olive oil Archives

Brunch recipes

Easy tomato shakshuka

20 minutes

Game day

Plant-based Mexican-style nachos

20 minutes

Buttered gnocchi with spring greens

10 minutes

Braai recipes

Chargrilled curry-buttered mielies

20 minutes

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

Soup recipes

Easy masala chicken soup with buckwheat and turmeric labneh

1 hour

Italian recipes

Seafood-and-chilli cioppino (stew)

30 minutes

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Cauliflower recipes

Baked cauliflower cheese soup buns

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

Mushroom arancini balls

Serves 4 as a snack

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 20 minutes, plus chilling time

Ingredients

600 g Woolworths Easy to Cook frozen wild mushroom risotto
100 g mozzarella, cubed
120 g flour
2 free-range eggs, beaten
400 g Woolworths panko breadcrumbs
oil, for deep-frying
300 g Woolworths exotic mushrooms, sliced
fresh sage, for serving
2 T olive oil
sea salt and freshly ground black pepper, to taste
garlic aioli, for serving
Parmesan, grated, for serving

Method

1. Cook the risotto according to package instructions. Set aside to cool.

2. Roll the chilled risotto into 10 equal-sized balls, or fewer if you prefer larger arancini. Push a cube of mozzarella into the centre of each risotto ball and pinch closed.

3. Coat the balls in the flour, the beaten egg, and finally in the breadcrumbs. Chill for 10 minutes.

4. Heat the oil in a saucepan over a medium heat. Fry the arancini in batches for 5 minutes or until golden and crisp. Drain on kitchen paper.

5. Fry the exotic mushrooms and sage in the olive oil until golden and cooked through. Season to taste.

6. Serve the arancini with the warm mushrooms, garlic aioli and Parmesan.

Browse more ideas with risotto here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Hot pink beetroot soup with spiced yoghurt

Easy tomato shakshuka

Plant-based Mexican-style nachos

Buttered gnocchi with spring greens

Chargrilled curry-buttered mielies

Ricotta with charred Tenderstem broccoli and crispy fried onions

Easy, cheesy chilli poppers

Easy masala chicken soup with buckwheat and turmeric labneh

Seafood-and-chilli cioppino (stew)

LemonGold-glazed pork belly with pistachio granola

Baked cauliflower cheese soup buns

Mushroom arancini balls

Mushroom arancini balls

Ingredients

Method