Slow allotment gardening in the life of a busy family
Sunday, 20 September 2009
Rainbow chard - THE receipe
For a while I've been searching for something else to do with rainbow chard than steaming or sauteing with chilli flakes. I like it this way, but the rest of the family is lukewarm about it. Now, at last, I've found THE receipe, which everyone likes, which makes chard into a meal, which is as good cold as it is hot, which can be taken to work for a packed lunch...
It's by Thomasina Miers, from the 'Soul food' section in The Times newspaper.
"Swiss chard pastilla pie
6 sheetsfilo pastry 50g currants 50g raisins 1 bundle of chard, about 600-800g 1 small red onion, peeled and finely chopped 1 clove of garlic, crushed 3 tbsp olive oil 3 tbsp pine nuts 100g Parmesan 2 lightly beaten eggs 75g feta, crumbled zest of a lemon 70g melted butter
Pre-heat oven to 180C/Gas 4. cover the currants and raisins in boiling water. Brown th epine nuts in the oven until golden brown. Run a knife along the chard stalks to remove the leaves. Wash and slice the stalks into strips (you may need to use only half), then wash and cut the leaves into large strips.
In a pan heat the oil and soften the onion and garlic, seasoning with salt and pepper. Meanwhile blanch first the stalks and then the leaves in boiling salted water until tender and drain well. Add this to the onion mixture and heat through to evaporate any excess liquit. drain the currants and raisins and add to the chard along with the pine nuts. Remove from the heat and add the Parmesan, feta, eggs and lemon zest and allow to cool.
Grease a frying pan with an ovenproof handle or shallow round baking dish (about 20-25cm wide) with melted butter. Lay five sheets of filo pastry in the pan at angles, brushing them with butter as you go, making sure that some of the sheets hang over the sides. Now fill the pastry with the chard mixture.
Place the last piece of filo on top of the filling and fold the overhanging pieces of pastry over the filling. Brush again with the melted butter and bake for 15-20 minutes or until the pastry is golden. If you like, transfer to the hob and heat for a few minutes to ensure that the bottom is crisp.
Serve either from the pan or slide out onto a large plate, dusted lightly with cinnamon. Good with a mixed leaf salad." I didn't use currants and raisins, as we don't like sweet/savoury dishes. I didn't use feta, as we had Wenslydale cheese in the fridge which is a bit like a British feta.It still tasted good!
Things are busy just now, and while I'm keeping up with other blogs I'm not managing to leave comments very much. There's so much out there to enjoy, and so little time!