Curried Ground Lamb With Quinoa Swiss Chard And Fiddle Ferns Food

CURRIED GROUND LAMB WITH QUINOA, SWISS CHARD, AND FIDDLE FERNS

Steps:

• Bring a pot of water to a boil; cook fiddlehead ferns in the boiling water until tender, about 5 minutes. Drain.
• Heat a 9-inch cast iron skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chard, carrot, celery, onion, and peas; cook, stirring occasionally, until chard is wilted and vegetables are softened, about 10 minutes.
• Mix lamb stock, quinoa, and curry powder into lamb mixture; cover and bring to a boil. Reduce heat to low and simmer until quinoa is tender and most liquid is absorbed, about 15 minutes.
• Remove skillet from heat and stir fiddlehead ferns and garlic into quinoa-lamb mixture; season with salt and pepper. Let sit for 5 minutes before serving.

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.

SAUTEED SWISS CHARD

Steps:

• Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.

SWISS CHARD AND LAMB TORTE WITH FENNEL-POMEGRANATE RELISH

Steps:

• Prepare the torte: Place rice in a heat-proof bowl. Bring 3 cups water to a boil, pour over rice, and let stand uncovered for 30 minutes.
• Meanwhile, bring a large pot of water to a boil, and prepare an ice bath in a large bowl with ice cubes and cold water. Separate the bottom stems from the leaves of the Swiss chard, dicing the stems and setting aside. Blanch the leaves, in batches if necessary, by placing them in the boiling water for 20 seconds, then use tongs to transfer them to the ice bath. Drain the leaves and spread them out to dry in a single layer on paper towels.
• Heat a large pan over medium-high heat, add 1/4 cup olive oil and sauté onions and chopped chard stems, about 10 minutes, until soft and starting to brown. Remove from heat and set aside to cool slightly.
• Drain the rice and pour it into a large bowl. Add lamb, sautéed onion and chard stalks, pistachios, salt, pepper, cinnamon, cardamom, fennel seeds, mint leaves and 1/4 cup olive oil and mix thoroughly.
• Heat oven to 350 degrees. Take a round Dutch oven or other heavy 10-inch round pot with a lid and coat it with the remaining tablespoon of olive oil. Line the pot with a layer of the Swiss chard leaves, with the bottom ends of the leaves protruding from the pot. (Ideally you'd have at least a 3-inch overhang.) Place the rice-meat stuffing in the pot and fold the overhanging leaves over the top of the filling. If necessary, layer additional leaves on top to completely enclose the filling.
• Place chicken stock in a small pan over high heat; when it's hot, pour it over the torte. Cover the pot and transfer to oven. Let torte bake for 30 minutes, then lower the oven temperature to 275 degrees and continue cooking for about 1 hour more, or until rice is cooked and most of the liquid has been absorbed. (You can carefully peel away a leaf to check the rice, replacing it after you've tasted.)
• Meanwhile, prepare the relish: Using a food processor, pulse fennel bulbs and Serrano pepper until finely chopped, being careful not to overprocess. Turn fennel and chile mixture out into a medium bowl and add lemon juice, pomegranate syrup, pomegranate seeds and salt and mix to combine. Stir in olive oil and adjust salt to taste. Just before serving, mix in the mint leaves.
• When torte is done baking, remove it from the oven and let it sit for a few minutes, covered. Run a sharp knife around the edge of the torte; cover with a flat, round serving platter; and invert the pot to remove the torte. Serve decorated with fennel fronds and garnished with fennel, pomegranate and mint relish.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
• Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP

Steps:

• Make syrup:
• Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
• Sauté chard:
• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
• Broil chops while chard cooks:
• Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

QUINOA WITH SALMON AND SWISS CHARD

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
• Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
• Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
• Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
• Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
• Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
• Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

MOROCCAN CHARD & LAMB PAN-FRY

Steps:

• Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
• Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

LAMB AND QUINOA SAUTE

Steps:

• Heat oil in a large saute pan over medium heat.
• Add shallot and let cook about 3 - 5 minutes, stirring occasionally.
• Add the carrots, celery and peppers. Let cook an additional 5 minutes or so, stirring occasionally.
• Meanwhile, in a small saucepan combine the water, margarine and the quinoa. Bring to a boil, then reduce heat and cover. Simmer over a very low flame until all the water is absorbed. About 15 minutes.
• Once the vegetables have become tender and browned, add the lamb cubes. then add the ginger, garlic, red pepper flakes, oregano, soy sauce, rice vinegar and the sesame oil. Stir to blend all the flavors.
• Let cook about 10 minutes, then add the broccoli, mustard greens and the kidney beans. Cook and additional 10 minutes or until the lamb is cooked through.
• Right before taking it off the heat, add the cherry tomatoes and the white poppy seeds.
• Serve alongside the cooked quinoa.

HERBED VEGETABLE QUINOA SOUP WITH SWISS CHARD

Steps:

• Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and sauté until onions and mushrooms are tender, about 10 minutes.
• Add broth and quinoa, bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa and carrots are tender.
• Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE

Steps:

• Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
• Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
• Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
• Fluff quinoa with a fork. Fold mushrooms and leaves into it.
• The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.