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(serves about 4 starters)

(Sitting in a lovely pub near Newmarket run by a Spanish couple. This one of their signature starters. Its sensational!!)

1 huge bag (500 grams) fresh baby spinach. 1 small red onion, finely sliced

1 heaped tablespoon toasted pine nuts (7 mins hot oven dry)

1 dessertspoon sultanas soaked 10 mins in 2 tablespoons medium sherry

2 tablespoons crème fraiche. 2 separate lumps of butter 1oz each.

6 cloves garlic, thinly sliced and fried 50 seconds in groundnut oil

 

Drain the sherry, add to the crème fraiche, add 1 piece of butter and boil, reduce by 1/3, add sultanas, set aside. Melt the other butter in a large frypan or saucepan, add the onion and cook 1 min. Add the spinach and cook on a medium heat for about 4 mins until wilted. Add the cream mixture, cook a further 1 min, divide between 2 starter plates and sprinkle with the pine nuts and toasted garlic.  Eat with home made bread.

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