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Cava snacks & Cava Brut

Cava-snacks-Neleman-Cava

 Snacks & Cava Brut

Arancini:
2 tablespoons of olive oil
1 chopped shallot
100g of risotto rice
50ml of white wine
The juice and grated zest of an orange
200ml of vegetable stock
Flour
Oil for frying

1. Heat the oil in a frying pan and fry the shallot. Add the rice and allow to cook for a few minutes, stirring. Add the white wine and the orange juice.

2. Gradually add the hot vegetable stock little by little, while stirring. Do this until the rice is cooked.

3. Remove the rice from the heat and allow to cool. Add the grated orange zest. Use your hands to shape the rice into balls. Roll them through the flour. Heat the oil to 180°C and fry the rice balls for a few minutes until crispy.

Curry parcel:
1 tablespoon of oil
1 chopped shallot
1 teaspoon of mild curry paste (like Patak's)
150g of very finely chopped Chinese cabbage
1 tablespoon of chopped raisins
Salt
8 sheets of filo pastry (20 x 20 cm)
Oil for frying

1. Heat the oil in a frying pan and fry the shallot with the curry paste. After a few minutes add the cabbage and the raisins and cook for another 2 minutes, until the cabbage has wilted. Add salt to taste and allow to cool.

2. Take a sheet of filo pastry. In the center place a generous tablespoon of the curry-cabbage filling. Fold to seal, in the shape of a small envelope. Brush the edges of the pastry with water and press firmly together.

3. Heat the oil to 180°C and fry the parcels for a few minutes until crispy and golden brown.

Mushroom patties:
2 tablespoons of oil
1 small, finely chopped onion
1 finely chopped clove of garlic
250g of very finely chopped mushrooms
1 teaspoon of fresh thyme leaves
Salt and pepper
8 sheets of filo pastry
1 tablespoon of sesame seeds

1. Heat the oil in a frying pan and fry the onion, garlic, and mushrooms together with the thyme leaves. Cook until all the moisture has evaporated. Add salt and pepper to taste and allow to cool.

2. Take the puff pastry out of the freezer. Place on your work surface with the plastic sheet facing upwards. (Puff pastry is dry on the outside and sticky in the middle.) Remove the plastic and cut out a circle with a 10-cm diameter from the pastry. Use a soup bowl or a large glass.

3. Pre-heat the oven to 160°C. Line a baking tray with baking paper.

4. On each circle of puff pastry place around a tablespoon of the mushroom filling. Sprinkle the edges with water and fold to seal. Press the edges lightly with a fork. Sprinkle the top with water followed by the sesame seeds. Place the patties on the baking tray and bake in the oven for around 15 minutes, until golden brown.

Food and wine pairing
Delicious Cava; a fine bubbly foam, fresh fruity taste, and the characteristic, pleasant hint of yeast. It really lifts the spirits. Especially if you enjoy these or other snacks with it. Let's be honest, it doesn't really matter.

 

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