SILVERBEET & RICOTTA-STUFFED KŪMARA
Emma Galloway
Serves
4Preparation
10 minsCook
1 hour and 20 minsIngredients
1 bunch (6-8 large stems) silverbeet, washed well | |
1 onion, finely diced | |
2 cloves garlic, crushed | |
1 tablespoon fresh thyme leaves, coarsely chopped | |
1 tablespoon fresh rosemary leaves, coarsely chopped | |
3 tablespoons ricotta cheese | |
¼ cup grated parmesan | |
¼ cup pine nuts, lightly toasted | |
2 tablespoons sultanas or currants, coarsely chopped | |
8 medium kumara | |
1 tablespoon olive oil | |
grated parmesan to serve | |
relish or chutney and salad greens to serve |
TEA MATCH
A nutty, buttery and herbaceous green tea such as Long Jing (Dragonwell) from China.
Instructions
1. | FOR THE FILLING |
2. | To make the filling, slice the stems from the silverbeet and finely dice. Finely shred the leaves and set aside separately. |
3. | Finely shred the leaves and set aside separately. |
4. | Heat some oil in a large frying pan over a medium-high heat, add the onion and finely diced silverbeet stalks. |
5. | Cook, whilst stirring, for 5-6 minutes or until tender and starting to colour. |
6. | Add the garlic, thyme and rosemary and cook for a further minute or two before adding the shredded silverbeet leaves and cooking until wilted. |
7. | Remove from the heat, stir in the ricotta, parmesan, pinenuts and sultanas. |
8. | Mix well and season with salt and pepper, to taste. |
9. | Preheat the oven to 200°C. |
10. | Wash the kumara well and put them onto a large oven tray. |
11. | Pierce a couple of holes into each one using a sharp knife or fork, then drizzle with olive oil and season with salt and pepper. |
12. | Roast for 50-60 minutes or until tender. |
13. | Remove from the oven and when cool enough to handle cut a small section off the top of each kumara, hollowing out a little of the flesh, to allow room for the filling. |
14. | Spoon some filling into the centre of each, piling high, then sprinkle tops with extra parmesan and bake for a further 20 minutes or until the cheese has melted and the filling is warmed through. |
15. | Serve hot with your favourite relish or chutney and some salad greens. |
Recipes & Food Styling & Photography Emma Galloway / Tea Matches Anna Kydd, The Tea Curator
Leave a Reply