Spanish Croquettas

With Ballymaloe Relish

Ingredients (Makes 12)

• 200g mixed cheese (e.g. Gubbeen, Hegarty’s, Bó Rua, St Tola)

• 200g Spanish charcuterie mix

• 1½ tbsp Ballymaloe Relish, plus extra to serve

• 150g plain flour

• 3 eggs, beaten

• 200g fresh breadcrumbs

• Sunflower oil, for deep-frying

For the béchamel:

• 50g butter

• 50g plain flour

• 200ml milk

• Salt and freshly ground white pepper

• 1 bay leaf

Method

1. To make the béchamel, melt the butter in a medium-sized saucepan. Whisk in the flour and cook for 3–4 minutes over a high heat. Gradually add the milk and continue to whisk on a high heat, ensuring a smooth sauce. Season with salt, white pepper and a bay leaf. Remove from the heat and allow to cool completely.

2. To make the croquettas, pop the cheese and charcuterie into a blender and pulse for 30 seconds, until fully blitzed. Tip into a bowl.

3. Once the béchamel has cooled, add it to the blitzed mixture along with the Ballymaloe Relish. Form into 12 golf ball-sized croquettas.

4. Once all the croquettas have been formed, set up a pané station: put the flour in one wide, shallow bowl, the beaten eggs in a second bowl and the breadcrumbs in a third. Roll each croquetta in the flour, followed by the beaten eggs, then the breadcrumbs.

5. Heat the oil in a deep-fryer to 180°C.

6. Working in batches so that you don’t overcrowd your fryer, carefully add the croquettas to the hot oil and fry for 3–4 minutes to colour and cook through.

7. Serve immediately with a side of Ballymaloe Relish.