Croquetas
Ingredients
- 1 pint whole milk
- 5 oz good-quality vegetable stock
- 2 1/2 oz butter
- 1 tbsp La Española Light In Colour Olive Oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 4 1/2 oz plain flour
- Freshly grated nutmeg
- 5 oz baby leaf spinach, blanched, squeezed dry and chopped
- 2 tbsp toasted pine nuts
- 4 oz Iberico cheese, grated
- 2 large free-range eggs, beaten
- 4 oz dried panko breadcrumbs, made from stale white bread
- 2 pints La Española Mild & Light Olive Oil, for deep-frying
preparation
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1.
Pour the milk and stock into a pan and bring to the boil. Reduce the heat and keep warm.
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2.
Melt the butter, with the olive oil in a medium pan and cook the onion and garlic over a low heat for 3-4 minutes until soft.
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3.
Stir in the flour and cook gently for 2-3 minutes, without letting it brown. Gradually beat in the warm, milky stock, beating well between each addition, so the mixture becomes silky smooth. Continue to cook, stirring constantly, for 3-4 minutes to out cook the flour.
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4.
Stir in a little grated nutmeg, the spinach, pine nuts and cheese, then season with salt and a little black pepper.
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5.
Transfer to a shallow dish, spread out in an even layer and cover with cling film. Chill in the fridge for 2 hours.
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6.
Place the beaten eggs and breadcrumbs into 2 separate shallow dishes. Lightly oil your palms and roll about 1½ tbsp of the mixture into a small barrel shape, then repeat to form about 25 croquetas.
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7.
Dip 4-5 croquetas at a time into the beaten egg, then into the breadcrumbs. Place on a plate and chill in the fridge for 30 minutes.
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8.
Pour the olive oil into a deep pan and heat to 190°C (or until a piece of bread turns golden in 30-40 seconds). Fry the croquetas in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
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9.
Serve with the truffle aioli.