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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Chickpea Pâté with Endive



 

ingredients

for 4 people
  • 3 Belgian endives.
  • 2 ripe and firm tomatoes.
  • 1/2 red bell pepper.
  • 1 shallot.
  • pitted black olives.
  • sesame seeds.
  • extra virgin olive oil.

for the chickpea purée:

  • 250g home-cooked chickpeas (drained weight).
  • 1 tablespoon lemon juice.
  • 2 tablespoons extra virgin olive oil.
  • salt.
  • chickpea cooking liquid.

preparation

Put the chickpeas, oil, and lemon juice in your blender.
Blend until you have a smooth, creamy paste. If it's too thick, add a bit of the chickpea cooking liquid until you get the texture you're after.
Taste and adjust the salt if needed.
Toast the sesame seeds in a dry pan over medium heat. Set aside.
Rinse the tomatoes and pepper, and peel the shallot. Dice everything into small pieces and slice the olives into rounds.
Separate the endive leaves, rinse them well, and pat dry.
Spoon a generous amount of chickpea pâté into each endive leaf, then top with the chopped vegetables and olives.
Sprinkle lightly with salt and drizzle with a bit of olive oil.
Just before serving, scatter the toasted sesame seeds on top. Don't do this earlier or they'll get soggy and lose their crunch.

Enjoy!
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