Chef’s Fav

Jamon & Manchego croquetas – because its isolation, our chef Damien has kindly agreed to share the recipe

make your own Jamon & manchego croquetas

You will need

300g  jamon or proscuitto, finely chopped

1 brown onion, diced

1 tbl chopped rosemary

3 garlic cloves, finely chopped

125g butter diced

125g plain flour

400ml milk

100ml cream

100ml chicken stock

1 cup manchego or mozzarella, grated

for crumbing-6 eggs, lightly beaten

1 cup plain flour

2 cups panko bread crumbs

METHOD

In a heavy-based saucepan on a low heat, sweat off the onions until translucent then add garlic and rosemary and cook for further 2-3 minutes. Add the chopped jamon and stir through just enough to render some of the fat out. Add the butter to the mixture. When the butter has melted, stir in the flour and cook for further 2 minutes.

In a separate pot, bring milk, cream and chicken stock to a gentle simmer. Gradually add 1/4 of the liquid at a time to the mixture, continuously stirring until smooth. Season with salt and black pepper. You might not need salt depending on the jamon or proscuitto you use. Transfer to a bowl and allow to cool. Once mixture is cool, add the grated manchego. Refrigerate for at least 3-4 hours or until the mixture is completely cold and firm.

Roll heaped tablespoons of the mixture into croquetas shapes(about 5cm long-and 40g), and place on a lined baking tray. Before crumbing, put the croquetas back in the fridge to firm again. You will find after rolling, the mixture will heat up and soften.

Put the extra flour, eggs and bread crumbs into three separate bowls. Toss the croquettes in the flour, dip in the egg, allowing the excess to drain away, then roll in breadcrumbs. Put back onto the tray and refrigerate

Either using a deep fryer, or heavy-based saucepan 1/3 full of oil at 170C, add croquetas in small batches and deep fry for 3 mins turning until golden brown. Drain well, serve, enjoy.

Note, croquetas can be stored in the fridge for 2-3 days or frozen