Many thanks to Beth for these delicious recipes to accompany my Grenache Gris!
Mozzarella arancini with tomato dip
About 80g worth of risotto (or leftovers)
I made it with
80g arborio rice
350g chicken stock
1 banana shallot
1tps crushed fennel seeds
Pepper to taste
Egg, flour and breadcrumbs for coating
Vegetable oil for deep frying
Chop a ball of mozzarella into small cubes
The size of the balls with be determined by the size of the mozzarella cubes and have an impact on cooking time
Ball the chilled rice around the mozzarella
Flour, egg and breadcrumb mixed with the fennel seeds
Heat the oil until a piece of bread sizzles
Fry the balls until golden brown
Patatas bravas
1 potato per person
Peel and cube the potato
Par boil for 5 mins
Drain and dry
Add to the hot oil and fry until golden brown and crispy
The tomato sauce
The sauce for the arancini and for the patatas bravas is the same
1 large red pepper
5 large tomato
2 garlic cloves
Squeeze of honey
1 tsp thyme
Roast the pepper, tomato and garlic on a tray for about 75 mins on 150 c
When soft blend together until smooth
Add thyme & season
Serve as a dipping sauce for the arancini and on top of the fried potatoes
With the arancini a little heat works well. If you like a little spice then add a tsp of ancho chilli paste before serving
Dress with fresh chopped parsley to serve
Fennel tart
½ head of fennel
Roll of shortcrust pastry
1 Apple
1 tsp Dijon mustard
1 tsb creme fraiche
150g gruyere
Remove the pastry from the fridge about 30 mins before needed to reduce shrinking
Line a tart tin with the pastry and blind bake for 15 minutes on 180c
When cooked, remove the beans and parchment paper and wash the base with egg
Pop back in the oven for 5 mins to seal the holes
Mix the creme fraiche and mustard
Coat the base with the creme fraiche mixture
Fry the apple and fennel until soft
Layer on top of the creme fraiche mix
Top with grated gruyere
Pop in the oven for 15 mins to cook through and serve
Sausage and fennel seed rolls
1 roll puff pastry
200 g sausage meat
1 tbs spoon onion marmalade
1 tsp fennel seeds
Egg wash
Sesame seeds to serve
Mix the sausage meat with the onion marmalade and fennel seeds
Unroll the pastry and line with the mix
Roll up the sausage roll
Egg wash and scatter with sesame seeds
Cut into bite sized pieces
Bake in the oven for 20 mins on 180 or until golden brown and the sausage has cooked through
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