nut free: OK gluten free: OK notes
salt and pepper tips
Wilted spinach
Serves: 4 Cooked: on the hob
approx 150 – 200g fresh spinach leaves 1 tablespoon olive oil salt and pepper
Preparation time: 10 minutes Cooking time: 1 minute dietary requirements: vegetarian: OK
vegan: NO, use only oil no butter for the pilaf
1. Wash the spinach thoroughly in a bowl of cold water and drain well. 2. Put the oil, spinach and salt and pepper into a saucepan, cover with a lid and cook for 1 minute stiring until the spinach only just starts to wilt. 3. Do this only when you are ready to serve the main course.
To serve: pile a portion of the spinach on top of the little mould of rice. dairy free: NO, as vegan
nut free: OK gluten free: OK notes
You are not even cooking the spinach here simply wilting it so seconds is all it needs.
Using a mix of plain and red Camargue rice we have given this pilaf a distinctly French air. Camargue is south of the Alps and this wonderfully nutty red rice is unique to this region. The salmon pastry has bags of flavour so this rice recipe is tasty without overwhelming the fish.
Pilaf
Serves: 4 Cooked: on the hob
Preparation time: 15 minutes Cooking time: 25 minutes monday
150g long grain rice 50g red Camargue rice ½ onion chopped 1 tablespoon vegetable oil 25g butter 1 clove garlic finely grated
1 teaspoon dried chives 200g frozen peas cooked and drained
1 large handful lambs tongue lettuce( mache), roughly chopped
salt and pepper tips
1. Bring a pan of salted water to the boil and when boiling add both rices. Bring back to the boil stirring all the time and when boiling reduce the heat and simmer the rice for 10- 12 minutes or until just tender. Rinse under cold running water to remove excess starch and cool quickly. This can be cooked in the morning, stored in the fridge until needed. 2. Meanwhile put the onion, oil and butter into a saucepan with 1 tablespoon water, put a tight fitting lid onto the saucepan and cook the onions over a low heat for 5-10 minutes or until the onions are soft, sweet, translucent but not coloured. Remove the lid, turn the heat up and allow the onions to brown slightly. Add the chives, garlic, peas and lambs tongue lettuce and cook for 1 more minute. This can be cooked ahead and left to cool. 3. 30 minutes before you eat, stir the rice and onion mix together, taste and adjust seasoning and turn into an oven proof dish. Cook for 30 minutes or until rice is piping hot. This can be done in the microwave for about 5 minutes per portion for 4. Remember if you re-heat in a microwave then always cover the bowl as this makes it cook more evenly.
Rice can easily and safely be cooked ahead and re-heated. Simply cook well, cool quickly( run under cold water), store chilled, re-heat to piping hot. This takes the stress out of cooking rice.
To serve: fill a small ramekin with rice( push it down firmly) and then invert onto the middle of a warmed dinner plate. Top with spinach and place the filo parel alongside. You should not be serving all the rice at this point but putting out a dish with more for guests to help themselves.