![]() Google Patents US6251032B1 - Self-illuminated hop scotch game Season to taste, spoon over arancini and garnish with a basil leaf.US6251032B1 - Self-illuminated hop scotch game Blend for a smooth sauce, then add passata to reach desired consistency. Add tomato puree & wine, stirring to combine. If cooking in the oven you can shallow fry first as per the scotch eggs.įinely dice & often shallot & garlic. Deep fry for 8 – 10 mins / cook in the oven for 20 mins till crispy on the outside and the mozzarella is melting on the inside. It helps if you use one hand for the flour stage and the other for the egg & crumbs which gets a bit messy. For an extra crispy finish repeat the egg & breadcrumb step. Dust the ball in flour, then roll in egg and finally in breadcrumbs. Pop the flour, beaten egg and breadcrumbs in your 3 shallowest bowls. It can help to use a small piece of cling film to help shape it. Flatten a ball and pop a piece of mozzarella in the middle, then reform the golf ball around it. ![]() With wet hands divide the risotto into equal golf ball size balls. It is of course imperative to cool rice as quickly as possible. Spread thinly on a baking sheet (lined with parchment if not non-stick). Stir through the shredded pheasant leg *, thinly sliced sun-dried tomatoes / pesto (if using), a little lemon juice & zest & parmesan. Gradually add the stock a little at a time, stirring constantly until it is absorbed and the rice is cooked. Add wine/vermouth/your tipple of choice and reduce. Add rice and stir to cover with the butter & oil. Add crushed garlic, being careful not to let it burn. Ingredients (makes around 6 depending on size)Ĭouple of pheasant legs, slow cooked & shredded. If cooking in the oven fry all over in a little oil first to help colour and crisp up, then pop on a parchment lined tray and cook for about 20 minutes. Roll in flour again, then egg then breadcrumbs.ĭeep fry for around 5 – 7 minutes until golden & crispy. Use wet hands or a bit of cling film to avoid sticking. Roll eggs in flour & wrap mince around them. Put the flour in a shallow bow, egg in the next and breadcrumbs in a third. Hands are best – wet them to avoid the mince sticking so much. Mix herbs & spices with mince, and season. Adding a little red wine vinegar makes them easier to peel.Ĭrack slightly and leave to cool in ice cold water / under the running cold tap. Start with boiling water, add (your oldest) eggs, reduce to a simmer and cook 6 minutes for a large egg. If you don’t have a thermometer to test the temperature do the bread test – drop in a small piece and if it browns in around 30 seconds it’ll be hot enough. ![]() Use one with a high smoke point like rapeseed or groundnut, and don’t fill it more than half-full as its likely to bubble up when you add the eggs/arancini and you don’t want it to overflow. Or use a deep saucepan with about 3 inches of oil (enough to cover). Or a little mustard.Ĭirca 30g breadcrumbs, panko if you have them. Nutmeg & mace, sage & tarragon work well. Roughly 80-100g mince per egg.ġ parboiled egg to encase in mince, plus an additional egg. ![]()
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