Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Jamon Potato Croquettes Recipe

Jamon Potato Croquettes Photo : Nicolson's

Jamon Potato Croquettes
Photo : Nicolson's

Jonty's Jamon Potato Croquettes

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For my birthday I have invited family and friends from all corners of the globe to join me at Nicolson’s on Garlington Estate in Hilton. It is one of my favourite restaurants so, if you haven’t been there, I suggest you visit soon. It’s a popular spot, therefore, be warned - booking is essential. Jonty Nicolson, the chef, and his wife, Tanya, are good friends of mine. It was their recently-opened tapas section that struck my fancy and led me to the idea of a Spanish-themed birthday. Without giving too much away - and spoiling the surprise for my guests - I asked Jonty and Tanya to send through recipes for a few of the dishes they will be serving so you can try them at your leisure. They are sufficient for four guests and are all Jonty’s scrumptious creations.

First up are the croquettes. They remind me of my student days and therefore give me that warm, fuzzy feeling. The outside crunchiness and the smooth heat inside always excite me.

Jamon Potato Croquettes

Ingredients :

  • 2 cups mashed Potato (preferably passed through a sieve for smooth consistency)
  • 2 egg yolks in separate bowls, beaten
  • Quarter Tsp white pepper
  • 1 x Tbsp milk
  • Pinch salt
  • Small dash tobasco
  • 2 x Tbsp finely chopped jamon (or Parma ham bacon)

Method :

  1. Mix all ingredients together except the 1 x egg yolk and breadcrumbs.
  2. The mash should be soft enough to shape but NOT too wet that it gets sticky to work with!
  3. Roll into cylinder shapes, dip each croquette into the leftover beaten egg and then into the breadcrumbs and shallow fry until golden brown.

Lemon-Chive-Butter Cream

Ingredients :

  • 100ml dry white wine
  • Juice of half small lemon
  • Half chicken stock cube
  • 200g Butter
  • 250ml cream
  • 5g flour
  • 4 x Tbsp chopped chives
  • White pepper and salt to taste

Method :

  1. In a small saucepan, bring wine and lemon juice to the boil.
  2. Reduce slightly then add the butter and stock cube.
  3. Whisk to dissolve then add the flour and keep whisking gently as you add your cream slowly.
  4. Allow to thicken then remove from the heat, season and add your chives.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za