Silverbeet Chard Relish For Duck And Other White Meats Food

CRAB AND SILVERBEET (CHARD) CANNELLONI

Steps:

• Start preparing the bechamel sauce by melting butter in medium saucepan over medium-low heat.
• Whisk in flour and cook 3 minutes.
• Whisk in milk and bring to boil, stirring.
• Add salt and nutmeg.
• Reduce heat and simmer until the same consistency as thickened cream.
• Refrigerate the sauce for 30 minutes or more.
• Combine all filling ingredients in a bowl and mix well with 1/2 cup of the bechamel sauce.
• Fill cannelloni tubes with the mixture.
• Spread pasta (tomato) sauce evenly over the bottom of a small baking dish.
• Place the cannelloni tubes over the top in the dish.
• Pour the remaining bechamel sauce over the top and sprinkle lightly with dried parsley.
• Bake for 30 minutes at 180°C / 360°F.

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.