Coriander walnut filling

Yield: 4 servings

Measure Ingredient
2 cups Walnuts
4 Garlic cloves
Two 3/4-pound bunches
Spinach
3 cups Packed fresh coriander
Sprigs
2 cups Packed fresh flat leafed
Parsley sprigs
1 cup Fine fresh bread crumbs
¼ cup Honey
2 larges Egg whites
1½ teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Ground coriander seeds
¼ teaspoon Freshly ground black pepper

Preheat oven to 350 degrees.

In a baking pan toast walnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored, and cool completely. Mince garlic and discard stems from spinach. Have ready a large bowl of ice and cold water. In a 3-quart kettle half filled with boiling salted water blanch spinach 20 seconds and with a slotted skimmer transfer to ice water to stop cooking. Return water to a boil and blanch fresh coriander and parsley 5 seconds.

Drain herbs in a colander and transfer to ice water to stop cooking.

Drain spinach and herbs in colander and squeeze in small handfuls until as dry as possible.

In a food processor pulse walnuts just until finely ground. Add garlic, spinach mixture, and remaining ingredients and pulse just until smooth. Filling may be made 2 days ahead and chilled, covered.

Yield: 3½ cups

COOKING LIVE SHOW #CL9028 All recipes courtesy of Gourmet Magazine

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