A’ trainwreck’ is the perfect time for a croquette, says Rosie. Photograph: Patricia_Niven/ Patricia Niven/ Quadrille
2 parts rye whiskey or bourbon
1 part Campari
1 part simple syrup, ideally infused with orange or grapefruit zest
2 parts orange juice- or, if in season, blood orange juice
Orange slices, for decoration
Paper drinking straw
1 Half-fill a small metal Julep cup or short tumbler with ice. Pour in the rye whiskey or bourbon, the Campari, syrup and orange juice and stir well.
2 Top up with enough ice to give your drink a bountiful appearance. Garnish with half-moon-shaped slice of orange and add a paper straw.
… with white bean croquettes with herby mayonnaise
A few stints of living in the south of Spain have stimulated me a croquette aficionado. I like this type for home cooking, because it doesn’t involve making a bechamel sauce, so it’s relatively simple and very tasty.
1 tbsp extra virgin olive oil
1 medium red onion, finely sliced
1 small sprig rosemary, leaves stripped and finely chopped
2 garlic cloves, crushed
120g baby spinach leaves
400g tin of cannellini beans, drained
100g panko or other breadcrumbs
1 tbsp mint, finely chopped
1 tbsp parsley, finely chopped
A generous pinch of chilli flakes
6 tbsp illuminated olive oil
1 Heat the extra virgin olive oil in a saucepan over a low heat and add the onion and rosemary. Cook very gently until soft and sweet, then add the garlic and stir about for a minute.
2 Add the spinach and mix well, stirring until it wilts. Add the beans and warm through.
3 Transfer the contents of the pan to a food processor and whizz to a smooth paste. Add 20 g of breadcrumbs. Pulse to combine. The concoction should be quite stiff- if it seems too wet, add more breadcrumbs. Scrape into a bowl and transfer to the fridge for an hour or so. Meanwhile, stir the mint, parsley and chilli snowflakes into the mayonnaise.
4 Lightly beat the egg in a shallow bowl. Put the remaining breadcrumbs into another. Scoop out tablespoonfuls of the croquette concoction, roll into balls and then flattened into pucks. Dip the croquettes in beaten egg and then breadcrumbs, shaking off any excess. Double-dip the croquettes to give them an extra-crisp shell, if you like.
5 Heat the light olive oil in a small frying pan and, when hot, fry the croquettes in batches of three to keep the oil hot. Maintain turning them until they are golden all over, then drain on kitchen paper. Eat while hot, dipped in, or drizzled with, the herby mayo.
Rosie Sykes is a freelance chef and menu consultant. She is the author of The Sunday Night Book( Quadrille) and co-author of the Kitchen Revolution( Ebury) This is an extract from Rosie’s latest book, The Sunday Night Book- Short Recipes to Construct the Weekend Feel Longer( Quadrille, 10.99) out now