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Bearnaise Prawns With Bacon Arancini And Baby Zucchini Provencale

by DJ's Kitchen (follow)
Dinner (2274)      Rice (247)      Prawns (83)      Social Competition (60)      Mediterranean (46)     


Prawns, bacon and béarnaise, so good. Baby zucchini Provençale adds to the visual and flavour delight.

"Each element on its own is engaging, together they are divine," said one of my guests.


Preparation Time: 90 minutes
Cooking Time: 45 minutes
Makes: 4 servings


1/2 cup aborio rice
1 small brown onion
3 bacon rashers
2 cloves garlic
200 ml chicken stock
60 ml cream
1/2 cup parmesan cheese (grated)
Fresh basil
Salt and pepper
1/2 cup plain flour
1 egg and 20 ml milk, mixed
3/4 cup breadcrumbs

600 gm prawns
6 cloves garlic
40 ml white wine
Salt and Pepper
Olive oil

12 baby zucchini, flowers intact
1 cup tomato passata
2 tbsp. pesto
1/4 cup chicken stock

To Serve
Fresh herbs
Fresh flowers
200 ml bearnaise sauce



Chop bacon, onion and garlic; place in a saucepan with a little olive oil, and sweat until soft.
Add rice and fry quickly, then add the wine. Stir.


Add the stock in 4 batches, ensuring it is all absorbed before the next addition, stir consistently.
Add the cream, cheese, chopped basil and correct the seasoning.
Continue to cook until mixture is thick and rice is al dente, extra liquid may be required if rice is too hard.
Set aside to cool.


When cool, roll into little balls and pass through the flour, then through the egg mix, and finally, through the breadcrumbs.



Heat oil in a deep fryer to 170°C (when ready to serve)
Cook balls until brown and crisp.
Drain on absorbent paper.


Crush the garlic into a bowl
Add the prawn meat, and a splash of olive oil, salt and pepper.
When ready to serve, heat a fry pan and add the marinated prawns.
Fry quickly until they change colour, toss in the pan and add the wine, allow to reduce.


Place passata, pesto and stock in pan, reduce until thick. Keep hot.
In a pot of boiling water, lower the zucchini, keeping the flower out of the water using some twine. Poach until done.


To Serve
Place a spoon of warm bearnaise on the serving dish, place hot arancini on top.
Arrange prawns next, and spoon over more béarnaise, then place the zucchini and spoon over the hot passata mix.
Garnish with fresh herbs and flower and serve.


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