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.
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