Did you catch Man Street Kitchen’s homemade ricotta tutorial on our MLR Hub? You can also see the full recipe here. Catherine + Dan like to serve a little of their ricotta sitting pretty on top of their (also homemade) tomato and pepper Shakshouka. Here’s the full recipe for a delicious, easy, meat-free lunch option!
This tomato-based Mediterranean dish is often served with eggs poached directly in the sauce. If that doesn’t take your fancy though, try it as shown below, Man Street-style with fresh, homemade ricotta and sourdough bread!
2tbsp Rapeseed Oil
2tbsp Harissa paste
2tsp tomato puree
2 large red bell peppers
4 cloves of garlic
1tsp ground cumin
2 x 400g tins chopped tomatoes
For under the grill: toss the whole bell peppers on the grill rack, directly under the heat, and cook, turning frequently with tongs, until blistered and blackened on all sides.
If using a BBQ: place the peppers on the BBQ grill over direct flames and cook, turning frequently with tongs, until blistered and blackened on all sides.
Once charred all over, place the peppers in an airtight container and allow to steam and sweat for about 20min or until cool enough to handle.
Pull the charred peel off with your fingers from the pepper, leave some of the charred bits on for flavour. Cut each bell pepper in half, remove the stem, seeds, and ribs and toss them in the compost. Roughly dice the peppers.
Heat the rapeseed oil in a large pan over a medium heat and add garlic, harissa, tomato purée, cumin and a teaspoon of salt. Stir until a paste has been formed. Add the peppers, give a good stir to coat the peppers in the harissa mixture.
Next, add the tomatoes and bring to a gentle simmer and cook for a further 10 minutes, until the sauce has thickened.
Season and serve!
Catherine + Dan of Man Street Kitchen like to serve their’s with toasted sourdough bread, Dukkha, homemade ricotta and fresh lemon zest.
Don't forget to watch their step-by-step tutorial on You Tube for their home made ricotta!