Monday, February 27, 2012

G.G. Cooks Matt Wilkinson's Spinach, mustard greens and baked ricotta

Flipping through the latest issue of Gourmet Trav, I stumbled across an excerpt from Matt Wilkinson's new book- Mr Wilkinson's Favourite Vegetables. Seeing I'm basically a vegetable merchant (well only to my own family and a few neighbours but practically...) I decided this was indeed, most suitable for this evenings meal. Whilst I don't grow mustard greens, I do have a number of other substitutable options and as we all know, there's nothing better than whipping something up with ingredients that have come from the garden minutes earlier. Literally minutes. It took me 33 seconds to walk out there - 3 minutes to cut my greens, have a look around, scout for snails and 33 seconds to walk back in. Yeh yeh. Take that for convenience, you corporate giant duopolist supermarket suckers!



To go with, and to use up some of the delectable leftover lamb (recipe from Italian Food Safari) from last night- some good ol' lamb, pea and mint fritters with homemade tomato relish (which is deeeelish).  Recipe for the batter for the fritters came from my memory, which came from my Dad's memory, who got it from Gran's memory, who no doubt got it from something like the commonsense cookery book or something similar.




In the notes about the dish, Mr Wilkinson says that he has used everything from warrigal greens, to nettles, silverbeet, beetroot tops and broad bean and pea shoots which is just fab news, because as you avid G.G. readers would know, I have a number of these in my garden- and I'm sure you do too. Variety is the spice of life or whatever that old saying is. Anyway- speaking of spice, the nutmeg and cayenne pepper add a nice little kick to the dish- and if I were you- I'd even dare to be a little more heavy handed.


I used some rocket, beetroot tops, spinach and silverbeet in my dish, which turned out really quite well.


Spinach, mustard greens and baked ricotta
Serves 4 as a side dish

Ingredients:
150ml of olive oil
300 gm picked spinach leaves, washed, spun dry and roughly chopped
300 gm mustard greens. washed spun dry and roughly chopped
2 golden shallots, thinly sliced
1 garlic clove, thinly sliced
1/4 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
200 gm fresh ricotta
2 egg yolks
200 ml pouring cream


Method:
1. Preheat the oven to 230 degrees Celsius. Heat a 32cm diameter frying pan over high heat. Add the olive oil and when hot, throw in the spinach, mustard greens, shallot and garlic and cook, stirring or tossing all the time, until wilted. Take off the heat and mix in the nutmeg, cayenne pepper, and a big pinch of fine sea salt. Pour into a large bowl and, using a wooden spoon, fold in the ricotta.


2. Whisk the egg yolks and cream together in a small bowl. Pour into the ricotta mixture and mix well. Transfer to an ovenproof baking dish measuring 20cm in diameter and bake for 20-25 minutes or until the ricotta has puffed up. Take out of the oven and serve immediately.








So, tell me readers - what are your favourite greens? (no Bob Brown or similar answers please.. ha ha)


Sorry my photos are still terrible (said in French accent to accentuate just how terrible they are), I'm STILL waiting to see if the contents of my laptop can be recovered and in the meantime am only shooting on the iphone.

2 fabulous comments:

Rita (mademoiselle délicieuse) said...

An excellent way to use up miscellaneous greens, I reckon!

Kim Parker said...

Do you have the recipe of said tomato relish? As you saw in my veg garden I have a few to use.

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