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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 garlic clove, crushed
¾ cup arborio rice
2 tablespoons finely chopped basil
2 tablespoons finely grated parmesan
40g mozzarella, cut into 1cm pieces
¼ cup 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 4. Add oil and sauté
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. Using the clean wok, heat oil on setting
9-10 until hot.
Note: See tips on deep frying in a wok on
page 7.
6. Deep fry balls in batches for 1-2 minutes
or until golden brown and heated through;
drain on paper towelling.
Vegetarian Curry Puffs
Makes: 54
Preparation: 30-40 minutes
Cooking: 15-20 minutes
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, stir in potatoes,
carrots and mango chutney; cover and
cook, stirring occasionally until the
potatoes are tender. Add water if mixture
is too thick. Stir through peas, cover and
cook for a further 2-3 minutes. Transfer
mixture to heatproof bowl and allow to
cool. Clean wok for deep frying.
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
little egg. Fold rounds in half and pinch
edges together to seal.
5. Heat oil on setting 9-10 until hot.
Note: See tips on deep frying in a wok on
page 7.
Recipes