Callaloo Casserole

INGREDIENTS

Mashed Potatos

2 ⁄ lb potatoes,

1

2 pared and quartered 1 tablespoon salt water

1⁄ cup milk

2

1⁄ cup butter or margarine

4

1⁄ teaspoon white pepper

6

1 dash cayenne

2 egg yolks (optional)

Cream Callaloo

1⁄ cup chopped onion

4

2 tablespoons butter or margarine

3 tablespoons flour

1 ⁄ cups light cream

1

2

2 pkg (10-oz size) chopped callaloo, cooked and squeezed dry.

3⁄ teaspoon salt

4

1⁄ teaspoons white pepper

6

1⁄ teaspoon nutmeg

8

METHOD

1) Make mashed potatoes: Put potatoes and salt in a large saucepan; add cold water to measure 1 inch deep. Bring water to a boil over high heat. Cover. Reduce heat and simmer 20 minutes or until potatoes are tender. Drain well and return to saucepan.

2) Place pan over low heat and cook for about 5 minutes, stirring constantly with a wooden spoon until potatoes are dry. Beat potatoes (preferably with a mixer) until smooth and no lumps remain.

3) In a small saucepan, heat milk and butter until butter melts. Do not let milk boil. Gradually add hot milk mixture to potatoes, while beating potatoes constantly for a smooth, light, and fluffly texture. Beat in white pepper, cayenne, and egg yolks.

4) Make callaloo: In saucepan, sauté onion in butter until tender but not brown. Remove from heat and stir in flour. Gradually stir in cream. Bring to a boil, stirring constantly. Add callaloo, salt, pepper, and nutmeg; cook 3 mins or until hot.

5) Grease a shallow 9-inch round ovenproof serving dish. Spoon callaloo mixture into centre of dish. Fit a pastry bag with a number 5-star tube and fill with potato mixture. Pipe large potato rosettes around edges of spinach mixture. Sprinkle with cheese (if desired).

6) Into take to a covered-dish dinner: Cover Callaloo Casserole with foil and bake just before serving. Preheat oven to 425°F. Uncover spinach and bake 15 mins or until potatoes are light golden brown. Makes 8 servings