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The photos below are Italian croquettes I have learned from Sicilian people.

 

Italian Croquettes Close-Up

Italian Croquettes Close-Up

 

Ingredients of Italian Croquettes for serves 3 to 4:

  • 4 large potatoes
  • A pinch of salt
  • 2 slices of soft cheese
  • Handful of parsley leaves – finely chopped
  • 4 finely chopped garlic cloves – fried with olive oil in low heat
  • 1 egg york
  • 50g of flour
  • 1 beaten egg
  • 100g of bread crumbs
  • Some frying oil for shallow or deep fry
  • A little oil to shape the soft croquette mixture
Potato Mashed

Potato Mashed

1. Boil potatoes in a large pan with water for about 30 to 40 minutes until it becomes tender.

2. Mash the potatoes once it is drained and peeled the rind, add salt, cheese, garlic cloves with fried olive oil and mix well.

3. Once the mashed potatoes are cooled down a little, add an egg york and parsley and mix well.

Raw Italian Croquettes

Raw Italian Croquettes

4. Shape the mixture into preferred form by rubbing oil in your hands to prevent getting in sticky mixture trouble.

Raw Italian Croquettes being Breaded

Raw Italian Croquettes being Breaded

5. Dust the raw croquettes with flour thinly, put in beaten egg bowl and cover with bread crumbs.

Raw Italian Croquettes being Fried

Raw Italian Croquettes being Fried

6. Once the bread crumbs around the raw croquettes get moisturised, start frying in a shallow frying pan or deep frying pan at around 160°c for a couple of minutes.

Italian Croquettes

Italian Croquettes

7. Serve with salad or whatever you like.

Please be aware that this contains a lot of fat from the oil. I often get eruptions on my face if I eat more than 3 at once. It is easy as you do not need to make sure that it is cooked into inside, as all the ingredients of the raw croquettes are already cooked or OK to be eaten in raw.

However, the taste is very nice Italian and it is worth trying as another repartoire of your croquettte recipe for a change.

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I bought a sweet potato and liquid glucose the other day.

Spudzilla Sweet Potato

Spudzilla Sweet Potato

As I had black sesame seed in my stock, I have cooked Daigakuimo, sweet potato chips today.

First of all, I was a bit shocked as the colour of inside the sweet potato I bought was orange rather than white yellow and the texture was like poor quality potatoes which do not contain enough potato starch.

Spudzilla Sweet Potato Cut

Spudzilla Sweet Potato Cut

It reminded me of similar difference between watery squash and silky Kabocha pumpkin. 

Potatoes with less potato starch in there tend to give watery taste, rather than the silky texture and better taste.

Daigakuimo with Spudzilla Sweet Potato

Daigakuimo with Spudzilla Sweet Potato

As I anticipated, the potato was wrong one and I have got to try with proper sweet potato next time.

Ingredients of Daigakuimo - Sweet Potato Chips

Ingredients of Daigakuimo - Sweet Potato Chips

Anyway, the one jar of liquid glucose 140g was not enough for the 800g large sweet potato, I also would like to choose smaller one.
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I have received food delivery from Japanese food shop in London recently.

As they have sold fresher taro potatoes this time, I cooked Nimono ( simmered vegetables with seasonings ) today.

Nimono with Taro Satoimo

Nimono with Taro Satoimo

These days, oriental or less used vegetables in the UK are not sold in supermarkets.

We can get those vegetables from local high street food shops such as Indian food shops, halal meat with vegetable shops in London.

The only disappointment to buy food from such shops are they are not very fresh. For example taro potatos last long like onions or potatoes, so they tend to display mountains of taros in their shops.

Shitake mushrooms produced in the UK, one of the oriental vegetables I buy very often, have not been sold in supermarket in the UK since sometime last year either.

As they sell shitake produced in China instead these days, it seems due to the recession, they have stopped producing less popular products among larger population in the UK.

The shitake from China has better shaped harvests and stronger flavour of shitake, however, in my subconscious imagination, it seems there are too much artificial involvement such as fertilisers and chemicals.

As there are less information particularly for products produced or manufactured in emerging or developing countries, I can not really trust those products. I expect that there would be much more reliable information about those products that prove safety of the products, so I would be able to buy more products made in those countries with a relief.

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I cooked Nikujaga above last week. This side dish is also popular in Japan.

As we did not have enough pork or beef on the day, we used the wiener sausages above and the taste was surprisingly nice.

Potatos, onions, carrots, meat, Konnyaku and eggs are seasoned with fish stock, sugar, Sake, Mirin, Soy sauce, which are similar with other majority of Japanese dishes. It needs to be cooked about 10 to 15 minutes.

Usually eggs are not put in Nikujaga, however, we put them today as just a little deluxe option.

Konnyaku, with the picture above is made with Konnyaku potatos and the texture is like rubber and therefore many foreigners do not eat it. If you are keen about loosing some weight, it fills your stomach well with almost no calories, as well as good for your health as it contains fibers and other good nutrients.

Mangetough

Mangetout

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