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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...

Chicken Breast Fillets with Pear and Orange


Ingredients

For 4 people
  • 3 chicken breasts.
  • flour.
  • one beaten egg.
  • two Conference pears.
  • juice of two oranges (300ml), strained.
  • two oranges.
  • 100ml dry sherry.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.


Preparation

Slice the chicken breasts into medallions...
Season each piece with salt and pepper, dredge in flour, then dip in the beaten egg.
In a hot pan with a good splash of olive oil, brown them quickly on both sides. You only want to sear the outside here — the inside should stay pink because we'll finish cooking them later.
Take them out and set the medallions on paper towels to drain off any extra oil...
Pour the sherry into the same pan where you cooked the chicken to deglaze all those lovely browned bits.
Add the pears (peeled, cored, and sliced into wedges) and the strained orange juice...
Cover the pan and let it simmer for 5 minutes.
Now arrange the chicken medallions in a serving pan...
and spoon the pears and all that lovely juice over the top...
Just before serving, put the pan back on the heat and cook for 3 to 4 minutes so the chicken finishes cooking through.
Bring it to the table with the orange slices arranged on top — make sure they're peeled properly, with all that bitter white pith removed...

Enjoy!
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