Sunday, October 4, 2015

Recipe Time: Silverbeet, feta, caramelised onion and salami parcels.

The weather is warming up and with that comes a renewed vigour of health(ier) choices for eating and working out. Alex and I have signed up for the gym again, and with that, making better choices with food is the obvious next step. We're both pretty guilty of over indulging and eating out during the bad weather, the cold weather makes me practically sedentary! So, while the warm weather brings the sweats, sunburn and afternoon naps, hopefully it means more healthy eating and exercising too!

Tonight I kinda flew by the seat of my pants, I had an idea of what I wanted to make, and it kind of turned out a totally different way. Oh well, these things happen! It was a happy accident, I actually really enjoyed what I created and I am sure it's going to be something I make more of in the future. 

Silverbeet, caramelised onion, salami & feta parcels.
Caramelised onion*
2 tablespoons olive oil
1 bunch of silverbeet, finely chopped
2 cloves of garlic, crushed
100g of spicy salami, I used Chorizo salami
1/2 cup crumbled feta cheese
1 packet of rye Mountain Bread wraps
1 shallot, finely chopped
2 tsp of chopped parsely
*Caramelised onion can be made beforehand, it's a simple tasty addition that can be left out but I think it brings the dish to a whole new level. The recipe will be at the bottom of the post!

1. Heat olive oil in a large fryingpan over medium heat, add silverbeet, shallots, parsely & garlic and saute until the silverbeet is wilted. 
2. Spread some silverbeet mix on the rye sheet, top with caramelised onions, salami, crumbled feta and fold the wrap up to form a parcel.
3. Place parcel onto frying pan, and cook over medium high heat until toasty and golden brown, flip and cook the other side.
4. Serve with a lemon wedge, and salad if you're feeling particularly peckish. Yum!

*Caramelised onions*
3 large red or brown onions
2 tablespoons of olive oil
2 tablespoons of brown sugar
1 - 2 tablespoons of balsamic vinegar

How to:
1. Heat oil in a medium saucepan over low heat. The goal here is to cook the onions very slowly to bring out their natural sweetness, try to resist upping the heat or you'll just get that onion-y taste. Chop each onion in half & finely slice, to create half rings. Add onions to pot and stir to coat in oil. Stir occasionally, making sure the onions don't catch or go brown, it should take about 15 - 20mins.
2. When the onions are soft, see through and slightly golden, add the balsamic vinegar and sugar, this will begin the caramelisation process. Cook for another 10 minutes until sticky & sweet. 
These can be stored in an airtight jar or container in the fridge for up to three weeks, and are a great addition to cold cuts, cheese platters and burgers. Delish! 



Post a Comment