Here at Gwel an Mor we are really fond of head chef Joe
Lado-Devesa’ tapas. His Spanish heritage means that we are lucky to get to
sample the most authentic Spanish fair available. He is an incredible chef,
using local ingredients to craft some truly delicious tapas.
One of our favourite tapas dishes is Serrano Croquettes…..so
we asked chef for a recipe to see if we could make some on our own. Here it is,
so you can try yourselves.
Makes 8 portions
60g unsalted butter
60ml olive oil
120g plain flour
1 medium onion – very finely diced
1 litre whole milk
250g Serrano ham – diced
1. Melt the butter and warm the oil in a
medium-sized pan over a medium/high heat.
2. Add the onion and Serrano ham and sauté for a
3. Add the plain flour and stir continuously so not
4. Add the milk little by little until fully
5. Remove the pan from the heat and allow to cool
6. Put the ham mixture in a greased bowl and leave
to rest in the fridge overnight.
7. The next day, put the flour and breadcrumbs into
two separate bowls and beat the eggs into a third bowl.
8. Roll the ham mixture into logs and roll each one
in each of the three bowls – first the flour, then the egg, then the
9. Shallow fry the croquettes in a pan of oil until