TRUFFLE ARANCINI RECIPE | BBC GOOD FOOD
These moreish arancini balls are made extra-special with the flavours of truffle and punchy cheese. They're perfect for a starter or as canapés at a party
Provided by Good Food team
Categories Side dish, Snack, Starter
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a frying pan over a medium heat, and fry the onion until soft but not browning, about 10 mins. Stir in the garlic, fry for a minute, then tip in the rice. Turn up the heat slightly and stir the rice into the onions, toasting the grains until they look semi-translucent. Stir in the wine and simmer until absorbed.
- Reduce the heat to medium-low, and add the hot stock, a ladleful at a time, continually stirring, until the rice is just tender and the risotto is creamy, about 20 mins. Stir in the truffle paste to taste, seasoning and 100g of the parmesan. Stir off the heat for a minute until well combined, then transfer to a tray or container, cover and leave to cool.
- Once cool, take spoonfuls of the risotto and mould in your hands (damp hands will help prevent the rice sticking). You should end up with 16-18 ping pong-sized balls.
- Put the breadcrumbs, eggs, and flour into separate shallow bowls. Season the flour with salt and pepper. Stir the remaining 25g cheese into the breadcrumbs.
- Toss the arancini into the flour, rolling to coat, then dunk in the egg, and then the breadcrumbs. Repeat with all the arancini.
- Heat the vegetable oil in a deep saucepan, no more that half-full, to 180C or until a cube of bread browns within 30 seconds. Lower the arancini into the oil on a slotted spoon, in batches, and fry for 6-8 mins until golden and crisp. Drain on kitchen paper while you fry the rest.
- To serve, sprinkle with a little sea salt and drizzle with truffle oil. Serve with a loose pesto, or tomato sauce for dunking, if you like.
Nutrition Facts : Calories 430 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.89 milligram of sodium
MUSTARD-CRUSTED PORK TENDERLOINS RECIPE - FOOD.COM
This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Sprinkle the tenderloins generously with salt and pepper.
- Using a spatula spread the mustard all over the tenderloins.
- In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
- Prepare a baking sheet, and generously coat with cooking spray.
- Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
- Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
- Transfer the tenderloins to a platter and let rest for 5 minutes.
- Slice the pork and serve.
Nutrition Facts : Calories 627, FatContent 14.2, SaturatedFatContent 3.8, CholesterolContent 147.4, SodiumContent 1241.2, CarbohydrateContent 61.6, FiberContent 5.3, SugarContent 5.5, ProteinContent 59.8
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