Ham & Wild Garlic Croquettes

Pasos

1. 1

   Wash the wild garlic leaves well in a colander, then pour over boiling water until just wilted. Rinse under cold running water, squeeze out the excess water and finely chop.

2. 2

   Warm the milk in a pan over a low heat until just steaming. Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little. Gradually add the warm milk, a little at a time, until you have a thick, silky sauce. Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season.

3. 3

   Add the Manchego, Iberian Ham, and wild garlic to the pan, and beat to combine. Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr.

4. 4

   Lightly oil your hands and shape the mixture into 18-20 even-sized balls. Arrange on a baking tray and freeze for 30 mins to firm up.

5. 5

   Beat the egg in a shallow dish with a little seasoning. Tip the breadcrumbs into a second dish. Dip each croqueta in the egg, then turn to coat in the breadcrumbs. The raw croquetas can be frozen for up to three months. Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C, or until a cube of bread browns lightly in 30 seconds. Fry the croquetas in batches for 2-3 mins until deeply golden. To cook from frozen, fry at 160C for a few minutes longer until they’re piping hot inside. Remove to a sheet of kitchen paper using a slotted spoon and leave to drain. Serve warm with a glass of sherry.

6. 6

   Serve warm with a glass of sherry.