[staringclown]

Silverbeet. Is there any way to make it even vaguely palatable?

It's taken over my vege patch and I have quite a lot of it at the moment. For free as well. It's come back from last year. Cool.

Plain steamed silverbeet is the culinary equivalent of self flagellation. Tonight I found a recipe which didn't make me gag.

Creamed Silverbeet

2 Tbsp butter
3 cloves garlic
salt & pepper
1/2 grated nutmeg
One large bunch of silverbeet
1/4 cup of cream

Fry garlic and nutmeg in butter very briefly (don't brown) add chopped, well washed silverbeet (I removed the bones of the silverbeet - I don't care for them. Personal taste)

Let the silverbeet wilt (3 minutes in the pan) ad cream and stir in to cot the leaves. Serve.

Anyone got any other ways?

[Ruffian]

Last time I was in New Zealand some guy fishing for trout told me - with unassailable confidence - that 'Anything tastes good if you deep-fry it for long enough'.

Taking that idea to it's logical conclusion, here's a recipe for -

'Mermaids Tresses'

1 bunch bok choy (or silverbeet in this case)
oil for deep frying
1/2 teaspoon salt
2 pinches caster sugar
2 tablespoons very tiny dried shrimp (optional)

With a sharp knife cut away the white central rib of the leaves and set aside (or discard). Place 3 or 4 green leaves together and roll up tightly. Shred in very fine even slices, and separate the shreds.

Heat at least 2 cups oil in a wok or other deep pan, and drop in a large handful of the shredded leaves at a time. Stir-fry for about 60 to 80 seconds, scoop them out on a large perforated spoon and drain on paper towels. The colour should be brilliant green. If cooked for even a few seconds too long they will turn brown. (Trout-fishing guy wasn't quite right)

In a few minutes, when the leaves have cooled and crisped, sprinkle lightly with the merest pinch of salt and caster sugar. If using the dried shrimp, deep fry in the same oil, drain, and sprinkle over the fried greens. Serve while crisp, as an hors d'oeuvre or as a background for fried scallops or other delicate, unsauced foods.

[staringclown]

Ruffian, on 13 May 2012 - 11:17 AM, said:

Last time I was in New Zealand some guy fishing for trout told me - with unassailable confidence - that 'Anything tastes good if you deep-fry it for long enough'.

Taking that idea to it's logical conclusion, here's a recipe for -

'Mermaids Tresses'

1 bunch bok choy (or silverbeet in this case)
oil for deep frying
1/2 teaspoon salt
2 pinches caster sugar
2 tablespoons very tiny dried shrimp (optional)

With a sharp knife cut away the white central rib of the leaves and set aside (or discard). Place 3 or 4 green leaves together and roll up tightly. Shred in very fine even slices, and separate the shreds.

Heat at least 2 cups oil in a wok or other deep pan, and drop in a large handful of the shredded leaves at a time. Stir-fry for about 60 to 80 seconds, scoop them out on a large perforated spoon and drain on paper towels. The colour should be brilliant green. If cooked for even a few seconds too long they will turn brown. (Trout-fishing guy wasn't quite right)

In a few minutes, when the leaves have cooled and crisped, sprinkle lightly with the merest pinch of salt and caster sugar. If using the dried shrimp, deep fry in the same oil, drain, and sprinkle over the fried greens. Serve while crisp, as an hors d'oeuvre or as a background for fried scallops or other delicate, unsauced foods.

If I had any clue before now that you could deep fry silverbeet...

Actually, this is an account of how the creamed silverbeet really went down. I was trimming the steaks and forgot about the SB on the stove frying away in the oil and I browned the silverbeet well if you know what I mean. All the same the burnt bits just tasted nutty in the end. Your asian variation sounds the business. Thanks.