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Saffron rice cakes with prawns & tomato salad |
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Ingredients |
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• 3 cups (750ml) chicken stock • 2 cups (400g) basmati rice • Large pinch saffron • 50g grated cheese • Salt & freshly ground black pepper • 4 eggs, lightly beaten • 1/2 cup (125ml) olive oil • 2 garlic cloves, crushed • 500g raw royal red prawn meat • 1 tbs olive oil • 2 vine-ripened tomatoes, seeds removed & finely sliced lengthways into strips • 50g semi-dried tomatoes, well drained • 1 red onion, finely diced • 1 bunch basil, leaves picked & shredded • 1 tbs white balsamic vinegar • 1 bunch rocket, leaves torn, to serve. |
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Preparation |
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- Bring chicken stock to the boil in a large heavy-based saucepan.
- Add rice and saffron, reduce heat, cover and simmer for 10-12 mins or until the liquid has been absorbed. Set aside for 10 mins.
- Stir through Parmesan cheese and season with salt and pepper. Set aside to cool.
- Stir the eggs through the cool rice mixture.
- Heat a little olive oil in a large heavy-based fry pan over a moderately high heat, Cook large spoonfuls of the rice mixture to form rustic shaped patties for 3-4 mins each side or until crisp and golden, transfer the rice cakes onto a plate lined with paper towel.
- Continue cooking the remaining rice; add extra olive oil to the pan as required.
- In another fry pan heat the olive oil over a moderately high heat.
- Add the garlic and toss over the heat.
- Add the prawns and cook stirring for 3-4 minutes or until just cooked when tested.
- Remove from the heat immediately.
- Season to taste with salt and pepper.
- In a bowl, toss the tomatoes, semi-dried tomatoes, onion, and basil.
- Dress with the vinegar and a little olive oil. Season with salt and pepper.
- Serve the warm rice cakes with rocket leaves, tumbled with the prawns and tomato salad.
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