Food of the gods - Risotto and Arancini

Now, I know this is not a healthy food. I know that this food in particular, it just for the naught occasions - however I was feeling very naughty the other evening and was craving this heavenly treat - chorizo, chicken and mushroom arancini!

 

I first became addicted to this ridiculous food a few years ago at a function. Now, I have been a risotto lover since I can remember. My father cooks the most incredible risotto and for years, I have been trying to out-do him (failing every time!). But this has been the first time I, Chloe Elliott, have ever cooked arancini! Now, for the recipe - I want to let everyone know, you can do this SOO many ways and flavours. You can have vegetarian, gluten free, lactose free, vegan friendly... every possible allergy can be accommodated for with this treat - you just need the right ingredients!

 

I will go through my risotto recipe, then how to turn them into little crumbed balls of joy! Let me know what you favourite flavour risotto is - there is SO many to choose from!

 

Ridiculous Risotto

Serves 8

 

Ingredients

1 bag of Arborio rice (150g)

1 brown onion diced thinly

2 x Salt reduced chicken stock

3 x chicken breast fillets (diced)

3 x chorizo (sliced thin)

6 x brown mushrooms (any type will be okay!)

1 bottle of white wine (good for the risotto and for you!)

Salt and Pepper

Chilli Flakes or Cayenne Pepper

Parmesan Cheese

Olive Oil

 

Method:

Heat up a pot with a dash of olive oil and fry off the Arborio rice, making sure it browns all over

Pour enough stock over the rice and turn the heat to medium

Allow the rice to soak up the stock, then pour another batch of stock over the rice

In a pan, fry the chicken until golden. Once cooked, remove from heat.

Add the onion, chorizo and cayenne pepper until cooked through and remove from heat

Add all ingredients to the rice mixture and turn to a low/medium heat

Note: you want the rice to be light and fluffy, this can be done by adding the stock slowly and allowing the mixture to simmer.

 

 

Once cooked to your liking, remove from heat and serve with parsley, parmesan and a sprinkle of salt and pepper

 

Now, for the heavenly arancini! This is perfect use for left overs!! You need to make sure the risotto is nice and cold! You will get the perfect arancini if your risotto is cold and fresh!

 

 

Food of the gods - Arancini Balls

Serves as many as you like!

 

Ingredients

Left over risotto

3 eggs

Plain Flour

Left over bread (or fresh bread or bread crumbs)

Olive oil or canola oil

Cheese cubes (or shredded)

 

 

 

 

 

Method:

In a bowl, whisk eggs together with a splash of milk for an egg mix

Pour a splash of your egg mix into the bowl of your left over cold risotto

Mix through thoroughly so the rice is coated

Whizz your bread in a blender or food processer until it looks like fine bread crumbs.
(You can add any spices or salt and pepper to the bread crumbs for extra flavouring)

Pour breadcrumbs into another bowl

Pour oil into a pot 6cm high (enough to cover the arancini balls) and put on a medium heat.
You will know the oil is hot enough when you put a small piece of bread in it and it turns golden brown in 10 sec (or 190C for those with food thermometers)

Roll a 2cm ball of risotto in your hand. Press a cube of cheese into the middle.

Dip the ball into the flour, then egg mix, then bread crumb mix

Repeat this step until you have a plate/board of your arancini balls

Depending on the size of your pot, carefully put two arancini balls in the oil at a time.

This trick to this part is making sure you pull the arancini out at the perfect time
(You will know when it is done by the outside turning a gorgeous golden brown colour)

Repeat until all of your arancini balls have been cooks and serve with Aioli or tomato chutney.

 

 

 I hope you enjoyed this post! I know I certainly loved making it and writing about it all for you! Please comment or share with your friends and family! Over the next couple of weeks I will do some delightful Christmas special blogs so stay tuned!!!

 

C xx

 

Crunchy Chicken Nachos with Guacamole

Always a favourite, Nachos can be made on the cheap, but also taste absolutely incredible! From fresh produce to succulent meat, this nachos combination is perfect for the family, and also as a cheeky solo meal!

 

Crunchy Chicken Nachos

Serves 3

 

Ingredients:

1 x bag original salted Doritos or cc's or any corn chips

1 x avocado

1 x Old El Paso Crispy Chicken Seasoning (35g)

2 x chicken breasts

1 x tin Old El Paso Refried Beans

1 x Lime

1 x Chilli (for flavour if you want)

1 x Salsa of your choosing (homemade or bought)

Handful or more of mozzarella cheese

 

 

 

Method:

Preheat oven to 200C

Line a baking tray with baking paper

Spread the corn chips over the baking paper evenly

Slice the chicken into 1cm thick strips

Put chicken strips into a clipseal bag with seasoning and shake until coated
(This is something the kids can help you with, or just an entertaining job for yourself)

Pan fry the chicken in olive oil and cook until crispy
(make sure the heat is on low as you don't want it to burn)

Spread the cooked chicken over the corn chips

Pour the refried beans into a microwaveable container and heat for 30 seconds

Spread evenly over the chicken and corn chips

Pour salsa over the corn chips and top with the cheese (as much or less as you like)

Put nachos into oven and cook until the cheese is nice and crispy (or gooey)

Whilst nachos is in oven, make up your guacamole with the avocado

Chop the avocado and put into a bowl. Use a fork and mash the avocado and add salt, pepper and lime juice

 

 

 

Once the nachos has been cooked, put onto a nice board, the guacamole on the side and enjoy with a nice salty margarita or cold beer!!!

Easy, Creamy Carbonara

Well it has been awhile since I have entered the world of blogging! My apologies to everyone - life has gotten in the way!!! I wanted to post this quick and easy recipe of my family favourite, Carbonara!

 

This recipe is so simple and easy to do! You can cook it in a big batch for lunches or large family dinners, or cook small quantities for fussy eating kids (we all know they exist!)

 

This recipe can be altered and things added or taken out - it is so easy and delicious you will be wishing you made more!

 

 
Easy Creamy Carbonara

Serves 4
Can be Gluten free is the appropriate pasta is bought

 

Ingredients:

3 cups of Pasta (I like the bowties but you can use anything!)

1 cup light cream

1 x chopped brown onion

2 cups sliced mushrooms

2 cup chopped bacon (rashers are fine to use)

Handful of basil leaves

Parmesan Cheese

Salt and Pepper

EVOO (Extra Virgin Olive Oil)

 

 

 

 

Method:

1. Put pasta into a pot of water and bring to the boil until Al Dente (How you like it)

2. Sauté the onions and bacon in EVOO in a pan on medium heat until cooked

3. Once the onions and bacon are cooked, add the mushrooms and basil leaves

4. Pour the cream into the pan and turn heat to low.

5. Sprinkle Salt and Pepper into sauce mix and stir through

6. Pour pasta into bowls and pour sauce on top

7. Sprinkle with Parmesan cheese!

 

 

Gluten Intolerance - What it is and how to cook for it!

 

Welcome back my lovely readers to another tantalising post by yours truly! I wanted to go through with you all some of the most common misconceptions about Gluten Intolerance and Coeliac, and how you can avoid them while still cooking ridiculously amazing and delicious food for yourself, friends or family!

 

Over the course of the next week, I will go through Lactose Intolerance, Nut allergies and Vegetarianism so we can all learn what they are and cook some delicious recipes!

 

 

Lets start off with the big one - Gluten Intolerance (or coeliac disease!)

 

Gluten Intolerance (Coeliac)

Currently, 1 in 70 Australians have the Coeliac disease. Over 20% of the population has an intolerance to Gluten and whilst this number is growing, the general food and beverage community is working hard to accommodate this fairly common food intolerance/disease.

 

There are a few misconceptions about the Coeliac Disease which I wanted to point out;1. You Cannot catch Coeliac Disease from someone who has it. It is a generically passed on disease that can be present from birth, or triggered later in life

2. This disease can be very serious if it goes untreated - this can be done at any doctor's office

3. Gluten is not an additive in food as some people would think. It is present in the following foods';

 

 Pasta, Breads, Biscuits, Cake, Muffins, Pastry, Cereal, Beer, Oats, Gravy, Salad Dressings, Most common sauces, Fried food, Processed meats (ie - sausages, hot dogs, patties)

 

For more information regarding the severity and symptoms of Coeliac Disease and the difference between intolerance and the disease, please go to the Coeliac Disease Website! - http://www.coeliac.org.au/coeliac-disease/ 

 

Now for the fun! Lets go through two recipes I absolutely adore! The first one is the famous Sweet Potato Chips. I have been a fan of these for years! They are perfect as an after work/school treat, side to a meal or even in a salad! I cannot get over them! They also go perfectly with the avocado hummus recipe from last week - try them both out!

 

 

 

Sweet Potato Chips

Serves 4Gluten free, vegetarian friendly, lactose free.

 

Ingredients

2 Large Sweet potatoes, peels and chopped into 1cm thick chips

2 tsp Paprika (make sure this is organic paprika)

Extra Virgin Olive Oil

Salt and Pepper

 

 

Method:

1. Pre heat oven to 190C fan forced

2. Line a baking tray with baking paper

3. Place sweet potato chips, olive oil and paprika into a snap lock bag and shake until coated (this may need to be done in batches)

4. Space chips out evenly on baking tray (again, may need to be done in batches)

5. Cook for 30 minutes, checking every ten minutes and flipping chips over

6. Once cooked, serve straight away

 

 

Note: This recipe goes great with the Avocado Hummus in the previous blog posts!

 

This recipe I stumbled across accidently. I didn't have a lot of money in the bank and needed to make a dinner for my amazing man and wanted to impress. However as most of us know, finding time to cook, go to work, clean the house/apartment and other bits and pieces is a task! I got this dinner organised in the morning using my very amazing Slow Cooker!

 

This recipe is simple, delicious and takes absolutely no time at all - just put it all in the slow cooker in the morning, and when you get home, cook the rice and serve!

 

 

 

 

Chloe's Slow-cooked Chicken Curry
Serves 4

Gluten Free, Lactose Free

 

Ingredients

8 chicken drumsticks (skin on or off)

2 brown onions (chopped finely)

1 red capsicum (diced into large cubes)

1 long red chilli (sliced finely)

1 handful of parsley

EVOO

Salt and Pepper

4 tsp Cayenne Pepper

1/4 cup White Wine

8 Fresh Roma Tomatoes (roughly chopped)
8 x chat potatoes peeled.

 

Method

1. Put the chicken, oil and spices into a bag and shake until coated

2. Put all the ingredients into the slow cooker

3. Turn slow cooked on low

4. Cook for 8 -9 hours on Low, or 4-5 hours on high until chicken is cooked

5. Once you get home, check the chicken is cooked through and turn slow cooker on high
6. You will need to take the bones out of the curry (this can be done using a fork and tongs)

6. Cook the rice, or gluten free pasta al dente

7. Serve the curry with a spring of parsley on top!

 

 

 

 

Thank you again for reading today - I would love to hear about how you went with these recipes!

 

If you have any further questions regarding any of the posts on this blog, please comment of email
cookingmadesimple.chloe@gmail.com

 

Thanks again and Enjoy! 

Clo xx 

Easy, Cheesy Meatballs!

This one is just a quick recipe for all the lovely people out there trying to work out what to do for dinner tonight! This quick, easy and super delicious recipe takes absolutely no time at all and can be packed full of vegetables for the little minions who don't like their greens!

 

Easy, Cheesy Meatballs!

Serves 4 - 6 peopleGoes perfectly with pasta or vegetables!
 

 

Ingredients:

500g x lean beef mince

1 x Large egg

1 x onion (finely diced)

1 x broccoli head (finely cut up)

1 x capsicum (finely chopped)

1/2 cup x breadcrumbs (this can be left out for the GF people)

1 x tbsp. EVOO

20 x Cubes of cheddar cheese
(this can be any form of cheese, however I found cheddar to be delightful!)
1 x handful of basil leaves (chopped finely)
Salt and Pepper
1 x jar pasta sauce
(or you can use a home-made one!)

 

 

Method:

1. Preheat oven to 180C

2. Mix all ingredients together in a bowl so it is well combined

3. Roll mixture into 2cm balls, with the cheese cube in the middle and put to the side

4. Pan fry batches of 6 meatballs on medium heat until browned

5. Place meatballs in oven proof dish

6. Once all meatballs have been put in oven proof dish, pour pasta sauce
all over, covering the meatballs

7. Sprinkle cheese over the top and put into oven for 20 minutes.

8. Check meatballs with knife to ensure mince has cooked through

9. Serve with pasta, vegetables or a salad!

 

 

Enjoy your fabulous long weekend Sydney Siders! I know I will be relaxing at Coogee Beach with my man, and indulging in good food and great wine!

 

C xx