Rice dropscones with ratatouille

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 22
Servings 6
Time 15 minutes

Ingredients

  • 1
    aubergine
  • salt
  • 100
    ml
    olive oil
  • 1
    large onion
  • 1
    large red pepper
  • 1
    green pepper
  • 6
    small courgettes
  • 4
    tomatoes, peeled, seeded and chopped
  • 3
    cloves garlic, finely chopped
  • 2
    ml
    cumin
  • 1
    ml
    dried ginger
  • 2
    ml
    dried crushed chilli
  • salt and freshly ground pepper
  • RICE DROP SCONES
  • salt
  • 300
    g
    wild rice
  • 260
    g
    cake flour
  • 25
    ml
    baking powder
  • 2
    large eggs
  • 300
    ml
    milk
  • 45
    ml
    oil
  • 75
    g
    butter
 

Method

30 minutes
 
RATATOUILLE Place the brinjal (diced into 1 cm blocks) in a colander and sprinkle with salt to draw the bitter juices. Rinse and dry on paper towels. Warm the oil in a large pan over medium-low heat. Add the onion and peppers (each seeded and sliced lengthways) and sauté until soft. Add the courgettes (cut into slices 6 mm thick), tomatoes, garlic, cumin, ginger and chilli and stir to mix. Add the brinjal, cover and cook for 15 minutes. Season to taste with salt and pepper. RICE DROPSCONES Cook the rice according to pack instructions. Sift the flour, a pinch of salt and the baking powder together in a bowl. Add the egg, milk and oil and beat until the batter is smooth. Fold in the cooked rice. Leave to stand for 30 minutes before cooking. To cook, place a large non-stick frying pan over medium heat and melt half the butter in it. Working in batches, add the batter by tablespoonfuls and cook until just set on the underside, 3 to 4 minutes. Flip the dropscones over and cook until golden on the other side, about 2 minutes. Transfer to a platter and keep warm while cooking the remaining dropscones, adding the remaining butter as needed. To serve, arrange the rice drop scones on 6 warmed individual plates. Spoon the ratatouille alongside the drop scones and serve at once.
 

Read more on: starch  |  shallow-fry
 

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