Swiss chard is a vegetable that we don't see very often in shops but grows easily in gardens. Served with Golden Baby Turnip, Pea and Gooseberry.
- chard (washed, dried - separate the leaves and stalks)
- 25 g butter
- fresh garden peas
- golden ball turnips (washed and sliced, you can also use white turnips)
- 4 tblsp water
- 25 g sugar
- rapeseed oil
- 100 ml white wine vinegar (or whatever vinegar you have to hand)
- salt and pepper for seasoning
- Swiss chard is a vegetable that we don't see very often in shops but grows easily in gardens. We were fortunate to cook with some great chard - it looked amazing with all the different coloured stems. The stems take a little longer to cook, that's why we separated them.
- Use a deep sided frying pan with a tight fitting lid.
- Heat some rapeseed oil in the frying pan.
- Add the finely sliced turnip, then add a little water and replace the lid - this will allow the turnips steam for about 4 minutes.
- Add the chard stems (the leaves will be used towards the end of the recipe), add another tablespoon of water, peas, a pinch of sugar and salt. Replace the cover and cook for another 3-4 minutes.
- Finally add the gooseberries, a dash of vinegar, adjust seasoning to taste and put onto a serving dish.
- Put the Swiss chard leaves into the pan and cook until the leaves are wilted. (You can cook the leaves for the last two minutes with the other ingredients - save the washing up!).
- Slice some black pudding; a really heavy bottomed frying pan is best.
- Fry off the pudding and serve with the awesome chard, golden baby turnip, pea and gooseberry stir-fry.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips