Crossed Grain

RECIPES CROQUE MONSIEUR CROQUETTES I love a croque monsieur – it’s my favourite toastie (probably because it’s the most fattening!). This dish is reminiscent of those flavours and great to prepare in advance to have on standby for a brunch/lunch, especially if you have been on a long dog walk or standing on the sidelines of a rugby pitch on a cold morning. These can be shallow fried or baked – the choice is yours. Serves 4–6 Ingredients • 400g (14oz) cold mashed potato • 250g (9oz) diced cold ham or ham hock (smoked or unsmoked) • 2 tbsp mayonnaise* • 100g (3oz) grated mature Cheddar • 150g (5oz) (drained weight) ball of mozzarella, finely chopped • 2 tbsp wholegrain mustard* • 4 large eggs • 100g (3oz) gluten free plain flour* • 120g (4oz) fine polenta* • sunflower oil (if frying) • sea salt Method 1 Put the potato, ham, mayonnaise, Cheddar, mozzarella, mustard, 1 egg and a little salt into a large bowl and stir to combine thoroughly. Shape the mixture into about ten hamburger sized patties and place on a lightly floured baking tray. Transfer to the fridge for 30 minutes to chill 2 Put the flour in a shallow bowl. Beat the remaining 3 eggs and place these in a separate bowl, then put the polenta into a third bowl 3 Dip each patty into the flour, then the egg, then the polenta to coat evenly. You can refrigerate them overnight if preparing in advance, or use immediately 4 Preheat the oven to 200°C/400°F/ Gas Mark 6 and cook for 40 minutes, turning halfway through; alternatively, fry the patties slowly in a little sunflower oil until heated all the way through and golden brown, about 2–3 minutes. They will be crispier if fried. Jane's Tip There is a tendency of gluten free food to look paler than perhaps you would expect, so as long as the croquettes are heated all the way through they will be cooked. * Check our Food and Drink Information for suitable products