MC in the house
Rice balls with Scotch bonnet sauce
MAKES 8
INGREDIENTS
• 400g leftover Mumma Zuu’s jollof rice (see below)
• 60g mozzarella, cut into 8 pieces and drained well
• 1.5l vegetable oil, for deep-frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil)
• 50g plain flour
• 2 eggs, beaten
• 50g panko breadcrumbs
• 1 quantity of Scotch bonnet sauce (see below)
For Mumma Zuu’s jollof rice:
• 800g lamb leg, diced
• 3tbsp all-purpose seasoning
• 1l vegetable oil, for deep-frying
• 1 onion, diced
• 4 garlic cloves, crushed
• 1-2 Scotch bonnet chillies, depending on how hot
you like it, chopped or whole
• 4tbsp tomato paste
• 600g plum tomatoes, chopped
• 4 Maggi or other vegetable stock cubes, crushed
• 2 bay leaves
• Pinch each of white pepper and ground black pepper
• 500g basmati rice, rinsed
• Salt
For the Scotch bonnet sauce:
• 2tbsp vegetable oil
• 1 onion, finely chopped
• 1-2 Scotch bonnet chillies, depending on how hot
you like it, pricked
• 4 garlic cloves, crushed
• 2.5cm piece fresh root ginger, peeled and grated
• 800g tomatoes, chopped
• 1tbsp white vinegar
• 1tbsp caster sugar
• 2 Maggi or other vegetable stock cubes
• Salt and ground black pepper, to taste
METHOD
Make the jollof rice: Toss the lamb in two tablespoons of the all purpose seasoning. Place in a saucepan, cover with cold water and bring up to the boil. Simmer for 40 minutes to one hour until just tender, skimming off any foam that comes to the surface. Drain the lamb, reserving the cooking liquid. Dry the lamb pieces on kitchen paper.
Preheat the oil in a deepfat fryer to 170C or heat the oil in a deep saucepan over a medium-high heat to
170C. Then, working in batches, carefully fry the pieces of lamb for two to three minutes until they are golden brown and crisp all over. Drain on kitchen paper and set aside.
Heat the three tablespoons of vegetable oil in a large casserole and add the onion. Cook for 10-15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnets, tomato paste and remaining all purpose seasoning. Cook for another two minutes before adding the tomatoes, stock cubes, bay leaves, salt and a pinch each of black and white pepper. Simmer for five minutes before stirring in the rice and the cooked lamb. Measure the leftover cooking stock from the lamb into a jug. You need 850ml – if there isn’t enough, top up with water.
Stir this into the rice, cover with foil, put the lid on and turn the heat down to low. Simmer for 25-30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15-20 minutes before serving – or saving for jollof balls.
Make the scotch bonnet sauce: Add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for two to three minutes more before adding the tomatoes, three tablespoons of water, the vinegar, sugar and the stock cubes. Season with salt and pepper. Bring up to a simmer and cook for 25 minutes to a thick, spicy sauce. Blend to a smooth sauce using a food processor or stick blender.
Divide the leftover jollof into eight patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15-20 minutes.
Preheat the oil in deep-fat fryer to 170C or heat the oil in a deep saucepan over a medium-high heat to 170C.
Put the flour, beaten eggs and panko in three shallow dishes. Roll each rice ball in the flour, then egg and then panko, coating well.
Carefully drop the rice balls in the fryer or saucepan and, working in batches, fry for three to four minutes until golden brown. Drain well on kitchen paper and serve immediately with Scotch bonnet sauce.
Big bang broccoli
SERVES 2
INGREDIENTS
• 1.5l vegetable oil, for deep-frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil)
• 2 large eggs, beaten
• ½tsp Chinese five spice
• 60g cornflour
• 100g broccoli or tenderstem florets
• 60g panko breadcrumbs
• Flaky sea salt
For the dipping sauce:
• 100g mayonnaise
• 1tbsp hoisin sauce
• 1tsp crispy chilli oil
• 1tbsp sriracha
To garnish:
• 2 spring onions, sliced
• 1 red chilli, sliced
METHOD
Preheat the oil in a deep-fat fryer to 180C or heat the oil in a deep saucepan over a medium-high heat to 180C.
Mix all the dipping sauce ingredients together in a bowl and set aside.
Beat the eggs, five spice and two-thirds of the cornflour together to form a smooth batter. Season with a pinch of salt.
When the oil is hot, working in batches, first toss the broccoli in the remaining cornflour, then coat in the batter and then toss in the breadcrumbs to lightly coat. Carefully place in the oil. Fry for one minute, turning if necessary, until the breadcrumbs are golden.
Remove from the oil and drain on kitchen paper.
Season with flaky sea salt, garnish with the spring onions and chilli and serve with the dipping sauce.
PBJ cheesecake
SERVES 6-8
Ingredients
• Vegetable oil, for greasing
• 150g digestive biscuits
• 75g butter, melted
• ½tsp salt
• 170g smooth peanut butter
• 225g cream cheese
• 100g caster sugar
• 2tsp vanilla extract
• 225ml double cream
• 40g icing sugar, sifted
• 60g frozen raspberries
• 100g seedless raspberry jam
• 40g salted peanuts, crushed
METHOD
Grease a 20cm springform tin with vegetable oil. To make the base, put the biscuits in a plastic food bag and crush to a fine crumb using a rolling pin or pulse in a food processor, then stir in the melted butter and salt to make a sandy mixture.
Using a spoon, press this into the bottom of the tin to make a smooth, even base. Chill in the freezer while you make the filling.
Using a stand mixer or hand whisk, combine the peanut butter, cream cheese, caster sugar and vanilla until smooth and well mixed. In a separate bowl, lightly whip the cream and icing sugar together until very softly whipped, then fold into the cream cheese mixture and mix until well combined.
Spoon the filling into the tin and spread over the base to make a smooth, even layer. Chill for four to six hours in the fridge.
To make the jam drizzle, heat together the raspberries and jam in a saucepan over a medium heat. Bring to the boil and cook for five minutes or so until thickened, then remove from the heat and cool in a bowl.
When you are ready to serve, remove the cheesecake from the tin, drizzle over the jam drizzle and sprinkle with the peanuts.
■ Big Zuu’s Big Eats by Big Zuu, with photography by Ellis Parrinder, is out now, priced £22.
Grime artist and chef Big Zuu’s debut cookbook, Big Zuu’s Big Eats, has heart, flair and flavour.