Recipe and Photography | Vicki Ravlich-Horan

Magills range of pulled meat (pork, beef and lamb) means you can have succulent, melt in the mouth slow cooked meat in a matter of minutes. Not just convenient, but clearly delicious, as the beef, made from Hereford Prime Beef, won the Supreme title at the New Zealand Food Awards soon after it was launched in 2015.

Great as a canape or starter, these cheesy croquettes are also great as a main meal served as the star on a green salad. Pair with a green sauce like a salsa verde or tomato chutney.

Makes 18–24

1 tbsp oil
1 onion
1 bay leaf or sprig thyme
60g butter
½ cup flour
1 cup beef stock
½ cup milk
200g mozzarella
400g packet of Magills Pulled Beef
2 eggs
2 cups breadcrumbs
oil for deep frying

Peel and slice the onion. Heat the oil in a saucepan and add the onion and bay leaf. Turn down the heat, cover and allow the onion to sweat for 15 minutes. While the onion cooks, stir it a couple of times to stop it from sticking.

Remove the lid and continue cooking the onion until it is golden and caramelised, approximately 10 minutes.

Remove the bay leaf and add the butter. When the butter has melted stir in the flour and cook for 2-3 minutes. Slowly stir in the stock and milk and continue to cook, stirring often until the sauce is thick. Take off the heat and stir in the beef and mozzarella. Refrigerate for at least a couple of hours.

Shape/roll the croquettes before rolling first in flour then beaten egg and breadcrumbs.

In batches, deep fry (at 180°C) for 5-10 minutes or until golden brown.

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