Beets me!

So. I've decided to start posting the worst titles for my posts that I can possibly think of. Life is short and puns are one of my favourite things ever. Dad joke-style puns are even better. You are most welcome to pipe up with your own suggestions, as mine are likely to range from fairly crap to downright awful (although I suppose that's the point).

Anyhoo, the beets that today's title pertains to that most delightful of vegetable, silverbeet. Also known as Swiss chard, spinach beet, seakale beet and mangold. They're currently in season, and although we have a good little crop growing in the backyard, I've also been buying massive bunches at the fruit market for 78c. Because I use that much of it (kinda like this guy).

Tonight I'm using it in a risotto - something I've taken the liberty of giving the exotic name of 'Risotto Primavera', la-dee-da. But as it is a work in progress and I haven't a photo, I'll post the recipe for my previous silverbeet adventure:





Palak Paneer:
(Serves 5-6)

1 teaspoon chopped fresh ginger
1 teaspoon ground coriander (these first two are optional - I've neglected to use them before and it's been fine)
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons ghee or oil
2 large bunches of spinach, washed, trimmed, steamed, drained and finely chopped
4 tablespoons sour cream
fresh homemade curd cheese (paneer) made from 3 litres milk, cut into 1.25 cm cubes
1/2 teaspoon garam masala
1 teaspoon salt

1) Combine the ginger and chili in a food processor or blender and process with a few spoons of cold water. Add the coriander, paprika, cumin, and turmeric and blend to form a smooth spice paste. Scrape the paste into a bowl.

2) Heat the ghee in a large saucepan over moderate heat. When the ghee is hot, add the spice paste, and fry it for 1 or 2 minutes or until very fragrant. Fold in the spinach, combining it with the spices.

3) Cook over moderate heat for about 5 more minutes, or until the spinach reduces a little more in volume. (The spinach can be blended with the sour cream, but I prefer it left this way. And I'm lazy.)

4) Fold in the sour cream; add the cubes of paneer, the garam masala, and the salt. Cook over low heat for an additional 5 minutes and serve hot, with basmati rice.

*n.b. I made some channa dahl to go with it the other night, when we had friends over for dinner, and we had rosewater-scented halva for dessert. Good mix.



(recipe adapted from Kurma Dasa's 'World Food')