Post by SeaDragon on Dec 3, 2017 21:58:41 GMT 10
Aranchini
Recipe from The Cook and The Chef (ABC TV), Wednesday, 20 August 2008: Season 3 Episode 28
Ingredients:
Makes 8 to 10 balls of small orange size
1 cup Arborio rice
1 eschalotte (shallot)
40g butter
1 teaspoon lemon thyme, chopped
2 teaspoons sea salt
2 cups warm chicken stock
Freshly ground black pepper
75g marinated goats fetta
2 eggs (beaten)
2/3 cup flat leaf parsley
1 tablespoon lemon thyme, chopped
1 tablespoon orange zest
1 garlic clove, grated
1/4 cup grated parmesan
Frying:
2 cups freshly made fine breadcrumbs
1 egg, beaten for egg wash
1/2 cup plain flour
extra virgin olive oil (evoo) for deep frying
Method:
Melt butter and cook off eschalotte. Add thyme and rice to the pot, season with salt and stir and then add warm chicken stock and stir to make sure nothing is stuck on the bottom. Cook for 20 minutes at moderate heat with glass lid on pot. This is cooking by absorption method and needs no stirring. Test after about 18 minutes as rice should be only just cooked. Lay out on tray to cool immediately so it doesn't continue cooking.
When rice has begun to cool, spread the beaten egg evenly over the tray of cooling rice. (If rice was hot the egg would cook). Sprinkle all other ingredients (except for goats fetta) evenly over the cooling rice and leave till totally cooled - don't refrigerate.
Take portion of rice in your hand and mould a cup shape; dot the goats fetta in the centre and then seal up the top and make into a smooth ball keeping the goats fetta in the centre.
Roll the balls in the flour, then dip in the beaten egg and then roll in the breadcrumbs.
Deep fry each ball for three minutes (see note below) till golden brown and hot enough inside for the cheese to melt. It's essential for the aranchini to be totally immersed in oil or they will burst.
Note:
Prepare but don't chill for the timing of 3 minutes deep frying.
If chilled time will be more.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 20 August 2008: Season 3 Episode 28
Ingredients:
Makes 8 to 10 balls of small orange size
1 cup Arborio rice
1 eschalotte (shallot)
40g butter
1 teaspoon lemon thyme, chopped
2 teaspoons sea salt
2 cups warm chicken stock
Freshly ground black pepper
75g marinated goats fetta
2 eggs (beaten)
2/3 cup flat leaf parsley
1 tablespoon lemon thyme, chopped
1 tablespoon orange zest
1 garlic clove, grated
1/4 cup grated parmesan
Frying:
2 cups freshly made fine breadcrumbs
1 egg, beaten for egg wash
1/2 cup plain flour
extra virgin olive oil (evoo) for deep frying
Method:
Melt butter and cook off eschalotte. Add thyme and rice to the pot, season with salt and stir and then add warm chicken stock and stir to make sure nothing is stuck on the bottom. Cook for 20 minutes at moderate heat with glass lid on pot. This is cooking by absorption method and needs no stirring. Test after about 18 minutes as rice should be only just cooked. Lay out on tray to cool immediately so it doesn't continue cooking.
When rice has begun to cool, spread the beaten egg evenly over the tray of cooling rice. (If rice was hot the egg would cook). Sprinkle all other ingredients (except for goats fetta) evenly over the cooling rice and leave till totally cooled - don't refrigerate.
Take portion of rice in your hand and mould a cup shape; dot the goats fetta in the centre and then seal up the top and make into a smooth ball keeping the goats fetta in the centre.
Roll the balls in the flour, then dip in the beaten egg and then roll in the breadcrumbs.
Deep fry each ball for three minutes (see note below) till golden brown and hot enough inside for the cheese to melt. It's essential for the aranchini to be totally immersed in oil or they will burst.
Note:
Prepare but don't chill for the timing of 3 minutes deep frying.
If chilled time will be more.