|
Ingredients
It looks like a green mass but this rough purée smells and tastes wonderful and can be used to make flavoured butter or mayonnaise, can be stirred through rice (as in our photo), pasta or mashed potato, or added to soup.
The recipe was created by Calum Keir, chef at the Darroch Lairg Hotel in Ballater.
250 g (9 oz) spinach, stalks removed
70 g (3 oz) mixed herbs of your choice, stalks removed (for example, parsley, basil, coriander, chervil)
Bring a pan of lightly salted water to the boil and plunge ingredients and boil for 30 seconds. Drain and refresh in iced water. Drain and then place in a cloth or piece of muslin and squeeze out excess water. Blitz spinach and herbs in blender, adding a few drops of water to give a purée. Season well with salt and freshly ground pepper.
This mix will keep for a couple of days covered in the fridge or can be frozen in ice cube trays.
Back
to Recipes archive
|