Recent Posts

Traditional English Lamb and Mint Pasties

Traditional English Lamb and Mint Pasties

Despite having grown up in many different places I still consider the town where my parents live home. The small town of Ellesmere is nestled between seven lakes and is well known locally for its beautiful country walks along the meres and its incredible delicatessen […]

HIS ‘N’ HERS SHEPHERD’S PIE

HIS ‘N’ HERS SHEPHERD’S PIE

Shepherd’s pie is classic English fare. The sort of meal that regularly graces farmhouse tables across the UK, served in deep casseroles and topped with thick slabs of golden mash potato. It’s the sort of food that conjures up images of lumbering farmers lured in […]

Steak Sandwich – Spicy Korean Style

Steak Sandwich – Spicy Korean Style

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RECIPE: Slow Cooked Korean Beef Short Ribs in Gochu-jang

RECIPE: Slow Cooked Korean Beef Short Ribs in Gochu-jang

One of my first forays into the world of Korean food was at the unassuming CJ Lunchbar on Melbourne’s Little Lonsdale Street. Always busy, this tiny restaurant has you jostling among local international students for a seat on a wobbly wooden table which you have […]

RECIPE: Lamb Rendang Curry

RECIPE: Lamb Rendang Curry

Rendang is a rich, fragrant coconut curry usually cooked with beef. Often associated with Malaysian cooking, the word ‘rendang’ actually comes from the Indonesian ‘merandang’ meaning to cook coconut milk slowly until it’s dry. In fact it didn’t reach Malaysia until the 16C when the Minangkabau […]

RECIPE: Persian Lamb Stew

RECIPE: Persian Lamb Stew

Inside the Tajrish bazaar in northern Tehran, narrow alleys lined with windowfuls of saffron bustle with cool young locals sipping tea and reading Hafez, and groups of young women laden with shopping bags. Through the gilded arcade, past nutsellers and fabric merchants the single through-passage opens […]

Christmas Dinner Party Entree: Home Cured Gravlax with a Dill Mustard Sauce

Christmas Dinner Party Entree: Home Cured Gravlax with a Dill Mustard Sauce

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Christmas Dinner Party Dessert: Pumpernickel Ice-Cream

Christmas Dinner Party Dessert: Pumpernickel Ice-Cream

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Christmas Dinner Party Main Course: Caramelised Onion Tartlets with Roast Chicken

Christmas Dinner Party Main Course: Caramelised Onion Tartlets with Roast Chicken

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COMFORT FOOD: Cauliflower Pangratatto Spaghetti

COMFORT FOOD: Cauliflower Pangratatto Spaghetti

Quite at home on the menu of a slightly upmarket Italian restaurant, this cauliflower spaghetti dish is a lovely meal to share with friends over a couple of bottles of good plonk. Cook it up in a big saucepan, place in the middle of the […]


NEW RECIPE

ROAST SPINACH CROWNS W/ BRUSSELS SPROUTS AND BACON

ROAST SPINACH CROWNS W/ BRUSSELS SPROUTS AND BACON

If I’m cooking spinach I prefer the bigger, more robust leaves of English spinach opposed to the delicate salad leaves you can buy pre-packed at the supermarket. The leaves stand up better to heat and, when bought in big bunches, work out to be much cheaper. The added bonus though is the crowns.

Part of the vegetable we usually throw away, the crowns are in fact delicious and very easy to prepare. Simply washed and roasted with olive oil, the strong mineral flavour of spinach is softened and they take on a lovely bitter-sweetness. I especially like the tender stems very slightly charred.

Wonderful in warm salads, stir fries and pasta sauces, spinach crowns shouldn’t be overlooked as legitimately delicious. This warm salad recipe shows them off at their best, sweet-roasting them with bitter-green counterparts and adding bacon as the perfect salty accompaniment.

roast spinach crowns

Serves: 2

Prep time: 40-50 minutes

Click here to see this recipe as part of a MEAL PLAN.

Ingredients:

4 large spinach crowns
15 brussel sprouts
4 rashers bacon
1/2 cup leftover chicken
10 walnuts
4 garlic cloves
1 large shallot (0r 1 small red onion)
Olive oil
Salt and pepper

Method:

Preheat your oven to 180C.

Fill the sink up with cold water and thoroughly wash the spinach crowns. While they are draining halve the brussel sprouts and place in a medium size roasting pan. Roughly chop the shallot and add this to the sprouts with the drained spinach crowns. Next, chop the garlic and sprinkle over the vegetables. Drizzle on some olive oil and season with salt and pepper, before covering with tin foil and placing in the oven for 30 minutes.

Meanwhile, fry the bacon over a low heat. Once it’s cooked, chop into strips and set aside.

Finally, take the foil off the vegetables and cook uncovered for a further 10 minutes to gently caramelise the sprouts.

Sprinkle over the cooked bacon, add the leftover chicken and roughly chopped walnuts and serve immediately.

roast spinach crowns

DELICIOUS ADDITIONS:

Dried cranberries would add a festive touch. roast spinach crowns

Squeeze over half a lemon for freshness.

SERVING SUGGESTIONS:

This warm salad would make a wonderful accompaniment to roast chicken or pork. roast spinach crowns