Wondering what to serve for your next dinner party as a starter or welcome snack? Look no further than these delicious oxtail arancini balls with tangy dips that pair perfectly by cutting through the creaminess of the meaty cheesy rice.

Level

Easy

Category

  • Homemade Products
  • Beef

Cuisine

  • South African
  • Italian

Cooking Methods

  • Braising
  • Frying

Serves

36

Prep Time

20 minutes

Cooking Time

1 hour

Ingredients

For the Oxtail Arancini Balls:


30ml (2 Tbsp) butter
Dash of olive oil
1 onion, chopped
3 garlic cloves, chopped
1 cup Risotto rice
125ml (1/2 cup) dry white wine
625ml – 750ml (2 ½ - 3 cups) stock of your choice
125ml (1/2 cup) cream
80ml (1/3 cup) Parmesan cheese, grated
80ml (1/3 cup) parsley, chopped
500ml (2 cups) cooked oxtail, shredded
Salt and black pepper, to taste
250ml (1 cup) plain flour
1-2 eggs, beaten
500ml (2 cups) panko bread crumbs
Oil for deep frying

For the Feta, Avo and Herb Dip:


1 avocado
100g feta cheese
A handful of basil and parsley, chopped
Zest and juice of 1 lime
Salt and black pepper, to taste

For the Mustard Dip:


80ml (1/3 cup) tangy mayo
45ml (3 Tbsp) wholegrain mustard
30ml (2 Tbsp) Dijon mustard
Zest and juice of 1 lime
Salt and black pepper, to taste

Directions

For the Oxtail Arancini Balls:



Heat a large heavy bottom pot on medium heat with the butter and a dash of olive oil, then fry the onion for about 5-7 minutes, or until soft and caramelised. Add the garlic and fry, stirring, for another 3 minutes.

Add the Arborio rice and ‘toast’ the rice kernels by fry-stirring for about 3-5 minutes. Add the wine and lower the temperature to a low or low-medium heat. Stir regurarly until all the wine is soaked up by the rice and then start adding the stock in batches of 125ml (1/2 cup) per addition. Stir each batch of stock until soaked up by the rice before adding another batch.

Add the cream and stir until thickened, then add the Parmesan cheese, parsley and shredded cooked oxtail. Season to taste.

Allow the risotto to cool down, then roll into balls just smaller than golf balls.

To crumb the arancini balls, dust the balls in the flour and shake off excess, cover in egg, then roll them in the panko bread crumbs.

TIP: When crumbing any food, remember to always keep one hand “dry” and one hand “wet” to prevent very messy hands.

Heat the oil in a large pot or deep-fryer and fry the arancini balls in batches for about 4-5 minutes, or until crispy and golden brown.

For the dips:



Combine all ingredients for each dip and season to taste.

Serve the Oxtail Arancini Balls with the dips and enjoy as a snack or starter.

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