Kareem Roberts, chef at the Burleigh Arms, told The Morning Advertiser (The MA) the arancini dish has become a “staple on its menu”, adding the pub changes the ingredients and flavours according to the season.
Roberts said: “We are always looking for innovative ways to communicate our passion for flavour.
Crowd pleaser
“We generally serve this with a mayonnaise and fruit or vegetable dressing but those are hardly rules and more like an invitation to change it up and be creative.
“The dish has proven to be quite the crowd pleaser; we sell anywhere from 50 to 75 portions in a week with nothing but raving reviews.”
The chef added the pub currently serves the dish as part of a set menu with a mayonnaise made from curry oil and a dressing made from sultanas, adding it pairs “perfectly” with a crisp lager.
Right accompaniments
In addition, the chef advised the arancini balls hold “beautifully” in the freezer until they are ready to be served, adding they can be fried to order and finished in the oven for around 10 minutes.
Roberts continued: “This batch of arancini costs roughly £15, making each portion come out at around £1.25 without anything to compliment it.
“I would recommend selling each plate at a minimum of £9 with the right accompaniments to justify the price and cover your labour.”
Clam Arancini with Parmesan and Ricotta
Ingredients (Makes 12 portions at 85g each):
- 340g Arborio Rice
- 170g cooked clam meat
- 340g white wine
- 680g fish stock
- 170g Ricotta cheese
- 40g finely chopped garlic
- 40g finely chopped onion
- 75g grated cheddar cheese
- 75g grated Parmesan cheese
- 30g tomato paste
- 15g chopped fresh parsley
- 2 tsp ground Allspice
- Salt and pepper to taste
- 2 large eggs (for coating)
- 100g flour (for coating)
- 200g Breadcrumbs (for coating)
Method:
- In a large pan over medium heat, sauté the chopped garlic and onion in vegetable oil until translucent
- Add the Arborio rice and toast for 1–2 minutes then add the tomato paste and allspice and sautee for another minute or so
- Deglaze the pan with the white wine, allowing it to reduce slightly
- Gradually add stock, stirring constantly, until the rice is al dente and creamy and allow to cool
- Fold the cooked clam meat, ricotta, cheddar, parmesan, and parsley into the cooled rice and season with salt and pepper to taste
- Chill the mixture for at least 2 hours or until firm
- Portion the mixture into 12 balls, approximately 85g each, and roll each ball tightly to ensure it holds its shape
- Dredge each ball in flour, dip in beaten eggs, and coat with breadcrumbs
- For extra crispiness, repeat the egg and breadcrumb coating
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (350°F) and fry the arancini in batches until golden brown, about 3–4 minutes
- Drain on paper towels and serve with tomato sauce, Bechamel, aioli, or mayonnaise
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
