Arancini (Blalen tar-ross)


Boil 500g arborio or Italian risotto rice, add one vegetable stock cube to the water;l prepare the bolognaise sauce (one chopped onion, 2 cloves garlice, 500g lean beef mince, 4 rashers lean bacon chopped, 2 chopped carrots, 1 tin tomato pulp, 4 tbs tomato puree; 1 tsp mixed spice, 1 cup wine, 1 tsp sugar, 1 stock cube, all sauted till thick; cool well); grate 200g cheddar;  add to the cooked rice when still warm;  add 4 tbs tomato juice to the cooked rice; add two beaten eggs and some chopped fresh herbs (parsley, marjoram, thyme) to the rice;  meanwhile prepare the breadcrumb mix ( 200g breadcrumbs, 1 tsp cajun spice,2 tbs sesame seeds, season well);  in your palm add 3 tbs rice flatten slightly, top with the bolognaise sauce and 1 tbs cheese, roll up into a ball; (you can also add a layer of creamed spinach); coat in breadcrumbs.  Line a dish with baking paper and bake in a moderate oven (180 fan electric) for about 30 minutes or till golden brown.

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