Beef croquette stuffed with Woolwich goat cheese
Servings 4 servings
Ingredients
Root Vegetable Slaw
- 1 Acorn squash steamed
- 1 Shallot
- 2 T Balsamic vinegar
- 1 T Dijon mustard
- ⅓ C Canola oil
- 2 T Honey
- 1 t Pumpkin pie spice
- 1 Carrot peeled julienne
- 1 Parsnip peeled julienne
- 1 Celery root peeled julienne
- 1 Beet peeled julienne
- 1 Rutabaga peeled julienne
- 1 White turnip julienne
- 1 Granny smith apple julienne
- 1 bunch Parsley minced
- Salt and White pepper to taste
Beef croquette stuffed with Woolwich goat cheese
- 500 g Fine Ground Beef
- 250 g Goat cheese
- 4 Egg
- 150 g Onion minced
- 8 cloves
- Garlic minced
- 1 Tbsp Fish sauce
- 1 Tbsp Maple syrup
- 2 C Flour
- 2 C Panko breadcrumbs
- 2 Tbsp Black pepper course fine
- 1 Tbsp Salt
- 100 g Thyme fresh
- 100 g Rosemary fresh
- 3 Qt Canola oil
Sweet Honey Saskatchewan Mustard Soy Sauce
- 3 Tbsp Mustard
- 3 Tbsp Honey
- 1 Tbsp Soy sauce
- 1 Tsp Sesame Oil
- 1 Tsp Lemon juice
- 1 Tsp Lemon Zest
- ½ Tsp Salt
- ½ Tsp Black pepper
Nipissing Chanterelle and Wild Rice
- 1 C Wild rice dry
- 2 C Boiling water
- 450 g Chantrelle mushrooms small dice
- ⅛ C Canola oil
- 1 White onion small dice
- 4 Garlic clove minced
- ½ C Dried cranberries
- 4.5 C Chicken stock
- 4 sprig Fresh thyme minced
- Salt and White pepper to taste
Instructions
Root Vegetable Slaw Dressing:
- Pass squash through a food mill. Add to a small mixing bowl.
- Thinly slice shallot on mandolin, add to bowl. Set aside.
- In a separate small bowl whisk balsamic vinegar, canola oil, honey and mustard to emulsify. Season with pumpkin pie spice, salt and pepper.
- Add ingredients to squash mixture. Set aside.
Root Vegetable Slaw Body:
- In a large mixing bowl combine carrot, parsnip, celery root, beet, rutabaga, turnip and apple.
- Add dressing and toss to combine. Adjust seasonings.
Beef Croquette Stuffed with Woolwich Goat Cheese:
- Process the ground beef in food processor for 2 minutes until it become smooth and fine.
- Transfer the meat in a medium bowl.
- Add 1whole Egg, Onion, Garlic, Fish sauce, maple syrup, black pepper, salt, and four. Mix well together by hand for 2 minutes. Let it rest in the freezer for 10 minutes.
- Slice the Goat cheese into small cubes, place it in a small bowl, and set aside.
- Prepare 3 small bowl for the breading process. 1 for the flour, 1 four the beaten egg, and 1 for panko bread cramps with finely chopped thyme and rosemary.
- Get the meat mixture from the freezer and work on it. Using Tablespoon, scrape the meat into the side of the bowl and make a ball shape using hands. Poke in the middle to make a whole. Place the cheese in the middle, season a little bit of salt and pepper, and cover the cheese with meat.
- Place the meat balls in a medium making sheet with wax paper on the bottom and let it rest in the freezer for another 10 minutes.
Cooking:
- In a medium saucepan, add canola oil and heat it for 370 F.
- Coat the beef ball with flour and then coat it with egg, and lasty coat it with panko breadcrumbs.
- Deep fry the ball until golden brown and set aside.
- After cooking all the beef balls. Place it in a plate and serve.
Sweet Honey Saskatchewan Mustard Soy Sauce:
- In a medium bowl, add all ingredients
- Combine all together using wire whisk until smooth.
- Set aside and serve.
Nipissing Chanterelle and Wild Rice:
- Wash hands and gather equipment. Preheat oven to 350.
- Soak rice in boiling water. Cover and set aside for 60 minutes. Drain and set aside.
- Add canola oil to a medium saucepan. Saute mushrooms and onions until softened. Add garlic, cook for another 2 minutes. Set aside
- In a large bowl combine cooked mushrooms and onion, chicken broth, reserved rice, cranberries, thyme. Season with salt and pepper.
- Transfer mixture to a glass baking dish greased with canola oil. Cover with tin foil, bake for 75 minutes.