Ham Croquetas With Brie & Wilted Kale Recipe
Recipe
Ingredients
CROQUETAS
4 tbsp butter
2 tbsp onion, diced
1 cup milk
3/4 cup flour
1/2 tsp salt
1/8 tsp pepper
1/2 tsp ground nutmeg
1 tbsp dry sherry
1 lb boneless smoked ham, ground
1 canola oil for deep frying
TO COMPLETE
3 tbsp olive oil
3 cl garlic, crushed
8 kale leaves, julienne
8 oz brie, sliced into 10 wedges
10 kale leaves for garnish
Recipe
Preparation
Make croquetas: Melt the butter in a heavy-bottomed saucepan and
saute the onion over high heat until translucent, 3-4 minutes, Set
aside. Process the milk adn flour in a blender until smooth. Pour
into the sauteed onions and add the salt, pepper and nutmeg. Simmer
over low heat, stirring constntly, until mixture reaches the
consistancy of pancake batter. Remove the saucepan from the heat, add
the sherry and ham mix well. Pour into a shallow pan, and refrigerate
2 hours. Then, using about 2 tablespoons of the mixture for each
croqueta, form into flat-bottomed-pear shapes. (20) Place the flour,
beaten eggs, and cracker meal in separate bowls. Dredge the croquetas
first in the flour, then the egg and finally in the meal. Cover and
refrigerate for at least 1 hour. Heat canola oil in a deep fryer to
about 375 degrees. Fry the croquetas, a few at a time, until golden
brown, about 3 minutes. Drain on paper towels, and keep warm in oven
until ready to serve. Preheat broiler. Prepare the kale: Heat the
olive oil in a saute pan and saute the garlic and julienned kale over
high heat for about 4 minutes. Using the broiler, grill the brie
wedges for about 1 minute, until warm and runny. To serve: Place some
sauteed kale on each plate and two croquetas over the kale. Garnish
with hot brie and a kale leaf.
Nutritional info per serving: 453 cal; 22g pro, 33g carb, 25g
fat(50%) does not include oil for frying
Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96
formatted by Lisa Crawford, 7/3/96
Servings:
10
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