Thursday, August 26, 2010

A Rainbow Gratin

My attraction to this dish could be to do with my obsession with rainbow things.  Or it could be because chard is a relative of silverbeet, and silverbeet is my first (green vegetable) love.


How beautiful does this vegetable look? I love it.

Anyway I am making a special effort to cook lots of recipes from Nigel Slater's Tender.  Rather than elaborate meat and sauce dishes, I am going through a little phase of plainly grilled meat with interesting vegetable dishes.   Last night, I cooked this gratin, with some Canary Island potatoes (kipfler potatos boiled then sauteed in their skins until wrinkled, served with mojo picon - a roasted capsicum sauce) and with a simple fried chicken breast.  Quite the reverse of my usual approach to cooking, at least with non-Asian dishes.  

Here is a rainbow chard gratin, which is easy, cancer beating (so they say but then by the time you find out it's too late isn't it), and makes me happy.



Ingredients
450g rainbow chard (leaves and stems)
1 cup thickened cream
1 tablespoon seeded mustard
Freshly grated parmesan

Method
Wash and chop the stems into little squares. Boil some water, lightly salt it, and cook the stems until just tender,. This step is super important because they must not be undercooked.  Dip the leaves into the boiling water until they wilt.  Drain the chard. If the leaves are huge, chop them a bit.  Mix the cream and mustard together in a bowl.  Put the chard into a buttered gratin dish, top with cream, mix gently, top with parmesan and then bake in 180 over until browned on top.

Divine.

8 comments:

Raina Cox said...

Quite a gay and festive dish!

;)

Dumbwit Tellher said...

Jane I'd hate to eat it as it's so lovely. You are such a fab cook!

Cheers xx

brismod said...

You turn food into art! Such a simple recipe too. xx

Virginia Blue - Director Blue Fruit said...

Oooh, sounds yummy! I am growing rainbow chard in my ever-expanding veggie garden, and it looks as beautiful as it tastes delicious. Have you noticed that if you cut the ruby red stalks and place them in a glass vase they make the water the most alluring claret-jelly red? Going to try this recipe tonight - great posting, thanks!

Vintage Simple said...

I think it looks not only delicious but beautiful indeed..!

xoox,
-maria

FROM THE RIGHT BANK said...

I'm salivating over this - I love chard and anything gratin! Will definitely have to give this a try. Your phone case post gave me a huge laugh. I would enter but I have an iphone 4 as well. (Isn't it so much better BTW?) Hope your summer - I mean winter - has been treating you well!

Laura [What I Like] said...

So gorgeous, and it seems a bit easier than the average gratin, no? I really need to take that wonderful book off of the shelf more often. It's so wasted in my kitchen at the moment.

Jen said...

Rainbow chard and silverbeet are also incredibly easy to grow, plant some, you will be amazed.

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