INGREDIENTS (SERVES 2)
1 tbsp olive oil
100g spinach, remove roots and lower stems
200g eggplant, cut into small pieces
1 medium carrot, par-boiled and chopped
1 medium-sized onion, chopped
3 stalks long beans, cut into 4cm lengths
100g lontong paste
1½ cup vegetable stock
¼ cup coconut milk
3 tbsp evaporated milk
½ tsp brown sugar
10 quail eggs, boiled, shelled and halved
Chopped fresh coriander, to garnish
1 Saute spinach, eggplant, carrot, onion and long beans in olive oil for 5 min. Remove and set aside.
2 In the same pan, fry the lontong paste for 3 min.
3 Add vegetable stock and stir well to dilute the lontong paste. Leave to boil for 5 min on high heat. Reduce the heat to medium and add vegetables.
4 Add coconut milk, evaporated milk and brown sugar. Simmer for 5-10 min.
5 Top with quail eggs and chopped coriander. Serve immediately.
INGREDIENTS (SERVES 2)
3 small shallots, chopped
2 tsp butter
80g frozen minced spinach
Pinch of salt
¼ cup light cream
3 tbsp chicken stock
1 tsp cinnamon powder
1 packet frozen filo pastry, cut into 8x8cm squares
½ cup cheddar cheese
1 tsp ground black pepper
1 Preheat oven to 160 deg C.
2 Fry shallots in butter until fragrant.
Add spinach and salt and cook for 2 min.
3 Add cream, stock and cinnamon powder and simmer for 3 min. Remove from heat.
4 Line two ramekins (glazed ceramic bowls) with eight pieces of filo pastry each to cover the inside completely.
5 Pour in the spinach mixture and sprinkle with cheese and black pepper. Crack an egg into each.
6 Drizzle some olive oil on top and bake for 25 min.
7 Remove from oven and serve.
INGREDIENTS (SERVES 4)
100g spinach leaves
150g beef tenderloin, sliced
1 medium onion, sliced into rings
1 red bell pepper, cubed
1 tsp roasted almonds, chopped
1 tsp white sesame seeds
FOR THE SAUCE
2 tbsp olive oil
1 tsp English mustard
½ tsp honey
½ tbsp steak sauce
1 tsp balsamic vinegar
1 tsp water
1 Blanch spinach leaves in salted hot water for 2 min, strain and rinse with cold water.
2 Heat some olive oil on high heat and saute beef for 2 min or until just cooked. Remove and set aside.
3 In the same pan, add more olive oil, and saute onions and red peppers until they caramelise. Remove from heat.
4 Mix the sauce ingredients and toss in the almonds and sesame seeds.
5 Pile spinach on a plate, top with beef, then the caramelised onions and peppers. Drizzle with sauce and serve immediately.