Prep Time

20 MINS

Cook Time

1 HOURS

Serves

1 PERSON


Ingredients

  • 150g Kapiti Ramara
  • 1 Spanish chorizo halved and grilled
  • Handful sugar snap peas
  • Handful pea shoots
  • Crusty Bread

Pickled shallots (quick pickle liquid)

  • • 150g shallots
  • 50ml red wine vinegar
  • 100ml water
  • 2.5ml salt
  • 5ml sugar
  • 5ml peppercorns
  • 1 sprig thyme

 


Method

To prepare the pickled shallots:

  • Bring vinegar, water, salt, sugar, peppercorns and thyme to the boil.
  • Add sliced shallots, take off the heat and leave to cool, stirring occasionally.

To prepare Ramara:

  • Pre heat oven to 165˚.
  • Place Ramara in Bake proof dish and bake for around 10 – 15 minutes until softened but not melted.
  • Serve with crusty bread, pickled shallots, char-grilled Chorizo and a sugar snap pea salad.

HOT TIP

Kapiti Ramara is best served when at room temperature for at least one hour.

Why not try Kapiti Ramara baked with:

• A drizzle of fruity white wine and fresh herbs.

• A drizzle of Manuka honey.

• Fig & onion chutney with almonds.

Share This

The
Tasting Board

We are passionate in our pursuit of taste. If you are too, sign up to our ‘Tasting Board’ for a taste of what we’re up to.