Dutch croquettes with chips and two sauces

MasterChef SA’s Samantha Nolan pulled off this scrumptious dish in the childhood memories challenge. Crisp on the outside, creamy on the inside, with tangy mustard hollandaise and a roasted tomato sauce, they're one of the moreish recipes in the new MasterChef South Africa cookbook.


45ml olive oil
2 chopped onions
500g cubed boneless beef
5 stalks flat-leaf parsley
2 peeled and chopped carrots
500ml beef stock
50g butter
50ml cake flour
Salt and black pepper
1 beaten egg
dried bread crumbs
sunflower oil
4 peeled and evenly cut potatoes
30ml white wine vinegar
15ml water
15ml hot mustard
2 egg yolks
100g cubed butter
Salt and black pepper
1ml chopped parsley
10 vine tomatoes
olive oil
Salt and black pepper


For the hollandaise:
Place the vinegar, water and mustard in a double boiler or in a bowl over boiling water. Add the egg yolks and whisk until smooth and thick. Add the butter, 1 cube at a time, and continue whisking over heat until thick and emulsified. Season with salt and pepper and stir in the parsley.

For the chips: 
Heat the oil to 160 °C. 2.Parboil the potatoes for 3 minutes in salted water. Drain and pat dry with a dish cloth. Deep-fry for 8 minutes. Scoop out with a slotted spoon, drain on paper towels and cool.

For the croquettes:
Heat the olive oil in a pressure cooker. Add the onions and sauté until soft. Add the beef cubes and fry until browned. Add the parsley, carrots and stock. Cook in a pressure cooker on full pressure for 20 minutes. Remove from the heat and cool. Drain the meat and vegetables and reserve the meat stock.

Melt the butter in a separate saucepan over medium heat. Add the flour and cook for 2 minutes while stirring. Gradually add the reserved stock and bring to the boil. Turn the heat to low and simmer for 5 minutes. Remove from the heat and pour the sauce into a bowl.

Put the beef and vegetables into a food processor and process until fi ne. Add to the sauce in the bowl, adjust the seasoning and place in the fridge until cold. Preheat the oven to 200 °C. 6 Roll the cold meat mixture into croquette shapes. First dip in the beaten egg and then roll in the crumbs. Put the croquettes on a plate and place in the fridge.

For the tomato sauce:
Put the tomatoes in a roasting dish, coat with olive oil and bake in the oven for 10 minutes. Leave to cool. Remove the skins and crush coarsely. Add a little olive oil and season with salt, pepper and sugar. Bring the temperature of the oil up to 190 °C.

To serve:

Deep-fry the croquettes in the hot oil for 3 minutes, or until golden brown. Drain on paper towels.

Re-fry the chips in the oil for about 4 minutes, or until golden. Drain on paper towels.

Serve the croquettes immediately with the chips and 2 sauces.

Extracted from MasterChef South Africa: The Cookbook. Human & Rousseau.

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