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  • Seasonal recipe No 40 – Kale with chorizo and poached egg

    Posted on April 16th, 2010 Trish No comments

    A recipe from Nigella Lawson’s How to Eat. She claims it’s one of her ‘regular fast hot lunches’. Quantities are for one, so double, treble or quadruple etc as necessary.

    Serves 1

    Preparation 15 minutes
    Cooking 15 minutes

    175g kale
    approx. 100g chorizo (the fresh or semi-dried sausages – rather than the salami type – half of one of the horseshoe-shaped linked sausage loops is about right)
    1 egg
    1 tbsp ordinary oil

    Remove the curly leaves of kale from the stems and tear the leaves into smallish pieces. Cut the chorizo into slices about 5mm to 1cm thick and then cut them into quarters. Bring a pan of water to the boil and add salt. Put the kale in the boiling water and cook till tenderish (about 5-7 minutes).

    Put 1 tbsp oil into a heavy-bottomed, deepish frying pan and cook the chorizo pieces for a few minutes, stirring and pressing with a wooden sppon – 3 or so minutes should be fine. While this is happening, as well as keeping an eye on the kale, put a pan of water on to poach the egg. Drain the kale well when cooked and then stir into the chorizo. Put the egg in to poach and when it’s ready, turn the orange-spliced kale on to a plate and put the poached egg on top.

  • Seasonal recipe No 27 – Kale with chorizo and almonds

    Posted on January 15th, 2010 Trish 1 comment

    In last weekend’s Observer magazine, Nigel Slater sang the praises of kale – especially after a touch of frost. As well as using it as a side dish with a seasoning of crisp garlic and red chillies, he also cooked it with chorizo. For his recipe for a “less rich version of the classic cauliflower cheese” and other ways of using your winter greens, see his Cold as brassicas page.

    Serves 2 as a light main coursecurly kale-camel csa, 4 as a side dish

    Preparation 5 minutes
    Cooking 15 minutes

    250g curly kale
    250g cooking chorizo
    a little groundnut or sunflower oil
    50g skinned whole almonds
    a clove of garlic, peeled and crushed

    Wash the kale thoroughly. 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.

    Cut the chorizo into thick slices. Warm a non-stick frying pan over a moderate heat, add the slices of chorizo and fry till the pieces are golden. Lift them out with a draining spoon on to a dish lined with kitchen paper. Discard the oil that has come out of the chorizo and wipe the frying pan clean. Add the almonds and cook for 2 or 3 minutes till pale gold then lift out and add to the chorizo.

    Warm the oil in the pan, add the crushed garlic and shredded greens and cook for a couple of minutes, turning the greens over as they cook, till glossy and starting to darken in colour. Return the chorizo and almonds to the pan, add a little salt and continue cooking till all is sizzling, then tip on to hot plates.

  • Seasonal recipe No 24 – Cavolo nero (kale) soup

    Posted on December 11th, 2009 Trish No comments

    From Rose Gray and Ruth Rogers’ River Café Cook Book Easy. They add this note, ‘All bean soups are made more delicious with a generous addition of the spicy-flavoured newly pressed olive oil poured over each serving. Tuscan olive oil is pressed at the end of October, which is also when the frosty weather starts and cavolo nero is ready to be picked.’

    Serves: a generous 4cavolo nero soup-river cafe cook book easy

    Preparation: 10 minutes
    Cooking time: 45 minutes

    500g cavolo nero
    4 garlic cloves
    2 red onions
    4 carrots
    1 celery head
    1 dried chilli (or good pinch of dried chilli flakes)
    400g tin borlotti beans
    extra virgin olive oil (see note above)
    ½ tsp fennel seeds
    200g tin tomatoes
    500 ml chicken or vegetable stock
    ¼ sourdough loaf

    Peel the garlic, onion and carrots. Roughly chop 3 garlic cloves, the onion, pale celery heart and carrots. Crumble the chilli. Drain and rinse the beans.

    Heat 3 tbsp of olive oil in a thick-bottomed pan, add the onion, celery and carrot and cook gently until soft. Add the fennel seeds, chilli and garlic and stir, then add the tomatoes, chopping them as they cook. Season and simmer for 15 minutes, stirring occasionally. Add the beans and stock, and cook for another 15 minutes.

    Discard the stalks from the cavolo nero and boil the leaves in salted water for 5 minutes, drain and chop. Keep 4 tbsp of the water. Add the water and cavolo to the soup. Stir and season.

    Cut the bread into 1.5cm slices. Toast on both sides, then rub with the remaining garlic and drizzle with olive oil. Break up the toast and divide between the soup bowls. Spoon over the soup and serve with more olive oil.