Month: April 2019

Arancini (Risotto Balls)

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I had these for the first time in New York, with a cocktail in an air conditioned bar which felt like I’d arrived in heaven after pounding the streets on a hellishly warm day. 

These make a great little starter, or are divine with a glass of wine or a cold beer.

If you are organised enough to have made the mushroom risotto a day or two before then these are pretty quick and easy.  Some people like these with a marinara sauce, but I think these are delicious enough on their own.

 500 grams Mushroom risotto

100 grams Mozzarella (dolcelatte also works really well)

2 Tbsp. Plain flour

2 Eggs

*100 grams White breadcrumbs (See food hack)

Olive oil for deep frying

Salt and pepper for seasoning

Method

  1. Cut the mozzarella into 1.5 cm cubes, or you can use the little mozzarella “pearls” you can buy in some super markets
  2. Take a tablespoon of the cold risotto mixture in your hand and flatten it.  Add a small piece of cheese and form the risotto around it to make a ball.  Do this until you have used up all the risotto (it’s useful to have a bowl of water handy to wet your hands and stop the risotto sticking. 
  3. Cover and refrigerate for 30 minutes. Heat oil on a large heavy based pan or deep fat fryer.
  4. Put the flour on a plate and season with salt and pepper, which the eggs in a separate bowl, and add the breadcrumbs to another dish
  5. Heat oil on a large heavy based pan or deep fat fryer.
  6. Role the risotto balls in flour, then beaten egg, and finally the breadcrumbs
  • Add the breaded risotto balls to oil and fry until golden brown, remember to drain any excess oil on kitchen paper and season with salt and pepper.

* Food Hack  – When you’re shopping pick up bead that has been reduced because it’s going stale.  When you get home, take 5 minutes and whizz the bread up in a food processor until it’s crumbs.  Put these breadcrumbs into a large freezer bag and keep in your freezer.  Bread crumbs are an amazingly versatile ingredient, that you can use in everything from gratins, deep fried crusts, stuffing or even thickening sauces. 

Game Night at The Academy

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Belfast is also home to two Universities. Ulster University has a campus right in the centre of the fashionable Cathedral Quarter. It also produces graduates from their hospitality and tourism degrees, who work in world class restaurants and resorts across the globe.

As part of student’s training, the University has their own restaurant (The Academy), which gives students experience of working in a fine dining establishment. The restaurant produces some of the best food I’ve eaten and is priced reasonably to cover running costs. Student are also trained to deliver Michelin star service.

The night I visited was a theme night based around game. The set menu included wood pigeon and venison with a quirky blackberry and lavender sorbet served in between as a palette cleanser. It took every ounce of reserve I had not to lick the plates.As part of student’s training, the University has their own restaurant (The Academy), which gives students experience of working in a fine dining establishment.

The restaurant produces some of the best food I’ve eaten and is priced reasonably to cover running costs. Student are also trained to deliver Michelin star service.

If you live in a city that has a hospitably/catering or culinary arts school, check out if they offer similar training facilities. You’ll eat extremely well for a reasonable price and provide students with a chance to gain experience with paying customers

Join the Sunnyside

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Thanks for joining me!

Do you love amazing food and getting some travel inspiration (or just living vicariously through others.  If so, then welcome to Sunnyside Kitchen.

Life is too short to live on lettuce, but it’s still important to strike a balance. I try to keep to 80/20.  Healthy food for 80% of the time and food that’s maybe not so healthy for 20% of the time ( what I like to call Pure Filth).  If I’m honest sometimes it’s the other way round, but I try.

Recipes for this blog are a mix of old favourites and food inspired by travel.