This week our Junior Chefs will be creating a fabulous vegetarian curry packed with flavour using the ever so popular vegetable spinach.
Used all round the world, the leaves are bright green when young, deepening to a darker colour when older. It has a distinct flavour that complements many dishes.
Baby spinach can be eaten raw in salads, where as older spinach should be cooked but not for long, and will reduce in volume considerably.
Although spinach is now available throughout the year it is best from April through to September.
When buying select spinach with bright green leaves, that are tender and crisp and smell fresh. Avoid leaves that are yellow or wilted.
Loose spinach will need a good rinsing to remove dirt and grit, but drain well.
It can be prepared in a few ways raw in salads. Warmed in a sauce (8-10 minutes). Slice and stir fry (1-2 minutes) or steam whole (3-4 minutes).
In this week’s dish we will be using the following skills:
Washing, weighing, measuring, peeling, chopping, slicing, grating, sautéing, boiling squeezing and frying.
