English Spinach

English Spinach

English Spinach

 

 

 

 

 

 

 

 

 

 

Recipes

  1. Fresh Spinach with Sesame Seeds   – Side dish
  2. Ricotta Spinach Gnocchi with carrot sauce
  3. Fillet of sea bream roasted with shredded English spinach and pumpkin

Fresh Spinach with Sesame Seeds  

Fresh Spinach with Sesame Seeds
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 3 – 4 leaves English Spinach chopped OR 150g baby spinach
  • ½ clove garlic, minced
  • ½ tbs canola oil or peanut oil
  • 1 tsp sesame oil
  • ½ tbs toasted sesame seeds
Instructions
  1. Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown. Add spinach and toss lightly with tongs, so that all pieces cook evenly.
  2. When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.

 

Ricotta Spinach Gnocchi with carrot sauce

Ricotta Spinach Gnocchi with carrot sauce
 
Author:
Recipe type: Gnocchi
Serves: 4
Ingredients
  • 2 potatoes
  • 20 English spinach leaves, chopped
  • 300g reduced-fat ricotta cheese
  • 2 cups plain flour
  • To make carrot sauce:
  • 2 tsp butter or margarine
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups water
  • 1 stock of vegetable cube, crumbled
  • 2 tsp tomato paste
  • 2 tsp cornflour
  • 4 tsp water, extra
Instructions
  1. To make Gnocchi:
  2. Steam potato until soft and press through a sieve into a bowl. Add spinach and cheese to bowl and mix.
  3. Knead flour ¼ cup at a time. Knead dough on lightly floured board and dhape into small balls. Place a ball of mixture into pam of habe and press with floured prongs of fork. Repeat with other balls of dough.
  4. To a pan of boiling water add gnocchi and boil for 2 minutes then drain, keep warm.
  5. To make carrot sauce:
  6. In a fry pan heat butter and add in onion and cook until soft. Add carrot, water, stock cube and tomato paste. Bring to boil and cover whilst simmering. When soft take off and blend in processor. Return to clean pan and stir in blended cornflour and extra water. Stir until boils. Pour over gnocchi and serve.

 

Fillet of sea bream roasted with shredded English spinach and pumpkin

Fillet of sea bream roasted with shredded English spinach and pumpkin
 
Author:
Recipe type: Fish
Serves: 2
Ingredients
  • 240g Fillet of sea bream g.120g per person
  • 100g English Spinach, shredded
  • 150g Pumpkin flesh, diced
  • 1 clove garlic
  • 1onion, sliced
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • Fresh ground salt and pepper
Instructions
  1. Season the sea bream fillet, brown in a pan with a drop of olive oil for around three minutes, then keep warm. In a fry pan sautee the diced pumpkin and onion, season with salt and pepper.
  2. In a blender make a sauce by putting in olive oil, the soy sauce and the clove of garlic. Blend.
  3. Dress the fillet of sea bream with the sauce placed on a serving plate with the pumpkin, onion and spinach leaves and serve immediately.

 

Mango – Honey Gold

Mango – Honey Gold

This week grown in Mid-North Coast.

These are the last of the mangoes for the season in February.

Try some easy to do recipes.

Easy version of Mango Yoghurt Icecream.

  1. Cut mango into squares, into a container and freeze.
  2. Using a Nutri Bullet or high powered mixer.
  3. Put in frozen mango, 1 tbsp Greek Yoghurt, squeeze half lime juice.
  4. Mix. Yum.

Mango Yoghurt Ice – without ice cream maker  

Mango and Chicken San Choy Bau

Jumping Barbecued Mangoes

 

Mango Yoghurt Ice – without ice cream maker  

Mango Yoghurt Ice – without ice cream maker
 
Author:
Recipe type: Dessert
Ingredients
  • 1 ½ tbs honey
  • 1 ½ tbs white sugar
  • 10g unsalted butter
  • 1 cup low-fat natural yoghurt
  • ½ cup cream
  • ½ cup mango pureed
  • ½ cup mango diced
Instructions
  1. Place honey, sugar and butter in small pan. Stir over low heat. Use a wooden spoon.
  2. When sugar dissolved in butter remove from heat and cool.
  3. Place the yoghurt, cream, mango puree and cool honey mixture in medium mixing bowl. Mix.
  4. Pour mixture into 1 litre freezer proof container.
  5. Freeze without cover for 2 hours.
  6. Take out of freezer and with fork turn ice cream from edge to centre. Add diced mango and mix. Cover and return to freezer for 6 hours.
  7. Serve.
  8. Hint: Replace mango with pawpaw, berries. Add some crunch by adding roasted ground hazlenuts.

Mango and Chicken San Choy Bau
Mango and Chicken San Choy Bau
 
Author:
Recipe type: Asian Main
Ingredients
  • 2 ripe juicy mangoes, diced
  • 1 Cos lettuce washed and separated
  • 2 poached chicken breasts, shredded
  • 1 red capsicum, sliced
  • ½ cup coriander, chopped
  • For the Dressing:
  • 2 cloves garlic, crushed
  • ¼ cup lime juice
  • 1 tbs fish sauce
  • 2 tbs sweet chilli sauce
Instructions
  1. Arrange the lettuce in a pile on a serving platter. Combine the chicken, mango, capsicum and coriander and set aside.Combine the dressing ingredients and mix through the chicken and mango salad. Pile beside the lettuce leaves. To serve, fill a lettuce leaf with some of the chicken and mango salad then roll up and eat!
  2. Add 1 large handful of bean sprouts and ¼ cup chopped roasted peanuts to the salad.

Jumping Barbecued Mangoes
Jumping Barbecued Mangoes
 
Author:
Recipe type: Side Dish
Ingredients
  • 2 large Mangoes
  • 3 tbs orange juice
  • 3 tbs honey
  • 1 tsp red chilli, diced finely
  • 1 tbs of sour cream
  • lime or lemon zest (grated skin)
Instructions
  1. Mix the honey, orange juice and chilli
  2. Pour this marinade into a wide shallow glass dish
  3. Slice the large cheeks from each Mango.
  4. Score each portion deeply into the flesh in a cross hatch pattern. Do not turn inside out at this stage.
  5. Place each cheek flesh side down into the marinade and leave 15 mins.
  6. Preheat BBQ grill on high.
  7. Place the cheeks flesh side down on the grill for 3-4 minutes until the marinade caramelizes.
  8. Turn each cheek inside out (pushing from the skin side), and place flesh side up on a serving plate, one half per person.
  9. Serve with cream, and a sprinkle of lime or lemon zest!