Recipe By Jaxters
Ref: 715
Heading: Starters & Soups
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
180 g
Firm Tofu cut into dice
80 g
Tomato passata
35 g
Frozen peas
1/2 Onion chopped finely
2 tbsp
Tomato puree
2 Garlic clove
1/2 tsp
Red chilli flakes
1/2 Veg stock cube or gel pot
1 tsp
Dried Oregano
1 tbsp
Fresh Basil chopped
1/2 tsp
Freshly ground black pepper
Rice Mix
215 g
Short grain rice like Carnaroli or Arborio
425 ml
Water
60 ml
White wine
1 Veg stock cube or gel pot
1 tbsp
Arrowroot powder
2 tbsp
Olive oil
Coating
100 g
Seasoned Flour
3 tbsp
Arrowroot or Tapioca powder
4 tbsp
Water
100 g
Breadcrumbs fine
Sauce
250 ml
Tomato Passata
1/2 Onion chopped
2 Garlic clove chopped
2 tbsp
Tomato puree
1 tbsp
Fresh basil stalks chopped
1 tsp
Caster sugar
1/2 tsp
Freshly ground black pepper
1/2 tsp
Salt
2 tbsp
Olive oil
Garnish
sprinkle
Fresh basil leaves
Method
Step 1
First make the rice mix by put oil & rice in a saucepan over a med heat, stir & heat the rice in the oil for 2 mins, then add wine & stock cube, stir in, when rice dries out add 1/4 of the water, cook & stir until it dries out, repeat until all the water has been used, then set aside for 4 hour to go cold, then stir in the Arrowroot Powder.
Step 2
Next make the ragu filling, add oil & onion to a frying pan & cook on a med heat for 5 mins to soften, then add garlic & tofu, cook for 1 more min, then add passata, chilli flakes, stock cube, oregano, & tomato puree, cook out stirring for a few mins to thicken, then add peas & basil & cook for 2 mis until thick, remove from the heat & allow to go cold.
Step 3
Heat oil in a deep fat fryer or is a deep saucepan to 170°C. Or you can use an oil sprayer to spray Arancini's & place in an oven at the same temperature.
Step 4
Divide rice into 8 equal balls, then place ball on a piece of cut cling film & make a flattened round disc about 12cm across, then dollop a 2 tbsp of the ragu in the centre of the disc, next gather the cling film around the edge & lift upwards then twist the cling film to pull into a tight ball incapsulating the filling, re-move the cling film & repeat to all done, set aside.
Step 5
Make the tomato sauce, place onion & olive oil in a saucepan over a med heat, stir & cook onion until soft, then add garlic & cook for a one more minute, the add basil stalks stir & cook for 30 sec, then add passata, sugar, tomato puree, sugar, salt & pepper, bring to a simmer & cook for 5 mins stirring all the time, when done blend sauce with a stick/hand blender or liquidiser to smooth.
Step 6
Coat the Arancini's first mix Arrowroot/tapioca powder with the water to make a thin paste, roll them in the paste then in breadcrumbs to coat all over, when all done either deep fat fry or place in a oven sprayer with oil for between 5 to 10 mins or until golden brown.
Step 7
Place 2 Arancini per portion on a serving plate, pour over tomato sauce & garnish.
Suggestion & Tips
Can be made in advance & frozen , allow to come to room temp before frying.