XO and mozzarella arancini, pumpkin puree and cabbage mallung (mixed greens)

Name: XO and mozzarella arancini, pumpkin puree and cabbage mallung recipe
Yield: 6
Ingredients: 50g unsalted butter; 1 onion, finely chopped; 1 garlic clove, finely chopped; 100g mushroom XO sauce (from selected supermarkets and Asian grocers); 20.00 ml white (shiro) miso paste; 6 thyme sprigs; 150g arborio or carnaroli rice; 800ml vegetable stock; 100g grated parmesan; 6 bocconcini; 3 eggs, lightly beaten; 200g plain flour; 200g panko breadcrumbs; Sunflower oil, to deep-fry; Pure (thin) cream, to serve; Coriander oil, to serve; 800g jap pumpkin, peeled and chopped; 80g miso; 1l soy milk; 1 garlic clove; 60ml ghee; 2 banana eschalots, finely chopped; 40.00 ml black mustard seeds; 62.50 ml curry leaves, plus extra fried leaves to serve; 50g shredded coconut; 1 long green chilli, finely chopped; 20.00 ml ground turmeric; 300g green cabbage, shredded; Juice of 1 lime

Rate now

P53 XO & MOZZARELLA ARANCINI WITH PUMPKIN PUREE AND CABBAGE MALLUNG

Jump to recipe

by Jez Wick and Lauren Evers

CHEFS

Sep 22, 2022

OzHarvest's Jez and Lauren share their take on the classic Italian arancini.

50g unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
100g mushroom XO sauce (from selected supermarkets and Asian grocers)
1 tbs white (shiro) miso paste
6 thyme sprigs
150g arborio or carnaroli rice
800ml vegetable stock
100g grated parmesan
6 bocconcini
3 eggs, lightly beaten
1 1/3 cups (200g) plain flour
200g panko breadcrumbs
Sunflower oil, to deep-fry
Pure (thin) cream, to serve
Coriander oil, to serve

Pumpkin puree

800g jap pumpkin, peeled and chopped
1/4 cup (80g) white (shiro) miso paste
4 cups (1L) soy milk
1 garlic clove

Cabbage mallung (mixed greens)

1/4 cup (60ml) ghee
2 banana eschalots, finely chopped
2 tbs black mustard seeds
1/4 cup curry leaves, plus extra fried leaves to serve
50g shredded coconut
1 long green chilli, finely chopped
1 tbs ground turmeric
300g green cabbage, shredded
Juice of 1 lime

Method

1.

For the pumpkin puree, place all ingredients in a large saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until pumpkin is tender. Cool slightly, then transfer pumpkin and most of the cooking liquid to a blender. Blend until smooth, adding more liquid as required. Keep warm until ready to use.
2.

Place a large frypan over medium-high heat. Add butter and onion and season with salt flakes. Cook for 5 minutes, then add garlic, XO sauce, miso and thyme. Add rice and stir to coat. Season. Reduce heat to medium. Ladle a little stock into the rice mixture, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick (18-20 minutes). Stir through parmesan, then transfer to a tray and chill in the fridge for 1 hour or until completely cool. Roll rice into 6 balls, make an indent in each with your thumb and place a bocconcini inside. Wrap rice mixture around so it’s covered and a flat patty shape. Set aside.
3.

Place egg, flour and breadcrumbs in three separate bowls. Dip arancini in flour, then egg, then coat in breadcrumbs.
4.

Half-fill a large saucepan with oil and heat to 180°C. Gently add arancini and cook for 5-6 minutes until golden and crispy.
5.

Drain on paper towel and season with salt flakes. Set aside and keep warm.
6.

For the cabbage mallang, melt ghee in a large frypan over high heat. Add shallot, mustard seeds and curry leaves. Stir to combine and season with 2 tsp salt flakes. Add the coconut and chilli and fry until the coconut starts to brown. Add turmeric, stir, and then add the cabbage. Stir vigorously for 1-2 minutes so the cabbage gets nicely coated, then add 1/3 cup (80ml) water. Stir again, then let the cabbage sit for a moment on the bottom of the pan until slightly charred.
7.

Continue doing this (moments of stirring with moments of sitting), for 5 minutes or until cabbage is softened. Remove from heat, add lime juice and season to taste.
8.

Spoon pumpkin puree into serving bowls. Arrange cabbage mallang in centre of puree and top with arancini. Drizzle with cream and coriander oil, if using, and scatter with extra fried curry leaves.