Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Spinach’

Spanakopita

We can’t get enough of this classic Greek dish and we especially like this herby version by Felicity Cloake. Serve with salad.

Wine Suggestion: we think this works best with crisp, herbal white wines. As we couldn’t find a Greek Assyrtiko we chose instead the Zuani Vigne Collio Bianco, a blend of Sauvignon Blanc, Pinot Grigio, Friulano and Chardonnay from north-eastern Italy.  White flowers, peaches, crisp yellow apple and citrus aromas and flavours are followed by a good texture, vitality and fresh acidity.

Spanakopita – serves 6

  • 1kg frozen whole leaf spinach, defrosted
  • 2 tbsp olive oil
  • 1 red onion or leek, finely chopped
  • 4 scallions, chopped
  • 300g feta, crumbled
  • 25g dill, chopped
  • 20g mint, leaves removed and chopped
  • 3 sprigs of oregano, chopped
  • 2 eggs, beaten
  • zest of 1 lemon
  • nutmeg
  • 250g filo pastry
  • oil, for brushing

Gently fry the onion or leek in the oil until softened, then remove from the heat and stir in the scallions. Tip into a large bowl with the feta and herbs.

Squeeze the spinach with your hands until all of the liquid has comes out, then stir into the cheese mix. Add the egg, lemon zest, a splash of oil and a good grating of nutmeg, then mix with your hands. Season lightly (not too much salt).

Heat the oven to 200C/390F/Gas 6.

Brush a 30cm x 25cm baking tin with olive oil, then line with half the filo, brushing each sheet with oil as you go and trying not to press down. Leave the excess pastry hanging over the sides.

Spoon the filling into the pastry lining, level the top, then put the lid on: repeat the layering process with the rest of the filo pastry. Fold the overhang inwards to form a rim and drizzle with more oil and cut into portions.

Bake for 30-40 minutes, until golden and leave to cool slightly before serving.

(Original recipe by Felicity Cloake in The Guardian, Wed 22 Aug 2018)

Advertisements

Read Full Post »

Spinach & Courgette Lasagne

We loved this easy veggie lasagne that celebrates courgettes – one of our favourite summer vegetables. An excellent family dish for mid-week.

Wine Suggestion: We had a Bergerac blanc from Le Tap at hand from our recent holidays. It was a blend of Sauvignon Blanc, Semillon and a touch of Muscadelle and had the right kind of freshness and body.

Spinach & Courgette Lasagne – serves 6

  • 400g spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g mascarpone
  • 1 tsp ground nutmeg
  • 100g Parmesan, grated
  • 9 lasagne sheets
  • 100ml double cream
  • 3 large courgettes, sliced lengthways

Put the spinach into a colander and pour over boiling water to wilt it. Leave until cool enough to touch, then squeeze out the excess liquid with your hands.

Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for a minute. Add the nutmeg and cook for another minute before adding the mascarpone, spinach, half the cream and half the Parmesan. Mix together and season well, then set aside.

Heat the oven to 180C/160 fan/gas 4.

Spread a third of the filling over the base of a 20 x 30 cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat two more times. Pour the remaining cream over and sprinkle with the rest of the Parmesan.

Bake for 40-45 minutes or until the sauce is bubbling and the pasta is cooked. Rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

Read Full Post »

Prawn & Spinach Curry

An easy weeknight curry and perfect for using up that bag of frozen prawns in the freezer. Serve with steamed rice.

Wine Suggestion: As it was a hot night and we needed cooling down, a bottle of beer (Peroni to be precise) from the fridge hit the spot with this. Refreshing and we just like beer with curry.

Prawn & Spinach Curry – serves 4

  • 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 tbsp hot curry paste (we like Patak’s Madras)
  • 400g tin chopped tomatoes
  • 300ml vegetable stock
  • 1 tbsp sugar
  • 200g carton creamed coconut
  • 400g raw peeled tiger prawns, defrosted
  • 250g baby spinach leaves
  • large handful of frozen peas
  • bunch of coriander, roughly chopped

Heat the oil in a pan and fry the onions for about 5 minutes to soften, then stir in the curry paste and fry for another minute. Add the tomatoes, stock, sugar, and coconut cream, then season. Cook gently for 15 minutes until thickened.

Add the prawns and spinach, then cook for a few minutes. Stir in the peas and heat for another few minutes. Sprinkle with coriander and serve with steamed rice.

(Original recipe from BBC Good Food Magazine, July, 2005)

Read Full Post »

 

Pepper crusted Salmon with garlic chickpeasWe really liked this simple fish dish and the garlic chickpeas are delicious! Nice and easy for a Friday night.

Wine Suggestion: We opened a Muscadet, as it was in the fridge and they typically work with fish and seafood. That said we weren’t sure it would hold up to the stronger salmon, pepper and spices but were refreshingly surprised at how it more than held it’s own.

Pepper-crusted salmon with garlic & chickpeas – serves 4

  • 4 skinless salmon fillets, about 150g
  • 2 tsp black peppercorns
  • 1 tsp paprika
  • grated zest and juice of 2 limes
  • 1 tbsp olive oil

FOR THE CHICKPEAS:

  • 2 x 400g tins chickpeas
  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 150ml vegetable stock
  • 130g bag baby spinach

Heat oven to 190C/Fan 170C/Gas 5.

Put the salmon into a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, then mix with the paprika, lime zest and some sea salt.

Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 minutes or until the salmon is just cooked.

Meanwhile, drain the chickpeas and rinse well under cold water, then drain. Heat the oil in a pan, then add the garlic and cook gently for 5 minutes without browning. Add the chickpeas and stock and warm gently. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through before serving with the salmon. Serve a lime wedge on the side if you like.

(Original recipe by Dhruv Baker in BBC Good Food Magazine, December 2008.)

Read Full Post »

Plaice with warm tartare butter sauce

We loved this piquant sauce with the delicate fish and served on top of heaps of spinach – delish!

Wine Suggestion: This was a tricky match because of the iron-y spinach, piquant caper/cornichon combo and elegant plaice. We tossed up between light reds and Alsace whites but ended up with the Ch Hureau “Argile” Saumur blanc, a wine that balances both fruit and a textural, challenging stoniness without overwhelming the fish.

Plaice with Tartare Butter Sauce – serves 2

  • 2 large or 4 small plaice fillets
  • 3 tbsp plain flour, well seasoned
  • 200g spinach

TARTARE BUTTER SAUCE:

  • 40g butter
  • 2 shallots, finely chopped
  • 50ml white wine
  • 50ml chicken stock
  • 1 tbsp finely chopped cornichons
  • 1 tbsp baby capers
  • a handful of flat-leaf parsley, chopped

Start by making the sauce. Heat half the butter in a small pan and cook the shallots until softened. Add the wine and stock, and boil until reduced by half. Stir in the cornichons, capers and the rest of the butter, then remove from the heat.

Dust the fish in the seasoned flour and shake off any excess. Heat a knob of butter and a splash of oil in a non-stick frying pan and fry the fish fillets over a medium heat for about 3 minutes or until a good golden colour underneath. Flip them over and cook for a minute on the other side.

Wilt the spinach with a knob of butter and some seasoning in a small pan.

Reheat the sauce and stir in the parsley. Divide the spinach between warmed plates, top with the fish and spoon over the sauce.

(Original recipe from BBC Olive Magazine, October 2017.)

Read Full Post »

Blue cheese gnocchi

We’ve been seeing more good quality pre-prepared fresh gnocchi around and it’s really handy for a quick dinner. Here’s how to make it tasty with some blue cheese and spinach.

Wine Suggestion: this was a little tricky given blue cheese’s affinity for sweet wine, and we didn’t want this with our meal. A glass of Oloroso sherry was considered but we ended up with a Puglian Primitivo-Nero do Troia blend from Michele Biancardi which is both savoury and fruity. The fruity, plummy sweetness was the foil for the cheese and the savoury tannins played a dance with the gnocchi and spinach.

Blue Cheese Gnocchi – serves 4

  • 500g fresh gnocchi
  • 250g bag baby spinach
  • 100ml/3½ fl oz crème fraîche
  • 4 tbsp grated parmesan
  • 100g blue cheese – a soft variety would be good but use whatever you have

Cook the gnocchi in a large pan of boiling salted water according to the timings on the pack. Stir the spinach into the pan with the gnocchi, then immediately drain in a colander and shake well to get rid of the water.

Put the crème fraîche and grated Parmesan into a small ovenproof dish. Add the hot, drained gnocchi and spinach and stir. Crumble the blue cheese over and season with black pepper.

Put the dish under a hot grill until the cheese is bubbling and golden.

(Original recipe from BBC Good Food)

Read Full Post »

Gilaki herb stew

This sour herb stew is unusual, and perhaps not to everybody’s taste, but we loved it! Served with some saffron rice it felt like a big dish of healthy goodness. It would also work as a side dish, or as they serve it in Iran with smoked fish.

Gilaki Herb Stew (Torsh-e tareh) – serves 4

  • 300g spinach
  • 65g fresh coriander
  • 65g fresh parsley
  • 40g fresh dill
  • 4 garlic cloves, crushed
  • 1 tsp turmeric
  • 400ml water
  • 1½ tbsp cornflour mixed to a paste with 2 tbsp water
  • juice of ½ a lemon (plus a bit extra)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 medium eggs
  • 10g butter

Finely chop the spinach and herbs (use a food processor if you’ve got one). Put the chopped greens into a saucepan and add the garlic, turmeric and water. Stir well, then cover and cook for 15 minutes over a low heat.

Add the cornflour paste, lemon juice, olive oil, salt and pepper. Turn up the heat and cook for 5 minutes, without the lid, until the sauce thickens.

Crack the eggs into the greens and allow to cook for a minute before touching them. Run a wooden spoon through each of the egg yolks twice (horizontally then vertically) so they are just broken. Don’t be tempted to mix them around as you want the chunks of cooked egg, rather than scramble.

Cover with the lid again until the eggs are cooked. Remove from the heat and stir through the butter. Season to taste. Serve with some extra lemon if you like it sour.

(Original recipe from The Saffron Tales by Jasmine Khan, Bloomsbury, 2016.)

 

Read Full Post »

Older Posts »