Parma wrapped spiced baked ricotta Cranberry-grape and caper dressing, roasted sweet potato and olive salad
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 150.00 | g | Ham, Parma |
| 400.00 | g | Cheese, Ricotta |
| 5.00 | ml | Robertsons Exotic Thai Seasoning |
| paprika sweet smoked | ||
| cumin seeds | ||
| ROBERTSONS Cinnamon 6 x 600g ground | ||
| 30.00 | ml | Olive oil |
| ROBERTSONS Atlantic Sea Salt 6 x 1kg | ||
| ROBERTSONS Black Pepper 6 x 800g | ||
| 150.00 | g | Potatoes, sweet |
| 40.00 | ml | KNORR Sweet Chilli Sauce 6 x 2L |
| 30.00 | ml | Honey |
| 50.00 | ml | Olive oil |
| 3.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 150.00 | g | Grapes |
| 50.00 | g | Cranberries soaked in hot water |
| Pomegranate Molasses 60ml | ||
| 10.00 | ml | Olive oil |
| 10.00 | g | Mint leaves chiffonade |
| 10.00 | g | Chives finely chopped |
| 50.00 | g | Kalamata Olives |
| 20.00 | g | Rocket |
| 10.00 | g | Chervil |
| 20.00 | ml | KNORR Honey and Mustard Salad Dressing 6 x 1L |
Preparation
1. Line the heat resistant ring molds with the Parma ham and refrigerate
2. Pre heat the oven to 180C. Mix the spices together with the olive oil and brush onto the cheese. Lightly sprinkle with salt and pepper. Allow to marinate for 15 minutes
Spoon into the lines moulds. Refrigerate until just before serving. Place on a baking tray and bake until just heated.
Unmold and serve immediately
3. Place the sweet potato in a roasting tray, season with garlic and herb seasoning. Drizzle with the sweet chili, honey and olive oil.
Roast until cooked and remove from the oven
4. Meanwhile place the grapes, cranberries, pomegranate molasses, honey and soy sauce, olive oil in a non reactive dish, and bake for 10 minutes in the same oven.
5. Once everything is at room temperature, pour the juices from the cooked grapes into a bowl and mix with the mint and chives
Served over the baked Parma ricotta parcel
6. toss the roasted sweet potato with the ingredients and serve salad with the Parma ricotta parcel
