SPRING CAPRICORN GOATS CHEESE CROQUETTES By Chef Rory Larkin
SERVES 5
PREP TIME 1H30
COOKING TIME 5MINS
INGREDIENTS For 10 croquettes: 1kg
METHOD Make the croquettes: 1. In a bowl, combine Cricket St Thomas Goats cheese , chopped chives, dill, lemon zest, and orange zest. 2. Form the mixture into small croquette shapes. 3. Dip each croquette into flour, egg, then breadcrumbs ensuring full coverage. 4. Fry the croquettes until golden brown. Make the confit tomatoes: 1. Cut cherry tomatoes in half and place them in a baking dish. 2. Mix olive oil, thyme, bay leaf, and a pinch of salt. 3. Pour the oil mixture over the tomatoes. 4. Roast in the oven at 150°C for 1-1.5 hours until tomatoes are soft and slightly blistered. Make the roasted apricot puree: 1. Roast apricots in the oven at 180°C for 20-25 minutes until slightly charred. 2. Blend roasted apricots with sugar and lemon juice until smooth. 3. Pass the puree through a sieve to remove any pulp. To garnish: 1. Sit the fried croquettes on
Cricket St Thomas Capricorn Goats Cheese (v)
20g 20g
Chives
Dill
1 1
Lemon zest Orange zest
200g
Flour Eggs
3
200g
Panko Breadcrumbs Salt
For confit tomatoes: 400g
Cherry tomatoes
200g
Olive oil Thyme
10g
1 Bay leaf Salt For the roasted apricot purée: 500g Apricot 100g Sugar 1 Lemon (juiced) To garnish: 100g Watercress Chive oil (optional)
the apricot purée with tomatoes and watercress scattered around. Drizzle chive oil over the plate. (optional)
Available in 100g & 1.1Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 10
SEASONS - SPRING/SUMMER 2024 | 11
Made with FlippingBook Digital Publishing Software