BRAISED VEAL WITH CARDAMOM- SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h10m
Yield Six servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
- Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
- Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 988 milligrams, Sugar 11 grams, TransFat 1 gram
CARDAMOM LAMB HOTPOT
Indian spices merge with a traditional potato-topped lamb casserole to create this batch-friendly bake
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 20
Steps:
- Put the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large pan and fry the onion purée for 20 mins until starting to colour, stirring frequently. Add the cardamom and coriander, and fry a few mins more.
- Stir in the lamb, fry until it starts to brown, then pour in the stock. Add the chilli, tomato purée, coconut and curry leaves, then cover and simmer for 1 hr. Add the aubergines and cook for 30 mins more until the lamb and aubergine are tender.
- Meanwhile, make the potato topping. Boil the potatoes whole in their skins for 15-20 mins until just tender, then drain and cool. Also, wilt the spinach in a hot pan. Cool and squeeze in your hands to remove as much water as you can. Peel and thickly slice the potatoes, then toss with the oil, tamarind, turmeric, cumin seeds, curry leaves and seasoning.
- Stir the spinach into the curry and spoon into one extra-large or two regular-size ovenproof dishe(s). Pile the potatoes on top and lightly press down. Dish can now be frozen, see below. If eating straight away, heat oven to 160C/180C fan/gas 4 and bake for 50 mins-1 hr (add 30-40 mins if using an extra-large dish). Serve with chutney and raita or an Indian salad made with chopped red onion, coriander, tomatoes, cucumber and lemon juice.
Nutrition Facts : Calories 578 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CREAMED SPINACH PUREE
Make and share this Creamed Spinach Puree recipe from Food.com.
Provided by Renee Ferraz
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown butter in medium saucepan over medium heat.
- Mix in remaining ingredients except salt and pepper and heat through, stirring constantly.
- Season to taste.
Nutrition Facts : Calories 175.8, Fat 16.3, SaturatedFat 10, Cholesterol 49, Sodium 164.6, Carbohydrate 5.2, Fiber 3.2, Sugar 0.9, Protein 5.2
BRAISED VEAL WITH CARDAMOM SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Six servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
- Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
- Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
- Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 11 grams, TransFat 1 gram
BRAISED VEAL WITH CARDAMOM-SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
- Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
- Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
- Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1066 milligrams, Sugar 11 grams, TransFat 1 gram
CARDAMOM SPINACH PUREE
From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken.
Provided by lindseylcw
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
- squeeze out water until spinach is quite dry.
- place in a blender and blitz to a coarse puree.
- heat butter in a saucepan, add shallots and cook for 1 min, until softened.
- Add cardamon and chili and mix well.
- stir in the spinach and cream and heat gently until they are lightly bound together.
- add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.
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