65g butter or margarine
1 bunch spring onions, finely chopped
10ml (2 teaspoons) crushed garlic
1 can (410g) KOO cream style sweet corn, drained
salt and freshly ground black pepper to taste
750ml (3 cups) cooked ACE QUICK COOK SAMP
300g baby spinach
125ml (½ cup) cream
250ml (1 cup) vegetable stock
125ml (½ cup) grated Parmesan cheese, optional
1. Melt butter and sauté spring onions and garlic until soft, add
sweet corn, mushrooms and seasoning.
2. Add cooked samp and baby spinach, simmer for 5 minutes until
spinach has wilted.
3. Slowly add cream and stock, stirring frequently until liquid is
absorbed but samp is still moist.
4. Serve warm with grilled meat and vegetables in season.
Sprinkle with Parmesan cheese if desired.