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Ingredients
For how many people?
4
Arancini
1
Household onion or 2 small shallots, finely diced
1 TBSP.
Olive oil
500g
Risotto rice (Arborio, Carnaroli or Vialone)
50ml
White wine
1 L
Vegetable broth
Juice of one lime
1
Clove of garlic, peeled and poked
Indian curry spice
1
Pack planted.chicken Herbs & Lemon, cut into cubes
40g
Cashews
Salt
Pepper
500g
Vegetable oil
Indian curry spice and mango chutney
3g
Coriander seeds
2g
Fennel seeds
5g
Cumin
18g
Paprika powder
8g
Turmeric
2 TSP
Garam masala salt
Pepper
1
Mango
2g
Shichimi Togarashi - Chili pepper
Spinach salad
250g
Boys spinach salad
15g
Roasted onions
7g
Lemon juice
14g
Olive oil
150g
Soy yogurt
1
Lime
Salt and pepper
Products in this recipe
planted.chicken
Lemon & Herb
Preparation
1
For the Indian curry spice: Heat the coriander seeds, fennel seeds and cumin seeds in a pan and toast gently. Grind finely. Then mix with the paprika, turmeric and garam masala and season to taste with salt and pepper.
2
For the risotto: Toast the cashews in a pan until golden brown and remove from the pan. Roughly chop the kernels and set aside.
3
Cut the planted.chicken into small cubes and set aside.
4
Heat a large saucepan over medium heat and add the olive oil. Add the diced onion and sauté until translucent. Add the risotto rice and sweat and deglaze with the white wine. Add the Indian curry spice and stir to dissolve. Reduce the white wine and add the garlic clove.
5
Now pour the vegetable broth little by little, stirring from time to time so that the rice does not stick and can also swell on all sides. Add the lime juice and continue to add the vegetable broth to swell the rice, stirring occasionally. Season to taste with salt and pepper.
6
When the rice grain has reached the desired cooking stage, put the risotto in a wide bowl and add the planted.chicken cubes and the cashews and mix. Cover with cling film and press it on the risotto and let it cool a little.
7
Form the risotto into balls about 3-4 cm in size and freeze in the freezer. Preheat the oven to 160°C. Cover the balls with the kadaifi dough and bake them in hot vegetable oil at 170°C until golden. Then put them in the preheated oven and finish baking for 10 minutes, until they are hot in the core.
8
For the spinach salad: Wash the spinach leaves and spin them with a salad spinner. Mix the lemon juice with the olive oil and season with salt and pepper. Immediately before serving, mix the fried onions with the spinach and dressing to taste and arrange in a bowl.
9
For the chutney: Peel the mango and cut the flesh down lengthwise past the core. Cut the halves into 5 mm slices and then 5 mm cubes from them. Put the cubes in a bowl and season together with the chili pepper.
10
For the lime yogurt: Mix the yogurt with the grated lime and season with salt and pepper.
