You'll have to bear with my measurements...i don't ever really measure the ingredients! That is definitely somethin i must start doing. Now these croquettes, i started sticking to a recipe, then completely changed it, these croquettes are best served with alioli (Jamie Oliver does a good recipe or just buy it from specialist food sections in the supermarkets).
You should need:
The filling:
Approx 400g of serrano (or prosciutto ham)
1 or 2 red onions
3 cloves of garlic
A dash of milk
Splash of white wine
1-2 tablespoons of flour
Pinch of basil
Salt and Pepper
2 eggs
The coating:
Eggs
Flour
Breadcrumbs
For the best results, start this recipe the day before serving! Begin by heating oil in a pan, add onions, garlic, basil (i always add my herbs towards the beginning-get more flavour), cook under the onions etc are nice and soft. Then add the milk, white wine and flour, keep stirring for 5-10 mins on a low heat, then add the serrano ham (the consistency should be nice and thick by this point.
Have a little taste and season accordingly, then add 1 or 2 eggs (see the consistency after you add the first one). Then you need to mix it all up with your hands and spread the mixture onto a plate, then put into the fridge. Ideally leave the mixture for a few hours, then take it out and make into croquette shapes, return to the fridge ( leave for a few hours or overnight).
Your next step is the coating. Put on 3 seperate plates: eggs (beaten), flour and breadcrumbs. Take a croquette, then coat in egg, flour, egg again, then breadcrumbs. Repeat for all the croquettes, and again- return to the fridge to set. I'll just mention, the reason i put these in the fridge so much, is because then they set properly, and i hate it when they fall apart...however if you are in a rush, alter the timings.
Finally, cook either in the oven or fry until golden brown!
A favourite tapas dish of mine (certainly not the easiest)!
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