Making shrimp croquettes (1/2)
Drinks and fried snacks are an inseparable duo, which is why Hugo goes for shrimp croquettes.
To start, soak the gelatin in cold water. Froukje focuses on the roux. To do this, melt the butter in a saucepan. Once the butter has melted completely, the flour can be added. Keep stirring until done in about two minutes. Prevent it from turning brown. Be warned: it is true that it becomes solid mass first.
Grate the zest of half a lemon over a bowl and add it, along with the tomato puree, a splash of lemon juice to the roux. Add some salt and pepper to taste.
Then add the milk and stock while whisking with the whisk. Bring the roux to the boil and let it thicken for a few minutes while stirring to a firm, smooth filling. Do you recognize your mixture in this, then it is allowed off the fire.
Finally, you only squeeze out the gelatin and stir it through the filling. Let it cool for thirty minutes. When the filling has cooled down, the Dutch shrimps may be mixed in.
Hugo then makes a flour, breadcrumbs and beaten egg bath. Use three shallow plates for this. Make small croquettes with wet hands. Roll them one by one in the flour, dip them in the beaten egg and finally roll them in the breadcrumbs. Preferably let them stiffen in the freezer for at least half an hour.
What makes Liège meatballs unique in its kind? The onion gravy with apple syrup and red wine vinegar. To work!
Peel and finely chop the onion. Pick and chop some parsley leaves. Put the onion, parsley, nutmeg, egg, minced meat, breadcrumbs and some salt and pepper in a bowl.
Knead the minced meat mix with your hands. Roll into small meatballs with wet hands. Meanwhile, melt a knob of butter in the frying pan and brown the Liège balls for five minutes on medium heat.
The yarn will come later. Once you have done this, remove the balls from the pan and place them on a plate.
Continue with the gravy. Cut the onion into half rings. Melt another knob of butter in the same frying pan and fry the onion rings over a high heat for about five minutes. Add two good tablespoons of apple syrup and deglaze with a good splash of red wine vinegar.
Then crumble the beef stock cube over the pan and pour in the 250 ml boiling water. Stir well and scrape the sticks of the meatballs from the bottom. Let it reduce slightly. Once this happens, the meatballs can be returned to the pan. Put the lid on and let it simmer for 15 to 20 minutes.
Make chicory soup
Continue with the creamy soup. Cut off the bottoms of the chicory stumps. Remove any unsightly outer leaves and roughly chop the stumps. Wash the leek and cut it into thin rings. Finally, you peel the potatoes and cut them into pieces.
So much for the carving. Continue making the soup. Melt the butter in a stockpot. Lightly fry the chicory, leek, potato and bay leaf for ten minutes on low heat. Stir well once and let it simmer.
Are the ten minutes over? Pour the stock into the stockpot. Bring to the boil while stirring, put the lid on the pan and let it simmer for twenty minutes.
Finally, you can remove the soup from the heat and remove the bay leaves. Puree the soup smooth with a hand blender and stir in the cream. Voilà, the chicory soup is ready.
Making shrimp croquettes (2/2)
Time to fry. To do this, heat oil to 180 ° C in a deep pan. Deep-fry the shrimp croquettes for about three minutes until they are golden brown all around. Let them drain on kitchen paper. Hugo’s tip is to serve it with some parsley and lemon wedges.
Filling the snack board can begin. Spread the bread with some butter and cover it with the Ardennes ham. Delicious with the creamy chicory soup. The shrimp croquettes and Liège meatballs are also welcome and the weekend can begin!