Preparation time
over 2 hours
Cooking time
30 mins to 1 hour
Serves
Makes about 30, depending on size
By 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:
- Place the diced Ibérico ham in a heavy-based saucepan over medium heat. Stir for about 2 minutes until the fat renders.
- Add the butter and bay leaf, continuing to stir until the butter melts and the aroma becomes amazing.
- In a separate pan, bring milk and chicken stock to a simmer.
- 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.
- 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.
- Spread the mixture onto a baking tray lined with baking paper. Cover and chill overnight or for at least 3 hours.
- 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).
- Roll each piece in flour, then egg, and finally breadcrumbs, coating thoroughly.
- 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.
- 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.
- Serve the croquetas with hand-carved Ibérico ham.
Caramelized Leek Croquetas:
- 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.
- Add butter and bay leaf; cook until integrated.
- In a separate pan, bring milk to a simmer.
- 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.
- 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.
- Stir in the cheese in batches until melted. Season to taste.
- Place the mixture in a baking tray lined with parchment paper. Cover and chill overnight or for at least 3 hours.
- Shape and cook as in steps 7–10 above.
- Make the piquillo pepper sauce by blending all ingredients into a smooth sauce.
- Serve the crispy croquetas with the pepper sauce.