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Croquetas two ways with piquillo pepper sauce
Fruit and vegetables
2 large
leeks
, washed and finely diced
1 large
garlic
clove, crushed
3 large fresh
thyme
sprigs, leaves picked
150g/5½oz piquillo
peppers
, finely diced
500g tin or jar roasted piquillo
peppers
, drained
2
garlic
cloves, sliced
Tins, packets and jars
450ml/16fl oz good brown
chicken stock
(use milk if you don’t have good stock)
140g/5oz
plain flour
, sifted, plus extra for coating/breading
140g/5oz
plain flour
, sifted, plus extra for coating/breading
Cooking ingredients
1
bay leaf
½ tsp grated or ground
nutmeg
light
olive oil
, for frying
sea salt and freshly ground
black pepper
75ml/2½fl oz extra virgin
olive oil
1
bay leaf
½ tsp mild
smoked paprika
light
olive oil
, for frying
sea salt and freshly ground
black pepper
40ml/3 tbsp extra virgin
olive oil
(preferably Arbequina)
1 tbsp
sherry vinegar
sea salt
Dairy, eggs and chilled
150g/5½oz salted
butter
, roughly chopped
450ml/16fl oz full-fat
milk
5 free-range
eggs
, beaten
75g/2½oz salted
butter
, roughly chopped
900ml/1½ pint full-fat
milk
250g/9oz black truffle
Manchego
5 free-range
eggs
, beaten
spare
Manchego
, finely grated, to serve
Meat, fish and poultry
180g/6oz Ibérico ham, finely diced (
Serrano ham
is a good alternative), plus extra to serve
Other
200g/7oz
panko breadcrumbs
, or regular breadcrumbs
200g
panko breadcrumbs
, or regular breadcrumbs
Back to recipe
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