"He hath eaten me out of house and home, he hath put all my substance into that fat belly of his"

Antipasto platter creation

Friday night in our house has become a traditional tapas night. After a week of work one can't be stuffed to actually cook or go out in this wintry weather. Instead it's nice to enjoy a glass of wine and organise a few platters of bite size nibblies.


So on Friday, I prepared an antipasto platter as a surprise for my husband, coming home from a day of work (domestic goddess tick).
I went to Ferry Rd Markets in Bundall to source some chorizo, peppered salami, a good quality cheese, marinated artichokes, an artichoke and garlic dip, some organic CC's and the yarra valley persian fetta (my favourite as it is so creamy).


At home I cooked up the chorizo with some fennel in chilli oil.
I quartered some figs and wrapped them in prosciutto, drizzling oil, thyme, lemon juice and goats cheese on top. I then baked these for 10 minutes.

Baked figs

I also made some potato, leek and cheddar croquettes, which I deep fried. They go all gooey and soft on the inside but the panko crumbs are crunchy on the outside.


And there we had it- a beautiful and easy romantic dinner for two- easily nibbled on from the comfy of the lounge while watching a few movies with the rain pattering outside. 
Life is good!!


Croquettes

 4 medium sized potatoes

2 tbs butter

2 tbs milk (if you want to be super naughty you can use cream)

2 egg yolks, beaten

½ leek, cut lengthways and sliced finely

1 cup vintage cheddar, grated 

¼ cup fresh coriander, chopped
½ cup plain flour

1 cup panko bread crumbs

croquettes

Sea salt & pepper

Vegetable oil for frying

(you can add bacon/ham)

Add ½ tsp salt to a pot of water and boil potatoes in their skins until soft (15-20 mins). Once soft, peel then mash, adding butter, milk and beaten egg yolks to create a creamy thick texture. 

Add leek, cheese and coriander to potato mixture, season with ground sea salt and pepper and combine well. Stir in flour, then refigerate mixture for 30 minutes. Once cool, gently roll 2 tbs of filling into an oval shape and coat with breadcrumbs. Do this with wet hands as stops the mixture from sticking to your hands.

Without overcrowding the fryer, fry the croquettes for 3 minutes each or until golden brown, turning halfway. Remove with a slotted spoon and drain on paper towel.