Vegging in
6.Pourthemixtureintoa deep
3-litre(12-cup)ovenproofdish;
sprinklewithremainingthe
cheddar,thenflakedalmonds.Bake
for 30 minutesoruntilgolden
brown.Servesprinkledwitha few
extraparsleyleaves.WATERCRESSAND
GOAT’SCHEESERAVIOLI
SERVES 4
Prep+ cooktime: 45 minutes- 3 mediumlemons(420g)
-^1 / 3 cup(35g)walnuts - 1 cup(120g)firmlypacked
trimmedwatercress - 80gbutter
- 240ggoat’scheese
- 1 egg,beatenlightly
- 275groundgowgeewrappers
- 50g bull’s blood leaves
- Finely grate the rind of two
lemons; you need 1½ tablespoons.
Remove the rind from the
remaining lemon with a zester
(or cut the rind into thin strips,
avoiding the white pith). Squeeze
the juice from the lemons (¼ cup
of juice). - Meanwhile, roast the nuts in
a large frying pan over medium
heat for 5 minutes or until
browned lightly. Chop coarsely. - Coarsely chop ¾ cup of the
watercress. Heat 20g of the butter
in a large frying pan over high
heat; cook the watercress, stirring,
for 30 seconds or until beginning
to wilt. - Place the cooked watercress
in a bowl with the cheese, egg,
1 tablespoon of the rind and
1 tablespoon of the juice; toss
to combine. Season. - Working with a few wrappers
at a time, brush the edges with
water using a pastry brush. Place
and skin. Steam the pumpkin for
10 minutes or until tender, turning
after 5 minutes. Pat the pumpkin
pieces dry with absorbent paper.- Toss the pumpkin in the flour;
shake off the excess. Lightly beat
two of the eggs in a shallow bowl;
dip the pumpkin into the egg,
then coat in breadcrumbs. Place on
a baking paper-lined oven tray. - Place the rice, water and salt in
a saucepan, and bring to the boil
over high heat. Cover with a tight-
fitting lid; cook over low heat
for 8 minutes or until the rice is
tender. Remove from the heat. - Meanwhile, heat half the oil
in a saucepan over medium heat;
cook the onion, stirring, for
3 minutes or until softened. Stir
in the curry mix and the extra
water; cook for 5 minutes. Stir in
the edamame; cook for 2 minutes
or until heated through. - Place the remaining eggs
in a small saucepan, and add
enough cold water to cover. Bring
to the boil, stirring, to centre the
yolks. Simmer, uncovered, for
2 minutes for soft-boiled eggs.
Drain; rinse the eggs under cold
water until cool enough to handle.
Shell the eggs. - Heat the remaining oil in a large
frying pan over medium heat; cook
the pumpkin for 2 minutes each
side or until golden. - Fluff the rice with a fork. Divide
a heaped teaspoon of the cheese
mixture in the centre of each
wrapper. Fold the wrappers in half
to enclose the pastry, pinching the
edges to seal.- Drop the ravioli into a large
saucepan of boiling salted water
in batches; simmer, uncovered, for
2 minutes or until the wrappers
are just transparent. Remove the
ravioli with a slotted spoon; drain.
Divide between warmed bowls. - Melt the remaining butter
in a large frying pan over high
heat until beginning to brown.
Immediately stir in the remaining
rind and remaining juice. Season.
Spoon the sauce over the ravioli. - Serve the ravioli topped with the
remaining watercress, bull’s blood
leaves, lemon rind strips and nuts.
JAPANESE PUMPKIN
CURRY
SERVES 4
Prep + cook time: 40 minutes- ¼ medium Japanese pumpkin
(750g)[orregularpumpkin]
-^1 / 3 cup(50g) plain flour - 6 eggs
- 1½ cups (225g) panko
breadcrumbs - 1 cup (200g) medium-grain
whiterice - 1¼cups(310ml) water
- 1 tspsalt
- 2 tbspvegetableoil
- 1 medium brown onion (150g),
slicedthinly - 100gmedium-hot Japanese
currymix - 2½cups(625ml)water,extra
- 1 cup(150g)shellededamame
- 1 tsp black or toasted white
sesame seeds
- Cut the pumpkin into four 2cm-
thick wedges. Remove the seeds
Edamame are baby green
soya beans, and are
available fresh and frozen
from major supermarkets
and Asian grocery stores.
You need to shell about
300g frozen edamame in
the pod for this recipe.106 Fairlady/September 2019