How to Prepare Warrigal Greens
Put a large pot of water onto boil. Drop the greens in the water and cook for anywhere from 1-3 minutes. Refresh in a colander until cold, running water to retain the green colour. Squeeze water and then use. These also freeze well.
Warrigal Green Crunchy Filo Pie
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 40 minutes
- 10 sheets filo pastry
- Oil or melted butter
- 2 cups grated cheese
- 1 cup wilted warrigal greens, chopped
- 3 eggs
- 2 garlic cloves, peeled and chopped
- 1/2 cup green onions, chopped
- 6 cherry tomatoes, halved
- Artichoke hearts, drained (halve or quarter these if they're very large)
Step 1 - Preheat oven to 200C/400F. Brush the base of a pie tin with oil or butter nad lay down 7 filo sheets one at a time oiling between each layer. In a bowl mix the cheese, eggs, greens, garlic and onions. Pour into the base and top with the halved cherry tomatoes and artichoke hearts.
Step 2 - Take the remaining three sheets of filo and cut into thirds. Scrunch them up lightly in your hand (don't squeeze too hard) and place on top of the filling making sure to cover the whole pie. Brush some more oil on top. Bake for 40 minutes or until the pastry is golden brown.
Warrigal Green & Scallop Dumplings
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 20 minutes
- 250g/8.8ozs. scallops (smaller ones are ideal)
- 2/3 cup wilted warrigal green (or baby spinach)
- 2 cloves garlic, peeled
- 1 inch ginger, peeled and sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 stalks spring onion, chopped
- 1 stalk of coriander, roots and leaves
- 1 egg, whisked
- 2 tablespoons cornflour/fine cornstarch
- 40 egg wrappers
Step 1 - Make sure to squeeze the greens well to drain of excess water. Process the greens, garlic, ginger, salt, sugar, spring onion, coriander and egg together in a food processor. Mix with the scallops and cornflour.
Step 2 - Line 2 baking trays with parchment. Have a brush ready as well as small bowl of water. Lay out half a dozen wrappers at a time and wet the edge with a brush. Place a small amount of filling in the centre (the less the easier they are to wrap up).Fold in half to form a triangle and pres down to seal the sides. Then bring two edges around and seal with water. Place on the tray.
Step 3 - Steam for 10 minutes. Serve with chilli sauce, coriander, spring onions and sesame seeds.
Warrigal Greens & Cheese cannelloni
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 25 minutes
- 250g/8.8ozs. cannelloni shells
- 500g/17.7flozs. pasta sauce
- 3 garlic cloves, peeled
- 375g/13.3ozs. ricotta cheese
- 100g/3.5ozs. feta cheese
- 1 cup warrigal greens, wilted
- 1 egg
- 1 cup mozzarella cheese
- 1/4 cup parmesan cheese
Step 1 - Preheat oven to 200C/400F. Grease a large baking dish. Spread 1/4 of the jar on the base of the tray. Blend the garlic cloves and then add the ricotta, feta, greens and egg and blitz until smooth. Place in a piping bag and then pipe into the cannelloni shells. Place on the saucy tray.
Step 2 - Cover with the remaining sauce and then top with mozzarella and parmesan cheese. Bake for 25-30 minutes.
Warrigal Green Frittata
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes
- Oil for greasing pan
- 8 eggs
- 1/2 cup milk
- 1/2 cup green onions, sliced
- 1 cup wilted warrigal greens, roughly chopped
- 200g/7ozs Persian feta, chopped
- Salt and pepper for seasoning
Step 1 - Preheat grill. Whisk the eggs and milk together. Add in the onions, warrigal greens and Persian feta. Add 2-3 tablespoons of oil into a cast iron pan and brush it up the sides too. Pour in the egg mixture and cook on a medium high stovetop until the bottom starts setting (the top will still be liquid). To finish it off, place it under the grill to cook the top.