Croquetas De JamÓn Recipes

Steps:

• In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.
• Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.
• Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.

Steps:

• Melt the butter in a large skillet set over medium-low heat. Add the onion, and cook until translucent and tender, about 8 minutes. Whisk in the flour until combined; cook without browning, about 4 minutes. Slowly whisk in the milk until smooth. Cook, stirring constantly, until the mixture becomes very thick, about 6 minutes.
• Stir in the ham, parsley, lime juice, and nutmeg until well combined; season with salt and pepper. Cook 4 minutes. Remove from heat; spread mixture over a baking pan. Chill, uncovered, about 2 hours.
• Remove the baking pan from the refrigerator. Using your hands, form the ham mixture into 2-inch-long croquettes.
• Pour the eggs and the bread crumbs into 2 separate medium bowls. Dip a croquette into the eggs, then roll in the bread crumbs, coating completely. Transfer the breaded croquette to a wire rack. Repeat with the remaining croquettes. Let the croquettes stand, uncovered, 30 minutes
• Pour 4 to 5 inches peanut oil into a medium saucepan, and heat until a deep-frying thermometer registers 375 degrees. Working in batches, slip croquettes into the hot oil, without crowding, and fry until golden brown, about 2 minutes; adjust heat as necessary to maintain oil at 375 degrees. Using a slotted spoon, remove croquettes from oil, and drain on paper towels. Serve with the lime wedges.

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.