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Sun Dried Tomato Arancini – Onion Puree – Toasted Pinenuts

A duo of sun-dried tomato arancini served on a bed of onion puree, watercress and pine nuts
  • Preferred menu selling price: £5.95
  • Recipe Type: Plated Spec
  • Perfect For: Bar Food, Starters
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

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Equipment Needed

Allergens

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Method

Place the Arancini in a deep fat fryer set to 170°c, cook until over 74°c in the centre and golden brown on the outside.

Warm up the onion puree and place in the centre of the plate.

Mix the salad together and arrange in the centre of the plate on top of the puree.

Place Arancini on top and serve.


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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