We are delighted to feature a menu development recipe that will be prepared, cooked and served at Open Kitchen Live on 30 June.
We will be selecting 3 menu development recipes from ideas submitted by attendees when registering to attend and will feature each in H&C News before Open Kitchen Live takes place on 30 June. So there is still plenty of time if you would like to enter yours.
This recipe has been sent in by Toby Sharman, Group Development & Support Chef, HQ Theatres & Hospitality – www.hqtheatres.com. We would like to thank Toby for his menu on behalf of Open Kitchen Live and very much look forward to meeting him on 30 June to taste his dish.
All three selected recipes will receive their framed H&C News – Open Kitchen Live – Menu Development Dish of the Month certificate.
The outright winner walk away on the day with the Bertos countertop fryer too!
Leek, pea, baby spinach and Cheddar cheese Arancini with a roasted red pepper dip
Ingredients
- Aborio risotto rice x 500g
- Leeks x 4
- Peas (blanched) x 500g
- Cheddar cheese x 200g
- Italian hard cheese x 200g
- White wine x splash
- Onion x 1
- Garlic x 2 bulbs crushed
- Vegetable stock (not too salty)
- Panko breadcrumbs
- Red pepper dressing/dip is made with
- Roasted red peppers
- Blitzed with a small amount of red wine vinegar.
- Slowly add olive oil and season with salt, sugar and pepper to taste.
Method
- Sweat off onion and garlic in oil and butter withour colour for 5 mins and untiol soft
- Add the risotto rice
- Mix and add a splash of white wine to de glaze the pan
- Slowly add simmering veg stock and cook out until nearly cooked.
- Separately sweat down washed, shredded leeks and season.
- When rice is just about cooked add the leeks, peas and some washed baby spinach.
- Mix in cheese to taste and season.
- You want a strong flavour of the leeks, peas and cheese without being too salty.
- Make sure rice is thoroughly cooked through and then chill in a blast chiller or separate onto large trays to cool down quickly.
- Once cool….roll into balls and breadcrumb using panko breadcrumbs.
Why this works in catering
- The balance of flavour works really well if the cheese is fairly strong and the red pepper dip is made to a tangy flavour.
- Very easy dish during service as this is pre made and just warmed through the oven….the arancini works well if it is pre fried and then flashed through the oven in bulk to heat through.
- Ideal for high volume catering.
- With regards to school children it’s a good way of encouraging them to eat vegetables as they are hidden inside a crispy breaded bite.
You can register for Open Kitchen Live 30 June and submit your menu development recipe here