Spinach with Raisins & Pine Nuts
Posted on September 21, 2009 by Leslie Blythe No comments
Keith Floyd, R.I.P.
Last week was a sad time in the culinary world. Keith Floyd, one of my all time favorite chefs passed away at the age of 65 from a heart attack.
He was a pioneer in the television cooking programs. He was one of the first that took his show “on the road” and cooked all over the world. He never went on camera without a glass of red wine, reminiscent of Graham Kerr, The Galloping Gourmet. He was usually pretty plastered during filming. He cooked in fields, boats, anywhere out in the elements. This is what was so interesting about his programs. He would cook what the locals ate, using the absolute freshest ingredients. He wore jaunty bow ties and had charismatic charm that was addictive.
He wrote 23 books, among my favorites, Floyd on Spain, Floyd on Italy and Floyd on Hangovers.
The following recipe is for a dish that was discovered by his faithful cameraman, Clive North, who stumbled upon a restaurant in the back streets of Barcelona and came back raving about the spinach…..
Spinach with Raisins & Pine Nuts
Serves 4
2 oz seedless golden raisins or sultanas
2 lb fresh spinach, washed and trimmed
3 Tbs olive oil
1 clove garlic, crushed
3 Tbs pine nuts
Salt
Freshly ground black pepper
Croutons, to garnish
Pour some boiling water of the raisins and leave them to plump up, while you could the spinach. Do this by packing it into a large saucepan, adding just a little boiling water and a sprinkle of salt. If you have young, tender leaves, then just blanch them for a couple of minutes. If you have older spinach, cook it for longer, maybe 10 minutes or so. Drain it in a colander, squeezing out the liquid by pressing the spinach down with the back of a spoon. Now chop it roughly.
Heat the oil in a frying pan and sauté the garlic gently for a couple of minutes. Add the spinach, pine nuts and drained raisins. Season with salt and pepper. Cook gently for about 5 more minutes, then serve with some croutons sprinkled over.
