I love all the cookery shows and competitions and always thought I would make those sumptuous dishes one day. For some reason that never really happened till I started with the BBC Magazine. Therefore much to the chagrin of my dear husband I announced that we would be having an ‘English’ dinner one of these days. I could see the superhuman effort it took for him to swallow his lament of protests when he saw the maniacal glow in my eyes.
After a surprisingly little time of about 45 minutes all my dishes were either in the oven, baking or in the the fridge chilling. I made the Spinach and Sweet potato bake with Roasted nut salad and grilled lemon chicken. For dessert there was Vanilla pannacotta with pomegranate jelly. All the recipes are from the BBC Good Food Mag but have been modified a little here and there according to my palate and the availability of ingredients in my food cupboard.
This was the second time I made the Spinach and Sweet Potato Bake and it was delicious but really, really heavy.
Sweet Potato – 500 gms
Cream – 200 ml
Spinach leaves – 500 gms
Rosemary sprig – 1
Garlic clove – 2
Wash your spinach leaves thoroughly, chop and then dip them in boiling water for about five minutes. Pull them out and then plunge them into ice cold water to retain the color. Set aside to drain.
In a wide mouth pan, add the cream, rosemary and garlic cloves and heat it slowly to just below boiling and then switch off and let the herbs infuse into the cream. Season with salt and pepper.
Take a greased baking dish and line the bottom with thinly sliced sweet potato slices.
Add a layer of the drained spinach leaves.
Top with the remaining sweet potato slices.
Drizzle the strained cream over the mixture and sprinkle some Parmesan cheese on top.
Into the oven for 45 minutes at 180 C and you are done.
Lessons learnt :
Cream is not water or even milk. If you use too old or too much or boil it too long you end up with a dish that is swimming in ghee!