It’s quality over quantity with these simple tasty tapas treats
Arancini balls
TOTAL TIME: 20 minutes
Serves: 8
1/1
Ingredients:
- Vegetable oil, for frying
- 2 cups white rice, cooked
- 1/2 cup parmesan, grated
- 3 eggs
- 1/2 cup mozzarella, cubed (approximately 8 cubes)
- 1 cup breadcrumbs
- 1 lemon (optional)
Method:
- Place a large frying pan over a medium-heat fire and add up to 10cm of vegetable oil in the pan.
- Combine the rice, parmesan and one egg in a medium bowl and mix thoroughly with your hands.
- Take a small portion of the mixture to form a ball, squeeze it firmly and stuff one cube of mozzarella inside the ball, repeat this process to form 8 arancini balls.
- Whisk together the remaining two eggs. Dip each arancini in the eggs and then roll in the breadcrumbs, shaking off any excess.
- Fry in the oil until golden brown, drain on paper towels and serve with lemon slices.
Bacon wrapped jalapenos
TOTAL TIME: 45 minutes
Serves: 4
Ingredients:
- 10 large jalapenos
- 12 tbsp cream cheese
- 1/2 cup cheddar cheese, grated
- 1/4 tsp garlic powder
- 10 bacon rashers
Method:
- Cut the jalapenos in half lengthwise and scrape out all the seeds.
- Mix together cream cheese, cheddar cheese and garlic powder and fill each jalapeno half.
- Wrap each half with bacon and cook on the skillet or grill until bacon is crisp.
Coco vanilla balls
TOTAL TIME: 15 minutes (allow approximately 3 hours to set in fridge)
Serves: 24 balls
Ingredients:
- 2 cups unsweetened shredded coconut, plus more for dusting
- 2 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
Method:
- Thoroughly mix together shredded coconut, maple syrup, coconut oil and vanilla extract and roll into bite size balls.
- Sprinkle with extra coconut and place in the fridge for a few hours before storing in a large container for offroad camping snacks.
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