Swiss Chard Rolls With Beef 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.

STUFFED SWISS CHARD

Steps:

• Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
• Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
• Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
• Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

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.

STUFFED SWISS CHARD

Steps:

• Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
• Remove the ribs from the leaf.
• Set leaves aside.
• Drain chick peas.
• Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
• Mix well.
• Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
• Arrange in saucepan, alternating the direction of each layer.
• Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
• Bring to boil, then cover and simmer for 45-60 minutes .
• All water should have evaporated.
• If not, remove lid and simmer for a further 10 minutes.
• Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
• Serve with yogurt.