Combine the ricotta, zest, thyme, salt and pepper, to taste, in a small bowl.
Fill each half of the pepper with the mixture, then wrap it in a piece of pancetta. Place in the fridge until ready to cook.
Preheat the oven to 180C. Place the peppers on a baking tray, sprinkle with a little extra thyme, drizzle over a little olive oil and bake for 10 minutes.
Serve hot.
Recipe / Angela Casley
Photo / Babiche Martens
Crispy potatoes and chorizo with spicy brava sauce
For the brava sauce, heat the oil in a medium-sized pot. Add the garlic and red onion, cooking for 3 or 4 minutes to soften. Stir through the paprika, then add the tomatoes, tomato paste, sugar and chilli flakes. Bring to a simmer for 10 minutes until thick and glossy. Season and set aside.
Line an oven tray with baking paper. Add the potatoes and garlic and toss through the oil. Bake for 15 minutes. Then add the chopped chorizo and rosemary and cook for a further 15 minutes or until crisp and golden.
Serve the hot potatoes in bowls, topped with warmed brava sauce.
Divide the goat’s cheese and roll into walnut-size balls. Continue until all the cheese has gone. Place on to plastic wrap and refrigerate for 15 minutes.
Place the cornflour, egg and breadcrumbs into separate bowls. Roll the balls in flour, dip in egg then roll in breadcrumbs to completely cover. Place into the freezer until ready to cook.
Heat 4cm of oil in a medium-sized pot. Drop a crumb into the oil to test if it is hot enough for your goat’s cheese balls. If it turns brown in 20 seconds you are ready to go.
Fry the balls a few at a time, for 1 minute or until golden. Remove carefully with a slotted spoon on to a paper towel to drain.
Serve on a platter with a generous drizzle of honey.
