Toss the eggplant in 2 tbs of the flour.
Heat the olive oil in a large saucepan
over a medium heat. Add the eggplant
and cook, stirring regularly, for 10 minutes
or until golden. Remove with a slotted
spoon and set aside. Add the onion,
carrot, celery and potato and cook,
stirring frequently, for 3-4 minutes until
softened. Add the lamb mince and cook,
breaking up the mince with a wooden
spoon, for 4 minutes or until browned.
Add the passata, half the chicken
broth, the vinegar, sugar and salt. Bring
to a simmer, then cook over a low heat
for 20 minutes, or until reduced slightly.
Add the rice and cook for another
10 minutes or until most of the liquid has
been absorbed. Add the remaining
chicken broth and cook for a further
15-20 minutes until the rice is cookedthrough and has absorbed most of the
liquid. Stir in the eggplant and chill until
completely cold.
For the bechamel, melt the butter in
a small saucepan over a low heat. Add
the flour and cook, stirring constantly,
for 3 minutes or until the paste turns
golden. Gradually add the milk, whisking
constantly to avoid any lumps forming.
Reduce the heat and cook gently, stirring
frequently, for 2 minutes or until the
bechamel has thickened then stir through
the cheese until melted. Transfer to
a heatproof bowl, cover immediately
with plastic wrap and chill for 2 hours
or until completely cold.
Using about ¼ cup (60ml) at a time,
divide the rice mixture into 20 pieces.
Shape into balls, rolling the mixture
between the palms of lightly oiled hands
(this will make it easier to roll), then create
an indent in each ball and add 1 tbs cold
bechamel and enclose. Roll once more
between your hands to encase the
cheese in the rice mixture. Chill for
20 minutes to firm up. (This can be
done 1 day ahead.)
Place the eggs in a bowl with 1 tbs
water and whisk to combine. Place the
remaining flour in another bowl, and
the breadcrumbs in a third bowl.
Roll the balls first in the flour, then
in the egg wash and, finally, the
breadcrumbs. Chill until needed.
Fill a large saucepan three-quarters
full with the sunflower oil and place over
a medium-high heat until it reaches 180°C
on a kitchen thermometer. Cook the
arancini in five batches for 3 minutes each
or until nicely golden. Remove with a
slotted spoon and drain on paper towel.
Carefully add the oregano sprigs to the
oil (stand back, as it will spit) and cook
for 1 minute or until crisp. Remove with a
slotted spoon and drain on paper towel
with the arancini.
To serve, scatter the arancini with the
crispy oregano and salt flakes. Serve hot
with lemon wedges and extra grated
kefalograviera.250g lamb mince
11 / 2 cups (375ml) tomato passata
2 cups (500ml) chicken stock
1 tbs red wine vinegar
1 tbs brown sugar
2 tsp salt flakes(^1) / 2 cup (110g) arborio rice
3 eggs
21 / 2 cups (150g) Japanese (panko)
breadcrumbs
Sunflower oil, to deep-fry
1 bunch oregano, sprigs picked
Lemon wedges, to serve
BECHAMEL
50g unsalted butter
(^1) / 4 cup (50g) plain (all-purpose) flour
11 / 2 cups (375ml) milk
50g kefalograviera cheese (from Greek
delis), grated, plus extra to serve
70 delicious.com.au