Owen Morgan served up tasty croquetas two ways with piquillo pepper sauce on Saturday Kitchen.<\/p>\n
The ingredients for the jam\u00f3n ib\u00e9rico croquetas are: 180g Ib\u00e9rico ham, finely diced (Serrano ham is a good alternative), plus extra to serve, 150g salted butter, roughly chopped, 1 bay leaf, 450ml full-fat milk, 450ml good brown chicken stock (use milk if you don\u2019t have good stock), 140g plain flour, sifted, plus extra for coating\/breading, \u00bd tsp grated or ground nutmeg, 5 free-range eggs, beaten, 200g panko breadcrumbs, or regular breadcrumbs, light olive oil, for frying, sea salt and freshly ground black pepper.<\/p>\n
For the leek croquetas: 2 large leeks, washed and finely diced, 1 large garlic clove, crushed, 3 large fresh thyme sprigs, leaves picked, 75ml extra virgin olive oil, 75g salted butter, roughly chopped, 1 bay leaf, 140g plain flour, sifted, plus extra for coating\/breading, 900ml full-fat milk, \u00bd tsp mild smoked paprika, 150g piquillo peppers, finely diced, 250g black truffle Manchego, 5 free-range eggs, beaten, 200g panko breadcrumbs, or regular breadcrumbs, light olive oil, for frying, spare Manchego, finely grated, to serve, sea salt and freshly ground black pepper.<\/p>\n
For the piquillo sauce: 500g tin or jar roasted piquillo peppers, drained, 2 garlic cloves, sliced, 40ml\/3 tbsp extra virgin olive oil (preferably Arbequina), 1 tbsp sherry vinegar and sea salt.<\/p>\n