Proper.\u00a0 \ud83d\ude42<\/p>\n
I followed Jose Pizarro’s recipe from recent GF, hoping for a dish similar to those we used to enjoy in La Tasca, Spanish restaurant in Canary Wharf,\u00a0 back in Ubon times.\u00a0 I do make nice roast chicken croquetas, Michel Roux’s recipe, but these are proper, with very thick bechamel type of sauce and serrano ham.\u00a0 We both loved them and when I asked Florek this morning, ahead of ordering Ocado delivery for next week, if there’s anything he fancies, he asked for croquetas again, exactly the same.<\/p>\n
So to start with I fried finely chopped leek on some olive oil, then added about 100 g of serrano ham, finely chopped too, a bit of salted butter. Then 60 g of plain flour mixed in and cooked for a couple of minutes. 300 ml of milk plus 100 ml of chicken stock, all seasoned generously with nutmeg, heated up, I added bit by bit to the ham and leek mixture. Once all the liquid was used, I cooked the whole thing on a small heat for about 10 minutes, till nice and thick. Seasoned with pepper a bit, no salt was needed. Then transferred the mixture to the baking dish, cooled, covered with cling film and chilled in the fridge for over an hour. It thickened nicely, so I was able to shape small croquetas with a spoon. Afterwards it’s the usual trick- flour, egg and panko breadcrumbs. Prepared this way, croquetas chilled in the fridge again for about 30 minutes. Deep fried, served with asparagus from Over Farm near Gloucester. Yum.<\/p>","protected":false},"excerpt":{"rendered":"
Proper.\u00a0 \ud83d\ude42 I followed Jose Pizarro’s recipe from recent GF, hoping for a dish similar to those we used to enjoy in La Tasca, Spanish restaurant in Canary Wharf,\u00a0 back in Ubon times.\u00a0 I do make nice roast chicken croquetas, Michel Roux’s recipe, but these are proper, with very thick bechamel type of sauce and … Continue reading Ham croquetas.<\/span>