Jamie Oliver Frozen Spinach Food

CREAMED SPINACH

Creamed spinach image

Frozen spinach is not only cheap and convenient, it seems to work much better than fresh in this dish. A savoury crumble topping takes it to the next level.

Provided by Jamie Oliver

Categories Sides Christmas Spinach Vegetables Vegetable sides

Time 1h20m

Yield 10 as a side

Number Of Ingredients 11

Ingredients

2 onions
2 cloves of garlic
olive oil
2 teaspoons dried oregano
1 whole nutmeg, for grating
1 kg frozen chopped spinach
100 g unsalted butter, (cold)
100 g Cheddar cheese
100 g plain flour
100 g rolled oats
250 ml crème fraîche

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate. 6. Put the cooked spinach mixture into the processor (there's no need to clean it), then add the crème fraîche and blitz for 1 minute. 7. Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.

Nutrition Facts : Calories 347 calories, Fat 26.4 g fat, SaturatedFat 14.6 g saturated fat, Protein 8.8 g protein, Carbohydrate 18 g carbohydrate, Sugar 3.4 g sugar, Sodium 0.5 g salt, Fiber 4 g fibre

BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD

Baby Spinach, Fresh Pea and Feta Cheese Salad image

Provided by Jamie Oliver

Categories side-dish

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.

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