We're all cooking more than ever. That's why we've started a new series, Simple Recipes from Top Chefs, where we're going to be regularly providing you with... simple recipes from top chefs.
In this instalment, chef Nacho Manzano – of Iberica restaurants – walks us through his simple ham croquettes "casa marcial". Check out their (£800 whole leg of jamon, anyone?), and support .
im电竞官网-250g of Serrano ham (or any ham/bacon you have available)
3l of whole milk
250ml olive oil
5g of salt
im电竞官网-For the coating:
2 eggs (beaten)
im电竞官网-Bread crumbs (you can make your own by blending a piece of stale bread)
im电竞官网-"Ham croquettes are what crisps are to Brits in the pub. They are so very more-ish and go almost too well with a few beers in the garden. This takes a bit of commitment and planning as opposed to your average bag of ready salted, but it’ll be worth it, trust me. They also freeze very well, so once you’ve made as many as the mixture allows, set the ones you don’t want to cook right away on a baking tray in the freezer. Once frozen, pop into a freezer bag and enjoy another time. Alternatively, order our croquettes through Deliveroo and Supper from our Marylebone, Victoria and Farringdon restaurants."
- Cut the Serrano ham into little square pieces and fry gently in the olive oil.
- Once the ham turns a nice golden colour add the flour, mixing it thoroughly and cooking it for a further 10 minutes.
- Heat the milk to boiling point and then stir it in little by little (while hot) to the ham and flour mixture and gently simmer for 5 minutes, stirring often so it does not stick to the pot, until you have a nice béchamel or white sauce. The ideal pot to cook this amount of béchamel would be one with a diameter of 30 cm which will help with the liquid evaporation.
- Transfer the béchamel to a tray, covering the bottom of it with the mixture to a thickness of 4cm.
- Allow to cool to room temperature and then cover the mixture with cling film (the film must rest on the surface of the mixture so it does not create a crust). Then transfer the tray to the refrigerator until it is firm and has set
- Next, oil your hands and shape the croquettes into an oval form and the desired size.
- Coat each croquette first with egg and then with bread crumbs rolling the croquette through the crumbs fast so it has only a light coating.
- Leave the croquettes to settle in the fridge for a further three hours.
- Fry the croquettes a few at a time so they do not stick to each other or break in a deep fryer – or saucepan half full of oil – at 180 degrees, until golden.
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