market basket 12 august 2016

market basket 12 august 2016

“This weeks Market Basket is brought to you by Deli Cravings. Pictured: Semi dried tomatoes $34.99 a kilo and Fresh buffalo mozzarella $65.99 a kilo.

Arancini is a traditional Sounthern Italian dish that is basically risotto rolled in bread crumbs. Arancini balls are very versatile in regards to the sort of fillings you can use, using anything from tomatoes to eggplant, beef ragu to chicken they are delicious anyway you fill them. They can be perfect bite sized starters or larger in size like oranges and eaten as a main meal. Fabulous for dinner parties, nibbles and drinks or just an easy weekend meal for the family.”

HEALTHY TIP: To make your Arancini that touch healthier a good tip is to bake them instead of deep frying them this cuts out a significant amount of calories in the dish. You could also replace the rice for nutritious brown rice, and the breadcrumbs for whole wheat breadcrumbs.

Our recipe this week is from food to love website and Womens Weekly

Ingredients

Crispy arancini balls

  • 1 tbspolive oil
  • 15 gbutter
  • 3 large eschalots, finely chopped
  • 1 stalk celery, finely chopped
  • 2 clovesgarlic, crushed
  • 1 cuparborio rice
  • 1/2 tspground saffron
  • 1/2 cupwhite wine
  • 3 cupshot chicken stock
  • 1/2 cupgrated parmesan
  • 180 gbaby bocconcini, drained, halved
  • 2 cupspanko breadcrumbs
  • oil, for deep-frying

 

Steps

Crispy arancini balls

  1. Heat oil and butter together in a large deep-frying pan on medium. Saute eschalot, celery and garlic 2-3 minutes, until tender.
  2. Stir in rice and saffron; cook 1 minute. Pour in wine; stir 1 minute, until absorbed.
  3. Add hot stock, 1 cup at a time, stirring after each addition until all liquid has been absorbed. (This will take 15-20 minutes, and rice should be soft with a slight bite.) Add parmesan; season to taste. Cool.
  4. Using wet hands, roll heaped tablespoons of risotto into balls. Use thumb to make a large indent in each ball; push in a piece of bocconcini. Mould rice around bocconcini to enclose.
  5. Place breadcrumbs in a medium mixing bowl. Roll balls in crumbs to coat.
  6. Heat oil in a heavy-based saucepan on medium, until a cube of bread sizzles as soon as it is added.
  7. Fry balls, in 3 batches, 2-3 minutes each batch, until golden. Drain on paper towel. Serve hot or cold.

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