Winter warming gluten free Spinach Roulades
This recipe is another one of those creations whereby Matthias put his usual creative cap on and started dreaming up new ways to incorporate more veggies, especially leafy greens and all their wholesome yumminess into our meals during the colder Winter months. And quite typically, as you probably already know, when he started telling me he was dreaming of brussels sprouts and spinach and was planning to experiment with a new and exciting dish combining the two, I just rolled my eyes in disbelief.
If you’ve gotten to know us a bit via this blog or elsewhere, you will already know that the moments where Matthias has a light bulb go ping and shares a crazy food idea – the same one that causes me to roll my eyes and screw my face into a resounding ‘Ewwww’ – is usually the moment that makes me eat my words later on as we sit down to enjoy what is undoubtedly, more often than not, an oh so delicious meal.
That’s right, Matthias is the creative one in the kitchen. Regularly in blue sky land, he comes up with all the novel ideas that sound dreadful in my mind at first, but usually do turn out to be well, quite brilliant. And I can’t believe I just said that. Seriously. When he reads this, he is going to gloat in triumph.
So if you saw the title of this recipe and immediately thought ‘bland vegetarian kale-loving hippie food’ then please, do reconsider. Yes, my initial thought wasn’t too dissimilar to yours, but to be very honest, this dish is pretty damn good. The brussels sprouts positively ooze a lovely, golden flavour, something I never thought I would associate with those usually bitter little guys, and the spinach has a lovely, fine crispiness that beautifully wraps together what is otherwise, a very subtle, mellow wintery dish.
- ½ red onion, diced
- brussels sprouts, chopped
- 2 garlic cloves, crushed
- 1 tbspn butter
- 2 tbspn olive oil
- ½ cup buckwheat kernels
- 150g goat’s feta, crumbled
- 1 large bunch silverbeet spinach or rainbow chard – the bigger the leaf, the better
- zest of one lemon
- 1 tbspn cumin seeds, lightly dry roasted and ground in a mortar and pestle
- salt and pepper
Preheat a fan forced oven to 200°C.
Bring 1 cup salted water to a boil, stir in the buckwheat, reduce the heat and simmer, covered, until all of the liquid has been absorbed. This should take around 10 minutes. Set aside.
Wash the spinach leaves well, and then remove as much of the white stalks as possible, leaving the green leaves whole and intact. Bring a pot of water to the boil, add a little salt and submerge the leaves whole. Blanch for about 1 minute, then drain the spinach well and set aside to cool.
Melt the butter and olive oil in a pan over a medium heat until the butter starts to foam. Sauté the onion, add the brussels sprouts and garlic and continue to sauté gently for about 10 minutes. Season with salt, pepper and lemon zest. Remove from the heat and stir through ground cumin, crumbled feta and cooked buckwheat.
Place two spinach leaves, one on top of the other, turning them so that they form as neat a rectangular shape as possible. Place a finger-shaped load of filling on one end of the rectangle, and roll it up tight in one direction, folding the sides in as you go.
Once all of the roulades have been constructed, place on a tray lined with baking paper, brush with a little olive oil and salt and bake in a 200°C hot oven for 25 minutes and until the green ‘skin’ is slightly crispy.
You can serve these delicious little guys on their own (they taste amazing), or with a side salad.
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