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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken. Ingredients:
750 g baby spinach leaves |
1 ounce unsalted butter |
2 shallots, finely chopped |
1 teaspoon cardamom, freshly ground |
1/4 teaspoon hot pepper flakes |
3 1/2 ounces double cream |
1/2 lemon, zest of, grated |
3 tablespoons sliced almonds, toasted |
Directions:
1. blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
2. squeeze out water until spinach is quite dry.
3. place in a blender and blitz to a coarse puree.
4. heat butter in a saucepan, add shallots and cook for 1 min, until softened.
5. Add cardamon and chili and mix well.
6. stir in the spinach and cream and heat gently until they are lightly bound together.
7. add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.
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