Pulled Chicken & Serrano Ham Croquettes
by Head Chef – Steven
The evenings are getting brighter and there’s a spring in our step!
If you’re looking for a lighter food option then try out this recipe at home, that Steven, Head Chef of Wrights Findlater Howth has created.
Steven loves trying out new recipes on our menu and each week showcases new daily specials in the bar.
If you’re in Howth, why not drop by after taking a nice stroll on Howth Pier (or a hike on the cliffs for those more adventurous!) followed by some delicious food and drinks with us.
Did you know we also run dine and cruise packages with Island Ferries – the perfect Howth experience and day out for the family.
PULLED CHICKEN & SERRANO HAM CROQUETTES
Croquettes, a Tapas Favourite, with Dry Cured Spanish Ham and Creamy Pulled Chicken Sauce Encased in Crispy Dried Breadcrumbs.
Best Eaten Freshly Cooked to Get that Crunchy Outer Layer and Smooth Inner Texture.
- 250ml x Full Fat Milk
- 1 x Bay Leaf
- Half x White Onion Diced
- 2 x Whole Black Peppercorns
- 2 x Sprigs Fresh Thyme
- 25g x Butter
- 3 x Tablespoons Plain Flour
- Quarter Teaspoon x Smoked Paprika
- 1 x Pinch Grated Nutmeg
- 150g x Serrano Ham Sliced Finely
- 100g x Pulled Chopped Chicken Breast (See Notes)
- 300g x Dried Breadcrumbs (Pinhead or Panko)
- 2 x Eggs Lightly Beaten
- Vegetable Oil for Frying Enough to Fill Saucepan 1/3 Full (See Notes)
Heat the Milk, Bay Leaf, Onion, Pepper corns & Thyme in a saucepan on medium heat to just below boiling point.
Remove saucepan from the heat, let cool slightly and strain into a bowl or jug.
Melt the Butter in a saucepan on low heat.
Add the Flour stirring constantly to combine for two minutes, until slightly brown.
Slowly add the Milk stirring constantly to prevent and break up lumps.
Cook until fully combined, add Smoked Paprika and Nutmeg.
Fry or Grill the Sliced Serrano Ham until cooked (not crispy).
Add the Serrano Ham and Pulled Chicken into the sauce mixture cooking for a further two minutes until the sauce thickens and Floury taste has gone.
Remove saucepan from the stove and place sauce mixture into a bowl or tray to cool. Place mixture into fridge for minimum three hours (overnight if suits).
Shape the chilled sauce mixture into Croquette sized pieces (approx 6cm x 2cm).
Roll in the breadcrumbs – Dip in Egg Mixture – Roll in the breadcrumbs again.
Place on a tray or plate lined with baking paper and refrigerate for minimum one hour (overnight if suits).
Heat saucepan of oil to 185C and deep fry in batches until golden brown (approx 3-4 minutes depending on Croquette size).
Serve immediately with Roast Garlic Aioli or dip of your choice.
Roast, Grill or Fry seasoned Chicken Breast until cooked.
Allow to rest for a few minutes. While still warm, using 2 x forks separate/pull the Chicken into long strings and chop into even pieces.
Serve & enjoy!