Konrad Grixti was born and raised in the quaint village of Dingli and as a teenage boy he discovered his love for preparing food while earning the extra buck during the summer holidays. He is a motivated culinary school trained chef with roots in 5-star hotels and restaurants. Today he is Head Chef at L’Agape restaurant in Rabat where he loves combining local ingredients with techniques learned during his career.
Extract taken from January's 2022 Il-Bizzilla Magazine | Read more here
This recipe showcases three of Malta’s favorite ingredients while emulating our neighbours’ famous fonduta but utilising our inimitable sheep cheese ġbejna. Local foraged mushrooms are a plus with their nutty flavour but if you’re not lucky use any of your favourite mushrooms.
PORK CHEEK CROQUETTES
LOCAL MUSHROOMS,
“GBEJNA” FONDUTA
INGREDIENTS
FOR PORK CHEEK COOKING
4 Pork cheeks
1 litre Chicken stock
1 Carrot
1 Onion
1 Celery stick
1 Bay leaf
1 Sprig of fresh thyme
FOR PORK CHEEK CROQUETTES
50gr Mature cheddar
25g Parsley, chopped
50g Shallots
1/2 tbsp Sherry vinegar
vegetable oil, for deep-frying
1/2 tbsp Dijon mustard
1/2 tbsp English mustard
Flour
Eggs
2gr salt
Panko breadcrumbs
FOR FONDUTA
250gr Fresh local sheep cheese
(ġbejna friska)
50gr dry Sheep cheese (ġbejna), grated
35gr butter
250ml milk
100ml fresh cream
3 egg yolks
FOR SAUTEED MUSHROOMS
300gr Local mushrooms
(or Oyster mushrooms)
Unsalted butter
Dry white wine
Hint of garlic
Chopped parsley
Salt and pepper
Method
Rinse the pork cheeks under cold running water and soak for 2 hours. Remove any sinew, place in a pan and cover with water, bring to the boil then discard the water and cover with chicken stock. Bring to a simmer and add the mirepoix. Cover with a cartouche and simmer gently until tender(2-3hrs), then leave to cool in the liquor. Remove the pork cheeks then reduce the liquor over a medium heat to a syrupy glaze consistency. Once cool, pull the meat and mix together with the rest of the ingredients using just enough glaze to bind everything together, taste for seasoning and adjust as needed.
Roll the mixture in clingfilm into a ballotine and chill in the fridge until set. Cut into desired shape, dip first in the flour, then the eggs and finally the breadcrumbs. Repeat this process twice. Deep-fry the croquettes for 2-3 minutes until golden brown and crispy. Dry on kitchen paper and season.
Over a bain-marie heat the butter,the milk and the fresh cream. Add the remaining ingredients and whisk constantly for around 8 to 12 minutes until the mixture just thickens. Keep warm.
Warm olive oil in a pan over medium heat, add the butter and garlic. Cook gently, increase heat, add mushrooms and season. Toss for 5 minutes and add white wine. Reduce to syrupy consistency and garnish with parsley.
Finally start plating by pouring the fonduta followed by the sauteed mushrooms and topping with the croquettes. Serve immediately.
