CURD CHEESE DUMPLINGS IN SPICED SAFFRON SAUCE
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.