Beef And Spinach Or Silverbeet Swiss Chard Rolls Food

SWISS CHARD ROLLS WITH BEEF

Steps:

• Bring a large pot of lightly salted water to a boil. Set a bowl of ice water next to the pot. Cut stems of chard stalks off at the base of each leaf, leaving center rib intact. Blanch chard leaves in boiling water until soft and flexible but not so tender that they will tear, about 1 minute. Shock the chard in the ice bath and then dry with paper towels.
• Meanwhile, preheat oven to 375 degrees F. Gently knead beef, feta, onions, currants, pine nuts, oregano, salt, pepper and allspice in a large bowl until combined. Divide into 8 even portions and shape into miniature loaf shapes.
• Coat a large ovenproof skillet with cooking spray. Spread ½ cup tomato sauce in the bottom of the skillet.
• Lay chard leaf on work surface. Place portion of meat mixture widthwise, toward one end of the chard leaf. Wrap the meat up with the chard leaf by tucking in sides and rolling up into a tight little bundle. Place seam side down in the baking dish. Repeat with the remaining chard and filling. Pour the remaining tomato sauce on top of the chard rolls. Cover with a layer of parchment and a layer of foil.
• Transfer to the oven and bake until the beef mixture is heated through and reaches 164 degrees when tested with an instant read thermometer, 50 to 53 minutes. Remove foil and sprinkle with cheddar. Return to the oven and bake until cheese is melted, 4 to 5 minutes longer. Remove from the oven, and let rest 10 minutes before serving.

MOROCCAN-INSPIRED SWISS CHARD ROLLS

Steps:

• For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
• Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
• Remove from the heat and let cool while preparing the chard leaves.
• Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
• Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
• Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

SILVERBEET (SWISS CHARD) - OR SPINACH - LEEK & GARLIC QUICHE

Steps:

• Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
• Trim excess pastry.
• Place pan and pastry in the freezer for 15 minutes or until firm.
• In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
• Or you can use the same larger pan that you then use for steps 3-5.
• Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
• Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
• Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
• Place a baking tray in the oven and preheat the oven and tray to 200°C.
• Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
• Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
• Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
• With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
• Cook the quiche for 25 to 30 minutes or until it has set in the centre.
• Serve warm or at room temperature with a salad and crusty rolls.
• Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!

SILVERBEET (SWISS CHARD) - OR SPINACH - AND RICOTTA TORTE

Steps:

• Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
• Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
• Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
• When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
• Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
• Mash the ricotta with a fork and whisk well.
• Add the cooled onion and garlic and chopped silverbeet - or spinach.
• Add the finely chopped tarragon.
• Add the lightly beaten eggs.
• Season to taste with salt, pepper and nutmeg.
• Add the Parmesan and gently fold in all the ingredients.
• Lightly grease a 9" springform pan with the remaining olive oil.
• Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
• Remove the torte from the oven and leave to cool for 10-15 minutes.
• Release the torte from the springform pan and cut into wedges to serve.
• Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
• Chef's Note: Cooking time includes cooling time.

ITALIAN-STYLE SWISS CHARD

Steps:

• Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
• Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
• Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

BEEF AND SPINACH OR SILVERBEET ( SWISS CHARD) ROLLS

Steps:

• Trim schnitzels of any visible fat.
• Spread each evenly with the first measure of mustard.
• Place a spinach or silverbeet leaf on top of each and trim to fit.
• Sprinkle over the grated apple and pepper.
• Roll each up 'swiss roll' style and secure with toothpicks.
• Heat a little oil in a frying pan and add the rolls.
• Cook gently, turning often to brown evenly, for approx 12-15 minutes.
• Add 2-3 Tablespoons of water if the pan starts to dry out.
• When cooked, remove from pan and keep warm.
• Blend the half cup of water with the second measure of mustard and the cornflour.
• Add this to the pan and stir well until it thickens.
• Add the rolls back in to coat with sauce or place rolls on warmed serving plates and top with the sauce.