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Carolina rice cakes with boiled-peanut hummus


"We developed this recipe while I was at Husk in Nashville," says Bar Clarine's chef-owner Morgan McGlone. "Enjoy it with a Southern Charm: mint iced tea with a shot of Bourbon."

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You'll need

150 gm (1 cup) fine polenta or fine cornmeal ½ tsp bicarbonate of soda ½ tsp baking powder 350 ml well-shaken buttermilk 2 eggs ¼ tsp cayenne pepper 1 cup cooked long-grain rice 2 tsp grapeseed oil ½ tsp smoked paprika To drizzle: extra-virgin olive oil 1 tsp finely chopped chives   Boiled peanut hummus 250 gm skinless roasted unsalted peanuts 1 small onion, coarsely chopped 2 garlic cloves 1 fresh bay leaf 30 ml (1½ tbsp) apple cider vinegar ½ tsp soy sauce

Method

  • 01
  • For hummus, combine peanuts, onion, garlic, bay leaf and 625ml water in a small saucepan with a tight-fitting lid, bring to a simmer, then reduce to low and simmer until peanuts are tender (1 hour). Discard bay leaf and process peanut mixture in a blender with cider vinegar and soy sauce until smooth, then season to taste.
  • 02
  • Whisk polenta, bicarbonate of soda and baking powder in a bowl. Combine buttermilk, eggs and cayenne in a separate bowl, then fold wet ingredients into dry ingredients. Add rice, season to taste and rest for 20 minutes. Heat ½ tsp oil in a non-stick frying pan over medium heat, form cakes of 2 level tbsp batter each in pan and fry until golden brown (3-4 minutes), then flip, reduce heat to low and fry until cooked through when tested with a wooden skewer (1-2 minutes). Repeat with remaining batter and oil.
  • 03
  • Dust rice cakes with paprika and serve with hummus drizzled with oil and topped with chives.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2015

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