Arancini – Risotto Balls
Makes: 24
2 ½ cups chicken stock
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
¾ cup Arborio rice
2 tablespoons finely chopped fresh basil
2 tablespoons grated parmesan
40g mozzarella, cut into 1cm pieces
¼ cup fresh breadcrumbs
3 cups vegetable oil
Salt and freshly ground black pepper, to taste
1. Heat oil in wok on setting 12. Add onion
and garlic cooking until softened.
2. Add rice and 1 cup of stock to the wok.
Stir occasionally until all the liquid has
been absorbed. Continue adding the
stock in batches until all the liquid has
absorbed. This should take approximately
30 minutes. Season to taste with salt and
pepper.
3. Stir through basil and cheese. Remove
from wok. Set aside to cool.
4. Roll mixture into tablespoon sized balls.
Press a piece of cheese into the centre of
the rice and roll to enclose. Coat balls in
breadcrumbs.
5. Pour oil into the wok and heat on setting
12 for 5 minutes. Add risotto balls and
cook for 2-3 minutes or until golden and
cooked. Allow to drain on paper towel.
Serve.
Curry Puffs
Serves: 24
2 teaspoons vegetable oil
1 onion, chopped
1 clove garlic, crushed
400g beef mince
2 teaspoons curry powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ cup mango chutney
24 wonton wrappers
1 egg white, lightly beaten
Salt and freshly ground black pepper, to taste
1. Heat oil in wok on setting 12. Add onion
and garlic cooking until softened. Add
mince and cook until browned and cooked.
2. Add curry powder, coriander and turmeric.
Cook for 1 minute or until fragrant. Stir
through chutney. Season to taste with salt
and pepper.
3. Place a heaped teaspoon of mixture into
the centre of wrappers. Brush edges with
egg white. Fold wrappers in half diagonally;
pinch edges together to seal.
4. Pour oil into the wok and heat on setting
12 for 5 minutes. Add curry puffs and cook
for 4-5 minutes or until golden brown.
Allow to drain on paper towel. Serve.
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Wok Recipes
