Here’s a recipe you might want to make for your family this Christmas holiday! Let me know how to goes #recipeshare @cincojotas Jamón Ibérico Croquetas with winter truffle 🤤 Ingredients: 450ml whole milk 150ml fresh chicken stock 100g unsalted butter 125g plain flour, plus 2tbsp extra 100g Jamón Ibérico @cincojotas 75g manchego cheese, grated Good shaving of fresh black truffle 2 free-range eggs, beaten 150g panko breadcrumbs 1ltr light olive or vegetable oil to fry Method: Heat the milk and stock together gently. Melt the butter in a pan and add the 125g flour and cook for 2-3 minutes. Gradually add the milk and stock, stirring, until you have a smooth very thick sauce. Season well and stir through the jamon, cheese and truffle. Spread out on a baking sheet lined with cling film and chill until cold. Take spoonfuls of the mix and roll into balls about 30g each. Put the 2 tbsp of flour i n a dish and the beaten egg and breadcrumbs in two more. Coat each of the balls in flour then beaten egg and then breadcrumbs, place on a baking sheet and when they are all done freeze for an hour. When ready to cook, heat the oil to 180c. Drop a few of the croquetas into the oil and fry for 3-4 minutes until deep golden and hot to the center. Remove with a slotted spoon and drain on a kitchen towel whilst you fry the rest. Serve straight away. I hope you enjoy 😊