- 200 GRAM SMOKED HAM, in small pieces
- 1 RED SWEET PEPPER
- 1 CLOVE GARLIC
- 2 EGGS, beaten
- 4 TBSP BUTTER
- 1/2 TSP NUTMEG, grated
- 3 TBSP FLOUR
- 1 CUP MILK
- 1 CUP CREAM
- 100 GRAM BREADCRUMBS
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- 200 GRAM CHEESE, cubed
- 1 RED PEPPER, cut in strips
- 3 CLOVES GARLIC, peeled
- 1/2 CUP OF VINEGAR
- 10 OLIVES
- HANDFUL PEPPERCORNS
- HANDFUL OREGANO, chopped
- OLIVE OIL
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Stir fry the sweet
pepper, the ham and garlic 5 minutes in oil. Melt the butter and add
the flour. Simmer for 3 minutes, whilst stirring all the time. Add the
milk and the cream and bring it slowly to the boil, stir well all the
time. Add the nutmeg and pepper and salt to taste. Add the sweet pepper
mixture, stir. Put the mixture in the fridge for two hours. Make 8 croquettes,
roll them first through the eggs and then through breadcrumbs and deep
fry them at 180 degrees Celsius
for 3-4 minutes.
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Bring the vinegar to
the boil with half a cup of water and cook for 3 minutes. Arrange the
cheese, garlic, olives, pepper, peppercorns and oregano in a glass
jar and pour olive oil on top, so that all cheese is covered. Close
the jar and keep it 5 days in a dark cool place before serving.
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