Serrano ham croquettes

Melt the butter in a pan over medium-high heat.

Add the flour and stir to make a smooth roux.

Let the roux cook for about 2 minutes to remove the raw flour flavour.

Gradually add the Culinaire Original and stir until smooth with a whisk.

Cook until the mixture thickens, about 5 to 7 minutes.

Stir in the chopped ham, nutmeg, salt, and pepper, and mix well.

Transfer the salpicon to a shallow dish and cover with cling film (press onto the surface to prevent a skin from forming).

Place in the refrigerator for at least 4 hours or overnight.

Once the mixture is firm, take small portions (about a tablespoon each) and roll them into oval or cylindrical shapes.

Coat each croquette in the flour and then in the beaten egg.

Finally, roll them in the panko.

Make sure they are evenly covered.

Repeat the last two steps if necessary.

Roast the garlic wrapped in aluminium foil with the olive oil at 180°C for 20 minutes, until soft.

Blend the roasted garlic with the mustard, teaspoon of honey, lemon juice, and a pinch of salt.

Blend into the mayonnaise until smooth and creamy.

Place thin slices of Serrano ham on a baking tray covered with baking paper.

Bake at 180°C for 6 to 8 minutes or until crispy.

Leave to cool and break into pieces.

Heat vegetable oil in a deep pan or deep fryer to 180°C.

Fry the croquettes until golden brown and crispy, about 2 to 3 minutes.

Leave to drain on a plate covered with paper towel.