HOT BUTTER!
Use this sweet butter as a special sauce for your favourite vegetables. It works especially well with butternut and sweet potatoes, or even to top spicy rice or spuds.
SAVOY CABBAGE-ANDLEMONY RICOTTA BAKE
“I am utterly obsessed with Savoy cabbage and cabbage cakes - so delicious and impressive. Add a ricotta stuffing and you have a stunning vegetable centrepiece.”
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 25 minutes
Cooking: 1 hour butter 4 T
shallots 3, finely chopped
garlic 6 cloves, finely chopped
leeks 2, finely chopped
Savoy cabbages 3, blanched, leaves separated and hearts chopped
dill 20 g, finely chopped
chives 20 g, finely chopped
ricotta 750 g
lemons 2, zested
olive oil 2 T
Preheat the oven to 180°C. Heat the butter in a saucepan over a medium heat, then add the shallots, garlic and leeks and sauté until soft. Add the chopped cabbage hearts and allow to simmer for 5 minutes. Turn off the heat and stir in the dill and chives. Add the ricotta and lemon zest and combine well. Pour 1 T olive oil into the base of a 23 cm Add half the ricotta mixture and spread evenly. Add another layer of cabbage using the whole leaves. Add the remaining ricotta and cover with more cabbage. Drizzle over the remaining olive oil and cover with foil. Roast for 1 hour. Invert onto a platter and remove from the tin to serve.
