smoked haddock ‘arancini’

Arancini is a very popular and favourite Italian snack, which is made of risotto & mozzarella with the addition of beef and peas. It is shaped into a ball, crumbed and deep fried.
I love haddock and had plenty of rice in my freezer so this is my version of arancini, which is fairly different to the original but I promise you, just as delicious!

These freeze really well, so pack it onto a tray, place it into the freezer for a couple of hours and then bag them in freezer friendly bags. Thaw overnight before dredging in flour, egg & crumbs and deep frying.

Serve these with a salad or sliced avocado and a dipping sauce of your choice.

ingredients | makes about 18 | a little effort
300g smoked haddock
1C milk
1/2 white onion, finely chopped
2t crushed garlic
2 1/2 C cooked long grain rice
1C grated white cheddar
1C frozen peas
bunch fresh coriander, finely chopped
bunch fresh parsley, finely chopped
handful chives, finely chopped
1t dried dill
1T fish sauce
1/2C fine breadcrumbs
2 eggs
1/2t fine salt
good grind of black pepper
1T olive oil
1T butter

to fry
2C panko crumbs
2 eggs, whisked with about 3 tablespoons milk
1/2C plain flour
cooking oil, for frying

method
In a small skillet, heat the milk and poach the haddock for about 8 minutes, turning halfway. Remove and set aside.
Heat the olive oil & butter in a small pan and sauté the onion & garlic until cooked. About 3 minutes. Add peas, stir to coat and cook for 1 more minute.
Tip the cooked rice into a large mixing bowl. Add a 1/4 cup of the poaching milk to the rice.
Add all the remaining ingredients to the rice except the frying ingredients.
Flake the cooked haddock into the rice mixture, add the onions and peas and now mix well, using your hands. The mixture must just come together to hold its shape. If you feel it is too wet, add a little more of the fine breadcrumbs.
Shape into golf size balls. Set aside.

In a deep, medium sized pot, heat enough oil to come about halfway up the rice balls.

In three separate bowls, prepare the panko crumbs, beaten egg and flour.
Roll each ball into the flour, then in the beaten egg and lastly coat with the panko crumbs. Repeat until you have coated each rice ball.

Carefully drop the rice balls in batches of about 4 into the hot oil and fry for about two minutes a side until beautifully browned and crisp.

Remove with a slotted spoon and drain on kitchen towel paper.

Serve warm.




warm barley & quinoa salad

For me, salads scream summer and since we are currently enjoying our beautiful winter season, it is fair to say that salad is almost last on my “have to make” food list. However, this warm salad of barley and quinoa was the perfect lunch comfort on a chilly day. At the fireplace with a glass of red wine, of course.
If you are not all that fond of smoked meats then grilled chicken breast, chorizo and grilled steak re also wonderful alternatives. I can definitely also recommend soft poached eggs.
The dressing is simple and delicious so take a few extra minutes and make it yourself. Home-made is so much better (and healthier) than store bought.
A simple way to mix the ingredients is using a glass jar to which you add all the dressing ingredients, seal it, shake it up and leave it to stand for a few minutes. Less mess and fewer things to wash up.

ingredients | serves 6 | a little effort
200g cooked pearl barley
150g cooked quinoa
1 large red onion, roughly chopped
300g smoked chicken, sliced
250g mushrooms, quartered
4 garlic cloves, sliced
5 sprigs thyme, leaves only & extra for garnish
120g mange tout or green beans
1C cherry tomatoes, halved
1C walnuts, roughly chopped and toasted
2T olive oil (more if needed)
3T butter
handful fresh parsley, roughly chopped
fresh rocket or watercress (optional)
avocado, optional
salt to taste
pepper

for the dressing
3T apple cider vinegar
3t Dijon mustard
3T maple syrup or honey
1/2C olive oil
1 garlic clove, minced
pinch of salt
grind of black pepper

how to
Cook the pearl barley and quinoa to the packet instructions and set aside.
In a large skillet, heat the two tablespoons olive oil and butter together and saute the red onion for about two minutes. Add the sliced garlic and mushrooms and cook, while stirring, until the mushrooms are just cooked, about five minutes. Add the mange tout, tomatoes and thyme leaves, season with salt & pepper and cook for two more minutes.
Set aside.
In the same pan, warm the pearl barley & quinoa together with a tablespoon of butter. Season.
Spoon the barley & quinoa into a large salad bowl and top with the warm mushrooms & onion mixture. Add the sliced smoked chicken, walnuts & rocket.
Garnish with the parsley and extra fresh thyme.
Serve with sliced avocado, if using.

for the dressing
Mix all the dressing ingredients together in a glass jar with a tight fitting lid or whisk together in a deep bowl until emulsified. Seal the jar and shake for a few minutes. Add more olive oil & seasoning if desired.