BAKING A HAM RECIPE RECIPES

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HAM & CHEESE CROQUETAS RECIPE | BBC GOOD FOOD



Ham & cheese croquetas recipe | BBC Good Food image

These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack, Starter

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield Makes 24

Number Of Ingredients 19

25g butter
½ small onion, finely chopped
50g plain flour
250ml milk
140g sliced smoked ham, diced
50g mature cheddar, coarsely grated
50g gruyère, finely grated
1 tsp Dijon mustard
2 tbsp double cream
2 large eggs
50g plain flour
140g fine dried breadcrumbs
sunflower oil, for deep frying
300g ripe tomatoes, roughly chopped
1 long red chilli, finely chopped (deseeded if you don't like it too hot)
1 small red onion, finely chopped
4 large garlic cloves, crushed
100g demerara sugar
100ml red wine vinegar

Steps:

  • To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
  • Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or 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 shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
  • Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
  • Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
  • Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins 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.

Nutrition Facts : Calories 141 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

HAM & CRACKLING RECIPE - BBC GOOD FOOD



Ham & crackling recipe - BBC Good Food image

Cook this festive ham up to three days ahead and keep it covered in the fridge (and the crackling, in an airtight container) to save on stress when entertaining

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Lunch, Main course

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 6

1kg skin-on uncooked smoked gammon
1 onion, cut in half
3 bay leaves
1 tbsp white wine vinegar
3 tbsp English mustard powder
100g dark brown soft sugar

Steps:

  • Sit the gammon in a large pot with the onion, bay leaves and vinegar. Pour over enough water to completely cover the gammon. Bring to the boil, then simmer for 45 mins. Remove the gammon from the pot and allow to cool.
  • Once cool enough to handle, carefully cut away the skin, leaving a layer of fat attached. Pat the skin dry with a clean tea towel, then transfer to a wire rack and leave to dry out completely.
  • Heat oven to 180C/160C fan/gas 4. Line one small roasting tin with foil and two small baking trays with baking parchment. Put the gammon in the foil-lined tin, fat-side up, and rub all over with the mustard, then the sugar. Put the skin onto one of the baking trays, then place the other piece of parchment on top, followed by the second baking tray. Find a weight to go on top (a heavy pan works well) then put both the gammon and skin in the oven. Roast for 30 mins, basting twice, until the gammon is golden.
  • Take the ham out the oven and turn it up to 220C/200C fan/gas 7. Continue cooking the crackling for 10 mins until it is deep golden and crisp. To serve, carve into slices and break the crackling into shards to serve alongside.

Nutrition Facts : Calories 320 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 17 grams sugar, ProteinContent 28 grams protein, SodiumContent 4.2 milligram of sodium

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HAM & CHEESE CROQUETAS RECIPE | BBC GOOD FOOD
These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Buffet, Canapes, Snack, Starter
Cuisine Spanish
Calories 141 calories per serving
  • Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins 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.
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HAM & CRACKLING RECIPE - BBC GOOD FOOD
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