Beetroot leaf and Ricotta Ravioli with Walnut Butter and Dill

Soooo I’m pretty sure this is a revolutionary recipe! I googled it and saw no other recipe the same! Pretty happy with myself over here.
I’d been eyeing off the beetroot powder in my local health food store for the last few months so I figured it was about time I used it in something! Upon googling it I was pleasantly surprised to find out that one tablespoon of the stuff has the nutritional equivalent to a whole beetroot!
I’’ve also recently discovered how easy it is to make your own ricotta, and have been loving using the beetroot leaves and stems in salads as well as the beetroot themselves. So, I thought I’d put it all together into one beautiful looking (and even better tasting) dish!

Beetroot Leaf and Ricotta Ravioli with Walnut Butter and Dill

Serves 8

Ingredients

Pasta dough

340g OOO flour
60g beetroot powder
4 eggs
2 tsp salt
1 egg, beaten, to seal ravioli

Ricotta

2 litres full fat organic milk
1 tsp salt
1/2 cup white vinegar

Filling
1 tbsp olive oil
2 cloves garlic, finely crushed
2 bunches beetroot leaves and stems, finely sliced
1 bunch curly kale, stems removed, finely sliced
450g ricotta
150g parmesan, finely grated
Zest of 2 lemons
3 tsp sumac
2 egg yolks
1/2 tsp cracked black pepper

Sauce
200g butter
1/2 cup olive oil
150g walnuts, chopped

To serve
Bunch fresh dill tips
Fresh salad, such as lemon and white wine vinegar dressed rocket or finely sliced zucchini

Method

To make pasta dough, combine the flour, beetroot powder and salt. On a clean work surface, make a mound with the flour mixture, making a hole in the middle. Add the eggs into the middle. Using a fork, start to whisk the eggs, slowly incorporating the flour as you go. When it starts to get too thick, use your hands to combine. Knead the dough for about 10mins, until it becomes smooth. Wrap in plastic wrap and leave to rest for about 30mins.
Meanwhile, to make the ricotta, heat the milk and salt over medium to high heat in a large saucepan, stirring often. When steaming, foaming, and just about to boil, take it off the heat and add the vinegar. Stir well, cover, and leave for 15mins. Pour into a muslin lined colander. Allow to strain for 20mins. Discard the whey. Take the curds from the muslin and refrigerate until needed.
To make the filling, heat the olive oil in a large frying pan over medium heat, Add the garlic, beetroot leaves and kale. Cook, stirring often, for about 10mins or until soft and wilted. Remove from heat and cool.
In a bowl combine the ricotta, beetroot leaf mixture, parmesan, lemon zest, sumac, egg yolks and pepper.
Cut the pasta dough into quarters. Using a pasta machine roll out each piece until dial 2.
Place 1 tsp of filling at 2cm intervals along the dough. Brush seals with beaten egg. Top with pasta and press down around filling to get rid of any air. Use a knife or pasta cutter to cut ravioli. Place ravioli on baking paper until all of it is done.
To make the sauce, heat the butter and olive oil in a pan over medium, high heat. Stirring often, cook until butter is melted and starting to brown, about 15mins. Add the walnuts and continue to cook for another 5mins.
To cook the ravioli, bring a large saucepan water to the boil. Add the ravioli. Cook, stirring, for 5 to 7 mins, or until cooked. Strain and then pour into a large bowl. Immediately add the walnut butter sauce and stir to combine.
Spoon into serving bowls, top with dill and serve alongside your choice of fresh salad.

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Sticky Spiced Apricot Chicken with Quinoa and Stone Fruit and Feta Salad

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Who doesn’t love sticky, finger-lickin good, chicken wings? This is a versatile recipe, as you could serve it as a weeknight meal with the family or you could cut the wings into thirds, adjust the cooking time to a bit less and serve them as a yummy finger food at your next barbecue. I love the stone fruit, feta and red onion combination too, it’s punchy and exciting. This is a great summer time recipe, bright and cheerful!

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Ingredients

12 whole chicken wings

2 tbs fresh ginger, grated

2 cloves garlic, finely chopped

4 tbs worcestershire sauce

3 tbs oyster sauce

4 tbs soy sauce (use gluten free soy or tamari if necessary)

1/2 cup apricot jam

2 tsp chinese 5 spice powder

1/2 tsp chilli flakes

1/2 tsp pepper

A few good handfuls of mixed mesculin leaves

2 apricot

1 peach

1 nectarine

1 plum

Handful each of parsley and mint leaves, roughly torn

100g firm feta

1/2 red onion, very thinly sliced

light olive oil

white wine vinegar

salt and pepper

Cooked quinoa and lemon wedges to serve

Method

In a large non-reactive dish (glass is good), combine the ginger, garlic, worcestershire sauce, oyster sauce, soy sauce, apricot jam, chinese 5 spice, chilli flakes and pepper. Add the chicken and use hands to thoroughly cover with the marinade. Cover with cling wrap and marinate in the fridge for at least 4 hrs, but overnight is much better.

Pre-heat oven to 180 degrees celcius and line a large baking tray with baking paper. Arrange the chicken in a single layer and cover with foil. Bake for half an hour. Remove from oven, remove the foil and drain any liquid from the tray. Brush the chicken with some of the liquid and return to the oven without the foil. Cook for another 20-30mins, brushing with the liquid every 5mins.

For the salad, on a large platter, arrange the lettuce, fruit, herbs and onion and crumble over the feta. Drizzle with a little of the light olive oil and white wine vinegar and season with salt and pepper.

Serve the chicken with the salad, cooked quinoa, lemon wedges and any leftover sauces from the cooked chicken.

Enjoy!

 

King Prawn, Watermelon and Feta Salad with Spelt Crisps

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So after months of planning, I’m finally on the road. I arrived in Queensland today, I’m pretty sure the sun came out as I crossed the border. Walking around the streets and breathing in the flowery, warm air is making me very happy. We’ve got lots to look forward to!

I just spent the last couple of days in beautiful Lennox Heads, surfing, walking, laying in the sun and dreaming of the delicious tropical ingredients that await. I’m looking forward to the challenge of creating delicious meals with limited pantry ingredients; so here is my first of many fresh, simple and delicious meals to come.

If you like, you can replace the prawns with crispy, fried pieces of speck; it’s seriously delicious. Or, you can leave meat out entirely and still have a very satisfying and tasty vegetarian meal. Replace the spelt crisps with any type of bread, or use a gluten free alternative if need be.

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Serves 4

Ingredients

1/2 a small or 1/4 of a large watermelon, cubed

1/2 red onion, thinly sliced

1 bunch of mint, leaves picked

1 cup kalamata olives, pitted

2 limes, 1 juiced and 1 quartered for serving

1/8 cup macadamia oil, plus extra for drizzling

salt and pepper

185g firm feta, cubed

20 cooked king prawns, peeled (leave tails on for presentation if you like)

4 spelt mountain bread wraps

Method

Pre-heat the oven to 180 degrees celcius. Line two baking trays. Cut the mountain bread into triangles and place on trays without overlapping. Drizzle with macadamia oil and sprinkle with salt. Bake for about 10 mins or until crispy. Remove and allow to cool.

In a large bowl combine the watermelon, onion, 3/4 of the mint leaves, olives, prawns, lime juice, macadamia oil, and salt and pepper. Gently toss to combine.

Turn salad out onto a serving platter and top with the feta, remaining mint leaves and quartered lime.

Serve with the spelt crisps, drizzle individual servings with extra lime juice and a fresh crack of salt and pepper. Enjoy!