UFC x NYE

9 Jan

Featuring;

Arancini

3 cups leftover risotto
1 egg
¼-½ cup breadcrumbs
100g mozzarella cheese (cut into 1.5 cm pieces)
2 cups panko crumbs
4 tbs olive oil

Preheat oven to 180 degrees celsius.
Place leftover risotto into a bowl (it’s best if it’s been left overnight in the fridge), add the egg and breadcrumbs and mix to combine.
Add more breadcrumbs if your mixture is too soft (it needs to be quite hard so that the balls keep their shape).
Return the mixture to the fridge for 30 minutes.
Place the panko crumbs into a bowl and use your fingers to mix through the olive oil, so that the crumbs are completely coated.
Roll 2 tablespoon-sized scoops of risotto mixture, flatten out and place a cube of mozzarella cheese in the centre. Roll back into a ball to completely enclose the cheese.
Place into the bowl of panko crumbs and cover completely.
Place each of the balls into the hole of a greased mini-muffin tin.
Bake for 30 minutes or until golden.

Credit: thermobliss

500g lean lamb mince
1 tsp cumin
2 tsp coriander
2 garlic cloves
1 tbsp rosemary
Olive oil spray

Tzatziki:

1 large cucumber
1 cup Greek yoghurt
1 garlic clove
Handful of fresh mint leaves
Salt & pepper to taste

Make the Tzatziki first by blitzing the garlic & mint on speed 8 for10 sec.
Add the cucumber and blitz on speed 4 for 2 seconds, scrape down the sides and blitz again on speed 4 for 1-2 seconds.
Add the yoghurt and mix on slow speed for 10 seconds. Take out and set aside.
Next, use your Thermie to grind the spices for the koftas by putting the garlic, rosemary and cumin in and blitzing on speed 8 for 15 seconds.
Scrape out and put aside
If making your own mince in the Thermie, follow instructions in EDC.
I like to mix the meat & spices by hand, but you could do it in the Thermie by adding the spices into the meat in the Thermie and blitzing on speed 4 for a few seconds.
Divide the mixture into 8 balls.
Using wet hands, roll the balls on a board into long thin tubes.
Heat a frying pan or BBQ on high heat.
Thread the koftas onto wooden or metal skewers and spray with olive oil, or use Fun With my Thermie’s homemade Ghee. Cook for around 4 mins on each side, until golden.
Serve the hot koftas on a plate with the tzatziki.

Peta McConachie