Swiss Chard With Indian Lime Pickle Recipes

Steps:

• Start by making the lime pickle puree. Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth.
• Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit. Blanch the chard in salted boiling water until very tender, remove and shock in very cold water. Remove from water and squeeze the cooked chard until most of the water is removed.
• In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent. Add the pickled ramps and Swiss chard and heat. While stirring the chard, add the lime pickle puree and lemon zest. Cream the ingredients together and season with salt and pepper.
• To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan. Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced.
• To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns. Add the tomato, salt and pepper. Finish with lemon juice.
• Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil. Place a flat weighted object or your hands on the fish until it?s flat. Adjust heat to a medium-low and cook until the skate is three-quarters cooked. Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds.
• Plating: Place some Swiss chard in the center of the plate. Place skate on the chard and, alternating skate and chard, layer in a high pile. Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives.

Steps:

• In a blender, combine lime pickle, lemon juice, and oil and puree until smooth, adding water as necessary to create a liquid. Set aside. Bring a medium pot of water to a boil and add 1 tbsp salt. Prepare an ice bath (a large bowl of ice water with 1 tbsp salt). Add chard to the pot and boil until bright green and very tender (9 to 12 minutes). Drain chard in a colander, submerge briefly in the ice bath to stop cooking, drain again in colander and squeeze to release most of the water. Set aside. Heat butter in a large sauté pan on medium heat. When butter is melted, add shallot, sprinkle with a pinch of salt and pepper, cover, reduce heat to low and sauté until shallot is translucent, about 4 minutes. Remove from heat. Add chard, lime-pickle puree, lemon zest, and salt and pepper to taste. Mix vigorously. Serve warm.

Steps:

• Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
• Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
• Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
• Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
• Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
• Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

Steps:

• Chop the chard stems into 1/2-inch pieces. Stack the chard leaves, roll them tightly into a cylinder, and chop into 1/2-inch strips; chop the strips into halves.
• Heat about half the olive oil in a large non-stick skillet over medium heat. Cook chopped chard stems in hot oil until hot, about 1 minute. Stir the chard leaves with the stems; cook and stir together 1 minutes more. Drizzle remaining olive oil over the mixture and stir to coat. Continue cooking and stirring until the leaves are nearly wilted, 4 to 5 minutes. Remove from heat and immediately sprinkle kosher salt and squeeze lime half over the chard. Stir to season evenly.

Steps:

• Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed. , In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.