Yvonne Posted August 7, 2009 Share Posted August 7, 2009 I revently saw the two fat ladies cook swiss chard as a veg using anchovies and garlic (amongst other things). I cant find the recipe on line does anyone happen to know it? They served it with beef wellington.Yvonne Link to comment Share on other sites More sharing options...
Clair Posted August 7, 2009 Share Posted August 7, 2009 http://www.bigoven.com/125817-Swiss-Chard-with-Garlic-And-Anchovies-recipe.html Link to comment Share on other sites More sharing options...
Yvonne Posted August 7, 2009 Author Share Posted August 7, 2009 Fantastic!Thanks Clair, what a great website. Yvonne Link to comment Share on other sites More sharing options...
Dog Posted August 7, 2009 Share Posted August 7, 2009 I love the stuff but would avoid the anchovies. Mmmmm great with garlic and with leaks.The stalks especially are good in curries and the leaves can be used instead of spinach.Bette or bedde grows so easily it a must in veg bed. Link to comment Share on other sites More sharing options...
mint Posted August 7, 2009 Share Posted August 7, 2009 I love it, too. It tastes like spinach to me and I always blanch it and then press as much water out of it as I can, before dressing it with olive oil, balsamic vinegar and salt and pepper. Link to comment Share on other sites More sharing options...
water rat Posted August 8, 2009 Share Posted August 8, 2009 A simple way is to chop finely. Start the stalks first in plenty of butter in a large pan. Give it a couple of mins then add the shredded leaves ,when it's cooked addd a good dollop of crème fraiche and bob's your uncle. Link to comment Share on other sites More sharing options...
Cluzo Posted August 8, 2009 Share Posted August 8, 2009 Why is it supposed to be blanched ? I have only cooked it a few times but have just chucked the chopped white bits in a frying pan with oil and garlic and fried gently with the lid on . Would it taste different ?Cheers K Link to comment Share on other sites More sharing options...
mint Posted August 8, 2009 Share Posted August 8, 2009 By blanche, I mean just boil very briefly, ie, bring water to boil and straightaway drain. Put stalks in first as they take a little longer to cook Link to comment Share on other sites More sharing options...
FairyNuff Posted August 8, 2009 Share Posted August 8, 2009 I've a pile of the stuff, thanks to OH thinking that half a row isn't enough. It's good with eggy and cheesy sauces, and is good in a quiche. Just fry the stalks with an onion, add the chopped leaves until wilted down, turn out into a blind-baked case and cover with beaten eggs with a bit of grated cheese in it (I've used gruyere). Bake in the oven until set. It's one of those recipes which isn't too strict, and is a variation on a theme! If you Google "Swiss chard recipe" quite a few pop up.FairyNuff Link to comment Share on other sites More sharing options...
Clair Posted August 8, 2009 Share Posted August 8, 2009 Swiss chard, blettes, bettes, poirée...http://www.completefrance.com/cs/forums/5/1588375/ShowPost.aspx#1588375 Link to comment Share on other sites More sharing options...
Frenchie Posted August 8, 2009 Share Posted August 8, 2009 I simply boil the blettes ,(only the white, cut in little squares) apart I prepare a béchamel sauce;then I put the blettes ina dish, pour the béchamel over, place in the oven, grill positionDelicious. simply! Link to comment Share on other sites More sharing options...
Dog Posted August 8, 2009 Share Posted August 8, 2009 Mostly tonight we had Gato Gato and it also contained blettes.Lovely grubblie. Link to comment Share on other sites More sharing options...
mint Posted August 8, 2009 Share Posted August 8, 2009 What is Gato Gato, Dog? Er...............if you weren't vegetarian, I would hazard the guess that Gato Gato might be 2 cats? Link to comment Share on other sites More sharing options...
Clair Posted August 9, 2009 Share Posted August 9, 2009 http://www.globalgourmet.com/destinations/indonesia/gadogado.html Link to comment Share on other sites More sharing options...
Lancashire Lass Posted August 9, 2009 Share Posted August 9, 2009 [quote user="Clair"]http://www.globalgourmet.com/destinations/indonesia/gadogado.html[/quote]This was interesting but I did not know what this was!'2 large krupuk, or a handful of fried emping, broken up into small pie' Link to comment Share on other sites More sharing options...
Dog Posted August 9, 2009 Share Posted August 9, 2009 I first had this delicious dish in Ireland and it must have been the Indonesian/Irish accent that they pronounced it Gato Gato.No problems if you cannot find any krupuk use rhop instead and likewise for fried emping substitute rhubarb.It's a dish everyone should try - yummie.....The Indonesians also make amazing leaf kites. I was talking to this Indonesian kite maker and I asked if there was a long family tradition of the manufacture of kites, he didn't understand so I asked what his father did for a living. He replied "He sells pizza". Ah well you can't win'em all. Link to comment Share on other sites More sharing options...
valB Posted August 10, 2009 Share Posted August 10, 2009 I have never heard of Swiss Chard so where do I buy it and what is it called in French. It does sound very versatile and some lovely recipes as well. I adore Spinach but OH is not too keen but eats it as I shout if he doesn't.[:D] Link to comment Share on other sites More sharing options...
Cendrillon Posted August 10, 2009 Share Posted August 10, 2009 Val it's called Blettes and you can buy it in the markets and supermarkets. Link to comment Share on other sites More sharing options...
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