Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins Serves 4


250g fresh ri­cotta or sim­i­lar soft curd cheese 1 free-range egg yolk 1/2 tsp sea salt 1/2 cup finely chopped fresh co­rian­der 40g cake flour (plus ex­tra for dredg­ing)


4 tbsp but­ter 8-10 saf­fron threads 2 small onions, finely chopped 1 tbsp finely grated fresh gin­ger 1/2 Thai chilli, finely sliced 625ml tomato purée Bring a large pot of wa­ter to the boil. Mix the dumpling in­gre­di­ents to­gether to form a soft dough. Roll into small balls, han­dling as lit­tle as pos­si­ble. Spread the ex­tra flour on a plate and roll the balls in it to coat lightly but evenly. Drop one ball in boil­ing wa­ter. If it breaks, mix a lit­tle more flour into the dough. Cook the dumplings un­til they float, about a minute. Re­move one by one with a slot­ted spoon. Set aside. For the sauce, melt but­ter over medium heat in a large, heavy­based pot and sauté saf­fron and onions un­til soft. Add gin­ger, chilli and tomato purée and sim­mer for 20 min­utes. Sea­son with salt and add a pinch of sugar if it’s too spicy or tart. Add the dumplings and sim­mer on low heat un­til heated through. Serve with flat­bread or rice.

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