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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

BRINDISA IBÉRICO HAM CROQUETAS

Creamy and irresistible, these are a favourite amongst our restaurant customers
READY IN

1.5 hours

COOKING TIME

45 minutes

PREP TIME

45 minutes

SERVES

22 - 24 croquetas

ingredients

  • 600ml full-fat milk
  • 75ml chicken or ham stock
  • 120g butter
  • 1/2 leek, very finely chopped
  • 120g of Ibérico ham or good Serrano ham trimmings, finely chopped
IN STOCK
  • 120g plain white flour
  • pinch of salt
  • freshly ground black pepper
  • a pinch of freshly grated nutmeg
  • sunflower oil, for deep-frying
  • For the coating
  • 50g white flour
  • 2 eggs, beaten
  • 70g large breadcrumbs, preferably panko (Japanese breadcrumbs)

METHOD

  1. Warm the milk in a pan, but don’t let it boil. Warm the chicken/ham stock separately.
  2. Melt the butter in a tall, non-stick saucepan, add the leek and cook without colouring for 2 minutes, then add the ham and continue to cook, stirring, for 3 minutes.
  3. Add the flour and stir very well over a low heat until it is a light brown colour. The longer you can cook the flour at this stage, the less you will have to cook the mixture once you have added the milk and stock, but be careful to keep the heat low, as the flour can burn very easily.
  4. Slowly add the warmed milk, stirring continuously until it is all incorporated, then add the warmed stock - again do this slowly - and keep stirring until it is all mixed in. Season with salt, pepper and nutmeg and continue to cook gently for at least 15-20 minutes, stirring all the time, until the mixture comes away from the sides of the pan of its own accord.
  5. Alternatively, check by denting the mixture with your finger, and if it doesn’t stick, it is ready.
  6. Spoon this béchamel paste into a shallow dish or tray, place a sheet of clingfilm over the top, and as soon as it has cooled, put into the fridge for at least 2 hours or overnight.
  7. When you are ready to make your croquetas, have the flour, beaten eggs and breadcrumbs ready in separate shallow bowls. Take the béchamel out of the fridge and divide into 22-24 equal pieces. Oil your hands lightly and roll each piece into a ball. Or if you prefer, elongate them until they are around 7cm long and 3cm in diameter.
  8. Coat each croqueta first in flour, then dip into the egg and put into a sieve to drain off the excess. Finally, coat well in breadcrumbs.
  9. Heat the oil for deep-frying in a large pan, making sure it comes no higher than a third of the way up. If you have a thermometer it should be 180°C (if you don’t have a thermometer, drop in a few breadcrumbs and if they sizzle gently the oil is hot enough).
  10. Fry the croquetas, in batches, for 3-4 minutes, turning until golden on all sides. Drain on kitchen paper and serve.

ingredients

  • 600ml full-fat milk
  • 75ml chicken or ham stock
  • 120g butter
  • 1/2 leek, very finely chopped
  • 120g of Ibérico ham or good Serrano ham trimmings, finely chopped
IN STOCK
  • 120g plain white flour
  • pinch of salt
  • freshly ground black pepper
  • a pinch of freshly grated nutmeg
  • sunflower oil, for deep-frying
  • For the coating
  • 50g white flour
  • 2 eggs, beaten
  • 70g large breadcrumbs, preferably panko (Japanese breadcrumbs)
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