Wednesday, September 29, 2010
Silverbeet or Swiss Chard 4 Ways.
1. Replace the bechemal sauce in your favourite lasagne recipe with a mix of ricotta cheese and cooked, processed silverbeet. I wash my silverbeet, roughly chop it and then sensor cook it in the microwave. Once it has cooled a bit I process it to a fine dice in the food processor.
2. Use it in a canneloni filling. Just mix ricotta, some grated parmesan and some processed silverbeet and stuff into your tubes. Cover with a tomato passata (we used homemade) or favourite pasta sauce, put a little cheese on top and bake for 1 hour in a 180 degree oven.
3. Make Rhonda's Silverbeet and Ricotta pie! Recipe here. We used a shortcrust pastry rather than the filo because we had a legacy box of pastry mix from a former house sitter. If you want to go this method, just blindbake the crust for 1/2 hour than follow Rhonda's instructions.
4. Make Jamie Oliver's Spinach and Lemon Linguine. Just replace the baby spinach leaves with silverbeet.
Recipe is from Jamie Magazine Yearbook 2009/10
6tbsp olive oil
50g fresh breadcrumbs (we used Panko)
When the pasta is al dente, drain, reserving a little of the cooking water, and add to the pan with the spinach. Stir in the lemon juice, adding a little of the reserved cooking water to loosen as necessary. Lastly, sprinkle over the breadcrumb and lemon zest mixture, then serve, with parmesan, if desired.