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Chicken croquettes, Iberian ham and goat's milk bechamel:
Ingredients:
- 2 whole chicken breasts.
- 2 or 3 slices of Iberian ham cut into squares (150gr).
- 50gr of butter.
- 5 tablespoons of cornstarch.
- 50 ml of olive oil.
- 1 medium or large onion depending on the quantity you want to make.
- 1 liter of milk (goat/cow/sheep), whole milk is better.
- A pinch of salt, pepper and nutmeg.
- (A couple of boiled eggs) if you want to grate on top.
- Breadcrumbs (gluten-free if required), panko or whatever you like to coat with.
Steps:
- In a frying pan, add a splash of olive oil and fry the chicken and onion for 8 to 10 minutes until it is soft and slightly browned. When it is done, turn off the heat.
- In a saucepan, heat the liter of milk.
- In a large frying pan, add the butter and oil and 5 tablespoons of cornstarch (if you don't have celiac disease, you can use wheat flour). Mix everything well for about 3 minutes over medium heat and then add the milk (hot) in 3 phases so that the flour dissolves until you have a full litre of milk.
- Add a little pepper, salt (very little, remembering that it has ham) and a pinch of nutmeg.
- Stir very well for approximately 20 minutes, making sure it doesn't stick.
- Add the chicken and the onion, already browned, and mix for 4 or 5 minutes.
- Add the diced ham and you will see how the dough thickens.
- The dough will gradually come away from the pan. The dough should be ready in 20 to 25 minutes.
- Place the dough in a bowl and cover it well with cling film, protecting it from forming a crust.
- Let it cool for at least 5 hours.
- Make the croquette shape as you wish.
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All that's left to do is coat it with egg and breadcrumbs.
To fry them you can:
- Or fry in plenty of hot olive oil.
- Or if you have an airfryer and want to cook them there, you can do that too.
ENJOY NOW!
Eggplant slice lasagna: (5 people)
Ingredients for lasagna:
- 3 medium eggplants.
- 3 carrots.
- 3 onions.
- 1 green pepper.
- Half a red pepper.
- 2 medium zucchini.
- Mushrooms or a mix of mushrooms (or any vegetables you like, all diced into small pieces).
- 500g minced beef.
- 500g minced pork (you can also use chicken, just beef or any meat you like).
- 300g of fried tomato (if it's a little more, it's okay).
Ingredients for the bechamel:
- 1 liter and 250ml of the milk you like the most.
- To make it gluten-free, make it with cornstarch flour, but it can also be made with wheat flour.
- 3 or 4 tablespoons of olive oil.
- 2 or 3 tablespoons of butter.
- Pinch of nutmeg.
- Grated cheese.
- Diced butter.
Steps for lasagna:
- Cut very thin slices of eggplant with a mandolin or knife (it can be with or without skin, whichever you prefer).
- On a griddle or frying pan, brush the eggplant slices with oil and cook for 2 minutes on each side.
- Add a little salt.
- When they are all done, we make the sofrito.
- In a frying pan, fry the minced meat.
- In another pan, fry the vegetables, all diced. First, add the onions and fry for 3 minutes. Then, add the peppers and fry for 3 more minutes. Add the carrots and fry for 3 minutes, and continue until you reach the last vegetable.
- Add a little salt and pepper to taste.
- We mix everything well and add the meat, the fried tomato and we leave everything for another 10/15 minutes more on medium-high heat (at 6 on the stove).
- Meanwhile, use a brush to paint the dish with fried tomato and place a layer of eggplant to cover the dish.
- We put a thin layer of the meat and vegetable stir-fry on top, covering the eggplant.
- We put another layer of eggplant, and just like in the previous step, we put another thin layer of sofrito. We can brush the eggplant, before adding the sofrito, with a little fried tomato, if we want.
- And make layers of eggplant and sofrito until the latter is finished. The last layer should be eggplant to pour the bechamel on top.
Steps for the bechamel:
- In a saucepan, melt the tablespoons of butter. When it melts, add the 5 tablespoons of cornstarch (which we previously diluted with a little water).
- Let all this cook for 2 minutes, stirring constantly.
- Little by little, we pour in the hot milk in 3 phases, stirring constantly, until we have poured it all in and undone the lumps.
- Add the nutmeg, a little salt and pepper and, stirring constantly, cook for 20 minutes over medium heat and it's ready.
- Pour the bechamel over the eggplant that we have prepared in the dish and top it with the grated cheese (so that everything is well covered) and the butter cubes.
Ready to gratinate.
And let's eat!
With love,
LAURA
