Wednesday, 16 May 2012

Sunshine on a plate

Why not bring a little sunshine indoors on these wet and windy days we're having lately ?
Tapas always remind me of holidays - sun and fun. Here's a few I'll be making this weekend - Ham Croquettes, Gazpacho shots and the famous spanish Albongigas.....yummy.

Croquetas de jamon - Ham Croquettes

The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, chopped prawns, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the béchamel time to set. It will make the mixture easier to handle when shaping the croquetas.

2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamón serrano or other dry-cured ham, finely chopped
1/2 tsp nutmeg
2 eggs
2 tablespoons fine dried bread crumbs
Lightly oil a shallow 8-inch square dish.

In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk and nutmeg. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.

Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

I like to eat mine with a side order of ajoaceite ( all-i-oli)......Buen provecho!


  1. It'll be cold and miserable here this weekend too! So pleased you've cheered it up already! :)

    I'll be slightly grinding down some Panko breadcrumbs to make this over the weekend (should work okay?)

    Planning both Serrano AND Chorizo ones (cos I found some raw Chorizo sausages in France for the first time ever last week and bought a shedload - in freezer).

    I've got some herby Swedish Meatballs already made - guess they'll do if the sauce is right :lol:

    Gazpacho shots? Do come along - provide the details (and I expect Vodka to be included...............)

    1. Lucky you........raw Chorizo :) Gazpacho shots? on the way. carry on cooking Amigo !

  2. Just finished making Croquetas for the first time.
    Ground down Panko crumbs worked for me. (I only use normal breadcrumbs as fish groundbait.....) :lol:
    Made both Chorizo and Smoked Mackerel versions.
    You just taught me something (and I love to learn).