Godminster Daredevil Chilli Vintage Organic Cheddar and cauliflower croquettes with bang bang sauce

This recipe (and photo) comes courtesy of Chef Steve James it is his version of a hybrid of a few classics, the croquette, cauliflower cheese, and a vegetarian version of the American and the traditional version of bang bang chicken. The American version has deep-fried chicken pieces and a creamy mayo-based sauce whereas the traditional version is more shredded or banged chicken in a delicious sauce. Amalgamating these classic dishes in one epic dish creates the ultimate comfort food.

Makes Approx 20 croquettes

  • ½ cauliflower cut into florets
  • 50g unsalted butter
  • 50g flour
  • 300ml whole milk, warmed
  • 200g Godminster Daredevil Vintage Organic Cheddar
  • Light soy sauce to season
  • 100g plain flour
  • 200g breadcrumbs, preferably panko
  • 2 eggs beaten with a little water.

For the sauce

  • 1 tsp of minced garlic
  • 1 clove minced garlic
  • 50g smooth peanut butter
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • 1 tsp rice wine vinegar
  • 1 tsp sriracha sauce
  • 100ml chicken or vegetable stock
  • Juice of lime to taste
  • 1 spring onion thinly sliced to serve
  • Start by boiling your cauliflower in salted water for five minutes, until a knife inserts easily, tip into a colander and let steam dry.
  • Place a saucepan over a medium heat and add the butter. Once melted add the flour and cook until it smells biscuity.
  • Gradually add the warmed milk, stirring constantly, until fully combined then cook for a couple of minutes until thick.
  • Add the Godmisnter Daredevil Chilli cheese and stir until fully melted and incorporated. Remove from the heat and season with soy sauce, we used approx. 1tbsp, you may need more or less depending on your taste.
  • Allow to cool and then put in the fridge for a few hours to solidify.
  • For the sauce, add the garlic, ginger, and peanut butter to a saucepan. Add the soy sauce, 1 tbsp at a time, stirring between each addition to incorporate the peanut butter. Add the sugar, sesame oil, vinegar and sriracha then stir to combine.
  • Add the stock and stir together. Place over a medium heat and bring to a simmer, cook until it thickens.
  • Season the sauce with lime and extra soy sauce if needed.
  • When your croquette mix has set, remove it from the fridge, take tablespoon amounts of the mixture, and roll into croquette shapes.
  • Please the flour in one bowl, the egg in another, and the breadcrumbs in a third bowl.
  • Dip the croquette into the flour, then the egg, and then the breadcrumbs, make sure they are really well coated to stop them from leaking when they fry.
  • Heat your oil, in a deep fryer to 180c or in a large deep saucepan approximately halfway up until a breadcrumb sizzles. Fry your croquettes until crisp and golden, about 5 minutes.
  • Warm through the sauce, if it has thickened a lot you can add a splash of water, and serve either on the side or drizzled over the top of your croquettes with some thinly sliced spring onion.
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