Angela Hartnett's perfect Eurovision party bites!
When it comes to food, a beige buffet is hardly the height of sophistication. But today, Michelin-starred chef Angela Hartnett is here to add some sparkle to your Eurovision spread! She’ll be taking your taste buds to Sweden, Italy and Spain before finishing off back in the UK, with the perfect party bites.
Arancini
Makes 30 - 35 arancini
Ingredients
Vegetable oil1 small onion, finely chopped1 garlic clove, finely chopped150g risotto rice1 glass white wine400ml vegetable stock400g tin chopped tomatoes 80g mozzarella, torn70g parmesan, grated70g fontina cheese, gratedSalt and pepper100g plain flour2 eggs, beaten with a little milk200g panko breadcrumbs
Method
1. Heat a splash of oil and fry the onion and garlic in a large saucepan for about 5 minutes until soft but not coloured.
2. Stir in the chopped tomatoes, then reduce the heat and cook on a low heat for 30 - 40 minutes or until thick.
3. Add the risotto rice and wine and cook until the liquid has evaporated.
4. Add a ladleful of stock to the rice at a time, stirring regularly and allowing the rice to absorb the liquid before adding the next ladleful. Cook for about 18 minutes in total, until the rice is al dente and all the stock you have added has been absorbed - you may not need to use all the stock.
5. Remove from the heat and allow to cool slightly on a flat tray. Add the cheeses, season and allow to cool completely. Roll into 30g balls and allow to set.
6. Place the flour, beaten egg and milk and breadcrumbs in separate bowls. Dip the risotto balls into the flour, then the egg mix and finally the breadcrumbs. Chill until ready to fry.
7. Pour some oil into a frying pan to a depth of about 1cm and heat to 180C. Dip the risotto balls into the oil and fry in batches, turning regularly, until golden brown all over. Remove with a slotted spoon, place on parchment paper and serve with grated parmesan.
Swedish meatballs
Makes about 24 meatballs
Ingredients
1 tbsp oil1 small onion, finely chopped or gratedPinch nutmegPinch of allspice85g fresh white bread100ml milk200g lean pork mince 200 beef mince1 tbsp finely chopped dill, plus extra to serve1 tbsp butter2 tbsp plain flour400ml hot beef stock (from a cube is fine)200ml double creamLingonberry jam, to serve
Method
1.Heat the oil in a small frying pan, then add the onions and cook on a low heat for about 10 minutes, or until softened. Add the nutmeg and allspice and cook for a further minute then remove from the pan and allow to cool.
2. Meanwhile, soak the bread in the milk.
3. Mix together the pork and beef mince, cooled onion, soaked breadcrumbs, nutmeg and season well. Mix together and then roll into small balls.
4. Heat 2 tbsp oil in a large frying pan then brown the meatballs for about 3 minutes on each side.
4. Melt the butter in a small pan, then mix in the flour and cook for a couple of minutes. Gradually mix in the beef stock, then bring to the boil, stirring all the time.
5. Add the cream then carefully spoon in the browned meatballs and any cooking juices. Simmer for 7 - 9 minutes or until the meatballs are cooked through.
6. Serve with lingonberry jam.
Garlic Prawns
Serves: 4
Ingredients
4 tbsp olive oil4 garlic cloves1-3 dried chillies, chopped - add to your liking depending on how hot you like them!12 large raw prawns, in shellsHandful chopped fresh parsley Paprika, to sprinkleSalt and freshly ground black pepper
Method
1. Heat the oil in a large frying pan or wok, then add the garlic and chilli and cook for 1 minute.
2. Add the prawns and stir-fry for about 4 – 5 minutes, or until the prawns are pink and cooked through.
3. Season with salt and freshly ground black pepper then scatter over the chopped parsley and sprinkle with paprika.
Mini Jacket Potatoes
Makes 12-15
Ingredients
1kg large new potatoesOlive oilSea salt
Toppings:Grated cheese and chopped crispy baconSmoked salmon, sour cream and chopped chives
Method
1. Preheat the oven to 180C, Gas 6
2. Place the potatoes in a large pan and cover with cold water. Heat to bring to the boil, then reduce the heat and simmer for 10 minutes.
3. Drain the potatoes then toss in olive oil to coat and place on a baking tray.
4. Sprinkle over sea salt flakes then roast for about 25 minutes, turning them over 15 minutes, or until golden brown and crispy.
5. Cut a cross in each potato and fill with your preferred topping.