I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday, 15 March 2016

Spinach Wellington.



Spinach Wellington.

I have not done a vegetarian recipe in a while. I hope to make up for it with this easy, a complete meal, rather than a side dish, recipe. This is possibly my easiest recipe. There's barely any cooking involved. 

In a wok or a large frying pan, put in
-800g frozen spinach, with
-2 cloves chopped garlic.
Leave to simmer on low heat until the spinach has defrosted, add
-salt/pepper,
-1tbsp chopped parsley.
Stir together.
Drain well through a sieve.

Oven 210c fan forced.

Place 2x250g puff pastry on 2 baking trays lined with baking paper.

Imagine the pastry in thirds.
Place 1/2 spinach mixture on the centre third.
Brush the edges with a beaten egg.
Fold the other 2 thirds into the centre to seal the filling.
Press the ends to seal in the filling.
Turn the pastry upside down (so you end up with a smooth top).
Brush with the beaten egg.
Repeat with the other pastry.

Bake 25-30 minutes or until the pastry is cooked through and golden brown.

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