Spinach Pasties

A Different Spin…

As part of a catering team providing meals on location for film crews shooting in Ireland “Spinach & Ricotta Filo Parcels, Red Onion Jam” was one of the most popular vegetarian options we served. This variation is not only economical on the pocket but it is easy to make & is equally delicious served as a snack or part of a main meal… J J

Ingredients & Costing…
Baby Spinach x 400gm	2.98
Cottage Cheese x 60gm	0.14
Parmesan Cheese x 40gm grated	0.75
Butter x 25gm	0.12
Fat Clove of Garlic Crushed	0.05
Nutmeg Freshly Grated x good pinch	0.05
Lemon Juice to taste	0.12
Puff Pastry x 375gm (ready to roll)	1.29
Egg x 1 beaten (free range)	0.27
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6 Tasty Pasties	€5.87

It Couldn’t be easier…
æ Pile the fresh spinach into a heavy based saucepan & cover with a tight fitting lid, place over a gentle heat turning the spinach occasionally until it “collapses”. Remove from the heat & drain the wilted spinach in a colander pressing down hard until all the moisture has been removed
æ Return to the saucepan beat in the cottage cheese, grated parmesan, garlic & butter, season well with nutmeg, sea salt, freshly ground black pepper & a splash of lemon juice. Allow to cool
æ Unroll the puff pastry & using a small bowl cut six rounds each approximately 6” in diameter. Place a tablespoon of spinach mixture on one half of each round, brush the edges with beaten egg & fold the pastry in half pressing the edges securely together
æ Place the parcels on a heavy based baking tray, with a sharp knife make a small ventilation hole in each, brush with beaten egg & bake near the top of a preheated oven (gas mark 7) for approximately 15 minutes until the parcels are golden & risen

Spin Doctor…
Spinach has a high nutritional content & is rich in antioxidants, vitamins A, C, E, K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium & finally omega fatty acids… J J

Arrabbiata Sauce

The Secret is in the Sauce…

At a recent family gathering in the course of a deep & meaningful conversation with my cousin which took place in the small hours of the morning we decided that the secret to delicious food was in the sauce. Never a truer word was spoken…our analysis concluded that the secret was in having the patience to allow the sauce to reduce sufficiently, intensifying the flavours… J J

Ingredients & Costing…
Red Onion x 2 finely diced	0.30
Fat Clove of Garlic x 2 crushed	0.10
Green Pepper x 1 diced	0.33
Plum Tomatoes x 400gm tin	0.37
Passata x 500gm	0.67
Tomato Puree x 1 tblsp	0.10
Splash of Red Wine - Optional
Fresh Basil x 25gm	0.99
Chilli Flakes x ½ tsp	0.05
Olive Oil	0.10
Sugar x 1 tsp	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
4-6 Hearty Servings	€3.16

It Couldn’t be easier…
æ In a heavy based saucepan gently sauté the onions & green pepper in olive oil for approximately 10 minutes, add the garlic & sauté for a further 5 minutes
æ Add the plum tomatoes, passata, tomato puree, red wine (if using), fresh basil, chilli flakes, sugar & seasoning
æ Simmer gently uncovered allowing the mixture to reduce by at least one third, check seasoning & adjust accordingly

Saucy…
This sauce is extremely versatile & is equally delicious served as a rustic chunky sauce or liquidized for a smoother texture (sometimes I stir in a little cream or crème fraiche creating a lovely marbled effect). Adding a few extra chilli flakes will give the sauce an extra “kick” which reduced to a thicker consistency makes a tasty topping for pizzas. Finally it freezes really well so any leftovers can be saved for future use… J J

Mozzarella Meatballs

The Italian Job…

There are so many bad versions of Italian Classics available ready made that it is easy to forget how delicious the genuine articles are & more especially that it is worth that little bit of extra effort to make your dish from scratch using fresh ingredients… J J

Ingredients & Costing…
Minced Beef x 450gm	3.99
Mozzarella Cheese x 50gm grated	0.20
Egg x 1 Free Range	0.24
Onion x 1 small finely diced	0.15
Fat Clove of Garlic x 1 crushed	0.05
Fresh Parsley x 25gm	0.99
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Olive Oil for Frying	0.15
Arrabbiata Sauce (see separate post)
9 Hearty Meatballs	€5.87

It Couldn’t be easier…
æ In a mixing bowl combine the minced beef, mozzarella cheese, egg, onion, garlic & fresh parsley. Season very well with freshly ground black pepper & sea salt
æ To check the seasoning fry a small portion of the mixture & adjust accordingly
æ Shape the mixture into golf ball size rounds, heat the olive oil in a heavy based frying pan & fry meatballs until golden brown on all sides, remove & set to one side
æ Pre heat the Arrabbiata Sauce in an oven proof casserole pot, set the browned meatballs on top of the tomato sauce, cover with a lid & place in a pre heated oven (gas mark 6) for 15 minutes. Delicious served on a bed of buttered organic spelt spaghetti

　
Meatball Sub…
If you only have time for a quickie try a meatball sub served on a soft white roll with fresh crisp leaves, sliced red onions, roasted peppers & a drizzle of fresh pesto … J J

Tabbouleh

Middle Eastern Magic…

Almost everywhere I have lived over the past 30 years as soon as I am settled my priority is to plant a small herb garden – sometimes this was merely a window box or on one occasion I had the luxury of planting a small herb garden within a Celtic knot of miniature box hedging. Either way my ultimate motivation was that over the forthcoming summer I could have the pleasure of picking fresh herbs in the quantity required to make this Middle Eastern bulgar wheat salad…J J

Ingredients & Costing…
Bulgar Wheat x 200gm	0.60
Tomato x 2	0.20
Onion x 1 small finely diced	0.15
Fat Clove of Garlic x 1 crushed	0.05
Fresh Parsley x 50gm	1.98
Fresh Mint x 25gm	0.99
Extra Virgin Olive Oil x 2 tblsp	0.10
Juice of Lemon x 1	0.25
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
4 Hearty Portions	€4.42

It Couldn’t be easier…
æ Place the bulgar wheat in a bowl & cover with boiling water, seal with cling film & leave for 15 minutes until the grains have absorbed the water, drain any excess liquid
æ Scoop out the tomatoes & chop the flesh into small dice, add to the bulgar wheat together with the diced onion, crushed garlic, finely chopped fresh parsley & mint
æ Add the lemon juice & olive oil, seasoning well to taste with freshly ground black pepper & sea salt
æ Serve piled on a platter drizzled with olive oil, delicious served with falafel & flatbread
　
Character Building…
Fresh herbs add character & texture to any dish creating an explosion of flavour unrivalled by their dried counterparts. Throughout the ages herbs have been renowned for their medicinal qualities known to aid digestion of food in the diet especially fat & to eliminate toxins from the body. Mint in particular has anti inflammatory properties easing breathing & soothing inflamed stomachs… J J

Carrot Courgette & Parsley Flan

Memory Lane…

Don’t you love when you rediscover an old favourite? Although it has been more than two decades I clearly recall making this for a friend & his slightly eccentric sister who was visiting him from San Francisco while we were staying at his picturesque red brick schoolhouse hidden away at the end of an overgrown leafy laneway on the banks of the River Nanny… JJ

Ingredients & Costing…
Filling
Spanish Onion x 1 diced	0.33
Carrot x 125gm diced	0.15
Courgette x 125gm diced	0.33
Butter x 25gm	0.12
Cream x 125ml	0.58
Milk x 125ml	0.12
Eggs x 4 beaten (free range)	0.96
Fresh Parsley x 2 tblsp chopped	0.50
Nutmeg x pinch	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Pastry
Wholemeal Flour x 150gm	0.08
Plain Flour x 200gm	0.10
Butter x 175gm	0.88
Cold Water	0.00
6 Hearty Servings	€4.30

It Couldn’t be easier…

æ      Heat the butter in a heavy based saucepan and sauté the onions & carrots for approximately 10 minutes until the onions are translucent, add the courgette & cook for a further 5-10 minutes, allow to cool slightly

æ      To make pastry sift the flour into a bowl tipping in any bran left in the sieve, add the cubed butter, using your fingertips work together until the mixture resembles fine breadcrumbs, make a well in the centre & add 2-3 tablespoons of cold water. Mix to a soft dough adding more water if required, roll out the pastry & line a 9” greased flan case

æ      To “Blind Bake”  the pastry place a circle of greaseproof paper on top of the pastry (ensuring it comes up the sides of the flan case) & fill with dried or ceramic beans, place on the centre shelf of a preheated oven (gas mark 5) for 15 minutes, remove beans & greaseproof paper & bake for a further 5-10 minutes, (save the beans as they can be reused)

æ      Pile the vegetable mixture into the hot flan case

æ      Whisk together the eggs, milk, cream & pinch of nutmeg in a bowl, add the parsley & season well with salt & freshly ground black pepper. Pour mixture into pastry case

æ      Place in the top half of a pre heated oven (gas mark 5) for 30 minutes until golden brown & set. Allow to cool slightly before serving

Tip Off…

Swapping recipe tips with one of our kayaking instructors on a recent weekend away she commented that having made the “Roast Red Pepper, Carmelised Onion & Goats Cheese Quiche” with wholemeal flour she was pleased with the results which has prompted me to use the wholemeal version for this flan… JJ

Nut Roast

Nuts & Bolts of Vegetarian Cuisine…

Sharing a house with a vegetarian shortly after leaving college gave me plenty of opportunity to experiment with vegetarian cuisine. A general misconception at the time was that vegetarians only ate salad or steamed vegetables, it did not take me long to discover that using the right ingredients & a little imagination you can recreate the essence of almost any meat or fish dish. For a number of years a variation of this nut roast complete with a layer of fresh herb stuffing served with homemade cranberry sauce took pride of place on our Christmas table….  JJ

Ingredients & Costing…
Spanish Onion x 1 finely diced	0.33
Fat Clove of Garlic x 2 crushed	0.10
Butter x 25gm	0.12
Pine Kernels x 50gm toasted	0.88
Hazelnuts x 75gm toasted	0.67
Walnuts x 50gm ground	0.44
Cashew Nuts x 50gm ground	0.88
Wholemeal Breadcrumbs x 100gm	0.20
Mixed Herbs x 2 tblsp	0.10
Nutmeg x pinch	0.05
Egg x 1 (free range) beaten	0.24
Vegetable Stock x 250ml	0.18
Freshly Ground Black Pepper	0.05
Maldon Sea Salt	0.05
4 Hearty Portions	€4.29

It Couldn’t be easier…

æ      Melt the butter in a medium heavy based saucepan, sauté the onion & garlic for 5 minutes, remove pan from the heat & allow to cool

æ      Toast the pine kernels & hazelnuts (this enhances their flavour), allow to cool & grind the toasted nuts in a blender

æ      In a mixing bowl combine the pine kernels, hazelnuts, walnuts, cashew nuts, breadcrumbs, dried herbs & nutmeg, stir well to ensure ingredients are thoroughly mixed

æ      Add the onion & garlic, stock, beaten egg & season generously with freshly ground black pepper & sea salt

æ      Pile the mixture into a greased, lined loaf tin & press down well. Place on the centre shelf of a preheated oven (gas mark 4) & cook for 30 minutes – a knife inserted in the centre of the loaf should come out clean

æ      Serve with  steamed vegetables, roast potatoes & red wine jus

Seed of Doubt…

Although it is generally agreed that eating nuts is healthy for you there appears to be a lot of conflicting information regarding exactly “how” healthy. Also, surprisingly most “nuts” are actually seeds surrounded by a very hard stony or woody wall… JJ