undo but, yes, keep in mind that when running the mass will still significantly thicken.
13 /
We'll have the dough in a clean container and we will cover with plastic wrap to prevent drying surface.
14 / Once tuned, we will introduce our dough in the refrigerator for four or five hours to acquire consistency. 15 / Three are going to bowl put flour, egg and bread crumbs.
16 /
will take small pieces of dough to mold them into shape ... croquette.
can accompany the croquettes with a sauce mayonnaise or tartar type but, if served with a good tank cold beer do not think anyone I missed anything at the plate. Well, hope you like !
This picture that I keep for twenty-seven years and that comrade (and brilliant artist) Carlos Azagra saw fit to dedicate today I pair it with today, today of memories and tributes to be, to this day I returned the taste of stale beer as waiters those years in which one tried to learn from brush and pen those who know and live God that draw less of them eventually seek life so very ! Thanks teacher! (And do not forget to regularly check the blog of this magnificent hopelessly anarchist-no need to do it! - : http://cazagra.blogspot.com/)
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