Porcini and basil Arancini with Verjuice mayo

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We had so much fun with this dish in my class last night, and so many requests for the recipe that I just had to share the marvels of mayo with you. And of course the recipe for the Arancini Balls!

I think most cooks shy away from mayo as it’s perceived to be uber cheffy and very difficult to make but it’s not! ¬†There are a few rules that need to be obeyed and if it does curdle, well then I’m just going to tell you how to save it right now so no one has to stress anymore!

Also, we can make so many fabulous flavours by adjusting a few ingredients, you’ll be able to make a matching mayonaisse for just about anything!

Here is the basic recipe and then I’ll give you some ideas to bling it up and make it really fabulous. ¬†Please make sure you use ROOM TEMPERATURE eggs! ¬†Can be done by hand, but can be done with a stick blender or food processor in just one minute!

Arancini Balls with Verjuice Mayo

Verjuice Mayo

(Makes just over 350ml)

1 egg at room temperature

3ml salt

15ml Dijon, Australian or grainy mustard

Pinch white pepper

20ml lemon, lime juice, white balsamic condiment or white wine vinegar

15 ml verjuice

Method:

Blend these together first until nice and smooth, you can do this by hand, or use a stick blender or mixer to help. Once smooth start adding 300ml oil in a thin stream until the mixture starts to thicken, continue to pour until all the oil has been incorporated!

NOTE: If you curdle the mix (it will look very thin and oily) , simply make a new egg with the entire list of ingredients and method above but instead of more oil add the curdled mixture into the NEW egg mixture. It usually only curdles if you add the oil far too quickly so do it at a nice constant speed.

Porcini and Basil Arancini balls

 20 ml olive oil

1 onion finely chopped

2 cloves garlic

1 tablespoon basil finely chopped

2 cups Arborio rice

750ml weak chicken or vegetable stock (you may need more)

80ml white wine

80g Parmesan or Pecorino grated

2 tablespoons porcini OR any mushroom of your choice

2 eggs and about 1 cup breadcrumbs to bind

bocconcini cut into smaller pieces to hide in the centre of the balls

adjust seasoning

About 1 cup crumbs to coat and fry

 

Method

¬†To prepare the risotto, add the onion and some oil to the pan, and allow to cook gently until just soft. ¬†Now add the rice stir through¬†until the rice is coated in the oil. ¬†Add the wine and mushrooms and then stir through until the rice has absorbed the wine and it has cooked away until dry again. Now add stock a little at a time, stirring until it absorbs the stock and is nearly dry again before adding the next lot of liquid. Cook until the rice is just firm to the bite but definitely cooked through. ¬†You may need more¬†liquid depending on how fast you cooked the rice and the size of your pot. Add the cheese¬†and season to taste. Remove from heat and stir to cool down before you add eggs and crumbs. Now roll into balls¬†making them nice and compact so they don’t fall apart, make a little hole with your finger and then bury a small nugget of the bocconcini in the ball and then mould¬†the rice over the cheese to seal it in. ¬†Roll the ball in crumbs and then and fry in fresh vegetable oil until golden, or brush/spray with oil and then bake for about 12-15 minutes at 200c until golden.

THESE can be made and fried up the day before an event, kept in the fridge and then just reheated in the oven nice and gently! Great if you are catering a party and don’t want to work too hard on the day!

Some more Mayo recipes for you to try!

Porcini black salt mayonnaise (Very delicious and goes well with many dishes)

(Makes just over 350ml)

1 egg at room temperature

3ml black salt or normal salt

15ml Dijon or grainy mustard

15 ml dried porcini, pre-soaked

Pinch white pepper

20ml lemon, lime juice, white balsamic condiment or white wine vinegar

Method:

Blend these together first until nice and smooth, you can do this by hand, or use a stick blender or mixer to help. Once smooth start adding 300ml oil in a thin stream until the mixture starts to thicken, continue to pour until all the oil has been incorporated!

Wasabi and lime mayonnaise (great with fish or if you need a Japanese flair)

(Makes just over 350ml)

1 egg at room temperature

3ml salt

15ml Wasabi

Pinch white pepper

20ml lime juice

Method:

Blend these together first until nice and smooth, you can do this by hand, or use a stick blender or mixer to help. Once smooth start adding 300ml oil in a thin stream until the mixture starts to thicken, continue to pour until all the oil has been incorporated!

Saffron and verjuice mayonnaise (goes well with any steak, chicken dish or lamb)

(Makes just over 350ml)

1 egg at room temperature

3ml black salt or normal salt

15ml Dijon or grainy mustard

15 ml dried porcini, pre-soaked

Pinch white pepper

20ml lemon, lime juice, white balsamic condiment or white wine vinegar

15 ml verjuice heated slightly in microwave with a pinch of saffron or turmeric until the colour seeps

Method:

Blend these together first until nice and smooth, you can do this by hand, or use a stick blender or mixer to help. Once smooth start adding 300ml oil in a thin stream until the mixture starts to thicken, continue to pour until all the oil has been incorporated!

Chilli and kaffir lime mayonnaise ( a lovely Asian flair)

(Makes just over 350ml)

1 egg at room temperature

3ml salt

15ml Dijon or grainy mustard

2-3 kaffir lime leaves finely chopped

Pinch white pepper

20ml fresh lime juice

Method:

Blend these together first until nice and smooth, you can do this by hand, or use a stick blender or mixer to help. Once smooth start adding 300ml oil in a thin stream until the mixture starts to thicken, continue to pour until all the oil has been incorporated!

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