|
|
- 75 GRAM SHRIMP, shelled
- 100 GRAM RICE
- 1 CUP WHITE WINE
- RIND OF 1/2 LEMON
- 75 GRAM CUP FLOUR
- 1 TBSP
- 50 GRAM CHEESE, grated
- 2 EGGS, split
- 1 CUP BREAD CRUMBS
|
|
|
Stir fry the rice 2 minutes in olive oil. Add
half of the
wine, heat until it has evaporated. Add three times 1/2 cup water,
add the next one only after the first has been almost gone. After 25
minutes, switch off the heat and add the shrimp, the cheese, the
lemon rind and the prawns and salt and pepper to taste. Melt the
butter, add 1 tablespoon of flour and stir. Add the remaining wine,
bring to the boil and stir, heat for one minute. Add this to the
rice and mix well. Allow this
mixture to cool down and form small balls.
Take out three plates, put bread crumbs in one, flour in the other
and egg white in the third. Roll each ball through flour, then
through egg white and finally through bread crumbs. Put them back
into the fridge for 1 hour. Deep fry until golden brown,
approximately 4 minutes.
|
Bring the eggplant to the boil with the
wine and the sugar; simmer for 20 minutes and puree the
mixture with a fork.
Mix the vinegar with the oil for dressing. Distribute some lettuce over 4 plates
and sprinkle some dressing op them; spoon the eggplant mixture on top. Distribute the
stilton over the eggplant puree.
Stilton is named after a town in Leicestershire,
Great Britain. The
cheese was not produced there, but there was a big cheese markets
where travellers bought their food on the way from London to York or
vice versa. Stilton cheese is normmally between 8 and 18 weekes old
and combines well with Port wine. For Recipes with stilton, see
stilton soup and
stilton croquets.
|
