Ham Croquetas
Iberia's famous croquetas are known throughout London.
Enjoyed throughout Spain, croquetas are amongst the most classic of tapas but to make them well requires skill and patience.
Wines: Iberica’s Sommelier recommends the red wine Juan Gil to enjoy with your croquetas.
Ingredients:
• 120gr Serrano ham
• 200gr flour
• Salt
• 1litre beaten eggs
• 1litre fine breadcrumbs
• 2 litres whole milk
• 150ml olive oil
• Sunflower oil for deep frying
• 2 litres whole milk
• 200gr unsalted butter
Croquetas mix: • Heat the milk until simmering. • Melt the butter over a very low flame in a separate saucepan. • Dice the ham and add it to the butter. Stir over a low flame. Stir in the flour and make a basic roux. Whisk in the hot milk a third or a quarter at a time. • Add milk, bring back to the boil, whisking to prevent lumps, then add the remainder. • Cook béchamel sauce for about 30-45 minutes until the sauce is no longer floury. Add salt. • Pour the hot béchamel into a container, cover with cling film and chill for 24 hours. Shaping and breading croquetas: • Oil both your palms. Scoop béchamel with a spoon and shape it with your hands. Cover it with beaten egg and transfer it to the bread- crumbs until coated. Repeat with all and keep in the fridge for few hours before frying. Frying: • Place sunflower oil in a pan, heat up to about 180o. Deep-fry them to order for about 2 minutes until they are golden brown on all sides. •Drain in an absorbent paper and serve straight away.
Iberia's famous croquetas are known throughout London.
Enjoyed throughout Spain, croquetas are amongst the most classic of tapas but to make them well requires skill and patience.
Wines: Iberica’s Sommelier recommends the red wine Juan Gil to enjoy with your croquetas.
Ingredients:
• 120gr Serrano ham
• 200gr flour
• Salt
• 1litre beaten eggs
• 1litre fine breadcrumbs
• 2 litres whole milk
• 150ml olive oil
• Sunflower oil for deep frying
• 2 litres whole milk
• 200gr unsalted butter
Croquetas mix: • Heat the milk until simmering. • Melt the butter over a very low flame in a separate saucepan. • Dice the ham and add it to the butter. Stir over a low flame. Stir in the flour and make a basic roux. Whisk in the hot milk a third or a quarter at a time. • Add milk, bring back to the boil, whisking to prevent lumps, then add the remainder. • Cook béchamel sauce for about 30-45 minutes until the sauce is no longer floury. Add salt. • Pour the hot béchamel into a container, cover with cling film and chill for 24 hours. Shaping and breading croquetas: • Oil both your palms. Scoop béchamel with a spoon and shape it with your hands. Cover it with beaten egg and transfer it to the bread- crumbs until coated. Repeat with all and keep in the fridge for few hours before frying. Frying: • Place sunflower oil in a pan, heat up to about 180o. Deep-fry them to order for about 2 minutes until they are golden brown on all sides. •Drain in an absorbent paper and serve straight away.
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