These recipes are versatile and healthy.
It would have never crossed my mind to use the curry-flavoured rice to create the arancini, that's why I find this recipe by Dhruv Baker utterly fascinating. It is a complete fusion of different cuisines, cultures and flavours. What is the word "arancini" associated with in your mind? Perhaps Sicily and Commissario Montalbano? I am still in two minds whether it is an invention of the pure genius or a crazy idea to marry the Indian and Italian cuisines. I'm sure the national cuisine purists would be terrified at this combination, while the fans of the fusion cuisine would applaud the audacity of the chef. What do you think?
PANEER ARANCINIS WITH
RAITA
Ingredients
1
pouch Tilda British Curry Rice
1
tbsp oil
1
shallot, finely chopped
1/2
red chilli, finely chopped
A
thumb of ginger
1
clove garlic
Handful coriander, chopped
A
few kalonji seeds
2
tbsps. Desiccated coconut
2
tsps mango chutney
3
tbsps plain flour
4
tbsps breadcrumbs
25g
paneer, cut into 1cm cubes
1
tsp mild chilli powder
1
egg beaten
Salt and pepper
Oil
for frying
Method
1. Heat the tablespoon of oil in a large frying
pan.
2. Add the shallots, garlic, ginger and chillies
fry gently until softened.
3. Empty half of the curry rice into a large
mixing bowl. With the other half either blitz in a food processor or mash with a
fork until smooth. Add to the other rice
4. Add the coriander, kalonji seeds, coconut and
mango chutney and mix together well. Season with salt and
pepper.
5. Cover with cling film and chill in the fridge
for 20 minutes
6. Toss the paneer cubes in the chilli powder
and some salt
7. Remove rice mixture form the fridge and form
into balls about the size of a walnut. Press a paneer cube into the centre of
each ball and squeeze firmly back into a ball shape
8. Coat each ball in flour, egg and then roll in
breadcrumbs.
9. Heat oil in a small pan until 180°c or a cube
of bread browns in 15 seconds.
10. Fry the arancinis until golden brown about 1
minute. Drain on kitchen paper and serve with the Raita.
Raita
125ml Greek yoghurt
1/4
cucumber, finely chopped
A
few mint leaves
Pinch cayenne
Pinch cumin
Pinch salt
Mix
all the ingredients together and season to taste
Here is another recipe from Dhruv Baker, this time a twist on the family favourite and the British classic dish kedgeree.
Here is another recipe from Dhruv Baker, this time a twist on the family favourite and the British classic dish kedgeree.
SALMON KEDGEREE
Ingredients
1
pouch Tilda British Curry Rice
1
large knob butter
4
spring onions, finely shredded
Handful parsley, finely
chopped
Zest of 1 lemon
Juice of 1/2 a lemon
1
cooked salmon fillet, or 200g left over salmon
Salt & Pepper
Lemon Wedges
2
hard-boiled eggs
Method
1. Heat the butter in a large frying
pan
2. Add the spring onions and fry gently until
softened
3. Add the Curry rice, lemon zest and juice.
Stir well
4. Add the salmon and heat through until piping
hot
5. Season well with salt and pepper and stir in
the parsley
6. Serve with lemon wedges and quartered
hard-boiled eggs
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