Veal and Fennel Croquettes with a Whole Roast Chicken

Name: Veal and Fennel Croquettes with a Whole Roast Chicken
Ingredients: 250 g veal mince; 1 large fennel bulb; 1 red pepper, seeds and stem removed and finely chopped; 2 large garlic cloves, finely chopped; 2 tsp paprika; 25 g ground rice or fine semolina; 25 g ground rice or fine semolina; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 3–4 pinches of mild chilli powder; olive oil, for oiling; ½ a lemon, cut in half; 1.5 kg free-range chicken; 250 ml crème fraîche or double cream; 250 ml crème fraîche or double cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

The croquettes are cooked with the bird so that the juices mingle in the roasting pan and create a supremely delicious sauce. The only word for this combination is ‘yummy’.

Ingredients

250 g veal mince
1 large fennel bulb
1 red pepper, seeds an

Main course
Gluten-free

Method

Place the veal in a bowl. Cut off the feathery parts of the fennel, chop finely and set aside. Remove and discard any damaged outer parts and the top stems. Finely chop the bulb and add to the mince with the pepper, garlic, paprika and ground rice. Season with salt and chilli powder. Mix together using a wooden spoon. Using oiled hands, form the mixture into ping-pong sized balls.