Tapas Series: Ham & Cheese Croquetas

I had never tried tapas until I went to Nerja, Spain in June this year.

I am 33 and I have missed out BIG time!! Why have I never tried tapas until recently?? I now have an urge to eat as much as I can to make up for lost time!!

What I love about it is, you order lots of different dishes and you just dip in and sample everything. It's a social meal as you share it with your fellow diners and really get stuck in.

There are so many dishes to choose from so there is a high chance you'll order too much, or that could just be a problem my friends and I have!

I have a friend coming over for dinner for a long overdue catch up and what better food to cook than tapas?

This recipe is slightly time consuming but can be frozen so make ahead if you know you will be short on time.

These are just a little piece of heaven in your mouth....honestly, trust me!! These are pure bliss, forget the party....this is a full on rave in your mouth with each bite you take!!

The smoked ham and melted cheese against the crunch of the breadcrumbed coating......oh my god!!! I'm craving more of these as I am typing this!!!

The tomato and chilli jam really brings this dish to a new dimension. The jam is so full of flavour, isn't too spicy and has a nice sweet element to it. This jam would be amazing served alongside a cheeseboard also!

Makes 24.

Ingredients:

• 25g butter
• 1/2 small onion,. finely chopped
• 50g plain flour
• 250ml milk
• 140g sliced smoked ham, diced
• 50g mature cheddar, grated
• 50g Gruyere, finely grated
• 1 tsp. Dijon mustard
• 2 tbsp. double cream

For the coating:

• 2 large eggs
• 50g plain flour
• 140g fine dried breadcrumbs
• sunflower oil, for deep frying

For the tomato & chilli jam:

• 300g ripe tomatoes, roughly chopped
• 1 red chilli, deseeded and finely chopped
• 1 small red onion, finely chopped
• 4 large garlic cloves, crushed
• 100g Demerara sugar
• 100ml red wine vinegar

To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 minutes or until lightly coloured. Stir in the flour and cook for 30 seconds. Gradually add the milk, stirring constantly, and cook over a low heat for 5 minutes until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 minute more until the cheese has melted, stirring constantly.


Pour into a bowl and cover with cling film to stop a skin from forming. Leave to cool, then chill overnight. The mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a bowl, put the flour on a plate and half of the breadcrumbs in a bowl.

The croquetas rolled and ready to coat

Roll each of the croquetas lightly in flour, then in the egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl half way through the coating process. Chill for 30 minutes.

All coated & chilling in the fridge

Meanwhile, make the tomato & chilli jam. Put all of the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lid, and cook for an hour, stirring occasionally, until thick and glossy. Leave to cool before serving.

My tomato & chilli jam

Fill a large saucepan one-third full with sunflower oil and heat to 180C (or use an electric deep-fat fryer). Using a metal slotted spoon, lower 6 croquetas into the oil and cook for 1.5 minutes, or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

All ready to eat....nom nom nom!

Look at all that gooey goodness!!