Uploaded August 2017 | Updated September 2026, 2 hours ago
Here they are my borthers and sisters; BEEF CHEEK CROQUETTES. These beef croquettes are little parcels of pure loveliness and you have to check them out.
These little babies are so packed full of chilli beef deliciousness you will lose your mind!
Lemme know in the comment box below what you would pay.
Did you know that when i'm not busking I run a coffee business, called CRU KAFE. Check it out here crukafe.com
foodbusker.co.uk
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
BOOM!
RECIPE
Creamy Fish Pie Bites with Fondue
Easy
30 mins
Makes 6
Ingredients
For Creamy Fish Pi3 bites
500g of leftover mash potato
1 heaped tsp of garlic powder
100g poached salmon
100g poached smoked haddock
100g crab
100g Shrimp
1 parsley bunch
100ml double cream
Generous pinch of good quality salt
Freshly cracked pepper
200g of plain flour
3 tbsp of smoked paprika
4 large eggs
1 packet of white breadcrumbs
Enough oil to fill your deep frier or a large, deep pan
Method
1. In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mash potato
2. Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some grease proof paper.
3. Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
4. Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the grease proof paper and then repeat until they’re all evenly coated.
5. Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
6. Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some greaseproof and season to taste.
7. In a bowl, combine all your dip ingredients and the season with salt and pepper.
Method Fondue
1. Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
2. Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3. Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
Links to the videos:
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
Subscribe: bit.ly/JohnQuilterSub
Check out my TopVideos! bit.ly/JohnQuilterTopVideos
FOLLOW ME
Twitter - twitter.com/FoodBusker
Instagram - instagram.com/foodbusker
Facebook - facebook.com/foodbusker
GET IN TOUCH AT: enquiries@foodbusker.com
~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
BEEF CHEEK CROQUETTES | John Quilter
youtube.com/watch?v=TNNIAtK93i4
John Quilter
youtube.com/foodbusker
Here they are my borthers and sisters; BEEF CHEEK CROQUETTES. These beef croquettes are little parcels of pure loveliness and you have to check them out.
These little babies are so packed full of chilli beef deliciousness you will lose your mind!
Lemme know in the comment box below what you would pay.
Did you know that when i'm not busking I run a coffee business, called CRU KAFE. Check it out here crukafe.com
foodbusker.co.uk
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
BOOM!
RECIPE
Creamy Fish Pie Bites with Fondue
Easy
30 mins
Makes 6
Ingredients
For Creamy Fish Pi3 bites
500g of leftover mash potato
1 heaped tsp of garlic powder
100g poached salmon
100g poached smoked haddock
100g crab
100g Shrimp
1 parsley bunch
100ml double cream
Generous pinch of good quality salt
Freshly cracked pepper
200g of plain flour
3 tbsp of smoked paprika
4 large eggs
1 packet of white breadcrumbs
Enough oil to fill your deep frier or a large, deep pan
Method
1. In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mash potato
2. Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some grease proof paper.
3. Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
4. Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the grease proof paper and then repeat until they’re all evenly coated.
5. Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
6. Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some greaseproof and season to taste.
7. In a bowl, combine all your dip ingredients and the season with salt and pepper.
Method Fondue
1. Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
2. Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3. Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
Links to the videos:
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
Subscribe: bit.ly/JohnQuilterSub
Check out my TopVideos! bit.ly/JohnQuilterTopVideos
FOLLOW ME
Twitter - twitter.com/FoodBusker
Instagram - instagram.com/foodbusker
Facebook - facebook.com/foodbusker
GET IN TOUCH AT: enquiries@foodbusker.com
~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
BEEF CHEEK CROQUETTES | John Quilter
youtube.com/watch?v=TNNIAtK93i4
John Quilter
youtube.com/foodbusker
