Recipes continued
Savoury Rice Triangles | (Makes approx. 18) |
2 teaspoons (10g) butter or margarine
1 onion, finely chopped
1 clove garlic, finely chopped
2 ham steaks, finely chopped
2 cups brown rice, cooked in Rice Perfect Deluxe 7
2 cups frozen mixed vegetables
150g tasty cheese, grated
2 teaspoons curry powder
1.
2.Heat butter or margarine in a pan. Lightly sauté onion, garlic and ham.
3.Place in a large bowl and add remaining ingredients. Mix well.
4.Divide each sheet of puff pastry into 4 squares. Lightly brush edges with milk. Place approximately 3 teaspoons of mixture onto one half of pastry. Fold pastry diagonally over filling to form a triangle. Pinch edge firmly to seal.
5.Place triangle onto prepared baking trays. Brush with a little milk. Bake for approximately
NOTE: Alternatively, cut out rounds of pastry with a large scone cutter to make small pasties. These are ideal served as an appetiser.
Rice Croquettes | (Serves 4) |
300g cooked white rice, cooked in Rice Perfect Deluxe 7
1 tablespoon softened butter
1/2 cup ricotta cheese
1 tablespoon parmesan cheese
1 egg
Salt and pepper to taste
For frying:
2eggs
3tablespoons milk
11/2 cups plain flour
11/2 cups bread crumbs Oil for frying
1.Using fingertips, combine rice and butter in a bowl until the butter is mixed in.
2.Add the mashed ricotta cheese, parmesan, egg, salt and pepper to taste. Fold ingredients with a wooden spoon until well combined.
3.Taking 2 tablespoons full of the mixture in your hand, shape into croquettes, resembling a small sausage.
4.Lightly beat eggs and milk. Roll croquettes in flour, then dip in egg mixture and finally breadcrumbs.
5.Heat oil in a frypan or wok and fry croquettes until golden on all sides. Serve hot with favourite dipping sauce and salad.
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