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Spinach Parcels On A Tomato Coulis

Party.Freak's picture
Ingredients
  Celeriac 12 Ounce (350 Grams)
  Cheddar cheese 3 Ounce, grated (75 Grams)
  Fresh goat cheese/Full-fat soft cheese 1 Ounce (25 Grams, Creamy Variety)
  Olive oil 15 Milliliter (1 Tablespoon)
  Ripe tomatoes 1 Pound, chopped (450 Grams)
  Tomato puree 15 Milliliter (1 Tablespoon Leveled)
  Cayenne pepper 1 Pinch
  Bay leaf 1
  Fresh basil 15 Milliliter, chopped (1 Level Tablespoon)
  Sugar 1 Teaspoon (Leveled)
  Red wine 30 Milliliter (2 Tablespoon)
  Vegetable stock 1⁄4 Pint (150 Milliliter)
  Fresh spinach leaves 16 Medium
Directions

GETTING READY
1. For the filling, peel and finely dice the celeriac and cook in boiling salted water for 12-15 minutes until tender.

MAKING
2. Drain, mash, then beat the celeriac in the Cheddar, goat's cheese and seasoning and leave it to cool.
3. To make the Tomato Coulis:
4. In a medium saucepan, heat the olive oil add the tomatoes, cover and cook until soft.
5. Uncover, bring to the boil and add the tomato puree, cayenne pepper, bay leaf, basil, sugar, red wine and stock and simmer for 10-15 minutes.
6. In a food processor remove the bay leaf and blend until smooth.
7. Sieve the mixture, then season to taste and pour into a pan.
8. Wash the spinach leaves, steam for 4-6 minutes until tender and drain on a wire rack.
9. To finish, lay two spinach leaves, slightly overlapping, on a work surface.
10. Place one sixth of the filling on top and wrap to enclose it.
11. Repeat to make six parcels and if wished, tie a fresh chive around each parcel.
12. Steam the parcels gently for about 10 minutes until heated through.

SERVING
13. Reheat the Coulis and pour a little on to each plate.
14. Place a Spinach Parcel on top and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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