This dish seriously fills me with excitements and has my mouth watering far too much.
Avid followers of this blog will know I’m a recent convert to the almighty noodle but this dish reached heights which are near to ecstasy…..no fibs.
I’m can quite literally taste and feel the moist, buttery, chunky steak pieces filling my mouths with sweet juices (*Homer Simpson food appreciation noise)
As always it was a super easy, super fast recipie with stupefying results. Best of all…..healthy.
I frequent the Bulls Heas in Mobberley, Knutsford all the time, A) because it’s my local and B) because it’s AMAZING!
Firstly, it’s atmosphere is brilliantly welcoming. The beer garden us large and accessible in a beautiful setting meaning on a warm day it’s a perfect place to be. Inside it’s dark and cosy with a roaring fire. Dogs are welcome too which is an added benefit for me!
The bar is stocked with all the usual suspects but it also has a great local beer selection and a large whisky selection.
The food is top quality. It features an upper class selection at reasonable prices and the menu changes just enough to not get bored but not too much that you miss your favorites.
During my recent visit I enjoyed the game stew….sounds simple but words can not describe how delicious this dish was!!
Everyone who reads my blog will have seen that each week I have a movie night and typically the food that accompanies this night is naughty, comforting, tasty and did I say naughty?
This week we had this dip. It’s a really great, simple dish but packs a flavor punch that will leave you dazed and elated!
All you need to do is:
- Mix chopped jalapeño’s, one can of sweetcorn, one 250g tub of cream cheese, 200g of cheddar, 200g of monetary jack cheese, season and a tbsp of paprika
- Place in the oven (200) for 20 minutes or until hot and gloopy!
For the chips (semi homemade)
- Cut tortilla wraps into chip shapes, coat well in olive oil and paprika (this can be any spice really or just salt) and place in a single layer on a baking tray
- Bake at 180 for 5 minutes….watch them carefully as they burn quickly!
What you will then have is a bowl of spicy, cheesy amazingness and some sweet, crispy bites to transport the cheeseyness into your face!
Awesome guilt food at its best
I have made Arancini before but this was something different, amazing!
Arancini can be a little time intensive and so to make it feel a little less time consuming I preped the sauce and rice first and when we were ready to eat, it was just a matter of frying the balls.
- Blend 6 ripe tomatoes and a Chilli and simmer the pulp in a sauce pan
- Add a vegetable stock pot, 3tbsp of tomato purée, 1tbsp worstershire sauce, sea song
- Simmer for 30 minutes or until a deep flavor has been reached.
- Soak dried porcini mushrooms for 15 minutes
- Finely chop the porcini, 1 onion, 1 large garlic clove and fry in 50g butter and 1tbsp olive oil
- When softened, add 200g arborio rice and coat in the buttery mixture
- Gradually add 750 ml vegetable stock, adding a ladle at a time until each ladle full has been absorbed
- Leave the rice to cool
- When cool mold the rice into satsuma sized balls and and hide a thumb sized piece of mozzarella in the middle, coat in flour, dip in egg and roll in breadcrumbs
- When ready fry for 4 to 5 minutes until golden brown
- Serve with the sauce
The Arancini was mind blowing! It had a deep, rich, mushroomy flavor and was truly melt in the mouth. The breadcrumbs gave it a light crisp bight which mixed with the buttery rice created a perfect combination.
The sauce was thick and rich with just a hint of chili in the background.
I couldn’t have enjoyed this anymore….seriously try it!!!!