Jamon & wild garlic croquetas Recipe

Wash the wild garlic leaves thoroughly in a colander. Pour boiling water over them until they just wilt, then immediately rinse under cold running water. Squeeze out as much excess water as you can before finely chopping the leaves.

Gently warm the 350g milk in a pan over low heat until it's just steaming. In a separate pan, heat the 45g olive oil (or butter) until warm or melted, then stir in the 65g flour for a couple of minutes until it starts to turn a light brown. Gradually whisk in the warm milk, a little at a time, until you have a smooth, thick, and silky sauce. Let it bubble for 1 to 2 minutes, stirring constantly, to ensure the flour is fully cooked out, then season to taste.

Stir the 35g Manchego, 80g jamón, and chopped wild garlic into the béchamel, beating well to combine everything. Scrape the mixture onto a lightly oiled baking tray or plate, spread it out evenly, then cover and chill for at least 1 hour until firm. This mixture can be kept chilled for up to 24 hours.

Lightly oil your hands, then scoop and shape the chilled mixture into 18 to 20 evenly sized balls or logs. Arrange them on a baking tray and freeze for 30 minutes to firm up, which makes them easier to bread.

Beat the 1 egg with a little seasoning in a shallow dish. Pour the 75g breadcrumbs into a second shallow dish. Dip each croqueta first in the egg, then roll to coat completely in the breadcrumbs. At this point, the raw croquetas can be frozen for up to three months. Pour 1 L vegetable oil into a large, deep pan, ensuring it's no more than a third full, and heat to 170 °C (or until a small cube of bread browns lightly in 30 seconds). Fry the croquetas in batches for 2 to 3 minutes until they are deeply golden. To cook from frozen, fry at 160 °C for a few minutes longer until they're piping hot inside. Use a slotted spoon to remove the fried croquetas to a sheet of kitchen paper to drain. Serve warm, perhaps with a glass of sherry.