Amazing range in store THIS SEASON
SERVES 12 PEOPLE
PREP 30 MINS
COOK 25 MINS
Buffalo Arancini Balls Recipe
• 260g Scottish Ingredients
• 100g Fresh
Buffalo Mozzarella
Breadcrumbs • 100g Plain Flour • 2 Large Scottish Eggs, beaten • Sea Salt and Black Pepper • 10ml Olive Oil • Vegetable Oil for deep frying
• 80g Fresh
Spinach Leaves
• 85g Smoked
Pancetta Cubes • 70g Ricotta Cheese • 30ml Lemon Juice • 2 Garlic Cloves • 300g Cooked Long Grain Rice
Peel and mince the garlic. Roughly chop the spinach leaves. Sauté the pancetta in a frying pan along with the olive oil until just browned. Add the spinach leaves and garlic to the pan and cook for another minute to wilt the leaves.Put this mixture along with the rice, lemon juice and ricotta into a mixing bowl, season with salt and pepper and mix together. Drain the liquid from the mozzarella and cut into 12 chunks. Divide the rice mixture into 12. In the palm of your hand, wrap each portion of the rice around a chunk of the mozzarella and form into a ball. Put the flour in one bowl, the beaten eggs into another and the breadcrumbs into a third bowl. Dip each ball in the flour to coat, then the egg wash and then the breadcrumbs. Heat some vegetable oil in a pan until it reaches 180°C or when a small cube of bread turns golden in 30-40 seconds. Carefully fry the balls in batches of 4 for 3-4 minutes until golden brown, then keep them warm while you cook the rest. Method
Scottish Buffalo Mozzarella £1.35 per 100g, drained
£1.69 260g (drained weight 125g) ONLY
aldi.co.uk/scottish-recipes
SERVES 12 PEOPLE
PREP 35 MINS
Stilton & Walnut Canapés
Ingredients
Method
If possible, prepare the pickle 24 hours in advance in order to give the flavours time to develop. If not, try to leave for 3-4 hours. Any unused pickle can be stored in the refrigerator and served with cold cuts. Cut out the tough core from the centre of the red cabbage, then halve lengthways. Use a sharp knife to very finely shred the cabbage and place in a mixing bowl. Add the lime juice and ginger and sprinkle over the sugar. Stir well and set aside. Leave to pickle for
at least 3-4 hours until the sugar has dissolved and the cabbage is softened and has become a rich purple colour. To prepare the canapés, toast the bread then allow to cool. Use either a 4cm pastry cutter to cut 4 rounds from each slice or, alternatively, remove the crusts and cut each slice into 4 squares. Drain the liquid from the red cabbage and place a teaspoonful onto each toast. Top with a small wedge of cheese and walnut pieces. Garnish each with a small sprig of fresh thyme.
• 5 slices Specially Selected Multigrain Bread • 125g selection of Cheeses, such as Mature Cheddar, Stilton and Camembert • 25g The Pantry Walnut Pieces • Sprigs of Fresh Thyme, to garnish For the Pickle • 1/4 Red Cabbage • Juice of 1 Lime • 2cm piece Fresh Ginger, peeled and finely grated • 1 tbsp Light Soft Brown Sugar
Walnuts £9.95 per kg
£1.99 200g ONLY
5
Powered by FlippingBook