Algerian Swiss Chard Bestels Or Turnovers Food

ALGERIAN SWISS CHARD BESTELS, OR TURNOVERS

Steps:

• If the Swiss chard or spinach leaves are small, leave them whole. Otherwise, remove and discard the stems and rough-chop the green leaves. Blanch the leaves for 15 seconds in boiling, salted water. Drain completely, pressing to get rid of any excess water.
• Brown the pine nuts in a hot pan for a few minutes. Then mix the leaves with the hard- boiled eggs, the currants, and the pine nuts. Season with the curry, allspice, cinnamon, and salt and pepper to taste.
• Place a tablespoon of the stuffing in the center of each wrapper. Moisten the edges with water, fold into a triangle, and crimp the edges with the tines of a fork. Put all the turnovers on a baking sheet lined with wax paper, and refrigerate or freeze until ready to fry.
• Heat 2 inches of peanut or vegetable oil in a wok until it reaches about 375 degrees. Fry about five bestels at a time on both sides, about 2 minutes on each side, until golden. Drain on paper towels and serve immediately.

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

BAKED SWISS CHARD

Steps:

• Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
• Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.