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Corn and Biltong arancini

Corn Biltong arancini

Corn and Biltong arancini
Recipe by: Tumi Mogoai 

Serves: 3
Cooking time: 1 hour

1/3 cup CLOVER Bliss plain
2 cups corn (poone)/sweetcorn kernels, cooked (about 1-2 mielies)
250 ml grated strong cheese, finely grated (we used gruyere)
2/3 cup thinly sliced soft biltong
1 large onion, chopped
2 cloves garlic, grated
1 tsp ground coriander
2 tsp thyme
1 tsp sugar
1 cup Arborio rice
1 ltr chicken stock, hot. Keep an extra cup on hand in case you run out
500g panko breadcrumbs
3 eggs
1 cup flour
oil for frying 
salt and pepper to taste

Boil the mielies/sweetcorn until just cooked. About 10 minutes for mielie and 5-6 minutes for sweetcorn. Once cooked removed the kernels using a knife by cutting as close to the cob as possible. Immediately toss in sugar and set aside. In a large saucepan, on medium heat, fry your onions until translucent then add your thyme and garlic and fry for another 2-3 minutes. Add Arborio rice and fry for about 1-2 minutes allowing each grain to be fully covered in the oil and other flavourings. Add ground coriander and stir through for about a minute before pouring some stock into the rice. Remember to only add a little bit at a time to allow the rice to absorb the liquid before adding more. Add about one cup at a time, let it cook and absorb then add the next cup. You might not use all of the liquid. The rice is cooked when the liquid is absorbed but it still has a bit. You can now stir in the Clover Bliss, corn, and biltong and once fully incorporated, then add the cheese. Season the mixture then pour into a flat tray, cover with clingwrap then set in the fridge to chill.

Once fully chilled, scoop out some of the mixture using a spoon and form into balls. Dread in flour, egg then breadcrumbs before deep frying them until golden brown.
Serve and enjoy as is or with a little bit of the Clover bliss

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