![]() These quantities will make a few extra crepes, but that will allow for any crepe-related catastrophes and/or a few extra to snack on. The crepe batter can be made the day ahead, as can the crepes themselves: keep them in an airtight container in the fridge. Drain on kitchen towel and serve warm with the dip on the side. Put the olive olive oil in a large frying pan on a medium-high heat and, once it’s hot, fry the rice cakes in batches for three minutes on each side, until the sesame seeds are golden. Put all the sesame seeds on a plate, then dip in both flat sides of each rice cake, just to coat. Roll the ball firmly in your hands, then flatten slightly, set aside and repeat with the remaining rice and mozzarella mixture. Put one ball of the mozzarella mixture on the rice and gather up the sides to make a ball, wetting your hands as you go, so the cheese mixture is totally encased by the rice. Have ready a bowl of cold water and, using wet hands, weigh out about 55g of the rice mixture and flatten it to the size of the palm of a hand. Spread the rice evenly over a medium-sized tray, drizzle over the sesame oil, scatter with the chives and mix gently with a fork. Pour into a small bowl and leave to cool. Put all the dip ingredients into a small saucepan, whisk to make sure the cornflour gets incorporated with the liquids, then cook on a medium-high heat for three minutes, until the mixture thickens slightly and takes on a glossy sheen. Meanwhile, mix the ham, mozzarella, egg yolk and a good grind of pepper in a bowl, then split into eight roughly 20g portions, roll into balls and set aside. Take off the heat and leave to rest, still covered, for 10 minutes. Cover the pan, bring up to a simmer, then turn the heat to low and cook for 15 minutes, until all the water has been absorbed. Tip the rice into a sieve, run under the cold tap until the water runs clear, then put in a small saucepan with 240ml water and a half-teaspoon of salt. Put the rice in a medium bowl, cover with plenty of cold water and leave to soak for 30 minutes. I often cook with my kids after we’ve had lunch – they are much more focused when they’re not raging hungry – so these are ideal, because they can be made a day ahead, ready to be fried the next day.Ħ0g ham, chopped finely into little squaresġ00g block low-moisture mozzarella, finely grated These rice cakes are inspired by yaki onigiri, or Japanese rice balls.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |