Catering companies Port Elizabeth, Port Elizabeth Catering companies. PE catering companies, Caterers Port Elizabeth,
Home / Uncategorized / Creamed spinach with Parmesan and nutmeg

Creamed spinach with Parmesan and nutmeg

Creamed Spinach

Creamed Spinach

This must be one of South Africa’s signature vegetables along with Butternut and Potato bake. It is found on most South African restaurant menus.

2 Bunches of Green Swiss Chard Commonly called  Spinach in South Africa or alternatively 1 500g bag of proper Baby spinach leaves from Woolies
3 Tbs of Butter
3 Tbs Flour
500ml full cream milk
500ml Double cream
1/4tsp ground nutmeg
2 large onions diced and fried
2 cloves of chopped garlic
30g Salt
Ground black pepper
100g Parmesan or Blue cheese optional

Removes the stalks if using Swiss chard and steam for 1 min in Boiling water or a steamer till soft remove and chill in cold water. Drain and squeeze out excess water. Fry the onions till golden brown and then add the garlic and set aside to add to the sauce later.
In a separate pan add the butter to a pot and melt. When the butter has melted add the flour and cook until it foams like Enos then start adding the milk stiring to remove any lumps. Add the cream and grate in the nutmeg and fried onions and garlic. Season with Himalayan rock salt and ground pepper. Once the sauce is cooked out after about three minutes add the cooked steamed spinach and Parmesan cheese and fold through the sauce.

Chefs tip
By adding a strong cheese like Parmesan or Pecorino to the sauce this  will add amazing flavour to your dish. To add an extra dimension to the dish you can fry up some Portabello mushrooms. You can also top this dish with crispy fried bacon to improve the flavour.

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
Scroll To Top