BEETROOT ARANCINI ROULETTE AND A WHISKY BRAMBLE PITCHER
BEETROOT ARANCINI ROULETTE AND A WHISKY BRAMBLE PITCHER
BEETROOT ARANCINI ROULETTE AND A WHISKY BRAMBLE PITCHER
Sure, party games are great, but have you ever played an edible one?! Served on top of a delightfully creamy dill mayo, these cheat’s arancini are rich in beetroot and loaded with mozzarella - and horseradish if you’re unlucky! Wash them down with a Bramble cocktail made with The Singleton whisky for the perfect start to the night ahead.
Ingredients
200 g risotto rice
120 ml white wine
40 g crispy onions
900 ml beetroot juice
60 g Parmesan
1 large egg
1 bunch dill
1 tbsp Dijon mustard
1 tbsp cider vinegar
125 ml vegetable oil
200 ml The Singleton whisky
40 ml lemon juice
50 ml crème de mûre
40 ml maple syrup
1.5 l vegetable oil
100 g plain flour plus extra for dusting
2 large eggs
100 g panko breadcrumbs
100 g mozzarella
50 g fresh horseradish grated
1 kg crushed ice
150 g blackberries
1 lemon
2 tbsp beetroot juice
1/2 bunch dill
Method
  1. Place a frying pan over a high heat and tip in the rice. Toast for 2 minutes, until it starts to smell nutty, then pour in the wine. Boil, stirring regularly, until reduced by ¾.
  2. Tip in the onions. Pour in the beetroot juice 100ml at a time, stirring regularly, until the grains are plump and almost cooked. Take the risotto off the heat, finely grate in the Parmesan and stir well. Season generously with salt and pepper, then spread the rice over a baking tray in a thin layer. Whack it into the fridge to cool.
  3. While the risotto cooks, separate the egg and chuck the yolk into a tall jug - save the white for another recipe. Add the dill, mustard and vinegar, then use a hand blender to blitz everything together. Push the hand blender to the bottom of the jug, then pour over the oil. Pull the hand blender upwards through the mix, blending to create a thick, glossy mayonnaise.
  4. Pour The Singleton whisky, lemon juice, crème de mûre and maple syrup into a glass cocktail jug. Mix and set aside ready for chilling down later.
  5. Pour the oil into a large saucepan, filling only 2/3 of the way up, and put it over a high heat. Preheat the oil to 180ºC. Never leave the pan unattended. Line a plate with kitchen towel.
  6. Grab 3 mixing bowls. Tip the flour into a bowl, tip the breadcrumbs into another bowl and beat the eggs in a third bowl. Season all of them with a little salt and pepper.
  7. Split the cooled risotto into 8-10 balls. Flour your hands and then flatten each ball out in your palm. Place a marble-sized piece of mozzarella in the centre of each and a generous amount of horseradish in 2-3 of them! Enclose the cheese/horseradish in the rice then carefully roll each into a neat ball. If the rice starts to stick to your hands, dust with a little more flour.
  8. Roll the balls first in the flour, then the egg, shake off any excess and then finally roll in the breadcrumbs.
  9. Carefully lower the coated balls into the oil. Fry for 4-5 minutes, until golden brown and crisp, then transfer to the lined plate.
  10. Fill 4 glasses with ice and then tip in the blackberries. Slice 1 lemon crosswise into thin slices, chuck a couple into each glass and pour in the bramble mix from earlier. Spread the dill mayo on a large plate or platter, then splash over 2 tbsp of beetroot juice. Plonk on the arancini, scatter over large dill fronds and serve! Serves 4
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