Recipes
Arancini - Cheese Filled Risotto Balls
Makes: 24
Preparation: 20 minutes
Cooking: 45 minutes
2 cups chicken stock ½ cup water
1 tablespoon olive oil
1 small brown onion, chopped finely
1 clove garlic, crushed ¾ cup arborio rice
2 tablespoons finely chopped fresh basil
2 tablespoons finely grated parmesan
40g mozzarella cheese, cut into 1cm pieces
¼cup dry breadcrumbs Vegetable oil, for deep frying
1.Combine stock and water in large microwave safe jug. Microwave on HIGH (100%) for 1 minute.
2.Heat wok on setting 7. Add oil and cook onion and garlic until softened. Add rice and 1 cup of combined stock and water mixture, cook, stirring occasionally until mixture is absorbed. Continue adding stock mixture in batches until liquid is absorbed after each addition. Cooking time should be about 30 minutes.
Note: Heat setting may need to be varied during cooking.
3.Stir in basil and parmesan. Place mixture into a large bowl to cool. Clean wok for deep frying.
4.Roll level tablespoons of risotto into balls, press a piece of cheese into the centre and roll to enclose. Coat balls in breadcrumbs
5.Heat oil on setting 9-11 until hot.
Note: See tips on deep frying in a wok on page 7.
6.Deep fry balls in batches for
Vegetarian Curry Puffs
Makes: 54
Preparation:
Cooking:
2 teaspoons vegetable oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 tablespoon mild curry paste
2 medium (350g) potatoes, peeled and finely diced
1 small (140g) carrot, finely diced
2 tablespoons mango chutney
2 tablespoons water ½ cup frozen peas
6 sheets ready rolled puff pastry
1 egg, beaten lightly Peanut oil, for deep frying Sweet chilli sauce, to serve
1.Heat wok on setting 7. Add oil, onion and garlic, stir until onion has softened.
2.Stir in curry paste and cook until fragrant. Reduce heat to setting
3.Using an 8cm pastry cutter, cut 9 rounds from each sheet of pastry.
4.Place a heaped teaspoon of mixture into the centre of rounds; brush edges with a
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