7

ALL PROPS STYLIST’S OWN.

150 gm cottage cheese

20 gm butter, plus extra

for frying

8 eggs, beaten

6 large soft wraps

Coriander and lime cheeks,

to serve

SPICED CREAMED SILVERBEET

1 tsp coriander seeds

1 tsp cumin seeds

1-2 long green chillies, chopped

10 gm (2cm piece) ginger,

finely chopped

1 garlic clove, crushed

½ tsp ground turmeric

1 tbsp neutral oil, such as

grapeseed oil

1 large bunch silverbeet

leaves, stalks reserved

for another use

60 ml (¼ cup) pouring cream

60 ml (¼ cup) coconut cream

1 Place cottage cheese in

a sieve lined with muslin

placed over a bowl, cover and

refrigerate for 30 minutes

to drain. Discard whey.

2 For spiced silverbeet,

dry-roast coriander seeds

and cumin until fragrant

(30-40 seconds; see cook’s

notes p168). Pound with a

mortar and pestle until finely

crushed. Add chilli, ginger and

garlic and pound until coarsely

crushed. Add turmeric and

pound to a coarse paste.

3 Heat oil in a wide saucepan

over high heat, add spice

paste and stir until fragrant

(2-3 minutes). Stir in silverbeet,

cream and coconut cream,

cover, and cook, stirring

occasionally, until silverbeet is

Egg and Indian-spiced creamed

silverbeet wraps

MAKES 6 // PREP TIME 30 MINS // COOK 25 MINS (PLUS DRAINING)

These toasted rolls are a good any time of day – breakfast, lunch,

or if you have the ingredients ready, for a midnight snack.

very soft (2-4 minutes). Coarsely

blend with a hand-held blender

and season to taste.

4 Preheat oven to 150°C and

line an oven tray with baking

paper. Heat a large non-stick

frying pan over medium heat,

add butter and eggs and stir

with a wooden spoon until

very loose curds (2-4 minutes;

the eggs should be slightly

undercooked). Season to taste.

5 Place one wrap on a work

surface. Place a sixth of the

silverbeet mixture in the centre

of roti, top with a sixth of the

scrambled eggs, then crumble

over a sixth of the cottage

cheese. Fold in the sides, then

the ends to enclose mixture.

Repeat with remaining roti

and fillings. Melt 1 tsp butter

in a frying pan over medium-

high heat. Add two wraps,

folded-side down, and cook,

turning, until golden and

crisp (2-4 minutes each side).

Place on prepared tray and

keep warm in oven while the

remaining wraps cook. Serve

with coriander and lime.

102 GOURMET TRAVELLER