Friday 13 September
We threw a couple of albacore
steaks on the grill pan. A steakhouse
special would be creamed spinach, so with our fishy steaks we made creamed
chard (a special from the garden).
Just sauté some chopped red onion,
then 7-8 chopped rainbow chard stems, in butter; add a glugg of white wine and
a grind of nutmeg, and let it simmer. When
it's tender, add the chopped chard leaves, stir, and wilt until they're tender
too. Finally, add heavy cream and simmer
until thick.
Makes a nice creamy base for the
tuna, and the color is much more pleasant than that green-grey spinach.
No comments:
Post a Comment