Lunch Recipes




80g (1/3 cup) butter;
100g (3/4 cup) flour;
500 ml (2 cups) of milk;
Salt and pepper to taste;
1/2 teaspoon of nutmeg;
50g (1/2 cup) cheese;
100g (2/3 cup) ham, cut into small cubes;
Egg wash, flour and breadcrumbs for dredging.


Melt the butter and cook the flour in it until the butter is completely absorbed. Begin pouring the milk in batches, whisking constantly, making sure to remove any clumps. Season with salt, pepper and nutmeg.
Cook for 3-5 minutes, until thickened.
Add the ham and cheese, then spread the milk mixture into a small tin, cover with plastic wrap, and chill for about 30 minutes.
Cut into 10-12 pieces, dust with flour, dip each in an egg wash and coat with breadcrumbs, making sure to cover each spot, otherwise the milk mixture may leak out.
Heat the vegetable oil to 180C / 350F and cook the milk nuggets for 3-4 minutes, until golden brown.
Drain on paper towels and serve.