Tag: Spinach

Truffle and Bacon Risotto

Truffle and Baby Spinach Risotto

INGREDIENTS

  • 6 Streaky Bacon, chopped into 1cm width pieces
  • 150g Baby Spinach
  • 5C Chicken Stock (5 tsp Chicken Stock Powder mixed with 5C Water)
  • 3 Tbsp Truffle Oil
  • 1 Tbsp Olive Oil
  • 1 1/2C Arborio Rice
  • Parsley, handful, roughly diced
  • 1/2 tsp Salt, ground
  • 1/2 tsp Pepper, freshly ground

INSTRUCTIONS

  1. Heat 2 Tbsp of the Truffle Oil and 1 Tbsp Olive Oil in a non-stick frying pan over medium-high heat.
  2. Add the bacon and fry both sides until browned.
  3. Add the rice to the pan and toss to coat in the oil. Fry for a few minutes, occasionally stirring.
  4. Add the chicken stock, a cup at a time, until absorbed by the rice. Stir occasionally.
  5. Once the chicken stock has been absorbed by the rice and it is cooked through (if it is not cooked through, add some additionally water and wait for absorbtion), remove from the heat.
  6. Add the baby spinach, 1 Tbsp of truffle oil, salt, and pepper and fold through.
  7. Serve while warm, topped with the chopped parsley.
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Chicken and Bacon Pasta Bake

INGREDIENTS

  • 2 Chicken Breasts, cooked, shredded
  • 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
  • 2 tsp Garlic Infused Oil
  • 6 rashers Streaky Bacon, sliced into 1cm thick pieces
  • 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
  • 300g Corn Kernels, tinned, drained
  • 200g Spinach, roughly chopped
  • 250g Broccoli, roughly chopped
  • Salt, to taste
  • Pepper, to taste
  • 2C Cheddar Cheese, grated

INSTRUCTIONS

  1. Pre-heat oven to 190°C.
  2. Cook pasta according to packet instructions. Once cooked, drain.
  3. Over a medium high heat, heat the garlic infused oil in a frying pan.
  4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
  5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
  6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
  7. Serve immediately while warm.

SERVE WITH

A green salad.

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Chicken and Bacon Gnocchi Bake

Creamy: Chicken and Bacon Gnocchi Bake

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Chicken Breast, diced
  • 6 Streaky Bacon rashers, sliced into thin strips
  • 300ml Cream
  • 170g Spinach, chopped
  • 500g gluten free Gnocchi
  • 2 C Cheddar Cheese, grated
  • 1/2 C Flat-Leaf Parsley, roughly chopped, fresh leaves + extra to serve
  • 1/4 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Heat the garlic infused oil in a non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally until starting to brown.
  2. Add the chicken to the pan and cook, stirring occasionally until lightly browned.
  3. Add the cream and bring to a simmer. Continue simmering until the sauce slightly thickens.
  4. Add the spinach and cook until wilted, a couple of minutes maximum.
  5. Remove from heat and stir in 1/2 C of cheese, along with the salt and pepper.
  6. Meanwhile, cook the gnocchi in a large pot of boiling, salted water until the gnocchi float to the surface.
  7. Reserve 1/4 C of the cooking water and add it to the cream mixture. Drain the remaining water from the gnocchi.
  8. Add the gnocchi and the parsley to the cream mixture and toss to combine.
  9. Pour into an overproof dish, approximately 20x30cm, into a flat layer.
  10. Sprinkle the remaining cheese over the top of the gnocchi.
  11. Preheat your oven on grill, at 200°C.
  12. Cook the gnocchi under the grill for about 10 minutes, until the cheese is golden.
  13. Remove from the oven and top with the remaining chopped parsley.
  14. Serve while warm.

SERVE WITH

A green salad would be a lovely addition for this meal.

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Four Cheese Pasta

Rich and Comforting: Four Cheese Pasta

INGREDIENTS

  • 300g gluten free Penne
  • 70g Walnut pieces
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • 1 Tbsp Cornflour
  • 1 C Milk
  • 1C Cheddar Cheese, gently compacted, grated
  • 1/2 C Parmesan Cheese, gentled compacted, grated
  • 50g Blue Cheese, crumbled
  • 1/2 C Gouda Cheese, grated
  • 1 tsp Nutmeg, ground
  • 200g Spinach
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain and set aside.
  2. In a pan over medium-high heat, add the walnuts and toast over the dry heat for a few minutes.
  3. Remove from heat once toasted.
  4. In a separate pan over medium-high heat, add the butter and the garlic infused oil.
  5. Add the cornflour, and mix through.
  6. Add the milk slowly, stirring in the cornflour mixture, ensuring it is not lumpy.
  7. Add the cheddar, parmesan, blue, and gouda cheeses. Mix through until melted.
  8. Add the nutmeg and the spinach, along with the salt and the pepper.
  9. Add the cooked pasta to the pan, and mix through.
  10. Serve immediately.
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Paneer Saag

Vibrant: Paneer Saag

INGREDIENTS

  • 600g Paneer
  • 1 tsp Ground Tumeric
  • 1 tsp Chilli Powder (quite mild, add more if you like it spicy)
  • 1 tsp Salt
  • 8 Tbsp Garlic Infused Oil
  • 1/2 C Water
  • 1kg Spinach
  • 4 tsp Cumin Seeds
  • 4 tsp Garam Masala
  • 4 Tbsp Lemon Juice
  • 2/3 C Greek Yoghurt
  • 1C Rice – cooked, to serve

INSTRUCTIONS

  1. Cut the paneer into even chunks, approximately 3x1cm each cube, and put into a bowl.
  2. Add the tumeric, chilli powder, and salt into the bowl and toss to coat. Marinate up to 24 hours.
  3. Heat 6 tablespoons of garlic infused oil in a pan. Fry the paneer until golden. Remove from pan and set aside.
  4. Add the remaining garlic infused oil to the pan. Add the cumin seeds and garam masala. Fry until fragrant.
  5. Add spinach to the pan with the water, cover, and simmer until wilted.
  6. Transfer the spinach mixture to a blender or food processor. Add the lemon juice, and yogurt.
  7. Blitz to a chunky or smooth puree, depending on preference, and return to the pan. Stir through the fried paneer and heat through. Season to taste with salt and more lemon juice if needed. Serve immediately.

SERVE WITH

Cooked rice.

ALTERNATIVES

Instead of paneer, try a meat option such as chicken or beef.

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