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Wednesday, January 5, 2011 at 08:14AM
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Ingredients
250g/9oz curly kale
250g/9oz cooking chorizo
50g/2oz skinned whole almonds
a little groundnut or sunflower oil
a clove of garlic, peeled and crushed
sea salt flakes
Method
Wash the kale thoroughly - the leaves can hold grit in their curls. Put several of the leaves on top of one another and shred them coarsely, discarding the really thick ends of the stalks as you go. Repeat this until all of the kale leaves are shredded. Set aside.
Cut the chorizo into thick slices. Warm a non-stick frying pan over a moderate heat, add the slices of chorizo and fry until the pieces are golden. Lift them out with a draining spoon onto a dish lined with kitchen paper. Discard the oil that has come out of the chorizo and wipe the pan clean.
Add the almonds to the same pan and cook for 2-3 minutes, or until pale golden, then lift out and set aside with the chorizo.
Warm the oil in the same pan, add the crushed garlic and shredded kale and cook for a couple of minutes, turning the kale over as it cooks, until glossy and starting to darken in colour.
Return the chorizo and almonds to the pan, add a little salt and continue cooking until all is sizzling. To serve, tip onto hot plates.
Wednesday, January 5, 2011 at 08:21AM
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Ingredients
1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced
5 tbsp olive oil
sea salt and freshly ground black pepper
small bunch winter greens, such as kale, chopped
1 x 500g/1lb 2oz bag fresh gnocchi
1 red onion, diced
1 sprig thyme, leaves only
1 sprig rosemary, leaves only, chopped
1 garlic clove, finely chopped
8 chestnut mushrooms, quartered
1 small tub (about 200g/7oz) half-fat crème fraîche
150g/5oz soft goats' cheese
5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs
25g/1oz grated parmesan
mixed leaves
1-2 tbsp olive oil
½ lemon, juice only
Method
Preheat the oven to 180C/350F/Gas 4.
Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.
Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.
Boil the gnocchi according to packet instructions, drain and keep warm.
While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.
Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.
Preheat the grill to its highest setting.
Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.
Tuesday, June 7, 2011 at 10:31AM
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3 cloves garlic
200ml/7fl oz double cream
handful fresh kale, chopped
2 tbsp white wine
handful fresh parsley, chopped
handful fresh chives, chopped
handful fresh chervil, chopped
salt and freshly ground black pepper
100g/3½oz green tagliatelle
3 tbsp broad beans, out of their pods, inner membrane removed, blanched
Preheat the oven to 200C/400F/Gas 6.
Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.
Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.
Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.
To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.
Wednesday, January 5, 2011 at 08:54AM
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Ingredients
1 tbsp olive oil
1 garlic clove, finely sliced
2 Italian-style sausages, casing removed
1 tsp chilli flakes, optional
2 tbsp white wine
50g/2oz kale or other greens, tough stalks removed, leaves finely chopped
5 tbsp double cream
sea salt and freshly ground black pepper
200g/7oz fresh pappardelle pasta
1 tbsp olive oil
2 tbsp chopped fresh parsley
50g/2oz parmesan, shaved
Method
For the sauce, heat the olive oil in a large frying pan over a medium heat, add the garlic and fry gently for about 30 seconds. Crumble in the sausage meat, turn up the heat to high, and cook for 4-5 minutes, until the meat starts to turn golden-brown at the edges.
Stir in the chilli, if using, and the wine, then bubble for a few minutes until the liquid has evaporated.
Meanwhile, blanch the kale in a pan of boiling, salted water for 2-3 minutes until tender. Drain and add to the pan with the sausage meat. Mix until well combined, then add the cream and simmer for 2-3 minutes.
For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water, then put into a large bowl with the olive oil and finely chopped parsley. Mix until well combined and season, to taste, with salt and freshly ground black pepper.
Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency then stir in the parmesan. Serve in warm pasta bowls.
Saturday, January 1, 2005 at 09:20PM
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A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two.
Instead of forming a head, the leaves grow in a loose rosette at the top of a stem. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and distinct.
Choose the best
Go for heads of kale on the smaller side, as they will be more tender. The leaves should be crisp, with a bright colour.
Prepare it
Break the leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop.
Store it
In a perforated bag in the fridge. Kale becomes increasingly bitter the longer it is kept, so eat within two or three days.
Cook it
Kale is most commonly boiled. For whole leaves, rinse, then put them in the pan without shaking the water off, cover, then cook for up to 2 minutes, until wilted; drain thoroughly.
For chopped or shredded leaves, put in a pan of water 1cm deep with a pinch of salt, then bring to the boil and simmer for a few minutes, until wilted; drain thoroughly. Pan fry for a crispy finish.