Another favourite of the Blogger, enjoyed many times over the years. It is absolutely gorgeous - savoury and unusual (in a good way) - a terrific special occasion dish.
The recipe was clipped from the Times newspaper way back when and was attributed to the novelist and playwright Elizabeth Jane Howard.
The parfait can be made the day before, or just a few hours before the meal. Serve with hot rolls or toast.
There is quite a bit of butter in the recipe; it's rich enough to go straight onto unbuttered bread.
A fair amount of fresh spinach is required (probably 2 big bags) to get half a pound of cooked spinach but fresh really is much better than frozen. You won't regret it.
Cost: £5-6?? (3/2023)
Feeds: maybe six to eight as a first course
Ingred:
230 gm/8 oz cooked drained spinach (not too dry) - probably two large bags
1 small onion, in fine dice
1 tin anchovies (or a handful of good olives for vegetarians)
2 hardboiled eggs
110 gm/4 oz butter (or veggie marg)
1 tbsp Hellman's mayonnaise or half mayo, half Greek yoghurt
pinch of tarragon
s & pepper
Method:
- Soften onion in butter; try not to brown
- Roughly chop cooked spinach, eggs and anchovies/olives.
- Combine; blitz with hand or bowl blender until liquid. Pour into a mould or loaf tin lined with cling film
- Chill for at least 3 hours before serving
For more Festive dishes, scroll down + go to Recipes Page on Nav Bar
Also How to...Host the Festive Season Healthily & Affordably
(Questions & comments, pls email b67goingon50@yahoo.co.uk
and say if they can be included in the blog)
No comments:
Post a Comment