Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Tim and Kyle - Hock and Mushroom Croquettes

with Mushroom Mayo

Prep time: 1 hour    Cook time: 2 hours 30 mins    Serves: 6


Micro herbs and grated parmesan, to garnishBraised Pork Hocks

500g smoked pork hock

1 carrot, chopped

1 celery stalk, chopped

1 onion, chopped

4 cloves garlic, chopped

1 litre chicken stock

1 litre water

6 chicken wings, chopped

1 tbs paprika

50ml apple cider vinegarPickled Cucumbers

250ml white vinegar

50gm caster sugar

1 tbs salt

1 tbs coriander seeds

1 tbs yellow mustard seeds

1 tbs black peppercorns

2 tbs chopped fresh dill

2 cloves garlic, crushed

6 baby cucumbers, deseeded, slicedCroquettes

400g potatoes

5 tbs butter

2 leeks, finely chopped

150g Swiss brown mushrooms, cut into 1cm pieces

150g portobello mushrooms, cut into 1cm pieces

1 tbs chopped parsley

1 tbs chopped thyme

500g braised pork hock, shredded (as above)

100g Gruyere cheese, grated

50g parmesan, grated

Seasoned plain flour, to dust

2 large eggs, lightly beaten

1 ½ panko breadcrumbs

Vegetable oil, for deep fryingMushroom Mayo

100g Portobello mushrooms

100g Swiss brown mushrooms

3 clove garlic, crushed

1 tbs olive oil

2 egg yolks

Juice of 1 lemon

1 tbs white wine vinegar

250ml light olive oil

1 tsp Dijon mustard


  1. To braise pork hocks, place all ingredients in a large saucepan and bring to the boil.
  2. Reduce heat and boil gently, partially covered, for about 2 hours or until meat is tender and falls away from the bone, topping up water level as necessary to ensure pork remains submerged (alternatively use a pressure cooker and cook for 30 minutes). Remove pork hocks and when cool enough to handle, shred coarsely with two forks. Strain and reserve poaching liquid for another use.
  3. To pickle cucumbers, stir vinegar, sugar, salt, spices and dill in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in garlic and cucumbers and set aside to cool completely. Drain to serve. Reserve pickling liquid for another use.
  4. To make croquettes, place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
  5. Return to saucepan and mash over lowest heat until smooth and water has evaporated. Transfer to a large bowl.
  6. Melt butter in a frying pan over medium heat. Cook leeks and mushrooms for about 10 minutes or until mixture is soft and liquid has evaporated. Stir in herbs. Add to potato in bowl. Stir in shredded pork hock and cheeses. Season well.
  7. Roll mixture into golf-size balls and place a tray in a single layer. Refrigerate until firm.
  8. Dust croquettes in flour, dip in egg and roll in breadcrumbs. Deep fry in batches until golden and crisp. Drain on absorbent paper.
  9. To make mushroom mayo, place mushrooms on an oven tray and spread with garlic. Drizzle with oil.
  10. Roast for about 30 minutes or until tender and juices have evaporated. Remove from oven and dab away any excess moisture with absorbent paper. Chop finely.
  11. Process egg yolks, juice and vinegar until smooth. With motor operating, drizzle in oil until thick and smooth. Add mustard and process to combine.
  12. Remove all but about 2 tablespoons of the mayonnaise from the processor and set aside. Add finely chopped roasted mushrooms. Process to form a smooth paste. Add reserved mayonnaise and process until smooth and combined. Season.
  13. Serve croquettes with mushroom mayo and pickled cucumbers. Garnish with herbs and parmesan.