Sarah's Delights

Recipe:

Makes 10 croquettes:

For the filling: Smoked cheese (Product of Murcia) 2 large Maris Pipers 1 lemon Salt to taste

For the coating: 100g plain flour 2 eggs 150g breadcrumbs 1 tsp ground nutmeg Oil for deep frying

For the red pepper and onion sauce: 4 Jarred red peppers 1 heaped tablespoon of onion jam (Product of Murcia) 1 large garlic clove 1 tbsp caster sugar ½ small red chilli (deseeded) 1 tsp Red wine vinegar Salt to taste

For the garnish: Parsley leaves The remaining smoked cheese High quality smoked paprika

For the sauce:

Thoroughly blend all the ingredients to make a smooth purée

For the croquettes:

Peel and boil the potatoes until just tender. Mash the potato and add the zest of 1 lemon and season well with salt.

Cut the smoked cheese into 1cm cubes and wrap them with the mashed potato. Roll into balls and freeze.

Once frozen, coat the potato balls in flour, egg and then breadcrumbs (seasoned with salt, pepper and nutmeg). Repeat the process to double Pane.

To cook, deep fry in cooking oil (160 degrees) until golden.

To plate, spoon 3 tablespoons onto the middle of the plate, then place the croquettes onto it, finely grate the smoked cheese on top, generously dust the food with smoked paprika and finish with a few parsley leaves.