Food and Travel (Singapore) - - Spain Special -

Prep 30 mins • Cook 30 mins • 20 servings of 4 pcs for shar­ing

Creamy ham cro­quettes served with aioli

DOUGH FILL­ING 2 tbsp olive oil, 200g plain flour, 200g minced Ja­mon Serrano, 1.5L fresh milk, freshly ground black pep­per (as needed), salt (to taste), pep­per (to taste)

AIOLI 1 egg, 3 cloves gar­lic, 500ml olive oil or canola oil, salt (to taste)

BREAD­ING 3 cups 600g bread­crumbs, 4 eggs, beaten, 250g plain flour, cook­ing oil (for fry­ing)

1 2

Grind ham in a food pro­ces­sor un­til finely ground. Set aside. Heat a large skil­let over medium-high heat, then lightly saute Ja­mon with olive oil, about 1 min. Lower the heat to medium-low. Add flour to the skil­let, stir­ring con­stantly, cook for an­other 1½-2 mins. Grad­u­ally stir in the hot milk, beat­ing it in well, un­til you achieve a smooth paste. Let it cook for an­other 15 mins 5 6 8 9 un­til it has the con­sis­tency of smooth mashed potato. Sea­son with salt and pep­per. Re­move from heat. Let the mix­ture cool to room tem­per­a­ture, then cover and re­frig­er­ate for at least 2 hrs. Pre­pare aioli. Com­bine egg and gar­lic in an im­mer­sion blend cup, then pour in the oil slowly. Switch on the im­mer­sion blender. As aioli forms, slowly tilt and lift the head of the im­mer­sion blender un­til all the oil is emul­si­fied. Sea­son to taste. Once the fill­ing has been re­frig­er­ated, take about 1½ tbsp of dough at a time and form the cro­quettes into long cylin­ders with rounded ends (the recipe will make about 15-20 cro­quettes). Each cro­quette dough should weigh around 22g. Dip each cro­quette into flour first, fol­lowed by the egg mix­ture, then cover with bread crumbs. Re­peat this step for ev­ery sin­gle cro­quette, so that each cro­quette is breaded twice). Let it chill in the re­frig­er­a­tor for 45 mins-1hr. Let the cro­quettes come to room tem­per­a­ture be­fore fry­ing. Heat some oil in a saucepan or deep fryer to about 180C. Fry the cro­quettes un­til golden brown. Re­move from oil and drain on pa­per towel. Serve with aioli on the side.

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