A gratin with all that fresh Wicklow booty
May 11, 2012
Yes folks, the summer is coming (are you listening weather gods? The summer IS coming) but it’s a little, ahem,sluggish (hailstones??????????) in asserting itself. It’s way too chilly for May and what about all that rain? If only I could make frizzy hair work…
The cold prompted me to plan a whole day’s cooking based round the oven yesterday. The house is warm and smells amazing. I’m slow roasting lamb shanks a la Hugh Fearnley Whittingstall with olives and white wine . He calls for Gas mark 3 for 2 hours but I’ve dialled this down and am going for an all dayer on Gas mark 1. I also have a tray of slightly over the hill tomatoes roasting away with oregano and chilli. Again, these guys will be in for most of the day but we’ve just had a few of the more done ones for lunch). Earlier on I made this week’s fresh garlic and rainbow chard gratin in from Denis Healy’s farm, in Wicklow which was set off nicely with the tomatoes.
Fresh garlic is mild, tender and almost onioney so you use lots more of it than the regular kind. It’s lovely in omelettes and fritattas and gently fried with chilli will make a great pasta sauce. The rainbow chard is a favourite of mine. Tastewise, it’s like spinach but you get all those lovely colours as a bonus. I tossed the two in olive oil until tender then layered them up with some finely sliced spuds, grated cheddar and Pecorino. Yes, it was as tasty as it sounds.
Fresh garlic and rainbow chard gratin
You’ll need:
1 bunch rainbow chard
1 bunch fresh garlic
Olive oil
1k potatoes
200 ml single cream
200 ml milk
Salt and pepper
100gr cheddar cheese grated
75gr Pecorino cheese (Parmesan will also do)
Begin with the spuds – peel then slice them thinly (about 2 mm thick) If you have a mandolin this works brilliantly for this. Put them in a pot of salted water and bring to the boil and get on with things.
Wash and trim the garlic. You can keep the green parts. Roughly chop it all and begin to sweat in a generous glug of olive oil. Wash the chard and chop the stems to lengths about 1 cm long. After about 5 minutes you can add these to the pan. Shredded the chard leaves and add this to the pan after a further 5 minutes. Toss everything together until the chard wilts then take off the pan and allow to cool down a bit.
When the potatoes have come to the boil, drain them and set aside. Combine the milk and cream adding a generous pinch of fine salt and lots of black pepper.
To put the dish together lightly grease a gratin dish with some olive oil and add a layer of potatoes (about 1/5 of what you have). Follow with about 1/3 of the chard and garlic and 1/4 of your cheese.
Continue layering like this ending with a layer of spuds and a final sprinkling of cheese. Pour over the cream and milk then cover with tinfoil and put in the oven at Gas mark 5 and bake for about 50 minutes removing the tinfoil after the first 25 minutes. It’s ready when the spuds are super tender and the crust is golden. Allow to sit for about 10 minutes before serving.
As I mentioned rainbow chard makes lovely fritatta. Try this recipe with Parmesan if you want to give that a try. Or there’s stirfried with lemon, chili and garlic which makes a great sidedish.
Have a great weekend,
Sarah
Fritatta with Rainbow Chard and Fresh Garlic
April 30, 2010
I got rainbow chard this week. It’s so pretty that it seemed a shame to cook it but lunch called so I stopped admiring and made a fritatta with lots of that fresh garlic that’s been around.
Chard is tougher than other greens like spinach so you’ve got to cook it for longer. I gently fried the garlic then added the chopped chard stalks first to give them a head start. After about 5 minutes I added the leaves. I gave them a further 5 minutes and that seemed to cook everything nicely. You can of course just stop here, adding some crushed Maldon salt and maybe a spritz of lemon but I decided to make a meal of it and went on. I stopped myself adding a handful of crumbled feta because I seem to do that with just about everything but did throw in a little coarsely grated Parmesan cheese .Pecorino would have done very nicely as well and the Feta, I reckon, would have been great too. I served my fritatta warm with some cous cous tossed with a smattering of juicy sultanas and toasted pumpkin seeds then dressed in olive oil and lemon juice.
Fritatta with Rainbow Chard and fresh Garlic
You’ll need:
A bunch of rainbow chard
1 head of fresh garlic or 5-6 cloves of the regular stuff
Olive Oil
5 eggs
2 tablespoons of coarsely grated parmesan
Begin by peeling the garlic. The skin on fresh garlic is so soft it’s hard to distinguish between the actual garlic and the skin. I peel off the papery skin and reckon that after that anything softer is fine to eat. Roughly chop your cloves and start cooking over a lowish heat in olive oil. While the garlic gets started prepare the chard. Wash it then chop the stalks into pieces about 1cm thick. Set aside then roughly shred the green leaves. After about 5 minutes, you can add the stalks to the garlic along with a little salt. Continue cooking for another 5 minutes then add in the greens. At this stage you can turn up the heat a smidgen but be sure to toss the greens so everything cooks evenly. 5 minutes should do it then you can remove the veg from the pan.
For the fritatta you’ll need a small omelette pan. Beat 5 large eggs and stir in the veg, Parmesan some freshly ground pepper and a pinch of salt. Heat a little olive oil over a medium heat. Add the egg mixture and allow the base of the fritatta to cook.Turn down the heat a bit so the rest of the mixture can set. Finish the fritatta off under the grill.
Fresh Garlic
June 12, 2009
This week the Garlic in your bag is the Fresh or Wet kind. It’s the same as the other stuff but it hasn’t been dried and as a result should be kept in the fridge and used within the week. More subtle and delicate than the regular kind, you can use lots more of it when cooking and it can be used raw in salads along with the stem which adds lovely colour. It’s amazing roasted and served on bread. Just top and tail the head and drizzle with Olive Oil, Salt and Pepper then roast for about 40 minutes in a medium oven. If you’ve nothing in the fridge before we deliver next week saute as much as you like in plenty of Olive Oil and a little Chili and you’ve got a pasta sauce that even a child (train ’em young!) could make. This Garlic reminded me that it’s been ages since I’d made Aioli (the Catalan version of Garlic Mayo) so I made some last night which we ate with some chips and veggie kebabs. When I learnt how to make Aioli years ago in Barcelona everyone had something to say about it – don’t use eggs at all, add a little piece of bread dipped in vinegar at the beginning, add the oil drop by drop etc etc. The best way was shown to me one day after I had tried to make it at least 3 times unsuccessfully and it was getting very dangerously close to lunchtime. You use a whole egg as opposed to just the yolk and a blender and it is pretty foolproof…
Aioli
1 Egg at room temperature
2 Cloves Garlic
Salt
200ml/roughly 1/2 Pint light Olive Oil – don’t use extra or even virgin Olive Oil as it gives a very strong flavour. If all you have is virgin Olive mix it with a vegetable Oil
I use a handheld blender and I find that things are easier to manage if your receptacle isn’t too much wider than the blender. If you don’t have something that’s made to go with the blender try using a pint glass.
Chop up the Garlic and drop it into the glass along with an Egg, a pinch of Salt and a glug of oil. Put in the blender turn it on and very gently move it up and down (I’m taking about an inch) until the egg and oil have emulsified (you’ll see a thick creamy paste almost like whipped cream). Continue adding the Oil moving the blender a bit more to ensure the oil gets incorporated properly) until you have a thick emulsion then set aside (in the fridge as there’s raw egg).
Serve as I did with chips, baked Potatoes or roast veggies.
I’ve been making Bhajis a lot recently which are vegetable fritters from India. They can be made with pretty much anything so last night I tried them with this week’s fresh Garlic and some green Chili. They are very quick to make but you’ll need to get some Gram Flour in as they really do work best with it. Any of the Eastern shops around will have this as will a decent health food shop. We usually eat them with Mango Chutney but some plain yogurt is lovely too..
Fresh Garlic Bhajis with Green Chilli and Coriander
You’ll need
1 Head of Fresh Garlic very finely sliced
1 Green Chili deseeded and finely chopped
75gr Gram Flour
2 Tablespoon Chopped fresh Coriander Leaves
1/2 Teaspoon ground Coriander
1/2 Teaspoon Onion Seeds
A pinch of Salt
60 ml Sparkling Water or Beer (the bubbles add lightness)
Groundnut Oil for frying
Sieve the Flour, Salt and Coriander Powder. Add the Garlic, Onion Seeds and Chilli. Stir in the Beer or water and make a smooth batter.
Heat the Oil in a pan then drop tablespoonfuls of the Batter into the pan and fry each side until golden (about 2 mins). When they’re done drain on some kitchen paper then eat immediately with some Chutney and/or yogurt.
Hope you enjoy these recipes,
Have a great weekend,
Sarah