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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."

To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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


  • 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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