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Nigel Slater’s classic creamed spinach
Creamed spinach is the most luxurious accompaniment to boiled gammon or steak. Simply stir chopped, cooked spinach leaves into warm cream or use a cream-enriched white sauce as a base.
Make a white buying canada goose jacket online sauce by warming 300ml of milk in a pan with a bay leaf more info, a small onion and a couple of cloves. Just before it boils, remove from the heat and leave to infuse. Melt 50g of butter canada goose coat 1000 calorie diets in a saucepan, stir in 50g flour and mix to a thin paste, then whisk in the milk. Keep stirring over a low heat till the sauce thickens. Stir in 50ml of double cream and season with salt, black pepper and nutmeg. Wash 1kg of spinach then steam till tender. buy canada goose jacket winnipeg Wring out any water, roughly chop, then stir into the cream sauce. Keep stirring till the sauce takes on canada goose coat 1000 a green colour, check the seasoning and serve.
Fresh spinach is essential. Remove tough stalks and ropey leaves. Cook the spinach briefly – a minute buy canada goose jacket canada goose coat – hybridge lite online cheap or two – before adding to the sauce. Ensure the leaves are wrung out amazon canada goose jacket to remove excess water before chopping. Season the sauce average cost canada berlin film festival ends canada goose jacket sponsorship amid goose can someone check if this canada goose outlet website is authentic jacket with plenty of bay, black pepper and clove and cook it slowly so it thickens properly.
Pour the creamed spinach into a shallow dish and bake till golden in a moderate oven. Scatter with grated Parmesan before baking to make a spinach gratin. Nutmeg is worth considering as a seasoning for spinach-based recipes.
Email Nigel at email@example.com or visit theguardian.com/profile/nigelslater for all his recipes in one place