Spinach Balls With Chilli And Napoli Sauce By Paul Govan Of Joseph Pearce’s in Edinburgh
Joseph Pearce’s is a landmark in Edinburgh and it has been open since 1898. It has been a grocery, a wine merchant and now a bar. Our outside space has the sun for the longest in the whole of Edinburgh.
JP’s is a warm and genuine welcoming bar with a diverse clientele. During the day a raised area to the back is a family-friendly haven, stocked with toys and highchairs for children and their parents. From 5pm we let the grown-up children play themselves in an equally laid-back atmosphere.
For more information visit http://www.bodabar.com/joseph-pearces/
Ingredients: Makes 5 portions (roughly 20 balls)
500g frozen spinach
3 tsp garlic puree
1 tbsp smoked paprika
40g grated parmesan
200g grated cheddar
1 egg
50g breadcrumbs
Chilli sauce:
250g red chilli, deseeded
1 thumb sized piece of ginger
1 tbsp garlic puree
salt and pepper, to season
Napoli Sauce:
1 white onion, chopped
half a stick of celery
3 carrots, chopped
2 tbsp garlic puree
160g chopped tomatoes
2 handfuls of fresh basil
75g caster sugar
Method:
1. To make the chilli sauce blend all the ingredients together and put to one side until needed.
2. To make the Napoli sauce, sweat down the onion, celery and carrot with a drizzle of olive oil. Add the garlic puree and leave on a low heat for 5 minutes. Add the chopped tomatoes and simmer for 45 minutes. Now add the sugar and take off the heat to cool for 20 minutes. Blitz in a food processor with the basil.
3. To make the spinach balls, defrost the spinach and squeeze out all water. Spread onto a baking tray and place in the bottom of the oven at 180ºC for 15 minutes. Take the spinach out and roughly chop. Add the chopped spinach in with all the other ingredients and combine. Next roll into balls. They should weigh approximately 40g each. Deep fry for 2 minutes then finish in the oven for 5 minutes more. Serve with a portion of chilli and Napoli sauce. Mix together both the sauces to create the perfect combination.
In association with Taste Communications.
www.tastecommunications.co.uk
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