PAP ARANCINI with CHICKEN & CHEDDAR CHEESE
MAKES 18-20 BALLS / PREPARATION: 30 MIN / COOLING: 1½ HRS / COOKING: 45 MIN
We give this Italian snack a South African twist by using pap instead of risotto rice.
1L (4c) water 2,5ml (½t) salt 15ml (1T) chicken spice
5ml (1t) dried thyme 2,5ml (½t) dried chilli flakes 2 chicken breast fillets
250ml (1c) mealie meal
250ml (1c) grated cheddar cheese 60ml (¼c) chopped fresh parsley
1 garlic clove, finely grated salt and freshly ground pepper
ARANCINI
1 egg
60ml (¼c) milk 125ml (½c) flour 500ml (2c) coarse breadcrumbs oil for deep-frying
1 Bring the water to the boil in a saucepan. Add the salt, chicken spice, thyme and dried chilli flakes. Add the chicken, reduce the heat and simmer for 10-15 minutes or until the chicken is done.
2 Remove the chicken from the liquid and set aside.
3 Return the liquid to the boil and add the mealie meal. Beat continuously until smooth.
4 Reduce the temperature, cover and simmer for 15 minutes or until done – add a little water if the pap becomes dry too soon. Stir occasionally to remove lumps and prevent catching. Remove the pap from the heat.
5 Shred the chicken and stir into the pap. Add the cheese, parsley and garlic. Season with salt and pepper.
6 Spoon the pap into a shallow dish and allow to cool for 30 minutes. Stir well and chill in the fridge for a further 30 minutes or until the pap is cold and set.
7 Arancini Roll the cold pap mixture into walnut-size balls and arrange on a plate.
8 Whisk the egg and milk together in a small bowl. Put the flour and breadcrumbs in separate shallow dishes. Roll each ball in the flour, dip in the egg mixture, then roll in the crumbs to coat. Dip in the egg mixture again then roll in the crumbs, making sure the balls are well coated in the crumbs.
9 Arrange the balls in a single layer on a plate and chill in the fridge for 30 minutes.
10 Heat enough oil for deep-frying in a saucepan. Fry a batch of arancini until golden brown, crisp and hot all the way through. Drain on paper towels and repeat with the rest of the arancini. Serve hot.