Recipe of the month: Spinach dumplings
We have included this recipe as, despite the weather, our overwintering spinach plants are beginning to provide some fresh young leaves. This particular recipe suggests the use of fresh chives and parsley. Both are available here at this time of year (parsley in the allotment and wild garlic in the fields) but can always be substituted for other herbs or dried parsley if not.
900g spinach
50ml milk
350g flour
3 eggs
Salt and pepper to taste
125g butter
225g fresh bread crumbs
¼ teaspoon nutmeg
1 tbsp chopped parsley
1 tbsp chopped chives
125g mature grated cheese
Steam the spinach for no more than five minutes. Then drain thoroughly and chop finely. Place the flour in a bowl and add the eggs, milk, salt and pepper and mix to a soft dough. Melt half the butter in a frying pan, add the breadcrumbs and fry until crisp and golden. Add to the dough with the nutmeg, parsley and chives. Add the spinach and mix to a stiff dough. Roll the dough between floured hands to long sausage-shapes about 12.5mm in diameter and leave to set.
Cut across the dough into roughly 2.5cm lengths and cook in boiling salted water for about 10 minutes till they float to the surface.
Lift out the dumplings with a draining spoon, drain thoroughly and arrange in a warmed serving dish. Melt the remaining butter, pour over the dumplings and sprinkle with grated cheese.
Toss lightly before serving. |