Loved the look of those croquettes? Got a hankering for Mississippi-style indulgence? Here’s how you can make today’s recipes at home…
Simon’s Spanish-inspired croquettes are made with spicy chorizo sausage and served with a vibrant red pepper sauce. These croquettes are a great way to use up leftover mashed potato from dinner the night before. You can prep these ahead of time and fry just before serving for a hassle-free meal.
For the croquettes
- 250g/9oz chorizo, chopped into small squares
- 250g/9oz potatoes, boiled until tender, drained, then mashed (or use leftover mashed potato)
- 1 tbsp chopped fresh parsley
- 1 chilli, finely chopped
- 4 gherkins, finely chopped (optional)
- Salt and freshly ground black pepper
- 150g/5oz plain flour, plus extra for dusting
- 2 free-range eggs, beaten
- 150g/5oz polenta
- 2 tbsp vegetable oil
For the sauce
- 6 tomatoes, halved
- 1 red pepper, seeds removed, sliced
- 2 garlic cloves, peeled
- ½ red onion, peeled
- 150ml/5½fl oz olive oil
- 2 thick slices white bread
- 1 tsp vegetable oil
- 100g/3½oz flaked almonds
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- 2 dried chilies
- Preheat the oven to 200˚C/400˚F/Gas 6.
- For the romesco sauce, place the tomatoes, pepper, garlic, onion and 75ml/2¾fl oz of the olive oil into a baking tray and roast in the oven for 10-15 minutes. Remove the tray from the oven and set aside to cool. Remove the skin from the tomatoes and peppers.
- Toast the bread.
- Heat the vegetable oil in a frying pan and fry the flaked almonds for 1-2 minutes or until golden-brown.
- Blend the roasted vegetables, toasted bread, flaked almonds, paprika, vinegar, chilli and the remainder of the oil in a blender to a purée.
- Place the chorizo, mashed potato, parsley, chilli and gherkins into a bowl and mix to combine well. Season well with salt and freshly ground black pepper.
- With floured hands, mould small amounts of the mixture into 7.5cm/3inch long cylinders.
- Dredge the croquettes in the flour, then dip into the beaten egg and finally roll in the polenta to coat completely.
- Heat the oil in a frying pan over a medium heat. Add the croquettes and fry, turning occasionally, until crisp and golden-brown all over.
- Remove from the pan and drain on kitchen paper.
- To serve, place a few croquettes onto each plate and drizzle with the sauce.
This Mississippi Mud Pie is Simon’s twist on the classic American dessert. This dark and tempting gooey pie is a chocoholic’s delight, made with chocolate biscuits, chocolate custard filling and decadent chocolate fudge sauce. It is a prefect dinner party dessert because you can prepare it ahead of time, then wow your guests.
For the base
- 300g dark chocolate digestives, crushed
- 110g/2½oz butter, melted
For the filling
- 100g/3oz dark chocolate, minimum 70% cocoa solids
- 100g/3oz butter
- 3 free-range eggs
- 100g/3oz muscovado sugar
- 125ml/3½oz double cream
For the fudge sauce
- 150g/5½oz dark chocolate, minimum 70% cocoa solids
- 150ml/5½fl oz double cream, plus extra to serve
- 3 tbsp golden syrup
- 175g/6oz icing sugar, sieved
- Preheat the oven to 180˚C/365˚F/Gas 4.
- Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9inch spring-form tin. Chill in the fridge for 10 minutes.
- For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
- Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled spring-form tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
- Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
- Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with fresh raspberries and double cream.
You can also see the recipes on our site, and add all the ingredients to your trolley while you’re there.
Naomi, PR and Social Media Executive