VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Ricotta Dumplings with Chilli Butter Sauce
From 'The Road to Mexico' by Rick Stein
This recipe is from Francisco 'Paco' Ruano, the Chef at Alcalde in Guadalajara which is one of the top 50 best restaurants in Latin America. These dumplings are light, delicate, and recognisably Mexican.Ingredients
- For the Dumplings:
- 125g maize tortilla flour
- ½ tsp salt
- 180ml water
- 15g butter, melted
- 2 tbsp milk
- 125g ricotta cheese
- For the Spinach:
- 15g butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 300g spinach; washed, dried, and shredded
- 2 tomatoes, finely chopped
- Juice of ½ lemon
- ½ tsp salt
- For the Chilli Butter Sauce:
- 3 poblano chillies, deseeded and sliced
- 1 green jalapeno chilli, seeds in and roughly chopped
- 50g butter
- 200ml vegetable stock
- 30g maize tortilla flour
- 2-3 tbsp double cream
- Juice of ½ lemon
- To Serve:
- 30g macadamia nuts, toasted and ground to a powder
- 1 tbsp chopped coriander
Recipe
- For the Dumplings:
- Mix the dumpling ingredients in a blender and pulse to bring them together into a dough.
- Spoon the mixture on to squares of cling film, shape into golfball-sized dumplings and twist the cling film to tie them up. You should get 8 dumplings from this mixture.
- Bring a pan of water to the boil, add the dumplings, then turn down the heat and pouch them for 20-30 minutes.
- For the Spinach:
- Melt the butter in a pan. Add the onion and garlic and sweat them for 5 minutes or so until softened.
- Add the spinach and fry until the liquid from the spinach has reduced down.
- Add the chopped tomatoes and season with lemon juice and salt. Cook for 3-4 minutes to bring everything together, then remove the pan from the heat and set aside to keep warm.
- For the Sauce:
- Sweat the chillies in the butter until soft. Put them in a blender with the stock and whizz until smooth, then pour the mixture into a saucepan.
- Add the flour to thicken and whisk until smooth, then add the double cream and lemon juice.
- Spoon some of the Spinach mixture into each serving bowl. Unwrap a Dumpling or two and place them on top, then spoon over some of the Chilli Butter sauce.
- Garnish with the ground macadamia nuts and coriander, then serve.
Monday to Thursday 9am to 5pm
