Carolina rice cakes with boiled-peanut hummus


  • Serves 4 people

"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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  • 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.
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