Spinach & Anchovy Relish Thermomix

Spinach & Anchovy Relish Thermomix

This Spinach & Anchovy Relish Thermomix is from chef Paul Wilson,  who is well known for creating unpretentious flavour-packed food. Spinach & Anchovy Relish Thermomix Is one of his staples it is a brilliant condiment, that it is great served hot or cold with roast lamb or barbecued meat. The saltiness of the anchovies and the heady lift of the truffle oil adds layers of flavour to this ballsy relish. Best used on the day it's made, but you can leave it a few days in the fridge.

Time: 20 min. Makes 2 cups.

Ingredients

• 250 grs baby spinach
• 100 grs double cream
• 1 clove of garlic
•  6 anchovy fillets
• 1 bunch of parsley, leaves only
• 5 grs truffle oil, or to taste
• salt, to taste
• gratted nutmeg, to taste

Method

1. Pour 700 grs of water into the TM bowl and heat for 9 minutes/varoma/speed 2
2. while the water is warming up, wash the spinach, pat it dry and place it in the varoma tray, then put the Varoma in place. (It is ok to put the varoma on before it has reached the temperature). When the spinach has wilted, remove the Varoma and tip the water out of the TM bowl. Allow the spinach to cool and when it is cold enough to touch, squeeze it with your hands to wring out as much water as possible.
3. Place the cream, garlic and anchovies in the TM bowl and heat for 4 min/100 degrees/speed 3.
4. add the cooked spinach and parsley leaves. Bled for 2 min/speed 10. Add the truffle oil, salt and grated nutmeg to taste, stirring on speed 3 to combine but 15 seconds.

I sometimes added to fish or roasted vegetables, but it is good even as a dip. I like to have it with a cold white wine.