Abalone in Jade Sauce
Spinach and Arugula Salad
Spinach & Potatoes with Hot Bacon Dressing
Yam and Spinach Croquettes
Callaloo
Callaloo Fritters
Chicken, Spinach and Nut Stew
Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns
Italian Manicotti
Abalone in Jade Sauce
12 2 1/2 inch abalone
1 tablespoon minced fresh ginger
12 ounces fresh spinach, cleaned, stemmed and patted dry
1 bunch fresh chives, cleaned and dried
4 sprigs fresh cilantro
4 fresh basil leaves
1/4 cup chicken stock
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon Chinese chili sauce
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup butter, cut up)
freshly ground black pepper
Abalone:
Rinse. Run thin bladed knife around inside edge of shell to shuck out
meat. Discard visceral parts without trimming off dark edges; place
abalone in a resealable bag. With a wooden mallet, using sharp wrist
movements, tap flesh repeatedly without ripping it apart, working in
circular motion, starting from center, to obtain a uniform thickness.
Turn over and repeat procedure for other side. Or you can place
abalone on lower half of a tea towel, fold the other half of the towel
over abalone and pound as directed. Thoroughly dry abalone. Rub with
half of the ginger, then cover and refrigerate until ready to use.
Jade Sauce:
In a blender or food processor, process spinach, chives, cilantro,
basil and ginger in batches until finely chopped. Add chicken stock
and process until smooth. Add cream, salt and chili sauce; process
until pureed. Place mixture over low heat and bring to a simmer.
Meanwhile, make cornstarch slurry. Add mixture to simmering sauce and
stir until well blended. Cook, stirring occasionally 2 to 4 minutes
until thick.
To assemble: Preheat oven to 500F. Place prepared abalone on baking
sheet. Dot with butter and season with pepper to taste. Bake abalone
until flesh turns white and is firm to the touch 3 to 4 minutes.
Remove from oven.
To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on
top of sauce. Serve immediately.
Spinach and Arugula Salad
1 cup baby spinach
1 cup small arugula leaves
1 small tomato, cut into small wedges
1 small seedless orange
1 teaspoon crumbled dried thyme
1/4 teaspoon freshly grated orange zest
salt to taste
freshly ground pepper to taste
2 tablespoons extra virgin olive oil
Wash and dry the spinach and arugula leaves. Arrange the leaves on two
individual plates and top with the tomato. Halve the orange. Peel half
of the orange and cut into small pieces. Use the remaining half of the
orange to provide juice and orange zest. In a small bowl mix together
two tablespoons juice squeezed from the reserved orange half, thyme,
orange zest, salt and pepper. Slowly mix the oil into the dressing by
briskly whisking. Pour the dressing evenly over the two plates and
serve, or serve the dressing on the side. Makes 2 servings.
Spinach & Potatoes with Hot Bacon Dressing
Serves 4
Be sure to serve this wilted salad as soon as you have dressed it,
before the spinach wilts completely and while the dressing is just
seeping into the potatoes.
11/2 lb all-purpose potatoes, peeled and cut into 1" chunks
1 Tbsp Whole Foods Organic Extra Virgin Olive Oil
1 ounce Canadian bacon, minced
11 cups (loosely packed) shredded stemmed spinach
3 large shallots, minced (about 1/2 cup)
1 Tbsp flour
2/3 cup water
1/4 cup cider vinegar
1 Tbsp sugar
1/2 tsp black pepper
2 Tbsp Whole Foods Organic Dijon Mustard
Prep Time: 30 minutes
In large pot of boiling water, cook potatoes until tender, about 10
minutes. Drain well and transfer to a large mixing bowl.
In small nonstick skillet, heat oil over medium heat. Add bacon and
cook until crisp, about 3 minutes. Remove with a slotted spoon and
transfer to bowl with potatoes. Add spinach to bowl.
Add shallots to skillet and cook, stirring frequently, until
tender, about 4 minutes. Whisk in flour until blended. Add water,
vinegar, sugar and pepper, stirring to combine. Stir in mustard. Bring
to a boil and cook, stirring, until lightly thickened, about 1 minute.
Pour hot dressing over potatoes and spinach, mix well and serve.
Nutrition Info
Per Serving: 232 calories, 5.0g total fat, 0.7g saturated fat, 3g
monounsaturated fat, 0.7g polyunsaturated fat, 5.2g dietary fiber, 8g
protein, 42g carbohydrate, 4mg cholesterol, 363mg sodium
Good source of: iron, fiber, potassium, magnesium, vitamin B6,
beta-carotene, lutein & zeaxanthin, vitamin C, folate, quercetin,
vitamin K
Yam and Spinach Croquettes
1 lb mashed yams
2 egg yolks slightly beaten
Salt and pepper to taste
Fine dried bread crumbs for coating
2 Tbsp butter
1/4 lb minced cooked spinach
1 egg slightly beaten for coating
Combine the ingredients except egg and bread crumbs, and beat until
fluffy.
Shape into croquettes and dip into egg and roll in bread crumbs.
Fry in hot deep fat until brown. Serve.
Callaloo
Crabs, cleaned and enough for 4
1 bunch dasheen bush, or
2 bunches spinach
6 ochroes (okra), cut in quarters
1 green congo pepper
4 oz coconut milk or cream
Salt to taste
3 Tbsp oil
3 oz Vat 19 rum
Heat the oil in a fairly large pot until hot. Add crab claws and fry
for 3 mins. Remove and set aside.
Add the dasheen bush and ochroes to the pot and stir to coat with
oil. Fry for 1 min.
Add salt, coconut and 8 cups of water and stir.
Cover the pot and let it come to a boil then cook on med-low heat.
Add the pepper by gently pushing it under with a spoon, taking care
not to burst the pepper when stirring.
Cook for 20 mins and drink 2 shots of Vat 19 rum.
Remove the pepper.
Swizzle and blend the callaloo until fairly thick and like a soup.
Put the crab back into the pot and let simmer for 15 mins.
Turn off the stove and you are all done.
Serve with rice, stew chicken or beef , some provisions, salad etc.
Callaloo Fritters
Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.
2 cups raw callaloo (spinach), cut up
1/2 onion
1 tomato
1 oz margarine
1 cup flour
Salt to taste
1 Tbsp baking powder
1 egg
Vegetable oil for deep frying
Heat margarine and saute onion and tomato.
Add callaloo and steam for 5-10 minutes. Cool and set aside.
Sift flour, measure, and sift again with baking powder and salt.
Beat egg and add to cooled callaloo.
Combine egg and callaloo with flour mixture.
Heat frying pan and add oil to a depth of half of an inch. Drop with
tablespoon in hot oil and fry. Serve hot.
Chicken, Spinach and Nut Stew
1 x 2 to 3 lb chicken
1 lb parched peanuts, finely chopped
10 oz spinach leaves
1 onion
Salt and pepper (white)
2 oz margarine
Eschallot
and celery
1 pt stock
Cut the chicken into pieces and season.
Clean the spinach and cook in boiling salted water for about three
minutes. Drain the spinach and chop finely.
Saute the onion in some oil and lightly fry the chicken pieces. Add
stock and cover, allowing to cook thoroughly.
Add the celery, eschallot, chopped spinach and peanuts, and cook for
a further 5 minutes.
Remove from the heat and serve
Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns
4 cups baby spinach
1 papaya, peeled, seeded, sliced
12 jumbo prawns, deveined
1 lime, juiced
1 tablespoon hot chilli paste
sea salt and fresh cracked pepper
1/2 cup macadamia nuts
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup white wine
1/2 red onion, sliced fine
1/2 cup grape tomatoes
In a large bowl place spinach, onions, macadamia nuts, grape tomatoes
and papaya. Season, drizzle olive oil and red wine vinegar. Toss
gently; add vinaigrette just before serving. Meanwhile place prawns in
a bowl, season, add chilli paste and fresh lime juice. Toss.Heat a
skillet, add a touch of olive oil. Add prawns and sear for
approximately 2 minutes or until the prawns have turned color and
firmed up. Add white wine and reduce for 1 minute. Simply portion baby
spinach salad onto 4 plates and garnish with 3 chilli infused jumbo
prawns. Serves 4.
Italian Manicotti
2 large eggs
1 tablespoon vegetable oil
kosher salt
3/4 cup white, unbleached flour
2/3 cup skim milk
2/3 cup water
1 tablespoon olive oil
1 cup onions, chopped
2 cloves garlic
5 ounces baby spinach, cleaned
1 tablespoon butter
4 ounces whole milk mozzarella
1/4 cup Locatelli or Pecorino Romano cheese, grated
15 ounces whole milk ricotta
whole nutmeg
1 tablespoon fresh Italian flat leaf parsley, chopped
black pepper
prepared tomato sauce
Start by making the batter for the homemade manicotti wrappers. Crack
eggs into a coffee cup and pour them into a blender. Add the vegetable
oil, a small pinch of kosher salt, flour, milk and water. Blend this
until nice and smooth and pour into a 2 cup measuring cup. The mixture
just fits in the cup. Cover with plastic wrap and refrigerate it. The
batter needs to rest for at least 1/2 an hour. For the filling: in a
large saute pan heat the olive oil over medium low heat. Add onions
and cook, stirring occasionally, for about 10 minutes until tender and
golden. While the onions are cooking, mince the garlic with a little
kosher salt. Add the garlic when the onions are ready and cook for
another minute. Add the baby spinach and cook for a few minutes over
medium heat. When the spinach is just wilted, spread the spinach onion
mixture on a dinner plate to cool. Heat a 10 inch nonstick pan over
medium heat with a dab of butter. Remove the manicotti batter from the
fridge and stir briefly. When the pan is hot, add 1/4 cup of the
batter. Tilt the pan and make a very thin "pancake" that is as large
as the bottom of the pan. Cook for a little over a minute and then
loosen with a heat resistant rubber spatula. Using the spatula, flip
the "pancake". Cook the other side briefly and remove it to a wax
paper lined dinner plate. Add another dab of butter to the pan and add
another 1/4 cup of batter. When this "pancake" is flipped, move the
first "pancake" to another clean wax paper lined dinner plate. Repeat
this procedure, stacking the "pancakes" on top of each other on the
second dinner plate. Since they are cooked on both sides, they will
not stick together. These "pancakes" or "crepes", are a little tricky
and sometimes the very tender dough tears. They all come together when
baked, though. You should have 10 manicotti wrappers.
Over a piece of wax paper, grate the mozzarella. Put the shredded
mozzarella into a 1 cup measuring cup. Combine the mozzarella, Locatelli
and ricotta cheese in a large bowl. Add the cooled spinach onion mixture,
a few fresh gratings of nutmeg and the fresh parsley. Also add some
freshly ground black pepper, stir and taste for seasoning. Preheat the
oven to 375F. Heat the prepared tomato sauce in a pan on the stove. Coat
the bottom of a 13 x 9 inch baking pan with some tomato sauce. Place a
couple of large spoonfuls of the spinach cheese filling down the center of
a manicotti wrapper and roll up. Place them in the prepared baking dish
and continue with the rest of the manicotti. Try and divide the filling
equally among the 10 wrappers. Squeeze the filled manicotti into the
baking pan and barely cover the top with some more tomato sauce. Place the
pan, uncovered, into the oven and bake for 30 minutes. Remove the bubbling
pan from the oven and after a couple of minutes carefully serve the
manicotti with additional hot tomato sauce.
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