"This recipe was based on one a Brazilian friend of mine showed me where he cooked tapioca with a salty cheese that was a bit like haloumi," says Josh Murphy. "I changed the cheese to Gorgonzola dolcelatte, which gives it all a funkier saltiness." Begin this recipe a day ahead to set the croquette mixture.
- Canola oil, for greasing and deep-frying
- 500 ml (2 cups) milk
- 150 gm tapioca pearls
- 150 gm haloumi, finely grated
- 40 gm Gorgonzola dolcelatte, crumbled
- Espelette pepper, to serve (see note)
- 150 gm quince paste, at room temperature
- 50 ml balsamic vinegar
- 1Oil a 25cm x 30cm tray and line with baking paper. Stir milk and tapioca pearls in a saucepan over very low heat until tapioca absorbs all the milk (6-8 minutes). Add the haloumi, stir until melted (4 minutes), then add Gorgonzola dolcelatte, season to taste with salt and freshly ground white pepper and stir to combine. Pour into tray, top with a lightly oiled piece of baking paper, oil-side down and press to spread evenly in tray. Cool (40 minutes), then refrigerate until firm (4 hours or overnight). Remove baking paper and leave uncovered to dry (overnight).
- 2For quince ketchup, blend quince paste, 1 tbsp warm water and 2 tsp salt in a blender. With motor running, slowly add vinegar and blend until smooth.
- 3Turn tapioca out onto an oiled sheet of baking paper placed on a board. Remove top paper and cut tapioca into 3.5cm squares with a hot, wet knife.
- 4Heat canola oil in a large, deep frying pan to 170°C. Fry croquettes, in batches and keeping space between each, and turn occasionally until light golden (1-1½ minutes – any longer and they may burst). Drain on paper towels, season to taste and transfer to serving plates. Sprinkle with Espelette pepper and serve hot with quince ketchup.
Espelette pepper, a French chilli powder, is available from select delicatessens and online from herbies.com.au. Substitute cayenne.
Drink suggestion: A full and flavoursome white such as the 2017 Moonlit Forest Chardonnay from the Yarra Valley. Drink suggestion by Mark Williamson.