Ricotta Fritters with a Rich Tomato Sauce and a Refreshing Courgette and Mint Salad
Happy New Year! I hope 2018 is treating you well so far. If, like me, you truly
over-indulged over the festive period, you may be on a bit of a health kick
this month… but fear not! Eating well doesn't have to mean starving yourself or
eating 'rabbit food' and with a bit of imagination you can enjoy some truly
delicious meals whilst shedding the Christmas bulge!
This recipe comes courtesy of Jamie Oliver's "15 Minute Meals" (though it takes a little bit longer than that in reality!), a gift from Santa this year. The sauce is rich and full of flavour – the tomatoes are boosted by sweet garlic, salty anchovies and earthy dried mushrooms – whilst the salad is refreshing and palate-cleansing, with zesty lemon, fragrant mint and kick of chilli. The fritters themselves are crispy on the outside, fluffy in the middle, as light as air and subtly flavoured with a hint of lemon zest. This meal is exactly what the doctor ordered – fresh, light and absolutely delicious!
Ricotta Fritters with a Rich Tomato Sauce and a Refreshing Courgette and Mint Salad
2 cloves of garlic, very finely chopped
700g passata
8 black olives
½ a bunch of fresh basil
For the fritters:
1 large free-range egg
400g ricotta cheese
1 lemon, zest only
40g Parmesan cheese
1 heaped tbsp plain flour
olive oil
For the courgette salad:
400g firm courgettes
1 tbsp extra virgin olive oil
1 fresh red chilli
½ a bunch of fresh mint, leaves chopped
1 lemon, juice only
Half fill the kettle and put it on to boil. Place a large frying pan over a medium heat and a large casserole pan over a low heat.
Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, add the chilli flakes and garlic. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
Add the olives (discarding any stones). Pick and reserve a few basil leaves, then chop the rest and add to the sauce. Grate the courgettes and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil. Finely chop and add the chilli and the chopped mint leaves. Mix well.
Place the fritters on top of the sauce and serve alongside the courgette salad.
This recipe comes courtesy of Jamie Oliver's "15 Minute Meals" (though it takes a little bit longer than that in reality!), a gift from Santa this year. The sauce is rich and full of flavour – the tomatoes are boosted by sweet garlic, salty anchovies and earthy dried mushrooms – whilst the salad is refreshing and palate-cleansing, with zesty lemon, fragrant mint and kick of chilli. The fritters themselves are crispy on the outside, fluffy in the middle, as light as air and subtly flavoured with a hint of lemon zest. This meal is exactly what the doctor ordered – fresh, light and absolutely delicious!
Ricotta Fritters with a Rich Tomato Sauce and a Refreshing Courgette and Mint Salad
Serves 4
For the sauce:
25g dried porcini mushrooms
4 anchovy fillets (optional)
½ tsp dried red chilli flakes2 cloves of garlic, very finely chopped
700g passata
8 black olives
½ a bunch of fresh basil
For the fritters:
1 large free-range egg
400g ricotta cheese
1 lemon, zest only
40g Parmesan cheese
1 heaped tbsp plain flour
olive oil
For the courgette salad:
400g firm courgettes
1 tbsp extra virgin olive oil
1 fresh red chilli
½ a bunch of fresh mint, leaves chopped
1 lemon, juice only
Half fill the kettle and put it on to boil. Place a large frying pan over a medium heat and a large casserole pan over a low heat.
Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, add the chilli flakes and garlic. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
Add the olives (discarding any stones). Pick and reserve a few basil leaves, then chop the rest and add to the sauce. Grate the courgettes and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil. Finely chop and add the chilli and the chopped mint leaves. Mix well.
Place the fritters on top of the sauce and serve alongside the courgette salad.
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