Creamed Spinach

 

I've had a huge bunch of spinach left in the fridge and decided that a creamed spinach will be the ideal side to my grilled meat. Creamed spinach uses heavy cream but if you run into a situation like me where you don't keep heavy cream at home, you can always subsitute with some milk and butter. If using low fat milk, do add in 1/2 tablespoon of flour and you are all set to go.

 

Ingredients:

 

1 packet                     spinach, washed and drained

1/2 clove                    garlic, minced

3                                 shallots, minced

2 tablespoons             butter

1/4 cup                       heavy cream (or 1/4 cup milk with 1 tablespoons butter)

pinch                          nutmeg

                                   salt and pepper to season

 

Method:

 

Bring a pot of salted water to boil. Add in the spinach and cook for about 2 minutes. Drain, squeeze the water out of the spinach and chop finely.

 

In a saucepan, heat 2 tablespoons of butter and add in shallots and garlic and cook for about 2 minutes.

 

Add in the spinach, cream, nutmeg and salt and pepper. Stir and cook for about 4 minutes or until the liquid has reduced and reached a thickened consistency.

 

Grilled Rack of Lamb

 

My brother had personally air flown some beautiful lamb racks back from New Zealand and the only way to do justice to these gorgeous looking meat is to grill it to perfection. The success to a good grill dish lies with its marinade. It's time like these that I'm thankful that I insisted on having my spice rack at home. It's always better to use the fresh herbs but if you live in a tropical country like me, some dried ones in the fridge will do the job just fine.

 

Ingredients:

 

8                         baby lamb racks

2 cloves              garlic, minced

1 teaspoon          dried thyme

1 teaspoon          dried rosemary

2 tablespoons     olive oil 

                           sea salt and black pepper to season

 

Method:

 

Mix the olive oil with the dried herbs on a chopping board and chop till it forms a rough paste.

 

Season the lamb rack with sea salt and black pepper. Rub the herb paste onto the lamb rack and refrigerate for at least 4 hours.

 

Remove from fridge and leave it in room temperature for at least 30 minutes before grilling.

 

Set the grill on a high heat. Grill the lamb racks for about 3 minutes on each side for medium and half a minute lesser for medium-rare doneness.