INGREDIENTS
TOPPING
• 1 clove garlic, chopped
• ½ tbsp olive oil
• a walnut sized knob of butter
• 1½ tbsp panko breadcrumbs
FILLING
• 200g Swiss chard
• 1 large shallot, finely chopped
• 1 tbsp olive oil
• 1 large pinch chilli flakes (preferably kirimizibiber, turkish chilli flakes)
• 2 tbsp extra-dry vermouth
• 2 walnut sized knobs of butter
• 1 tbsp plain flour
• 2 tbsp evaporated milk
• 200 ml semi-skimmed milk
• Maldon salt and freshly ground pepper, to season
• 1 small handful parsley leaves, chopped
• 3 tbsp finely grated English parmesan-style cheese
• 100g white crab meat
• a few sprigs of samphire to garnish
METHOD
1. Gently fry the garlic in oil and butter.
2. Stir in the panko breadcrumbs and fry for a few minutes.
3. Separate the chard leaves from the stalks and chop the stalks.
4. In a separate pan, gently fry the shallot. Add the chard stalks to the frying pan. Add pinch of kirimizbiber (chilli flakes). Fry gently for 5-10 minutes.
5. Add 2 tablespoons of extra dry vermouth. Allow to reduce. Then add butter and flour to make a roux. Cook for a few minutes.
6. Remove the frying pan from the heat and gradually add the evaporated milk and enough milk to form a sauce. Season with salt and pepper.
7. Return the frying pan to heat, add the parsley and slice chard leaves and cook for 5-10 minutes, stirring constantly. Add more milk if it gets too thick.
8. Add 2 tablespoons of parmesan, the crab meat and some more chopped parsley.
9. Pour the mixture into a serving dish and sprinkle on the gratin topping. Bake in the oven at 180 degrees Celsius for 10 minutes.
10. Serve the gratin dish on a plate garnished with Samphire.
