Surrey Homes | SH62 | December 2019 | Guide to Christmas supplement inside

SH Guide to Christmas Supplement
Think of this as a cross between a
Scotch egg and arancini. If you’re
making stuffing anyway just make
a little extra for these nibbles. I
recommend making 2-3 times the
amount you think you’ll need;
I’ve seen people push their loved
ones aside to get to the last few.
• 500g herby sausagemeat
stuffing*
• 100g fresh mozzarella or
other good melting cheese
• 1 cup flour
• 2 eggs, beaten
• 200g Panko breadcrumbs
• vegetable or sunflower
oil for frying
• salt and pepper
To make each one, take about
140g of the stuffing and press it in
to a disc in the palm of your hand.
Break off a baked-bean-sized piece
of mozzarella and push it into the
middle and form the edges round
in your hand so you end up with a
ball of stuffing with the cheese in
the middle. Roll into an even ball
and repeat until it is all used up.
To breadcrumb the balls: lay out
23 shallow bowls, put the flour
in the first, the eggs in the second
and the breadcrumbs in the third.
One at a time dredge the ball in the
flour, shake off the excess, dip and
roll it in the eggs and drop into the
breadcrumbs rolling and pressing
until totally coated. Set to one side.
Heat enough oil in a deep pan
3 to deep fry, bring slowly up to
180˚C. Deep-fry until golden brown
and piping hot in the middle. Keep
warm in the oven until ready to
eat and serve on cocktail sticks.
Stuffing Bombs
by Riverford Organic Farmers
Preparation time: 10 mins
Cooking time: 20 mins Serves: 10
Cooks notes: *To make the
stuffing: add 100g of coarse
breadcrumbs soaked in milk,
squeezed and added to 350g of
sausagemeat, the zest of 1 orange,
1 large red onion diced and cooked
until soft, a couple of finely chopped
dried apricots and some sage, thyme
and parsley finely chopped.
Find more Christmas recipes
online at riverford.co.uk
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