Baked Ricotta in a Tomato Base |
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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 4 |
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a yummy veggie dish with plenty of taste. I've had meatatarians (meat and 3 veg kind of guuys!) try it and they have loved it. I am a little more generous with the dried herbs except for the chili and I add lots more of the fresh coriander and mint And I also add fresh parsley To bulk it up a bit I also add chick peas Ingredients:
350 g ricotta cheese, baked |
1 kg fresh peas or 750 g frozen peas |
2 tablespoons oil |
1 large onion, finely chopped |
3 teaspoons garlic cloves, finely chopped |
3 teaspoons fresh ginger, finely grated |
1 tablespoon ground coriander |
2 teaspoons ground cumin |
1 teaspoon ground turmeric |
1 teaspoon chili powder |
5 fresh tomatoes, chopped or 270 g canned tomatoes |
1 teaspoon salt |
1 1/2 teaspoons garam masala (you can buy this in spice section) |
6 tablespoons fresh mint, finely chopped |
6 tablespoons coriander, finely chopped (cilantro) |
Directions:
1. Baked ricotta:.
2. buy a 400-500g (1lb)block of ricotta and cut in halves.
3. Wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed.
4. Place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden.
5. Turn over with spatula and bake a further 20 minutes.
6. Leave to cool and cut into dices.
7. Main dish:.
8. Shell peas or thaw frozen peas.
9. Heat oil in sauce pan and gently fry onion, garlic, ginger until soft, translucent and just turning golden.
10. Add ground spices and stir for 1 minute.
11. Then add tomatoes, salt and 1 tsp of garam masala.
12. Stir, cover and cook until tomatoes can be easily mashed into a pulp.
13. Add a little water if mixture sticks to pan.
14. Add peas and cook until almost tender.
15. Add cheese and half of the fresh herbs and simmer, covered for 10 minutes or until peas are tender.
16. Sprinkle remaining garam masala and fresh herbs over.
17. Stir well and serve with indian bread or rice.
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