We kid you not – A beautiful recipe book sat smack bang in the middle of your coffee table, just waiting to be devoured truly makes your day start off on the right foot.
We couldn’t be more excited to share one (of many) of our favourite recipes from Marti Buckley’s new book ‘Basque Country’. Bursting with recipes from this beautiful region on the French – Spanish border, perfect for dinner parties, tea time, lunch or supper and filled with dishes the whole family will love.
Extracted from Basque Country by Marti Buckley (Artisan Books). Copyright © 2018. Photographs by Simon Bajada.
CROQUETTES Kroketak
‘The kroketa is the darling of the dinner table in Basque Country and throughout Spain. Fried until golden and made to be eaten by hand, the kroketa’s crunchy bread crumb exterior gives way to a thick, creamy interior that calls to mind mashed potatoes or melted cheese. They are crowd-pleasers, a standby on the wooden counters of any bar, and are even served as an entrée for children.
Classic kroketak are made with jamón Ibérico de bellota, cured ham from acorn-finished pigs, but common variations include porcini or salt cod, and it’s not difficult to find chicken and blood sausage versions as well.
One secret to croquette excellence is the extra step of infusing the dairy with the star ingredient. When made with ham-infused milk and cream, the resulting béchamel takes on a new, subtly flavored life. Jamón Ibérico is more flavorful than its cousin, jamón Serrano, but you can use either.’
– Excerpted from Basque Country by Marti Buckley (Artisan Books). Copyright © 2018.
Makes about 30 croquettes
INGREDIENTS:
3¼ cups (780 mL) whole milk
1 cup (240 mL) heavy cream
1 ham bone (optional), or 3 slices (50 g) Ibérico or Serrano ham
5 tablespoons (70 g) unsalted butter
½ onion, diced fine
3 cups (375 g) all-purpose flour
Kosher salt
5 ounces (140 g) Ibérico or Serrano ham, finely chopped (1⁄₃ cup)
3 large eggs
2 cups (220 g) dry bread crumbs
Olive oil, for frying
METHOD:
In a medium saucepan, combine the milk, cream, and ham bone and bring to a simmer over medium heat. Remove from the heat and set aside to infuse for at least 15 minutes before straining out the solids.
In a large sauté pan, melt the butter over medium heat. Add the onion and cook until translucent and very tender, about 15 minutes. Increase the heat to high. Add 1 cup (125 g) of the flour and stir with a whisk for about 1 minute. While whisking vigorously, add the milk-cream mixture, little by little at first, then working up to ½-cup increments, until all has been incorporated. Add a generous pinch of salt. Taste the béchamel and add a bit more salt, if desired.
Mix the chopped ham into the béchamel. Chilling the mixture in a roasting pan for at least 1 hour, or in a pastry bag overnight, will make it easier to form a perfectly shaped croquette.
Beat the eggs in a bowl. Spread the bread crumbs over a rimmed baking sheet or large plate. Spread the remaining 2 cups (250 g) flour on a separate plate.
If your croquette base is in a roasting pan, scoop about 2 tablespoons of the mixture and form it into a small ball. Dredge the ball in the flour, shaking off the excess, then dip it in the egg, allowing the excess to drip off, and finally roll it in the bread crumbs to coat. Set the coated ball on a clean, dry plate or baking sheet until ready to fry.
If your croquette base is in a pastry bag, snip the tip from the bag to leave a hole about 1 inch (2.5 cm) in diameter. Pipe roughly 3-inch (7.5 cm) logs of croquette base onto the plate with the flour, cutting them with a butter knife or other straight object. Sprinkle with more flour to coat, then, working one at a time, dip the pieces in the egg, allowing the excess to drip off, and finally roll them in the bread crumbs to coat. Set the coated pieces on a clean, dry plate or baking sheet until ready to fry.
If you aren’t frying them immediately, the breaded croquettes can be refrigerated for up to 3 days. They can also be frozen for up to 3 months, and can go straight from freezer to fryer when desired. (To freeze, put the croquettes on a baking sheet, freeze until solid, then transfer to a freezer bag.)
In a heavy saucepan, heat 1 to 2 inches (3 to 5 cm) of olive oil over high heat until it reaches about 350°F (180°C). To test the oil, throw in a few bread crumbs; when they sizzle on contact, the oil is ready. Working in batches to avoid crowding the pot, fry the croquettes until golden brown, turning them occasionally to cook evenly. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt.
Transfer to a platter and serve warm.
NOTE:
The finer the bread crumb, the more classic the croquette. Using panko bread crumbs will result in more modern croquettes.
You can also double up on bread crumbs instead of using flour, coating the croquettes in bread crumbs, then egg, then again in bread crumbs. This results in extra-crunchy croquettes. Experiment to find your favorite texture.
– Excerpted from Basque Country by Marti Buckley (Artisan Books). Copyright © 2018.
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Author, Marti Buckley by Simon Bajada
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Image & Text Credits: Excerpted from Basque Country by Marti Buckley (Artisan Books). Copyright © 2018.
