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Rice and Goat's Cheese Cake

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					                                Rice and Goat's Cheese Cake




Ingredients                                 Method

                                            Step 1: Bring 1L of water and rice to the boil in a saucepan with a tightly fitting
 2 cups jasmine rice, washed and drained
 1 cup (100g) grated mozzarella             lid. Reduce heat to low and cook with lid on for about 10 minutes until the water
 200g goats cheese                          has absorbed. After 10 minutes, remove from heat and stand, covered, for 15
                                            minutes. Combine the mozzarella, half of the goat’s cheese and rosemary in
 1 sprig rosemary, leaves removed, finely
 chopped                                    a bowl. Add the rice to the bowl and mix until combined and the cheeses have
 100g goats cheese, cut into small cubes    melted. Season well with salt. Place in fridge for 10 minutes until cool.
 1 cup plain flour
 3 eggs, lightly beaten
 2 cups panko breadcrumbs                   Step 2: For the tomato sauce, heat oil in a saucepan over medium-low heat.
 vegetable oil, for frying                  Add garlic and basil and cook for about 2 minutes until softened. Add tomatoes
 basil sprigs, to serve                     and rosemary and cook for 20 minutes until the sauce has thickened. Remove
                                            rosemary sprig, then add the cumin. Season to taste with salt and pepper. Allow
                                            to cool slightly and puree in a blender until smooth.
  

 ½ cup olive oil                           Step 3: For the basil oil, puree all of the ingredients in a food processor. Season
 3 garlic cloves, finely chopped
                                            to taste. Strain through a muslin cloth. Set aside.
 3 basil stalks, finely chopped
 4 cans whole peeled tomatoes, 1 can
 drained
 1 rosemary sprig                           Step 4: Divide the arancini mixture into 16 and form into patties. Cut the
 1 tsp ground cumin                         remaining goat’s cheese into small cubes. Place a piece of goat’s
                                            cheese inside each patty and enclose the rice mixture around it. Set up 3 bowls;
                                            1 with flour, 1 with eggs and 1 with breadcrumbs. Dust each patty with flour, dip
                                            into the eggs, then coat in breadcrumbs.
 2 cups basil leaves
 ½ cup olive oil
                                            Step 5: Meanwhile, add enough oil to a large frying pan to come 1cm up the
 1 garlic clove, chopped                    side of the pan. Heat over medium-high heat. In batches, fry the patties for about
                                            2 minutes each side or until golden. Transfer to a tray lined with paper towel.
                                            Season with salt.


                                            Step 6: Serve arancini with tomato sauce, basil oil and basil sprigs.

                                             

                                            Makes 16

				
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