Jamon & wild garlic croquetas

Method12 steps

1. 1

   Step 1: Wash all the wild garlic leaves (150 g) thoroughly in a colander. Pour boiling water over them just until wilted, immediately rinse under cold running water, squeeze out the excess water and finely chop the actual wilted leaves.

   Uses 150 g wild garlic leaves · Boiling water to just wilt the wild garlic leaves, drained away · Cold running water to cool the wilted leaves, squeezed away

2. 2

   Step 2: Warm all 350 g of whole milk in a small pan over low heat until just steaming. Heat the measured roux olive oil (45 g) in a second pan, then stir in all the plain flour (65 g) for about two minutes until it starts to brown slightly, keeping the actual warm milk ready.

   Uses 350 g whole milk · 45 g olive oil for the roux · 65 g plain flour

3. 3

   Step 3: Gradually stir all the actual warm milk into the actual roux, a little at a time, until the sauce is thick and silky. Let it bubble gently for one to two minutes, stirring continuously until there is no raw flour taste.

   Bubble béchamel gently until flour is cooked · 2 minUses All the actual warmed milk and actual roux

4. 4

   Step 4: Taste the cooked béchamel and season with the separate filling salt and pepper, allowing for the salty ham and manchego that will be added next.

   Uses All the actual cooked béchamel · Salt for filling, to taste · Pepper for filling, to taste

5. 5

   Step 5: Grate all the manchego (35 g) and finely chop all the jamón ibérico (80 g). Beat both into the actual cooked sauce with all the actual wilted chopped wild garlic. Lightly oil a tray or plate with the separate tray olive oil, spread the complete filling onto it in a thin layer, cover and refrigerate promptly for at least one hour until cold and firm enough to shape.

   Chill filling for at least one hour until firm · 60 minUses All the actual seasoned sauce · All the actual prepared wild garlic leaves · 35 g manchego, grated in step 5 · 80 g jamón ibérico, chopped in step 5 · A little extra olive oil to lightly oil the filling tray

6. 6

   Step 6: Check the actual filling is thoroughly cold and firm before shaping; continue refrigerating if necessary. If preparing ahead, keep this covered filling in the refrigerator for no more than twenty-four hours.

   Uses All the actual chilled filling

7. 7

   Step 7: Lightly oil your hands with the separate shaping olive oil and form the actual cold filling into eighteen to twenty evenly sized balls. Arrange them on a tray and put them in the freezer for thirty minutes to firm up before coating.

   Uses All the actual chilled shapeable filling · A little extra olive oil for shaping hands

8. 8

   Step 8: Beat the egg (1) in a shallow dish with a little of the separate egg-coating salt and pepper. Put all the panko breadcrumbs (75 g) into a second shallow dish.

   Uses 1 egg · A little salt for beaten egg coating · A little pepper for beaten egg coating · 75 g panko breadcrumbs

9. 9

   Step 9: After the thirty-minute firming stage, dip each actual croqueta ball in the beaten egg, then turn it in the panko until coated. Keep the coated croquetas chilled while the frying oil heats and fry them straight away once the oil is ready.

   Uses All the actual firmed croqueta balls · The actual beaten egg dish and separate panko dish

10. 10

    Step 10: Pour the measured litre of vegetable oil (1 litre) into a large deep pan that is big enough for the oil to reach no more than one-third of its height. Heat it to 170°C, checking with a thermometer. Fry the actual coated croquetas in uncrowded batches for two to three minutes until deeply golden and piping hot inside with the egg coating fully cooked, extending cooking if needed. Let the oil recover to 170°C between batches.

    Deep-fry one croqueta batch until hot through · 3 minUses 1 litre vegetable oil for deep frying · The actual coated chilled croquetas, fried in batches as needed

11. 11

    Step 11: Lift each fully cooked croqueta batch from the oil with a slotted spoon and drain on kitchen paper.

    Uses Each actual cooked batch lifted from its frying oil

12. 12

    Step 12: Serve the actual cooked croquetas warm, divided into six portions, with optional sherry alongside if desired.

    Uses All eighteen to twenty drained cooked croquetas · Sherry to drink alongside, if desired