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Post by Spruance on Feb 1, 2008 15:52:20 GMT
I don't normally frequent the Recipe board but a friend at work is trying to track down the recipe for Jamie Oliver's Nettle and Spinach Tart as featured on Jamie at Home (C4 8pm Thurs 31-01-08).
Does anyone happen to have a note of the recipe?
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Post by Shrubrose on Feb 1, 2008 17:55:16 GMT
I don't normally frequent the Recipe board but a friend at work is trying to track down the recipe for Jamie Oliver's Nettle and Spinach Tart as featured on Jamie at Home (C4 8pm Thurs 31-01-08). Does anyone happen to have a note of the recipe? Sorry Spru, didn't catch the programme. A suggestion though if your friend has ceefax - they usually publish recipes associated with cookery programme on there. I'm sure with a bit of browsing, they'd find it  Or perhaps on one of Jamie's websites? Shrub. |
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Post by Spruance on Feb 2, 2008 22:36:43 GMT
That's the funny thing Shrub. It's not on his website, not as far as I can see.
Perhaps he has a nettle and spinach cookbook coming out for Easter!
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Post by Spruance on Feb 2, 2008 23:17:42 GMT
That's the funny thing Shrub. It's not on his website, not as far as I can see. Perhaps he has a nettle and spinach cookbook coming out for Easter! Seek and ye shall find as the saying goes. I hate being unable to find things online, and so for anyone interested in this rather odd sounding concoction, here is the recipe which has been jotted down by a very observant individual on their blog... Roll out some savoury pastry to a centimeter thick into a rectangle (a little bigger than an 11 by 15 inch baking sheet. Line it into the baking sheet, making about an inch high crust around the edges. (It has to be able to hold in the filling.) Stab it all over with a fork, so it doesn’t rise. Bake it blind for 6 to 7 minutes at 180°C.
Sweat 2 chopped red onions in olive oil for 10 minutes (or longer). Add spinach from the garden, which definitely didn’t look like baby spinach and leaves of “stinging nettles”, which look like weeds with poisonous berries attached. Add just the leaves and berries…no stems.
That all cooks down for a bit with a knob of butter and salt and pepper. Oh, and add ONE THIRD of a nutmeg. Chop up some fresh marjoram and add that stems and all.
Beat 3 eggs with 500g crème fraîche, a handful of Parmesan, salt and pepper. That’s the basic recipe to which you may add all kinds of flavourings: sun-dried tomatoes, tomatoes, basil, whatever.
Put the spinach mixture into the baked shell and add some chopped smoked boiled ham on top. Pour the crème fraîche filling into the middle. If you’ve made the edges high enough, the filling will stay in; if you haven’t, grab some towels. Sprinkle some extra Parmesan on top. Add a little more marjoram and some little “lugs of olive oil”. Bake it at 180°C for 12 minutes.
Add a bit of watercress to the top that and dress with olive oil, lemon juice and salt
For whatever reason, no-one seems either able, or inclined, to publish a hard copy of this recipe - until now. ;D |
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Or perhaps on one of Jamie's websites?