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:

1. Bring vinegar, water, salt, sugar, peppercorns and thyme to the boil.

2. Add sliced shallots, take off the heat and leave to cool, stirring occasionally.

To prepare Ramara:

3. Pre heat oven to 165˚.

4. Place Ramara in Bake proof dish and bake for around

10 – 15 minutes until softened but not melted.

5. 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.

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