Sunday, October 18, 2020

Spanish style pasta sauce



 A couple of weeks ago when we were first allowed to meet people from another household in the open, I met my friends Penny and Mark in the rotunda at Darling Gardens one afternoon.  They very kindly brought me some garden produce, including silverbeet and coriander. When I was wondering what to cook the next evening I remembered a recipe I sometimes cook with sherry, mushrooms and pinenuts. Its origins are a bit obscured by the passing of time but my memory is that it was originally based on a tapas recipe that I read in a library book. Sometimes I cook it with ham but this time I added coriander, silverbeet and some chicken that I happened to have. As it was once a tapas you could eat it as such or by itself, but I had it with some pasta!  The serving is enough for one person.



Ingredients

1 leaf silverbeet
5 mushrooms
1 handful of pine nuts
1 clove garlic
1 stem coriander
1 spring onion
100 gr chicken cut for stirfry
1 sherry glass dry sherry
Olive oil

Mode

Heat some olive oil in a pan on the stovetop
Crush the garlic
Slice the spring onion
Add the garlic and spring onion to the oil and stir until covered
Slice the mushrooms and add
Chop the coriander and add
Add the pine nuts
All the while continue to stir
Add the sherry and stir
Chop the silverbeet including the stems
Add the silverbeet and the chicken to the mixture
Continue to stir until the chicken is sealed
Turn the heat down to a simmer
Cover and summer until the chicken is tender
Serve with rice, pasta or noodles.

Sunday, October 4, 2020

Rainbow σεσκουλόπιτα



Μιαμ μιαμ! I haven't used rainbow silverbeet to make σεσκουλόπιτα before. However, when I saw it in the supermarket yesterday while shopping for food to cook for some friends who had been in an accident, I thought I would get it and experiment. It was delicious and I will use it was an ingredient again.  I haven't heard the verdict of my friends yet, but I enjoyed it.

With these ingredients you could make make one large pie.  I made a medium size and a small to accommodate for the two households.








Ingredients

1 bunch rainbow silverbeet (including stalks)
4 spring onions
2 garlic cloves
1 tsp Sambal oelek
3 tsp crushed ginger root
400 gr ricotta
150 gr fetta
1 egg
Phyllo pastry
Olive oil
Poppyseeds 



Mode

Place a steamer on the stove and bring water to the boil
Turn on oven to preheat to 180c
Meanwhile roughly chop the rainbow silverbeet including coloured stalks
Add to steamer
Chop spring onions and add to steamer
Crush garlic and add to steamer
Crush ginger root and add to steamer
Add Sambal oelek
Steam until vegetables tender
Meanwhile place ricotta in mixing bowl
Crumble fetta and add
Add egg
Add steamed vegetables
Stir to mix completely
Place one sheet of phyllo on the base of the oven dish
Baste with olive oil
Repeat the process 5-6 times
Spoon the mixture on the phyllo and smooth 
Fold the ends of pastry over the vegetables and cheese basting as you go
Cover top with an extra sheet or two of phyllo basted with oil
Sprinkle poppyseed on top
Cook in 180c oven for 45 minutes


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