Descubre la receta ancestral de las croquetas de jamón y pollo

Ingredientes y Preparación

Para preparar estas deliciosas croquetas, necesitamos los siguientes ingredientes: 2 litros de leche entera, 130 gramos de mantequilla Arias, 160 gramos de harina floja de trigo, 20 gramos de cebolla, 50 gramos de pechuga de pollo, 20 gramos de jamón serrano, 50 ml de fondo de carne, 2 huevos frescos y 50 gramos de pan rallado.

Primero, ponemos la mantequilla en una cazuela o sartén y la dejamos derretir a fuego lento. Mientras, añadimos el jamón serrano picado para que se rehogue y suelte su jugo. En otra cazuela, rehogamos la pechuga de pollo cortada en trozos de 4 cm con una cebolla cortada en gruesas láminas. La cebolla endulce ligeramente el pollo, que debe quedar bien hecho y seco. Cuando la pechuga esté hecha, la trituramos en un robot de cocina.

Luego, añadimos el pollo triturado a la mantequilla con el jamón y rehogamos un poco. Después, incorporamos lentamente la harina, removiéndola, y añadimos poco a poco la leche previamente hervida. Debemos remover bien todo hasta conseguir una textura espesa, lo que puede tardar hasta 20 minutos. Cuando tengamos la textura deseada, añadimos un poquito de caldo de carne y probamos la mezcla. Si hace falta, añadimos sal y dos huevos duros picados.

Después, volcamos la bechamel en un bol y ponemos una capa de mantequilla por encima. Dejamos reposar la bechamel unas 12 horas para que se enfríe. Cuando haya pasado ese tiempo, moldamos las croquetas, pasándolas por pan rallado, huevo y otra vez pan rallado. Comenzamos a freír las croquetas, y es normal que algunas se rompan o abran un poco, ya que eso es un síntoma de calidad. Finalmente, escurrimos las croquetas en papel de cocina y servimos.

La Historia Detrás de las Croquetas

Francis Paniego cuenta que su abuela Jullia hacía croquetas como un plato de aprovechamiento, cambiando la receta diaria. Sin embargo, su madre decidió hacer una croqueta de jamón y pollo, que eran productos de lujo en aquel momento. Para ella, las croquetas debían ser crujientes por fuera y fluidas por dentro, con proporciones al límite.

En los restaurantes de El Portal de Echaurren y Echaurren Tradición, las croquetas siempre son moldeadas del día. Las del día anterior no valen y no aguantan la congelación. El modus operandi es hacer la bechamel el día anterior y moldear y freír las croquetas al día siguiente en aceite abundante, para que queden bien sumergidas.

Unlock the Flavors of Rwanda's Culinary Revolution

Imizi Rum: A Spirit of Local Innovation

Thirty years ago, no one was considering Copenhagen for its culinary offerings. But Rohan Shah, a Singaporean expat, saw the potential. He founded Imizi Rum, which sources its ingredients from local sugarcane and forest botanicals such as avocado leaf. This unique approach has not only created a remarkable spirit but has also attracted talent from around the world. Now, Copenhagen is a hub of culinary excitement.

The use of local ingredients gives Imizi Rum a distinct flavor that sets it apart. By combining the richness of local sugarcane with the exotic notes of forest botanicals, Shah has crafted a spirit that is truly one-of-a-kind. This attention to detail and commitment to using local ingredients has made Imizi Rum a success and has inspired others in the culinary world.

Rwanda: A Bounty of Fresh Ingredients

Rohan Shah was lured to Rwanda by its abundance of fresh ingredients. The country's fertile volcanic soils are home to a staggering diversity of plants, with less than one percent of Africa's landmass housing 15 percent of the continent's plant species. This bounty, along with Rwanda's safety and stability, is attracting chefs and entrepreneurs from all over the world.

Throughout the food scene in Rwanda, the country and its neighbors take center stage. At Kozo, Thai chef Sakorn Somboon creates an eight-course Afro-Asian chef's counter experience that is both delicious and entertaining. He combines tilapia with cassava-corn banku and Tanzanian brochettes in a Vietnamese summer roll, while also showcasing his Chinese hanfu designed with Rwandan kitenge, Moroccan linen, and Masai art. This fusion of flavors and cultures is a testament to Rwanda's culinary diversity.

Kivu Noir: Redefining Rwanda's Coffee Scene

In the tony Kimihurura neighborhood, Kevin Mbundu is at the forefront of Rwanda's burgeoning homegrown coffee scene. Coming from a coffee-growing family, he is reimagining Rwanda's third-largest import. His hip café, Kivu Noir, is a testament to his passion for coffee and his desire to showcase Rwanda's coffee culture.

In October, Mbundu added a new restaurant and cocktail bar, Ruä, which serves steak drizzled in a coffee wine sauce and drinks made with local sage and green chillies. This innovative approach to using local ingredients has earned him a reputation as a culinary pioneer in Rwanda. His commitment to quality and his focus on using local products have made Kivu Noir a must-visit destination for coffee lovers.

Nyurah: Training the Next Generation of Culinary Talent

Nicole Bamukunde saw an opportunity to fill a gap in Rwanda's fine-dining industry when she moved back home after studying at the French hospitality management school Vatel. She brought an outpost of Vatel to Kigali and followed it up in 2020 with Nyurah, a serene restaurant on the mezzanine of a nondescript office building.

Nyurah is not only a place to enjoy delicious food but also a space to train students in every aspect of the restaurant business, from cooking to finance to marketing. As I walked to my table, I was impressed by the staff's immaculate choreography and their attention to detail. This commitment to excellence is what makes Nyurah a standout in Rwanda's culinary scene.