Recipe: Chris Bonello's beef croquettes

Chris Bonello is the exectuive chef at MPD Kitchen in Melbourne's Berwick. In his new role, the former Vue Group chef is flexing his love for and skill with Australian beef and native ingredients. Beef features on the menu a lot, from small starters like these topside croquettes to the crowning glory: a Sher Wagyu 9+ scotch fillet. From 26 March until April 13, MPD Kitchen is popping up in Melbourne in Melbourne's Spice Market at Beaney Lane in the CBD. 



         ●  1 egg

         ●  30 ml sherry vinegar

         ●  30 ml lemon juice

         ●  50 g Dijon mustard

         ●  500 ml grapeseed oil

         ●  30 g shallots

         ●  30 g cornichons

         ●  1 tsp smoked paprika

         ●  Salt

METHOD In a blender on medium place yolks, egg, vinegar, lemon juice and Dijon, blitz to combine at medium speed, and add the oil slowing, adjusting with water if it becomes too thick. When it is reasdy, remove half of the mayonnaise and set aside in a large bowl. Place remaining ingredients in the blender with remaining mayonnaise and blitz on high for 2 minutes
. Add mixture to the reserved mayo in the large bowl and whisk to combine.


         ●  1 kg beef topside

         ●  1 carrot

         ●  1 onion

         ●  100 g flour

         ●  100 g butter

         ●  4 tbsp chopped parsley


         ●  Flour

         ●  Panko bread crumbs

         ●  4 eggs

         ●  400 ml milk

METHOD Cut the meat into bite-sized pieces. Peel and chop the vegetables. Place meat and vegetables into a large pot, cover with water and simmer until tender. Stir regularly to make sure it’s not sticking.Once the meat is tender and falling apart, strain off any excess liquid. Make a roux by melting the butter in a saucepan and stirring through the flour on medium for 1 minute – it should be quite thick. Mix the roux with the chopped parsley and mix through the meat and vegetable mixture. Season to taste.Spread the mixture out and allow to set in the fridge. Once set, turn out and portion into pieces 5 cm long and 1 cm wide. At the crumb station, whisk eggs and milk together. Dunk portion meat mixture into flour, then egg wash, then bread crumbs, and repeat egg wash and bread crumb twice. Set fryer to 180C and  fry for 3-4 minutes until golden brown. Shake off excess oil and sprinkle with salt, serve warm with smoky wood sauce.