| Category: | Vegetarian / A little effort
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Ingredients:
250 g bulgur wheat, prepared according to package instructions
1 free-range egg
30 g Parmesan, finely grated
30 g cooked red quinoa
30 g cooked white quinoa
10 g parsley, chopped
Sea salt and freshly ground black pepper
6 thumb-tip-sized balls of blue cheese
Sunflower oil, for deep-frying
Wild rocket, for serving
For the pickled pears:
½ cup white wine vinegar
1 cup hanepoot
½ cup water
80 g sugar
2 g saffron (optional)
6 pears, peeled
For the bean and pecan nut salsa, mix:
80 g cooked black-eyed beans
40 g blanched raisins
60 g pecan nuts, diced
5 T olive oil
Juice of ¼ lemon
Sea salt and freshly ground black pepper, to taste
For the Parmesan dressing:
2 T white wine vinegar
½ t fresh rosemary, chopped
1 free-range egg yolk
1 T Dijon mustard
40 g Parmesan
1¼ cups olive oil
Sea salt, to taste
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Cooking instructions:
Add the egg and Parmesan to the soaked bulgur wheat and beat vigorously using a wooden spoon. Add both the quinoas and the parsley and continue beating. Season to taste.
Scoop ½ cup of the mixture onto a sheet of cling film. Top with another sheet of cling film and roll the dough to form a disc of approximately 10 cm in diameter. Remove the top layer of cling film, place a blue cheese ball in the centre of the disc and gather up the sides. Squeeze it together to form a neat parcel. Repeat with the remaining quinoa mixture and blue cheese.
Deep-fry the croquettes in 180°C oil until golden, then drain on kitchen paper.
Break open a couple of the croquettes, allowing the cheesy centres to ooze out; leave the rest whole. Arrange on a plate alongside slices of pickled pear and a few leaves of wild rocket. Drizzle with the salsa and dressing and serve immediately.
To make the pickled pears, place the vinegar, hanepoot, water, sugar and saffron, if using, in a saucepan and bring to a boil. Add the pears, reduce the heat and poach for 10 to 15 minutes, or until they can be easily pricked with a knife. Allow to cool, then slice and remove the cores.
To make the Parmesan dressing, place the vinegar, rosemary, egg yolk, mustard and Parmesan in a jug blender and blend on a high speed. With the blender running, slowly add the oil in a steady stream to create a creamy dressing. Season to taste with salt. |