Irish Gardeners Forum Home
 FAQFAQ   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
Custom Search
   
Weather Report /
Moon Phase for Ireland

Post new topic   Reply to topic    Irish Gardeners Forum Home -> Recipe drop

Acelgas con Pasas y Pinones


 
Most Recent Posts Planning the garden jobs month by month - FEBRUARY
Last post: Sue Deacon
Sticky: How can we improve the Irish gardeners forum?
Last post: Sue Deacon
Looking for plant ID
Last post: Sue Deacon
Wondering if this is Comfrey?
Last post: Sue Deacon
 
Visit TheGardenShop.ie
Author Message
simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 305
Location: Connemara

PostPosted: Fri May 20, 2011 3:52 pm    Post subject: Acelgas con Pasas y Pinones Reply with quote

The meal itself is a nice variation on the Northern European theme of pork and brassica like our bacon and cabbage or Dutch Rookwurst and borecole.
I served the greens with pork, breadcrumbs and apple.

The greens are the main part of the meal, based on a Catalan dish called Acelgas con Pasas y Pinones.


Normally its made using chard and other greens sweetened with raisins and crunch added from nuts.

It's a seasonal meal for me as I used the pine nuts left over from the nettle pesto and tidied up the leaves on my Tipperary Turnips and winter cabbage's. I use a real mix, a medley of greens.

This side dish serves 3-4.

For the Acelgas con Pasas y Pinones you will need:
12oz-1lb of Garden Greens like chard, cabbage, turnip or beetroot tops. Later in the year I would use kale
4 tablespoons raisins
3 tablespoons pine nuts
2 tablespoons Donegal Rapeseed oil
About half an onion (whats left from the pork dish really)
2 garlic cloves, crushed or finely minced
1 teaspoon dried oregano

Preparation
Cut the greens chiffonade.
In a medium pot, bring a pint of water to a boil. Add greens, stir to submerge, and boil gently, uncovered, for 10 minutes, stirring several times to make sure the greens are cooking evenly.

After 10 minutes, drain greens in a colander (press on them once or twice with the back of a spoon to remove extra water) and set aside.
Soak raisins in a small amount of the hot water and set aside.

I generally take a break at this point, let the greens drain until you relax, maybe get a baked dessert ready etc. and wait while the pork cooks off

About 10 minutes from when you expect the pork or other parts of your meal to be done, continue with the recipe.

Heat a large dry heavy pan and toast pine nuts over medium-low heat, stirring frequently, until light brown. Do not walk away while they are cooking or they might scorch. Remove nuts from pan and set aside.

Heat the Donegal Rapeseed oil in same pan and sauté the onion for 3-5 minutes, or until soft and just beginning to color. During the last minute of this cooking time, add garlic and oregano, so as not to scorch the garlic.

When onion-garlic mixture is done, add drained greens to the pan and stir to combine. Drain raisins and add them, cooking on medium and stirring a minute or two to evaporate any extra water that has accumulated.
Stir in pine nuts and serve

Traditionally of course the meal is cooked using olive oil, and Catalan olives are fantastic - but this is local, regular farm food.
They use olive oil simply because it is available, so I really feel we should try cooking with our own rapeseed oil to reduce food miles and support our own farmers.

For more pics and the pork recipe etc see my blog, link in signature

_________________
My Garden blog
http://www.irishkitchengarden.com/
Back to top
View user's profile Send private message
Sive
Rank attained: Chlorophyll for blood


Joined: 18 Apr 2008
Posts: 1731
Location: Co.Wexford

PostPosted: Fri May 20, 2011 5:26 pm    Post subject: Reply with quote

Sounds delicious, but that photo could easily find itself moved to "pests and diseases" and have everyone wondering what little pests had invaded your kitchen !
Back to top
View user's profile Send private message
simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 305
Location: Connemara

PostPosted: Sat May 21, 2011 10:14 am    Post subject: Reply with quote

Sad



Better?

_________________
My Garden blog
http://www.irishkitchengarden.com/
Back to top
View user's profile Send private message
Sive
Rank attained: Chlorophyll for blood


Joined: 18 Apr 2008
Posts: 1731
Location: Co.Wexford

PostPosted: Sat May 21, 2011 1:28 pm    Post subject: Reply with quote

Much! I'm glad I've had my lunch. Your recipes always make me hungry.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Irish Gardeners Forum Home -> Recipe drop All times are GMT
Page 1 of 1

 

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You can attach files in this forum
You can download files in this forum


Powered by phpBB © 2001, 2005 phpBB Group

Privacy Policy | Copyright © 2006 - 2018 IrishGardeners.com (part of GardenPlansIreland.com)