serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 350 g ricotta, at room temperature
- 50 g butter
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 sprig curry leaves, fried (see note)
- 2 tbsp chopped smoked almonds, to serve
- Sea salt, to serve
Instructions
- Whisk the ricotta until smooth.
- Add the butter to a small saucepan over medium heat. Once the butter is melted and has just started to foam, add the mustard seeds and cumin. Cook over medium heat for about 1-2 minutes, until fragrant.
- Spread the ricotta onto a platter, then drizzle over the mustard mixture.
- Top with fried curry leaves, chopped almonds and a generous pinch of sea salt to serve.
Note
• You can fry curry leaves by heating 1-2 cm of oil in a small saucepan over medium heat. Once the oil is hot, add the curry leaves and fry until it stops sizzling. Remove the curry leaves from the oil onto a paper towel-lined plate to cool. It will crisp further on cooling.
This is part of a where we ask The Cook Up guests to nominate randomly picked ingredients, cooking equipment and methods and turn the answers into a (hopefully!) delicious recipe.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
