Try this Basil and Tomato Arancini, it is suited as an appetizer or snack and the flavours compliment each other well:
4 cups cooked Sandhurst Arborio Rice
100g Sandhurst Sundried Tomatoes, drained and cut into 3mm dice
½ cup grated Parmesan
5 eggs, beaten
25 baby bocconcini
½ cup Sandhurst Basil Pesto, plus more to serve
2 cups plain flour
3 cups fresh breadcrumbs
Sandhurst Vegetable oil, for deep frying
Combine rice, sundried tomatoes, Parmesan and ¼ cup of the beaten eggs.
Combine bocconcini and pesto in a separate bowl. Have three trays on work surface; one containing the remaining beaten egg, one the flour and one the breadcrumbs. To shape arancini, take a dessertspoonful of the rice mixture and press a bocconcini into the centre.
Spoon a little more rice on top, then shape into a ball enclosing bocconcini, squeezing mixture together with your hands. Let excess rice fall back into bowl. Carefully roll in flour, then egg and then breadcrumbs. Place on a tray lined with baking paper. Repeat with remaining mixture. Refrigerate arancini for at least an hour.
To cook, heat 10cm oil in a deep pot, carefully lower in arancini and cook, turning frequently, until golden. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remainder. Serve with basil pesto.
Note: diced Sandhurst Kalamata Olives and Sandhurst Olive Pate can be used instead of tomatoes and pesto
Recipe coutesy of: Sandhurst Fine Foods www.sandhurstfinefoods.com.au