Week 8: Grilled pork chop with almond croquettes and salad

This week I’m in a different, much larger kitchen (pictured) as a result of visiting my father in southern Spain. Now I don’t know if you find this, but when cooking in someone else’s kitchen, it’s either a joy (when you find all the utensils you’re after) or problematic (some knives just aren’t up to the job), but rarely is it uninteresting. 

So, in Spain as I say and one thing never cooked, although frequently eaten when here, are croquettes. There are fishy ones, meaty ones and also simple plain ones, but never have I had almond croquettes. This recipe comes from the BBC website and happened to be the one featured on the main ‘food’ page when I popped onto it on my first day out here and comes with a suitably Spanish accompaniment.

2 pork loin chops

1 apple, cored and cut into wedges

almond croquettes	50g/1¾oz plain flour
500g/1lb 2oz mashed potatoes	1 free-range egg, beaten
1 tbsp finely chopped flatleaf parsley	75g/3oz flaked almonds

dressing & salad	1 garlic clove, finely chopped
1 free-range egg yolk	1 tbsp finely chopped flatleaf parsley
1 tsp English mustard	1 tbsp finely chopped mint
2 tsp clear honey	1 tbsp finely chopped basil
2 tbsp cider vinegar	1 tbsp finely chopped thyme
150ml/5fl oz vegetable or sunflower oil	1 head Little Gem, roughly chopped
1 banana shallot, finely chopped	2 handfuls lamb’s lettuce

Preheat the grill to high. Place the pork chops in an ovenproof frying pan along with the apple wedges, then season the pork fat with salt and place under the grill for 10 minutes.

Meanwhile, make the dressing. Place the egg yolk into a bowl along with the mustard and honey. Add the cider vinegar and whisk, then gradually add the vegetable oil, whisking all the time until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more, then check the seasoning and set aside.

Check the seasoning on the mashed potatoes, then add the remaining flatleaf parsley and mix well. Take a small handful and roll into a sausage shape (mind you don’t make them too big or there’ll be a bit dry on the eating), repeat with all the mash. Roll the potato sausages in the flour, then the eggs and then the flaked almonds.

Heat the oil in a suitable saucepan – drop a bit of almond in to check the temp; when it sizzles away you’re good for frying. Now remember to be careful with the hot oil, it will hurt a lot if you get it on you! Place into the hot oil for 2-3 minutes, or until golden-brown and crisp, then remove using a slotted spoon onto some kitchen paper.

Place the salad leaves into a bowl and add enough dressing to just coat the leaves, then serve alongside the croquettes and pork chop You’ll probably want drizzle some of the dressing over the croquettes too – it’ll make everything taste good.

Today’s learning:

Croquettes are tasty and easy – shallow-fired mash. Just make them. But err on the side of smaller than big to stop them from being too dry.