SILVERBEET & RICOTTA-STUFFED KUMARA

SERVES 4 / PREPARATION 10 MINUTES / COOKING 1 HOUR 20 MINUTES

FOR THE FILLING

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

To make the filling, slice the stems from the silverbeet and finely dice. Finely shred the leaves and set aside separately. Heat some oil in a large frying pan over a medium-high heat, add the onion and finely diced silverbeet stalks. Cook, whilst stirring, for 5-6 minutes or until tender and starting to colour. Add the garlic, thyme and rosemary and cook for a further minute or two before adding the shredded silverbeet leaves and cooking until wilted. Remove from the heat, stir in the ricotta, parmesan, pinenuts and sultanas. Mix well and season with salt and pepper, to taste.

8 medium kumara

1 tablespoon olive oil grated parmesan to serve relish or chutney and salad greens to serve Preheat the oven to 200°C. Wash the kumara well and put them onto a large oven tray. 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. Roast for 50-60 minutes or until tender. 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. 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. Serve hot with your favourite relish or chutney and some salad greens.

TEA A nutty, buttery and herbaceous green tea such as Long Jing (Dragonwell) from China.