recipes
Caper and sun-dried tomato crispy stuffed gbejna on a chill mango risotto
Serves: 2
2016-12-29
Ingredients
For the gbejna
- 2 white gbejna
- 1 tbsp capers, drained (Camel Brand)
- 8 sun-dried tomatoes (Camel Brand)
- Small bunch parsley
- 2 whole eggs
- 1 tbsp flour
- 2 tbsp milk/cream (Benna)
- 150g breadcrumbs
You will also need
- 1 leek
- 2 cloves garlic
- 1/2 mango
- 1 small red chilli
- 1 tsp mixed spice
- 1 tsp thyme leaves
- 1/2 cup Arborio rice
- 1/2 glass apple cider
- 1 glass vegetable stock
- 1/2 cup fresh cream (Benna)
Method
Finely chop the tomatoes capers and parsley into a paste, cut the cheese lengthwise and fill with the sun dried tomato paste. Whisk the eggs, flour and milk into a batter dip the cheese into than toss in bread crumbs and deep fry in hot oil until crispy brown. Chop the leek, garlic, mango, chilly and sauté in butter with the spice, thyme until vegetables are softened. Add the rice and stir for one minute continuously than pour in the cider bring to the boil and top with the stock, simmer until liquid is absolved and with cream.
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