Ingredients
- 1 small onion
- 2 cloves garlic
- butter
- 2 tbs flour
- 4 ozs chopped Spanish ham
- 4 slices chorizo Revilla
- manchego cheese
- pinch nutmeg
- chopped parsley
- 1 pint milk,
- egg
- breadcrumbs
Method
1, Fry 1 small onion and 2 cloves garlic in butter, add 2 tbs flour and stir then add about 4 ozs of chopped Spanish ham and 4 slices chorizo Revilla all in small sized pieces.
2, Add a little manchego cheese, a pinch of nutmeg, and chopped parsley to your mixture and mix well.
3, Start adding the milk (about 1 pint, I like it creamy so I used half a tin of Ideal milk and top to the pint with bottled milk) and stir continuously until mixture forms a ball in the centre of the pan. It might take a while and If this doesn’t happen make a paste with a tablespoon flour and a little milk and add to the mixture until the desired consistency is achieved. Allow to cool.
4, I blitz the whole mixture when cold so that the texture is very creamy but you may leave the mixture as it is to find pieces of the ham and chorizo. I find it useful to put the mixture in the fridge once it has cooled down for a few hours or even overnight as then it will be easier to form the croquette shapes. Once this is done bind with seasoned egg and breadcrumbs and fry until golden.
Recipe by Ana Maria Morro