Silverbeet Chard Relish For Duck And Other White Meats Food

SILVERBEET ( SWISS CHARD) AND MUSHROOM PIE

Steps:

• Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
• Add the mushrooms and saute for another 2 minutes
• Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
• Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
• Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
• Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
• Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.

SILVERBEET WITH BACON, PUMPKIN AND FETA RECIPE

Steps:

• Heat the oil over moderate heat and add the garlic, onion, bacon and pumpkin, fry until the onion is soft and everything is browned.
• Add the silverbeet and season with salt and pepper. Fry gently, stirring occasionally, until the silverbeet is hot
• Serve with the feta sprinkled on top.
• Good by itself with warm pita bread or as an accompaniment to barbecued or roast chicken or lamb.

RHUBARB RELISH

Steps:

• Put rhubarb, onion and vinegar into large saucepan. Bring to a boil over medium heat. Cook uncovered for 20 minutes. Stir often.
• Add remaining ingredients.
• Stir.
• Continue to cook until thick, stirring often, about 30 minutes.
• Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.

RHUBARB RELISH

Steps:

• Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
• Cool; store in the refrigerator.
• Makes a nice condiment for poultry, pork or beef.

SILVERBEET (CHARD) RELISH FOR DUCK AND OTHER WHITE MEATS

Steps:

• If you are planning to store in a jar sterilize before starting.
• Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
• Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
• Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.