Back to Recipe Menu

Spinach, ricotta & mint timbales

Method

  • Place the spinach in a colander over a large bowl and pour boiling water over the top. Then drain and, when cool enough to handle, squeeze dry and roughly chop.
  • To make tomato jam, put the onion, tomatoes, sugar, red wine vinegar, allspice, chilli flakes and olive oil in a heavy-bottmed pot. Bring to the boil, turn the heat down and simmer for about 10 mins until thick and fragrant, stirring now and again.
  • Drain the chopped spinach again and place in a bowl, together with the ricotta, mint, eggs, nutmeg, lemon zest and a decent amount of seasonings. Mix well, mashing up the ricotta with a wooden spoon.
  • Lightly butter 4-6 x 180 ml dariole moulds (or soufflé dishes) and fill with the ricotta and spinach mixture, leaving an edge. Then cover with greaseproof paper that has been cut into rounds and secure each one with a rubber band. Steam over simmering water for about 15-18 mins until set. Remove and allow to cool a little, before turning out on to serving dishes.
  • Serve the timbales with the hot or cold jam on the side or underneath.
  • derived from "Steam Cuisine" by Marina Filippelli

Ingredients

  • 250 gm baby spinach leaves, stalks removed, washed & drained well
  • 1 onion, finely chopped
  • 400 gm can diced tomatoes
  • ½ cup raw sugar
  • ½ cup red wine vinegar
  • a pinch of ground allspice
  • ½ tspn chilli flakes
  • 2 tbsp olive oil
  • 300 gm ricotta cheese
  • 2 tbsp chopped fresh mint
  • 2 medium eggs
  • a large pinch of grated fresh (or ground) nutmeg
  • grated rind of 1 lemon
  • sea salt & freshly ground pepper
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm