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Warmoes-peach cushions

Swiss chard-peach cushions with grilled Swiss chard stems, chermoula and vene cress.Recipe for 4 people. This recipe is by Frank Fol, Vegetable Chef®. His mission is to convince people of the flavors and power of vegetables and fruit.

Ingredients

chermoula powder
Vene cress
2units.itemsPeach
Black pepper
Coarse sea salt
400gFloury potatoes
1Swiss chard with leaves

Preparation

  1. Cut the stems from the Swiss chard leaves and wash both (the leaves and the stems).
  2. Blanch twelve leaves for 1 minute in boiling salted water and then place them in ice water.
  3. Cut twelve equal pieces from the stems (approx. 10 cm) and season with sea salt, chermoula powder, and olive oil. Mix well and let marinate briefly.
  4. Finely chop the remaining pieces of leaf and stem and stew in some olive oil with sea salt and black pepper.
  5. Peel the potatoes and the onion, cut them into pieces, and wash them.
  6. Boil them until tender in salted water.
  7. Drain and save some cooking liquid.
  8. Wash the peaches, pit them, cut into pieces, and mix with the mash.
  9. Stir in the stewed Swiss chard and add a splash of olive oil and some black pepper. Mix well.
  10. Now fill each leaf with a generous scoop of peach-Swiss chard mash and fold closed. Do this twelve times for three parcels per person.
  11. Rub each parcel with olive oil. The stems can now go on the hot BBQ to grill on both sides.
  12. Place three parcels on each plate.
  13. Place a warm stem on each parcel.
  14. Finish the plates with some extra chermoula powder and a few vene cress leaves.