Croquetas two ways with piquillo pepper sauce

Croquetas two ways with piquillo pepper sauce

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Makes about 30, depending on size

Owen Morgan on saturday kitchenBy Owen Morgan
From Saturday Kitchen

 

Ingredients

For the Jamón Ibérico Croquetas:

  • Ibérico ham (finely diced; Serrano ham is a good alternative): 180g (6oz), plus extra for serving
  • Salted butter (roughly chopped): 150g (5½oz)
  • Bay leaf: 1
  • Full-fat milk: 450ml (16fl oz)
  • Good brown chicken stock (use milk if you don’t have good stock): 450ml (16fl oz)
  • Plain flour (sifted), plus extra for coating/breading: 140g (5oz)
  • Grated or ground nutmeg: ½ tsp
  • Free-range eggs (beaten): 5
  • Panko breadcrumbs (or regular breadcrumbs): 200g (7oz)
  • Light olive oil (for frying)
  • Sea salt and freshly ground black pepper

For the Leek Croquetas:

  • Large leeks (washed and finely diced): 2
  • Large garlic clove (crushed): 1
  • Fresh thyme sprigs (leaves picked), 3 large sprigs
  • Extra virgin olive oil: 75ml (2½fl oz)
  • Salted butter (roughly chopped): 75g (2½oz)
  • Bay leaf: 1
  • Plain flour (sifted), plus extra for coating/breading: 140g (5oz)
  • Full-fat milk: 900ml (1½ pint)
  • Mild smoked paprika: ½ tsp
  • Piquillo peppers (finely diced): 150g (5½oz)
  • Black truffle Manchego: 250g (9oz)
  • Free-range eggs (beaten): 5
  • Panko breadcrumbs (or regular breadcrumbs): 200g
  • Light olive oil (for frying)
  • Spare Manchego (finely grated, to serve)
  • Sea salt and freshly ground black pepper

For the Piquillo Sauce:

  • Roasted piquillo peppers (drained; from a 500g tin or jar): 500g
  • Garlic cloves (sliced): 2
  • Extra virgin olive oil (preferably Arbequina): 40ml (3 tbsp)
  • Sherry vinegar: 1 tbsp
  • Sea salt
Alternative Ingredients

Pecorino Romano is a fairly classic substitute, especially for Manchego. It has a stronger in flavour so use less than what the recipe calls for. Parmigiano-Reggiano is another substitute similar to Pecorino Romano, but even stronger.

Method

Jamón Ibérico Croquetas:

  1. Place the diced Ibérico ham in a heavy-based saucepan over medium heat. Stir for about 2 minutes until the fat renders.
  2. Add the butter and bay leaf, continuing to stir until the butter melts and the aroma becomes amazing.
  3. In a separate pan, bring milk and chicken stock to a simmer.
  4. Make a roux by adding flour to the ham pan in three or four batches. Stir each amount in before adding the next. The mixture will thicken; keep stirring for 3–4 minutes to cook out the flour. The roux should turn light brown.
  5. Gradually add the hot milk/stock mixture to the roux, one ladleful at a time, stirring constantly. Aim for a smooth, gooey béchamel sauce (not too firm). Adjust with more milk if needed. Season with nutmeg.
  6. Spread the mixture onto a baking tray lined with baking paper. Cover and chill overnight or for at least 3 hours.
  7. Set up three shallow bowls: one with extra flour, one with beaten egg, and one with breadcrumbs. Shape about 35g (¼ oz) of the chilled mixture into your preferred shape (oval, oblong, or round).
  8. Roll each piece in flour, then egg, and finally breadcrumbs, coating thoroughly.
  9. Heat oil to 180°C (356°F) in a deep-fat fryer. Alternatively, fill a saucepan one-third full with oil and heat until a cube of bread browns in 40–45 seconds.
  10. Fry a few croquetas at a time for 2 minutes or until lightly golden. Drain on kitchen paper and keep warm. Be cautious with hot oil.
  11. Serve the croquetas with hand-carved Ibérico ham.

Caramelized Leek Croquetas:

  1. In a heavy-based pan over medium heat, add leeks, garlic, thyme, and extra virgin olive oil. Sweat for 20 minutes, stirring until soft and caramelized.
  2. Add butter and bay leaf; cook until integrated.
  3. In a separate pan, bring milk to a simmer.
  4. Make a roux by adding flour to the leek pan in batches, stirring each amount before adding the next. The roux should turn light brown.
  5. Gradually add hot milk to the roux, stirring constantly. Aim for a smooth, gooey béchamel sauce (not too firm). Adjust with more milk if needed. Add smoked paprika and diced piquillo peppers.
  6. Stir in the cheese in batches until melted. Season to taste.
  7. Place the mixture in a baking tray lined with parchment paper. Cover and chill overnight or for at least 3 hours.
  8. Shape and cook as in steps 7–10 above.
  9. Make the piquillo pepper sauce by blending all ingredients into a smooth sauce.
  10. Serve the crispy croquetas with the pepper sauce.
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