coriander Archives

Couscous recipes

Mussel and tomato couscous

25 minutes

Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Warm chilli and garlic baked ricotta with basil-and-peach salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 250 g tubs fresh ricotta
2 fresh red chillies, finely chopped
2 cloves garlic, finely chopped
1/3 cup fresh coriander, finely chopped
olive oil, for drizzling
2 cups fresh basil leaves
4 ripe peaches, thinly sliced
sea salt and freshly ground black pepper

Method

Preheat the oven grill to very hot.
In a large bowl, combine the ricotta, chilli, garlic and coriander. Spoon into four ramekins and lightly drizzle with olive oil.
Grill for 5 to10 minutes, or until golden in colour.
Distribute the basil leaves among six plates. Scatter with the peach slices. Serve with the ricotta ramekins and season to taste.

TASTE’s take:
This fabulous starter pairs wonderfully with the seared calamari steaks (see recipe below).

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Spiced roasted butternut with prawn and basmati filling

Coriander-and-corn fish cakes

Mussel and tomato couscous

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Baked potato in shrimp butter

Mexican spiced fish with fresh corn rice

Cured salted lamb rib (soutribbetjie)

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

Chicken in sweetcorn husks

Pangrilled corn with sliced seared steak and fresh coriander sauce

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

Warm chilli and garlic baked ricotta with basil-and-peach salad

Warm chilli and garlic baked ricotta with basil-and-peach salad

Ingredients

Method