Looking for some food inspiration this Bank Holiday? Look no further than here.. The most colourful dish of food you ever did see! Another delicious summer recipe presented to you by Dan Wallis at the Cross Keys, Stow. Check out the recipe below..
Beetroot & Brie Arancini, Golden Beetroot Carpaccio, Sticky Beetroot Salsa
500g cooked purple beetroot
500g cooked golden beetroot
100ml white wine vinegar
400g arborio rice
100ml white wine
1 ltr vegetable stock
2 x shallots finely diced
1 clove of garlic
Chopped fresh herbs (personal preference)
Plain Flour, egg & breadcrumbs for panaise
To make the arancini sweat off 1 of the shallots and garlic in a little oil, softening but not coloured, add the arborio rice and continue to cook for a few more minutes on a higher heat, add the white wine and reduce slightly. Now add a couple of ladels of hot stock allowing the liquid to be slightly absorbed before adding the next. This will take about 20 minutes. As this is for arancini you want the rice to be completely cooked and quite dry, when you are happy with this remove from the heat.
Dice half of the purple beetroot into small cubes and add to the risotto mix.
Remove the skin from the brie, dice and also add to the risotto mix
Add a few chopped herbs, check for seasoning then roll into little balls, these can now be floured, egged and breadcrumbed ready for frying.
To make the sticky salsa dressing boil the vinegar and sugar until it forms a stock syrup, remove and allow to cool.
To make the carpaccio, slice the golden beetroot as thin as you can and brush with the cooled down stock syrup and arrange on the plate
For the salsa dice the remaining beetroot and bind with the stock syrup, add the finely diced shallot and a pinch of chopped fresh herbs
Fry the arancini balls for a couple of minutes and finish off in the oven for 8-10 minutes or until hot in the middle.
Place on top of the golden beetroot carpaccio and spoon on the salsa
For more good food, visit www.crosskeysstow.co.uk