TAPAS TABLE

We show you how to put together a trendy snack selection with traditional recipes from the heart of Spain

HAM CROQUETTES

MAKES ABOUT 12 Preparation: 20 min Cooling: 3 hours and 30 min or overnight Cooking: 20 min CROQUETTES 15 ml (1 T) olive oil 1 onion, chopped 100 g ham, cubed 100 g butter 180 ml (¾ c) flour 625 ml (2½ c) milk 1 ml (¼ t) nutmeg 250 ml (1 c) grated

cheddar cheese salt and freshly ground

pepper CRUMBS 125 ml (½ c) flour

+ extra 2 eggs, whisked 250 ml (1 c) coarse

breadcrumbs TO FINISH

oil for deep frying Line a shallow dish with clingflim and grease with nonstick spray. 1 Croquettes Heat the olive oil in a saucepan and fry the onion until golden brown. Add the ham and stir-fry for a minute. 2 Add the butter and heat until melted. Stir in the flour and stir-fry for a few seconds. Reduce the heat and add the milk a little at a time while stirring. 3 Keep stirring until the mixture starts simmering and has thickened considerably. Remove from the heat and stir in the nutmeg and cheese. Season with salt and pepper. 4 Transfer the mixture to the prepared dish and level it out on top. Put in the fridge and allow to cool for three hours or overnight – the sauce mixture will set completely. 5 Crumbs Turn out the set sauce mixture on a flour-coated surface and remove the clingfilm. 6 Dip a large knife into flour and cut the mixture into 12 strips. Coat your hands with flour, roll each strip into a cylinder-shaped croquette then roll well in the flour. 7 Dip each croquette in the whisked eggs and roll in breadcrumbs. Arrange the croquettes on a plate and allow to cool for another 30 minutes. 8 To finish Heat the oil in a saucepan for deep-frying. Fry the croquettes in batches until golden brown and heated through (about a minute). Drain on kitchen paper and serve warm.