Pan-seared Spinach and Potato Cigars ( with a Sour cream dip )
Six ingredients in common. One main course. One dessert. No omitting any ingredient for either course. On top of that it has to make the cut. Gourmet. Nothing less for the esteemed judges. Sounds like a Dr. Jekyll and Mr Hyde situation, doesn't it ? Well, it is part of a cooking contest that I am participating in. Looks tough but then what fun is a contest that does not challenge your limits. Well, when the going gets tough, the tough get going. For one, I am gonna treat this as some much needed motivation for blogging regularly.
So, here is the main course dish that I decided to create. The mashed potato uses just a drizzle of olive oil, a dash of salt and a bit of chili flakes. It is rolled in spinach leaves and seared on a pan which has been sprayed with olive oil and sprinkled with chili flakes. End result ? Melt in the mouth cigars that have a beautiful burnt aroma of chili and spinach. I served this with a drizzle of sour cream seasoned with brown sugar and salt. Frugal. Elementary. And yet orgasmic.
Read on for the recipe -
Preparation Time - 20 mins
For the cigars -
- 2 medium sized mashed potatoes
- 10 spinach leaves (look for ones that are little big in size)
- 1 1/2 tsp olive oil
- 1/2 tsp chili flakes
- salt to taste
For the dip -
- 3 tsp sour cream
- 1/2 tsp brown sugar
- a pinch of salt
Note - Make sour cream at home. Take any heavy cream / whipping cream you have. Add some vinegar to it. Beat with a whisk till fluffy. And voila, you never need to buy sour cream again.