Mushrooms and Stilton Arancini
Mushrooms and Stilton Arancini with smoked pork and pomegranate vinaigrette
For the Arancini, melt the butter in a large heavy-bottomed saucepan. Add the onion and rice and cook for 2–3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the garlic and the sliced mushrooms, wet with the wine and cook for another minute.
Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Season with salt and freshly ground black pepper, set aside to cool down.
Add the diced Stilton and parmesan cheese.
Beat the egg in a bowl, sprinkle the flour onto a plate.
Roll the rice into small balls, and dredge in the flour, then dip into the beaten egg and breadcrumbs.
Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C. Deep fry the Arancini for 3–4 minutes, or until golden brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
Cut the pomegranate in half and squeeze the juice, strain and place in a blender with all the rest of the ingredients, blend well and season.
The day before, season the pork tenderloin with salt.
Place the smoking chips in a bowl with the wine and water to soak for 20–25 minutes.
Light a barbecue with lid until the coal is hot, strain the wood chips and add to the coal. Place the pork tenderloin on the rack and close the lid.
Turn the pork after 3 minutes, let cook for 4–5 minutes.
Wrap the pork loin in aluminium foil and bake for a further 5 minutes at 180C.
Let cool down completely, wrapped in the foil.
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