This dish could be served as a brunch dish, or for any light meal or snack. When I came across this recipe tonight in a recipe book – The Midweek Cookbook: 200 Ways with Potatoes – I really hadn’t looked at since the seventies, the name of this dish intrigued me. A web search produced nothing of relevance, just lots of references to dog breeding kennels! So unfortunately I know nothing of the origins of recipe’s name. I’m posting a C21st adaptation here so that I remember to make it some time! It’s actually rather similar to what I’ve always referred to as a chip omelette, although I usually make that with diced raw potatoes.
My good friend Bev cooked this one day at a friends place. She had never been a spinach fan. Whole new way to look at the old “silver beet” which is a brother to the more insipid English spinach. Can be a breakfast dish with a few eggs, luncheon with a sprinkle of cheese, or side dish. Anything a little different is nice for a change 🙂
This “recipe” comes from a 40 year old cook book I inherited when I met Russell! “Entertaining with Kerr”. He was a pompus TV cook in Australia, and this is the only thing I’ve ever cooked out of the book. It’s also the ONLY way I enjoy my rice (and we eat a lot of that!)
A delicious and extremely quick-to-make recipe which I was delighted to find in the October-November 2008 issue of ‘dish’. As I don’t like hot and spicy flavours, I made these with a mild paprika. Those who do like foods hot and spicy might want to add cayenne pepper. Please, do adjust the spices to meet your taste preferences. As almonds boost energy levels particularly at those times such as early afternoon when – given the choice – many of us may choose to have a siesta, I intend to have these on hand in a container at all times at work as a quick energy-boosting snack. I’ve found that even half a dozen almonds can provide the boost needed at such times, and these will offer a more flavoursome alternative to plain almonds.
My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I’ve only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn’t tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I’ve double to sauce as suggested by the reviewers – NOTE!! An “average” sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped
