Arancini the Healthy Way

DSC_0079This is one of my all time favourite Friday night dishes.  My K often makes himself a pizza on a Friday so this is the perfect recipe to use up his leftover tomato sauce.  You do have to be a little organised as I always use leftover risotto from the night before too.  To be honest, it’s not really leftover, I’m just greedy so always make way too much but what a perfect way to use it up rather than just re-heating. And as is my normal gluttonous style I also make too many of these, but again that’s perfect.  I am very well known for opening a fridge door and standing and eating things whilst deciding what it is I really want, so to have these in the fridge over the weekend is a life-saver.

I do have an admission with these – as I made the tomato sauce from scratch instead of using Mr K’s, and as Mr K had not arrived back from work with basil I added a bit of bbq spice to the sauce instead of basil – not sure why on earth I would think that an appropriate substitute, but it was rather nice.  I have to say that if Mr K reads this he will say ‘I don’t make my pizza sauce base like that’ whilst looking at me accusingly, so there’s my admission.

The reason these are healthy is purely because I use wholemeal breadcrumbs and they are cooked in the oven.  Technically these should be deep fried so if that’s your bag then go for it, but if you follow Slimming World or are healthy eating then give these a go.

And WOW, 2 blog posts already this week.  Sometimes I can be organised!

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Arancini the Healthy Way – serves as many as you fancy – syns 0 (make sure you syn this if you are not using bread and parmesan as HEX A & B)

  • Leftover risotto – see ‘Singing Aida‘ for a great basic risotto

For tomato sauce:

  • 1 garlic clove, chopped
  • 1 tsp garlic salt
  • 1 tsp smoked paprika
  • 1 tsp sweetener
  • 1 tsp bbq spice mix (optional)
  • 1 can tomatoes, or bottle passata
  • Wholemeal breadcrumbs, blitzed in food processor until fine
  • 2 Eggs

Throw all of the tomato sauce ingredients into a pan and simmer for about 10 minutes until reduced, thickened and everything has cooked through.

Beat the eggs in a bowl

Put breadcrumbs in bowl

Make the chilled risotto into balls (about golf ball size)

Roll these in the eggs, then the breadcrumbs, put on baking parchment, spray with frylight and cook in a 180 degree C oven for about 20-30 minutes or until lovely and brown, turning if necessary.

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Serve with rocket and some of the sauce and a sprig of basil on the top (see, the basil did eventually arrive) and a lovely glass of red wine.

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A Trip Along the Grand Trunk Road – Part 3 Aloo Dimer Jhol

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This is the final part of this curry feast and I hope you agree that all of the dishes can stand up to being served either on their own or as part of a varied feast. I was somewhat outside of my comfort zone with this one, although I love eggs I have never used them as the main ingredient in a curry but I think it was a triumph and would urge you to give this one a go.

I yet again have to apologise for the presentation and photography – late Saturday night and I might have had a glass of wine which means I become a little less careful (in fact, it sort of gets thrown at the table at that stage) ‘hangs head in shame’.

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Aloo Dimer Jhol – serves 2 – syn free

  • 4 small potatoes
  • 4 hard boiled eggs
  • 1 large garlic clove
  • 1 onion, chopped
  • 3 tomatoes, roughly chopped
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 1 inch piece ginger
  • 1 large green chilli
  • 1/2 tsp ground turmeric
  • 1 tsp chilli powder
  • salt
  • 1 tbsp fresh coriander

Slice potatoes lengthways.  Spray pan with frylight and shallow fry potatoes over a low heat until cooked through.  Set these aside and fry eggs, whole, for 2-3 minutes and set aside.

Put garlic, chopped onions and tomatoes in blender and puree.  Set aside.

To the empty pan add bay leaf, cinnamon stick, cardamom pods and cloves and cook for a couple of minutes.  Add the tomato and onion puree, cover and cook on a medium heat for about 10 minutes, stirring occasionally.

Add the turmeric, cumin, chilli powder and salt.  Add 250ml water and simmer for about another 10 minutes until this has thickened.  Add the potatoes and eggs and cook for a further 5 minutes.  Serve sprinkled with fresh chopped coriander.

 

A Trip Along the Grand Trunk Road – Part 2 Rogan Josh

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I must start with an apology for not posting sooner. I was full of intentions to post this a couple of days after the Poussin Penda recipe but school holidays took over and too much fun was being had. Now we are back to the chaos that is school, swimming, Beavers, Scouts and, oh yes work, I feel everything is slotting back into place – I still don’t like sending them back to school though, it’s amazing how I don’t shout for 6 weeks and the first day back I am already bored of hearing the words ‘brush you hair, have you done your teeth, put your shoes on and STOP PLAYING THE PIANO!’. So here is the very very late posting of the Rogan Josh recipe.

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Rogan Josh – serves 4 – syn free

  • 1 kg lean boneless lamb, cut into chunks
  • 4 green cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 onions, chopped
  • 2 tbsp ginger and garlic paste (two thirds garlic, one third ginger blended with water to make smooth paste)
  • 2 tsp chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 4 tomatoes, pureed
  • 100g fat free natural yogurt
  • 1 tsp salt
  • 1 tsp garam masala

Spray fry light in a pan and add the whole spices, leave over gentle heat for a few minutes, making sure they don’t catch on the bottom of the pan as you are not using oil.

Add onions and cook until golden brown, then add the lamb and cook over a high heat until seared. Add the ginger and garlic paste and cook for a couple of minutes. Stir in about 500 mls water and simmer gently for 30 minutes, add more water if necessary. stir in ground spices and cook for another 15 minutes.

Add pureed tomatoes and yogurt and cook for additional 15 minutes or until lamb is tender. Season and sprinkle with garam masala and a few coriander sprigs and serve.