Croquettes With Serrano Ham And Manchego Cheese Recipes

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

• Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
• Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
• Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

HAM AND MANCHEGO CHEESE CROQUETTES RECIPE - RECETA DE CROQUETAS DE JAMóN Y QUESO MANCHEGO

Steps:

• STEP 1In a small bowl, mix the cornstarch into ¾ cup of the milk until smooth and set aside. STEP 2In a medium saucepan, warm the remaining milk and keep on low heat until needed. STEP 3Heat a medium sized pot over medium-low heat, add the butter and olive oil, and sweat the onions until soft and translucent. Add jamón and lightly sauté for 1-2 minutes. STEP 4Slowly add the flour to the pot, stirring constantly with a wooden spoon. Allow mixture to cook, stirring frequently, for about 5 minutes, until fragrant. Do not allow to brown. Add the milk in a steady stream, whisking constantly, then add the cornstarch mixture and season with the nutmeg. Mix well, reduce heat to low, and allow to cook, stirring constantly, for about 5 minutes, until the mixture is very thick. Stir in the grated cheese and mix until melted, about another minute or so. Pour onto a baking sheet with a 1-inch rim and spread out evenly. Allow to cool at room temperature for one hour, uncovered.  STEP 5Transfer the cooled mixture to a piping bag fitted with a 1 inch round tip. Evenly cover a second sheet tray with about 1/2 -inch layer of flour. Pipe the mixture onto the floured tray to form long sticks. You will have about 5-6 sticks when finished. Refrigerate until very firm, about 1-2 hours. STEP 6Cut each stick into 2-3 inch logs and toss well in flour to coat all sides. In a shallow dish, beat the eggs with 2 tbsp cold water and place breadcrumbs in a wide, shallow dish. Pat the excess flour from each croquette, roll in the egg mixture and then the breadcrumbs until well coated. Arrange on a clean tray and refrigerate until needed.  STEP 7Fill a large, shallow heavy pot or wok with 2-3 inches of oil. Heat oil to 350° F and fry the croquetas in batches, avoiding crowding, until golden brown on each side and hot and creamy within. Drain well on absorbent paper and serve warm with the alioli on the side. 

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

• Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the onion; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the flour; cook, stirring, 1 minute. Whisk in the milk, and cook, whisking, 3 minutes. Whisk in the ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread the mixture onto a baking sheet, and let cool completely. The mixture can be refrigerated in an airtight container up to 2 days.
• Whisk together the eggs in a shallow dish. Stir together the bread crumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture. Transfer to a parchment-lined baking sheet.
• Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375°F on a deep-fry thermometer. Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust the heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

SERRANO HAM AND MANCHEGO CROQUETAS

Steps:

• In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
• To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
• Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.