Al­most every­one loves jamón cro­que­tas, and they’re one of the big­gest sell­ers in my restau­rants. But we also like to play around with new flavours too – some­times they’re a bit crazy, but they nor­mally work. If you’re a fan of mint, add a few leaves at th

BBC Good Food - - Weekend -

MAKES 16-20 PREP 35 mins COOK 35 mins MORE EF­FORT

500ml whole milk

150ml veg­etable stock

85g but­ter, plus an ex­tra knob

120g plain flour

75g Manchego cheese, grated olive oil

150g mor­cilla (black pud­ding), chopped 1 ap­ple, peeled, cored and finely chopped pinch of caster sugar

2 large eggs, beaten

150g dry bread­crumbs sun­flower oil, for deep fry­ing

1 Heat the milk and stock to­gether in a saucepan. In an­other saucepan, melt the but­ter over a medium heat, add the flour and cook for 2-3 mins un­til browned. Grad­u­ally whisk the milk and stock into the but­ter mix­ture un­til you have a thick, smooth béchamel. Sea­son and add the cheese. Stir un­til melted and smooth.

2 Mean­while, heat a lit­tle olive oil in a pan and fry the mor­cilla un­til start­ing to crisp, then drain on kitchen pa­per.

Add a knob of but­ter to the pan and, when foam­ing, add the ap­ple and sugar. Cook for 2-3 mins un­til lightly caramelised. Fold the mor­cilla and ap­ple into the béchamel.

3 Spread the mix­ture out evenly in a shal­low tray and press down. Cover with a sheet of bak­ing parch­ment or cling film. Chill in the fridge for at least 2 hrs – the mix­ture needs to be stiff to form cro­que­tas.

4 Put some oil in the palm of your hand and roll the mix­ture into balls weigh­ing around 30g each. Put the eggs and bread­crumbs in two sep­a­rate bowls. Dip the cro­que­tas first in egg, then roll in the bread­crumbs to coat.

5 Heat the sun­flower oil to 190C in a deep saucepan or deep-fat fryer (or un­til a cube of bread browns in about 20 secs). Fry the cro­que­tas for 2 mins or un­til golden, then drain on kitchen pa­per. De­vour im­me­di­ately.

PER SERV­ING (20) 181 kcals • fat 12g • sat­u­rates 5g • carbs 13g • sug­ars 2g • fi­bre none • pro­tein 5g • salt 0.5g

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