Let’s start off by stating the patently obvious – this dish isn’t likely to have chef Thomas Keller banging on my door, frantically begging me to hand over the recipe any time soon.
The aim was never to bewitch, bother, and bewilder the senses of devotees worshipping at the high altar of one of the world’s foremost temples of gastronomy, however.
The very raison d’être for this dish was to feed a hungry family during that penny-pinching period in the run-in towards payday.
Horses for courses, mes braves, horses for courses.
Leftovers were naturally enough involved.
I had a good quantity of leftover sauce from the previous day’s Paprika and bacon chicken, about a litre’s worth, in fact. That’ll do for starters.
I used just shy of a kilo of minced / ground pork and beef, which was simply fried off with a finely chopped onion, 5 cloves of garlic, and a teaspoon’s worth of smoked Spanish paprika.
Once the meat had lost its raw, pink colour I added the leftover sauce, brought it up to a low simmer, and cooked it for 20 minutes.
While the meat was cooking, I defrosted 400g of frozen spinach leaf via the radar-box method. I then added the spinach to the meat mixture, and gave it another 5 minutes worth of simmering.
Bingo. Dishy uppy time.
All you need on the side is something suitable to soak up all that sumptuous sauce. Steamed broccoli ticks all the right boxes there.
Arf arf! Now for a feast!