Manchego Rice Cakes with spicey Aioli (with step by step video)



Preparation Time: 20 mins
 
Notes:
Watch Step by step Video of this dish being prepared



http://www.dudetable.com/chefTvVideo.asp?eid=2596&caid=238&n=MANCHEGO-RICECAKE

Roman vinaigre is available from Available from http://foodbyalancoxon.com/
 
Ingredients:

 300 g Unsalted Butter 


 2 onion ( finely diced)


 2 tsp  crushed  garlic 


 400 g Risotto Rice ( cooked and chilled )


 500 g Manchego Cheese or similar ( finely diced)


 10 tblsp fine corn meal


 Fresh Parsley (chopped).


 300 g Spicy Sausage ( Chorizo  finely diced)


 2 tsp Roman Vinegar 


 1 tsp Smoked Paprika . 


 

 
Method:

Method 


1/ Mix together all the ingredients with the exception of the rice, and butter .


 2/Spoon a tblsp of the cooked risotto rice into your hand , and flatten slightly 


3/Place a dollop of the cheese mix into the centre and fold the rice over to form a ball.


4/Continue until all the mix has been used .


 5/Coat in the cornmeal and keep aside When all the mix has been used melt the butter in a frying pan and cook the rice cakes until golden brown. 


  For the Aioli 


  300 ml Mayonnaise 


4tsp  garlic puree 


  3 tblsp Chopped fresh Parsley


 2 tblsp Roman Vinegar  


2 tblsp Virgin Olive oil


 1 Small Habanera Chilli Pepper


 1 tsp smoked Paprika. 


Method 


Mix all the ingredients together until well blended cover with a clean plastic bag and using the portable smoker cold smoke for 2  minutes .. To serve, poach the pheasant egg and place on top of the Manchego cakes, coat with a dollop of Aioli and serve immediately    

 
Serves: up to 10
 
     
 
 
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