Tag-Archive for » Spinach «
This is a great casserole recipe I added a couple of things to this one which I have listed below. I also can not get cream of mushroom soup here so I used a packet mix and made it with a mix of milk and cream. I also had some cod I wanted to use up so I added this too, this recipe is very versatile and can be played around with. I served our as is but I did have some leftovers and I served it the next day over pasta and it was really good. If you would like to read more reviews on this recipe please click here.
Ingredients
1 Jar artichoke hearts, drained and chopped in half
4 Scallions, chopped
3 Garlic cloves, minced
1/4 lb Mushroom, sliced
4 Tablespoons butter
650g Shrimp, peeled and deveined
1 Can cream of mushroom soup, undiluted (I used a packet mix and made it up with a mix of milk and cream
1/2 cup mayonnaise
2 Tablespoons sherry wine
1 Tablespoon worcestershire sauce
1/4 Teaspoon pepper
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh tarragon
1/2 Cup parmesan cheese, grated
200g Frozen chopped spinach, thawed and drained
Paprika
Extra parmesan cheese for the top
Method
1 Arrange arichokes in buttered 7×11″ casserole.
2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.
3. Stir in next 9 ingredients.
4. Stir gently and warm through.
5. Pour mixture over artichokes.
6. Sprinkle top with paprika and cheese.
7. Bake at 350 for 20 Minutes.
All photos taken by me unless otherwise stated.
I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.
Ingredients
Salmon
2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil
2 Potato Cakes 
4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil
Sauce
1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce
Spinach
3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar
Method
1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.
2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,
3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.
4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.
5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.
All photos taken by me unless otherwise stated.
