Baron Bigod and Truffle Croquettes

Former Masterchef winner Natalie Coleman has created these little balls of delight, using our Baron Bigod cheese. 

The perfect appetiser or starter if you're hosting a dinner party. 

Natalie is currently Head Chef at The Garrison in Bermondsey. Well worth a visit if you're in that neck of the woods - or anywhere remotely nearby!

We hope you enjoy making them and eating them. We certainly did...

Ingredients:

• For croquette mix
• 125g unsalted butter
• 200g plain flour
• 1000ml milk
• 125g baron bigod cheese (cubed)
• 75g good quality cheddar grated
• 1tbsp truffle paste
• 15g chives finely chopped
• Salt

For pane

• 200g plain flour
• 12 eggs whisked
• Splash of milk
• 400g panko breadcrumbs

To serve

• Truffle mayonnaise
• Truffle honey
• Parmesan

Method

1) In a saucepan heat the milk to a simmer and remove from the heat

2) In a separate saucepan, melt the butter, then whisk in the flour. It will be a very thick roux as you want it to a thick mixture

3) Cook the roux for 5mins to allow the flour to cook out then in two stages add in the milk. Whisk constantly until smooth

4) When you have a smooth sauce, whisk in the baron bigod, cheddar and whisk until incorporated and smooth

5) Cook for a further 5/10minutes until thick and smooth

6) Add in the truffle paste, chives and season with salt

7) Remove from heat and then place into a baking tray lined with parchment paper

8) Allow to cool and set in the fridge for a few hours

9) When set, weigh into 30g balls and put back in fridge for 30mins to firm up again

10) In meantime prepare the pane mix. In one bowl put the plain flour. Another the eggs and milk to thin it out a bit. In another bowl the breadcrumbs

11) Put the croquettes in batches in the flour then egg, then breadcrumbs

12) Then double pane but this time just the egg and breadcrumbs. Set to one side until ready to cook

13) Fry the croquettes at 170c for 3/4mins until golden and flash in the oven for a minute to make sure warm in middle

14) Serve on top of truffle mayo, drizzle with the truffle honey and finish with a good grating of parmesan cheese

Absolutely delicious!