Tuesday, September 1, 2020

Wine Club Apero Recipes September

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