This recipe was inspired by two other recipes that are on my blog. It’s a combination of the Cuban Chicken and Corn Pie (remember the one with the awesome crust made from corn?) and my Stuffed Silverbeet Rolls. I was really craving the Cuban Pie in particular, but I just couldn’t be bothered with getting out food processors and whatnot that is required to make the pie. Given I had a lovely bunch of fresh silverbeet from the markets, I decided to use those flavours and make stuffed silverbeet rolls instead.
To roast the garlic cloves, put a whole head of garlic into the oven on a baking tray while the oven is pre-heating. After 15 minutes or so (for me, it’s ready by the time it is required to be added), the garlic will be squishy and the cloves will easily slide out of their skins. Doing this really sweetens the garlic and completely takes away the harshness that garlic can sometimes have. Then use half the cloves for this dish, and save the other half for another dish.
Photos prove this isn't the prettiest meal - but it sure was delicious!
Corn, Almond and Roast Garlic Stuffed Silverbeet (Chard)
3 cups corn kernels1 brown onion
6 cloves roast garlic
½ tsp salt
6 caperberries, sliced
1 cup almond meal
1 bunch silverbeet, ribs removed
¾ cup water
1 tbsp lime juice
3 tbsp Monty’s Muscat
Heat the oven to 170C
Dice the onion, and fry in a splash of olive oil and the salt over medium heat until translucent. Add the corn kernels and cook for 10 minutes, stirring here and there, until just barely starting to brown. Remove from the heat. In a mortar and pestle, crush the roast garlic cloves into a paste. Stir through the corn mixture, then add the almond meal and lightly beaten eggs and capeberries, making sure the mixture is completely combined.
Take each silverbeet leaf and add a few tablespoons of mixture to the top of the leaf. Fold the ‘leg parts’ together to make it a solid sheet, roll the edges in, and the whole thing down lengthwise, like you are rolling a spring roll, or burrito. Place seam side down in a casserole dish. Continue until all of the leaves and filling is used up.
Mix the water with the lime juice and Muscat, pour over the completed rolls. Cover loosely with foil and place in the oven. Bake for 15 minutes, then gently turn over the rolls. Leave the foil off and bake for a further 10 minutes.
Remove the rolls and reduce the liquid in a pan (I save on dishes just by using the first pan) until it’s syrupy and pour over the top