Goats’ and Ricotta Cheeses wrapped in vine leaves with Red Pepper Salad and Olives
The Molten Cookbook by Michael Van de Elzen,
Published by Random House NZ
(Serves 6)
Ingredients
Goats’ and ricotta cheeses baked in vine leaves
- 300g ricotta
- 100g goats’ cheese
- ½ cup raisins
- 3 Tbsp roasted pine nuts
- 1 Tbsp torn parsley
Pickled fennel
- 1 bulb fennel, thinly sliced
- 2 cups white wine vinegar
- 1 cup sugar
- 1 star anise
Red pepper salad and olives
- 4 red peppers
- oil to rub peppers
- salt to taste
- 2 Tbsp Kalamata olives
- 6 cloves garlic, roasted
- 1 lemon, zest of
- 1 Tbsp chopped parsley
- 1 tsp capers
- 2 Tbsp olive oil
To assemble
- vine leaves
- pickled fennel slices
Method
Goats’ and ricotta cheeses baked in vine leaves
Mix all ingredients together using gloves.
Season to taste.
Refrigerate for 40 minutes and portion into golf balls.
Pickled fennel
Finely slice fennel on a mandolin.
Bring vinegar, sugar and star anise to the boil. Turn off.
Add fennel and allow to cool in liquid.
Red pepper salad and olive
Rub peppers with oil and salt and char-grill over open flame.
Place in bowl, cover with plastic wrap and leave to steam.
Peel off skin, remove seeds and slice into thin strips.
Add olives, garlic, lemon zest, parsley, capers, oil and mix together.
To assemble
Arrange 6-8 vine leaves in a circle in the middle of a dinner plate.
Place 2 slices pickled fennel in the centre of the leaves.
Place a cheese ball on top and wrap leaves around the cheese so it looks like an Indian teepee – nice and tall.
To serve
Serve the vine leaves balls with toasted ciabatta and red pepper salad and olives.
John Hawkesby’s wine recommendation
Sauvignon Blanc
Te Awa Sauvignon Semillon 2010
Bubbles
Lindauer Special Reserve