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Arancini with Sweet potato wedges and sweetcorn salsa • Photo by PhilAshley

This is a new dish I’ve discovered since starting this blog last year. It’s a great way to use up leftover rice of any kind. I made the sweet potato chips too as they are much healthier than normal white potatoes. Something to do with the orange colour.

The sweet corn salsa is delicious and just as nice as when I make it with fresh corn on the corn sliced off. This meal is great to all sit around the table and keep helping yourself to small amounts. A bit like party food.

Tuesday
Breakfast
Toast with jam/peanut butter or Porridge

Lunch
Sweet potato and chorizo soup

Dinner
Arancini with sweet potato wedges, sweetcorn salsa and dips

Snack
Peanut butter custard and strawberry jam brownies

Arancini
Adapted From Delicious Magazine

Ingredients

The saved Jambalaya, chop the meat into tiny pieces
1-2 eggs whisked with a fork
Cooking oil, for deep-frying
4 crusts made into fresh bread crumbs
Salt and pepper to mix in the eggs
Large handful of flour

Method

Using slightly wet hands, divide the rice mixture into golf ball size pieces. About 12-14

Heat a deep-fat fryer or some oil in a large, deep saucepan to 180°C. (To test the temperature, a cube of bread added to the oil should brown in 40 seconds.)

While the oil is heating up, roll the rice balls in some flour, then the egg then the bread crumbs and deep-fry in batches for 3-4 minutes, until crisp and golden. You can finish cooking them in the oven while you cook the rest.

Drain on kitchen paper and serve hot or cold.

Sweetcorn salsa

Ingredients

A tin sweetcorn drained
A few tomatoes chopped finely
A small red onion finely chopped
1/2 bunch of coriander Chopped
Lime
Salt and pepper
A little olive oil

Method

Mix all the ingredients together then before serving dress it with salt and pepper a squeeze of lime juice and a teaspoon of oil.

Sweet potato wedges

Chop the 3 remaining sweet potatoes in to wedges then toss in a little cooking oil and bake in the oven in a large roasting tin for about 20 minutes at about 200°C. When they are cooked sprinkle a little salt on them just before serving.

To accompany this dish I put a little mayonnaise in a bowl with some pepper as a dip and a made tomato salsa dip

Tomato Salsa Dip

Ingredients

A teaspoon of finely chopped Onion
1-2 tomatoes Chopped finely
A few tablespoons of saved tinned tomato
A pinch of mixed herbs, salt and pepper
A squeeze of lime or lemon juice

Method

Mix all the ingredients together and season until it tastes how you like it. If you have some coriander you can chop that in too.