Manchego croquettes with sweet capsicum relish

INGREDIENTS

3 tablespoons olive oil

4-6 french shallots, finely diced

2 garlic cloves, crushed

2 teaspoons smoked sweet paprika

100g butter

125g plain flour

700ml warm milk

100g manchego cheese, finely grated, (see note)

sea salt and freshly ground black pepper

2 eggs, lightly beaten

120g panko breadcrumbs

vegetable oil, for deep-frying

SWEET CAPSICUM RELISH

250g tomatoes, blanched, peeled and finely diced

2 red capsicums, finely diced

2 onion, finely diced

3 tablespoons salt

250ml white vinegar

165g caster sugar

1/2 teaspoon smoked sweet paprika

1 teaspoon ground cumin

METHOD

Heat the olive oil in a frying pan over medium–high heat, add the shallot and garlic and sauté until softened and translucent. Stir in the paprika and set aside.

Melt the butter in a saucepan over medium heat, add the flour and cook for 2–3 minutes. Add the milk, a little at a time, stirring well after each addition to prevent lumps forming. Continue stirring for 5 minutes or until the sauce is thick and smooth. Add the shallot mixture and cheese and stir until melted. Season with salt and pepper. Spread onto a tray and refrigerate for 3–4 hours or until set.

Meanwhile, to make the relish, place the tomato, capsicum and onion in a large bowl, sprinkle with the salt and leave for 3–4 hours. Rinse off the salt and drain well. Place in a saucepan with the vinegar, sugar, paprika and cumin over medium heat. Bring to the boil, reduce the heat and simmer for 20–30 minutes or until thickened. Serve at room temperature.

Remove the croquette mixture from the refrigerator and roll single tablespoon amounts into balls. Dip each ball in the egg and roll in the breadcrumbs.

Heat the vegetable oil in a deep-fryer or large, heavy-based saucepan until 180°C and deep-fry the croquettes, in batches, for 3–4 minutes or until golden all over. Drain on kitchen paper.

To serve, place 2–3 croquettes in small newspaper cones or bamboo boats with the relish on the side.

NOTE:

Manchego, a hard Spanish cheese made from sheep’s milk, is available from delicatessens.

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