Beef Cheek Croquettes with Poblano Fetta Dip

Beef cheek crouquettes Photo: Tairua Beach Club

Ingredients

• 1kg beef cheeks
• 1 carrot
• 1 onion
• 100g flour
• 100g butter
• 4 Tbs chopped parsley

Crumb Station

• Flour
• Panko breadcrumbs
• 4 eggs
• 400mL milk

Sauce

• 1 egg
• 30ml sherry vinegar
• 30ml lemon juice
• 50g Dijon mustard
• 500ml grape seed oil
• 30g shallots
• 30g cornichons
• 1 tsp smoked paprika
• Pinch of salt
•  

Method

Cut the meat into medium-sized pieces, peel and chop the vegetables.

Place meat and vegetables into a large pot, cover with water, simmer until tender (roughly 3 hours). Stir regularly to make sure its not sticking, sticking will turn into burning. Once the meat is super tender and falling apart strain off any excess liquid.

Make a roux by melting the butter and stirring through the flour, cook on medium for 1 minute, it will be quite thick. Mix the roux along with the chopped parsley and mix through the meat and vegetable mixture.

Taste the mixture, add salt and pepper to your taste. It will still be warm which is how you will eat it so if it
tastes great now so will the finished product.

Spread the mix out and allow to set in the fridge. Once set turn out, portion 5cm long and 1cm wide.

For the crumb station, whisk eggs and milk together. Flour, egg wash, bread crumbs, repeat egg wash and bread crumb twice.

Set fryer to 180 C. Fry for 3-4 minutes until golden brown, shake off excess oil and sprinkle with salt, serve warm with sauce.

For the sauce, set a blender on medium and place in egg yolk, vinegar, lemon juice and Dijon, blitzing to combine. Slow to a medium speed and add the oil slowly, adjusting with water if it becomes too thick.

Remove half of the mayo into a large bowl and place remaining ingredients in blender and blitz on high for 2 min. Add mixture to the plain mayo in the large bowl and whisk to combine the two.

POBLANO-FETA DIP

Ingredients

3 Poblano Chiles
1/2 tsp Cumin Seeds
1 cup Fresh Cilantro Leaf
1 cup Mint Leaf, fresh
1 cup Crumbled Fetta Cheese
1/2 Fresh Lemon, grated zest and juice
2 White Garlic Cloves, peeled
1 Tbsp Sherry Vinegar
1/2 tsp Salt
1 Tbsp Water, 1 tbsp to 1/3 cup

Instructions

One at a time, char the poblano chiles by placing them directly over the open flame of a gas stove or grill. Turn them with tongs as they are roasting, until the skins of the chiles are charred and blistered all over, 1 to 2 minutes on each side.

While they're hot, place them in a large sealable plastic bag to steam for about 10 minutes. Don't let the chiles steam for too long or they will start to turn brown. Remove the charred skin, rubbing it off gently with the back of a knife. Cut open one side of each chile and remove and discard the stems, seeds, and ribs. Set aside. 

Toast the cumin seeds in a small, dry frying pan over medium heat, stirring occasionally, until fragrant, 1 minute. Remove from the heat. 

Put the poblano chiles, cumin, cilantro, mint, feta, lemon zest, lemon juice, garlic, vinegar, and salt in a blender and purée on medium to high speed, adding water a tablespoon at a time, until smooth. Use just enough water to blend the mixture to the consistency of hummus. It shouldn"t be too liquidy. Store in a covered container in the refrigerator for up to 2 days.