Stilton Croquettes on Green Tomato Jam with Oloroso Reduction

Ingredients:

• 1 jar of Tierra Palaciega green tomato jam
• 80 g butter80 g wheat flour
• 600 ml whole milk
• 200 g Stilton cheese
• 1/2 onion, finely chopped
• Salt
• White pepper
• 200 g shelled walnuts
• For the coating
• 500 g wheat flour
• 3 eggs
• 800 g breadcrumbs
• For the reduction
• 400 ml Oloroso wine
• 100 g sugar

Preparation:

1. Melt the butter and add the chopped onion. Sauté until translucent. Add the flour and cook for 3 minutes over medium heat without browning. Gradually add the pre-heated milk, stirring constantly until the mixture thickens and pulls away from the bottom of the pan.
   Remove from the heat, add the Stilton cheese in small pieces and mix well. Season with salt and white pepper to taste. Spread the mixture into a container, cover with cling film, and refrigerate for at least 4 hours (preferably overnight).
2. Shape the croquettes using two spoons. Coat first in flour, then in beaten egg, and finally in breadcrumbs.
3. Fry in plenty of oil at 180 °C, in small batches, until golden brown. Remove and place on absorbent paper to eliminate excess oil.
4. For the reduction, pour the Oloroso wine and sugar into a saucepan. Bring to a boil and reduce until it reaches a liquid caramel consistency. Check the texture using a cold spoon.
5. Serve the croquettes on a base of green tomato jam, add some nuts, and drizzle with fine threads of the Oloroso reduction.