Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Kitchen Garden Spinach & Chorizo, by Amy Claridge
From Cooking in the Kitchen Garden (5 June 2010). Spinach is popular at Doddington, and grows well in the Kitchen Garden. Wilted down and mixed with the intense flavours of chorizo, garlic and sultanas with the texture of pine nuts, this dish would work well as a tapas dish or could be served under some poached free-range chicken. Method
You need a deep lidded pan. Add a generous splash of olive oil to a pan over a gentle heat, add the chorizo and garlic and allow to cook very gently. (You want the chorizo to give up its flavours and colour without browning.) Fill the pan with washed spinach leaves, and add the lid. Allow to wilt down. Add the pine nuts and the sultanas, salt and pepper, and stir thoroughly. Serve immediately.
Ingredients
Olive oil Tbsp pine nuts
A handful of cubed chorizo
Tbsp sultanas, soaked in hot water for 15m then drained
One or two cloves of garlic, finely chopped
Salt & Pepper to taste
A pile of Kitchen Garden spinach
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