Who You Gonna Call?

Sue from Bali writes:

Unfortunately I have left my precious ‘Cooking with Kurma’ back in Perth. We live in Bali most of the year and I am really missing it. I will make sure I bring up to Bali next trip! My request is: can you send me the recipe for Spinach Pine Nuts and Raisins? Thank you for your books, I love them!

My Reply: Here it is!

spinach pine nuts and raisins:

Spinach with Pine Nuts & Raisins

Spinach needs thorough washing before cooking. Careful observation of the following suggested procedure will save you from “gritty spinach syndrome”. Cut off the roots and base of the stems and discard them. Place the leaves in a sink or large bowl filled with cool water.

Allow the spinach to soak for no more than 5 minutes – any longer will result in soggy wilted leaves. Remove the leaves to a colander and rinse them under cold running water. Drain them, then clean out the sink and repeat the above procedure. Welcome to the grit-free zone.

The sweetness of raisins is a natural foil to the slightly astringent taste of the spinach in this Mediterranean-inspired side dish. Crunchy pine nuts round out the taste and textural experience.

YIELD: enough for 4-6 persons as a side dish

1kg fresh spinach,
1 tablespoon olive oil,
1/3 cup pine nuts,
1/2 cup seeded raisins,
3/4 teaspoon salt,
freshly-ground black pepper,

Wash the spinach as described above. Pat the leaves dry or shake them well. Place the spinach in a covered 5-litre/quart saucepan and cook over low heat for 5 minutes or until the spinach leaves are softened. Drain well.

Heat the oil in a pan or wok over moderate heat. When the oil is fairly hot, drop in the pine nuts and stir them for 1 or 2 minutes, or until lightly golden. Add the raisins and stir until they are plump and puffed. Add the spinach and salt, and toss quickly over high heat. Sprinkle with the ground black pepper and serve immediately.

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