Quique García of Bistro Casa Grau provides the
third of a series of simple recipes for you to try at
home - the tasty ham croquettes.
200g smooth olive oil
400g Serrano ham
1.5g ground nutmeg to taste
Infuse the Serrano ham in the olive oil for 20
minutes at a low temperature without allowing it to
boil. Strain and reserve the oil. Set the ham aside.
In a stainless steel casserole dish, combine the reserved
oil with the butter and bring to a low heat. Add the
flour and cook slowly.
Meanwhile, boil the milk and allow to cool. Then gradually
incorporate the milk into the flour whilst stirring.
After around an hour, add the diced crushed Serrano
ham and cook for another 20 minutes.
Once the bechamel is ready, let it cool for about 12
Roll 30g of the mix carefully in your hand to create
the iconic croquette shape, dip in the egg and then
in the breadcrumbs. Let stand for 30 minutes.
Fry the croquettes in a very hot fryer set to 190°c.
Check the colour and texture of the inner bechamel and
more about Bistro Casa Grau here