Croquettes with aïoli

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the béchamel base

  • 400ml/14fl oz full-fat milk
  • 100ml/3½fl oz chicken stock
  • 80g/2¾oz unsalted butter
  • 75g/2¾oz plain flour
  • salt and freshly ground black pepper

For the croquettes

  • 2 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • pinch mace
  • 200g/7oz peeled brown shrimp
  • pinch cayenne pepper
  • pinch grated nutmeg
  • 50g/1¾oz Manchego cheese, grated
  • 200g/7oz ‘nduja
  • 150g/5½oz plain flour
  • 2 free-range eggs, beaten
  • 150g/5½oz panko breadcrumbs

For the aïoli

  • 3 garlic cloves, crushed
  • 2 free-range egg yolks
  • 1 lemon, juice only
  • 150ml/3½fl oz olive oil
  • 1 tsp finely chopped fresh tarragon
  • pinch smoked paprika
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