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450 g/1 lb spinach
30 ml/2 tbsp sunflower or corn oil
1 onion, roughly chopped
15 ml/1 tbsp vegetarian gelatin
20 ml/4 tsp Worcestershire sauce
Salt and freshly ground black pepper
150 ml Greek-style plain yoghurt
150 ml double (heavy) cream
Mixed salad leaves
425 g/15 oz/1 large can red kidney beans, drained
1 garlic clove, crushed
15 ml/1 tbsp red wine vinegar
3 hard-boiled (hard-cooked) eggs
4 cherry tomatoes |
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Method:
Wash the spinach thoroughly in several
changes of cold water and discard any tough stalks. Heat half the oil
in a pan, add the onion and fry (saute) for 2 minutes until soft but
not brown. Add the spinach and cook, stirring, for 1 minute. Reduce
the heat, cover and cook gently for 5 minutes until the spinach and
onions are tender. Tilt the pan and add the gelatin to the juices.
Boil, stirring, for 2 minutes (or according to the packet directions).
Cool slightly, then puree in a blender or food processor. Add the
Worcestershire sauce and a little salt and pepper. Whip the yoghurt
and cream together until peaking. Fold into the puree. Turn into an
oiled 1.2 liter/2.5 pt/5 cup ring mould and chill until set. Turn out
on to a bed of mixed salad leaves. Mix the drained beans with the
garlic, the remaining oil and the vinegar. Season to taste. Spoon into
the centre of the ring and garnish round the ring with quartered
hard-boiled eggs and cherry tomatoes.
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