1/2 pound rice
1/4 pound whole potatoes (your choice)
1/2 pound Paladin Blue Cheese
1 ounce butter
fresh bread crumbs
2 tablespoons Parmigiano Reggiano (grated)
Boil the potatoes and rice separately in salted water. When the rice is cooked (but still slightly hard), drain and place in a mixing bowl. When the potatoes are fully cooked, drain, mash and add to the rice. Also add bread crumbs, eggs and grated Parmigiano Reggiano. Mix well and form into 4 plum-sized balls. Punch a finger-sized hole into each plum (not quite all the way through) and place a piece of Paladin Blue Cheese inside. Seal open end with another piece of the paste. Roll the plums first in flour and then cook in boiling oil until they turn an even, golden brown. Remove and place on a sheet of paper towel to dry. Serve on a plate garnished with plum slices.
Serves 4 people.