Javier Codina’s Jamon Croquetas

1. In a deep pan on low heat, add the olive oil and onion then cook for approximately 20 minutes. Very gently add the 125g plain flour to the onion mix and continue cooking on a low temperature for 5 minutes.
2. Slowly pour the milk into the mix and whisk. Stir the jamon into the mixture, which will be quite firm.
3. Place the mixture on a tray and refrigerate for 2 hours.
4. Cut mixture into 40-50g portions then shape. Roll in flour, dip into whisked egg then roll in breadcrumbs.
5. Set the deep fryer or deep pan to a medium heat. In small batches, fry the fritters until golden brown. Place onto a serving plate.

Romesco Dipping Sauce

Ingredients:

• 1 red capsicum
• 2 ripe tomatoes
• 1 small brown onion, peeled
• 2 garlic cloves
• 50ml extra virgin olive oil
• 25ml red wine vinegar
• 4 roasted almonds and hazelnuts
• Salt and pepper

Instructions:

1. Preheat oven to 180°C (or 355°F). Place whole capsicum, tomatoes, onion and garlic on a roasting tray then drizzle with olive oil and bake in oven for 25 minutes.
2. Once cooked, peel vegetables and remove seeds from the capsicum.  Place roasted vegetables, red wine vinegar, remaining oil and nuts into a processor then blitz to a homogeneous paste. If thinning is required – add one tablespoon of water to sauce and re-blitz until you reach desired consistency. Season to taste.
3. Pour into dipping bowl then place on serving plate with fritters.

Lyndey with Javier Codina at her book launch, Moda Restaurant

Moda Restaurant
12 Edward Street, Brisbane (opposite Stamford Plaza) P 0732217655
Email: functions@modarestaurant.com.au www.modarestaurant.com.au
Dinner:  Monday to Saturday from 6pm to late
Lunch: Thursday and Friday from 12 noon
Private, corporate, weddings: 7 days/evenings by appointment
Owners: Javier Codina + Francois Le Saveant