Pork Popcorn
Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn. Unlike regular pork crackling which is cooked in the oven, this recipe is cooked in a fry-pan.
Chicken Croquettes
These croquettes are a delicious way to use up leftover chicken or turkey.
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Ingredients
- 3 tablespoons butter
- 5 tablespoons flour
- 1 cup chicken stock
- 250g cooked chicken or turkey, shredded
- 1/4 teaspoon salt
- Pepper
- Dash of nutmeg
- 1/4 teaspoon Worcestershire sauce
- 1 cup dry breadcrumbs
- 2 egg whites, beaten
- Oil for frying
Method
- Melt butter in a frying pan. Stir in the flour and cook for two minutes.
- Gradually add the stock, stirring constantly until it is a smooth paste (like a roux).
- Mix in the chicken, salt, pepper, nutmeg and Worcestershire sauce.
- Spread onto a flat surface (eg a baking tin) and refrigerate until firm.
- Cut into 8 equal parts and form into cylinders.
- Roll the croquettes in breadcrumbs, then in the egg whites and once again in the breadcrumbs.
- To cook: deep fry for three to five minutes, pan fry or lightly spray with oil and bake in the oven until they are piping hot and the outside is golden.