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Luxurious buttery creamed spinach

Faith Faith

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This creamed spinach recipe is luxuriously creamy and flavorful. It’s also surprisingly simple: just spinach, butter, cream and Parmesan cheese. Puréeing the spinach gives the dish the silky, velvety texture that makes it so satisfying.

Creamed spinach is a nice accompaniment for chicken and poultry dishes and also an ideal side for family grills.

INGREDIENTS
*3 cups baby spinach leaves, washed
*½ cup heavy cream
*2 tablespoons butter (½ stick)
*¼ cup grated Parmesan cheese
*Salt and freshly ground black pepper, to taste
METHOD
Heat the spinach leaves over medium-high heat in a large, heavy-bottomed pot (such as an enameled Dutch oven). You can add a small amount of water to the pot before adding the spinach, but as the liquid in the leaves cooks out, the leaves will steam in their liquid. Stir with a wooden spoon to keep everything moving.

As you cook it, the spinach will soften and turn a bright green color while reducing in volume quite dramatically. This might take 5 to 6 minutes or a bit longer. Plunge the cooked spinach leaves into a large bowl of ice water. This will stop the spinach from cooking and lock in that bright green color.

Drain the ice water and squeeze the excess water from the spinach. Squeezing by hand, a handful at a time is the best way to do this. You can transfer each squeezed handful directly into the bowl of your food processor since the next step will be puréeing it.Meanwhile, heat the cream over medium heat. Let the cream reduce slightly while you’re squeezing the spinach.
Purée the spinach in a food processor until it’s completely smooth.

Return the puréed spinach to the pot and add the butter, cream, and cheese. Cook over medium heat, stirring continuously until it’s hot.
Season to taste with salt and a generous amount of freshly ground black pepper. Serve right away.

CHEF’S TIP
*This luxurious spinach dish is best served with roasted chicken!

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SunKitchen

Faith Faith

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This is one of my all time favourite recipes.

This ‘pasta’ is warming for the soul, freezes well and reheats even better: making it perfect for meal prep. Some may prefer to call it a salad as its light and that mixture of red green and yellow makes it more authentic and at the same time appetising. Try it for a romantic meal for two or those lazy cold nights where by you don’t want to hover around the stove after a hard day at work.

CHICKEN PESTO PASTA

INGREDIENTS
1 brown onion finely diced
3 rashers streaky bacon nitrate free is best, diced
2 cloves garlic finely minced
3 button mushrooms chopped
1 whole smoked chicken deboned and chopped
1 can Coconut Cream
2 tablespoons heaped pesto free of nasty oils
3 sundried tomatoes diced
4 medium Zucchini made into ‘zoodles’
Salt and Pepper to taste
Pine Nuts to garnish

METHOD
Heat a large saucepan over a medium-high heat and add a tsp of coconut oil. Add your bacon and begin to fry off. After the bacon starts to get nice and crispy, add your onions. If you’re using a non-stick pot then you won’t need oil, however I like to use it to help the onions sauté down.
Once your onions are starting to go translucent, add some salt to taste (maybe a tsp) followed by your garlic and mushrooms.
After a minute of frying these together, add your chicken and stir to combine, followed by your coconut cream.
Now add your pesto and stir. Once combined, add your sundried tomatoes.
Finally add your zucchini and cook for 2-3 minutes until tender.

CHEF’S TIP
*Best served garnished with pine nuts.
*NB – This column is a repeat. Chef Faith returns with new yummy dishes next week.

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SunKitchen

HIGH CLASS DESSERTS

Faith Faith

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Making the perfect chocolate mousse is all about ingredients and preparation. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can win marks out of any chocolate pudding.

VANILLA WHITE CHOCOLATE MOUSSE
*100g white chocolate, coarsely chopped
*4 sheets gelatine
*2 medium eggs, separated
*1 vanilla pod, split lengthways and seeds scraped out
*1 heaped tablespoons caster sugar
*200 g whipping cream
*400 ml bottled elderberry juice
*1 heaped tablespoons corn flour
*Mint sprigs or sprigs of lemon balm for decorating

METHOD
1. Melt the chocolate in a bowl over hot water.
Soak the gelatin in cold water.
2. Whisk the egg yolks, vanilla seeds and sugar until it thickens and is creamy. Stir in the melted chocolate.
3. Over a low heat dissolve the gelatine. Stir in tablespoons of the chocolate mixture before stirring the gelatine into the remaining mixture. Refrigerate until the cream begins to thicken.
4. Meanwhile, in separate bowls beat the egg whites and cream until stiff. Fold the cream into the chocolate mixture and then the egg whites. Return the mixture into the fridge for about 4 hrs.
5. In a saucepan bring the Elderberry juice to a boil. Using a little water mix the corn flour into a smooth paste before adding to the Elderberry juice. Bring back to the boil and simmer for 2-3mins. Set aside to cool.
6. To serve, spread the elderberry sauce across the plate. Using 2 warm and moistened tablespoons make quenelles of the mousse and place on the elderberry juice. Garnish with sprigs of mint or lemon balm.
CHEF”S TIP
It is possible to substitute white chocolate with dark brown chocolate and I recommend pairing it with rice pudding…Yummy!!!!

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