20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
1 x 125g ball of mozzarella cheese
60g sun-dried tomatoes
1 x 250g packet of cooked basmati rice
2 tablespoons self-raising flour
1 courgette (160g)
2 cloves of garlic
1 x 400g tin of plum tomatoes
1 fresh red chilli
1 small bulb of fennel (160g)
1 lemon
Method
- The secret here is to get your arancini cooking quickly. Cut the mozzarella into 4 equal pieces. In a food processor, blitz the sun-dried tomatoes until finely chopped, then pulse in the rice and flour until combined. With clean wet hands, divide the mixture into 4 balls, then, one at a time, flatten each into a round, sit a piece of mozzarella in the middle, shape the mixture around it and press into a ball, then repeat. Cook in the air fryer for 15 minutes at 200ºC, or until golden.
- Meanwhile, finely slice the courgette, then randomly chop and place in a frying pan on a medium-high heat to dry-fry and char for 4 minutes, tossing regularly. Peel, finely slice and add the garlic, along with 1 tablespoon of olive oil. Once the garlic is lightly golden, go in with the tomatoes, breaking them up with your spoon. Finely chop and add the chilli, then season to perfection and simmer on a medium-low heat until the arancini are ready.
- Finely slice the fennel with a speed peeler or good knife skills, reserving any herby tops for garnish. Toss with half the lemon juice and ½ a tablespoon of extra virgin olive oil, then season to perfection.
- Divide the tomato sauce and shaved fennel between your plates, sit the crispy arancini proudly on top, scatter over any reserved fennel tops, and finish with a drizzle of extra virgin olive oil, if you like. Serve with lemon wedges.
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