Chicken and Sil­ver­beet Kofta

Large sil­ver­beet leaves make a fan­tas­tic al­ter­na­tive to wrap­ping th­ese in pas­try. We’ve served them as a mezze plate with roasted vine to­ma­toes, assorted olives, crisp breads and gar­lic ai­oli. Great served warm or at room tem­per­a­ture.

Dish - - SPRING CHICKEN -

12 large sil­ver­beet leaves, long white stalks re­moved

FILLING

500 grams chicken mince

3 spring onions, finely chopped

2 cloves gar­lic, crushed

1 tea­spoon ground all­spice

¾ tea­spoon freshly grated nut­meg

¼ tea­spoon chilli flakes

½ cup ground al­monds (al­mond meal)

¼ cup finely chopped pars­ley finely grated zest

1 lemon 1 large egg, size 7

¼ cup toasted pine nuts

1½ tea­spoons sea salt

TO AS­SEM­BLE

olive oil for brush­ing sesame seeds for sprin­kling

Pre­heat the oven to 180°C fan bake.

Blanch the sil­ver­beet, in batches, in boil­ing salted wa­ter for 20 sec­onds. Lift out and re­fresh in cold wa­ter. Lay the leaves flat on clean tea tow­els and gently roll up to re­move the wa­ter. FILLING: Mix all the in­gre­di­ents in a bowl un­til well com­bined.

Place each leaf flat on the bench, join­ing the leaves where the stem was re­moved. Place ¼ cup of the mix­ture along the nar­row end clos­est to you then start rolling up, fold­ing in the sides to form a sausage roll shape.

Place on a lined bak­ing tray. Brush with olive oil, sea­son with salt and pep­per and sprin­kle with sesame seeds. Bake for 20 min­utes un­til firm when gently squeezed. (If in doubt whether they are fully cooked, slice into the mid­dle of one kofta to check.) MAKES 12

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