Mash with kale and cheese

Kale&Brie_Mash_Tile

This is the ultimate in comfort food. The recipe is based on one from Waitrose Kitchen magazine for March 2015. This is a very simple dish, which can be eaten on its own. But it would also go well with poached eggs or sausages. Enough for 2 people:

  • 100ml milk
  • 3 thyme sprigs
  • 500g potatoes (peeled and cut into 2cm chunks)
  • 2 bay leaves
  • 1 clove of garlic (peeled and thinly sliced)
  • 20g butter
  • black pepper
  • 100g shredded kale (with tough stalks removed)
  • 4 spring onions (cut into 2cm lengths, and split in half lengthways)
  • 50g brie (thinly sliced)
  • 20g cheddar (grated)

Heat the milk, to boiling, with the thyme. Cover, and leave to infuse.

In a saucepan, cover the potatoes, bay leaves and garlic with cold water. Bring to the boil, and simmer until the potatoes are cooked. Drain, remove the bay leaves, and return to the pan. Leave, uncovered, over a very low heat, for about 5 minutes, to dry the potatoes.

Mash together the potatoes, garlic, 10g of butter and the milk (having removed the thyme), and season with black pepper. Keep warm.

Heat the remaining butter in a large pan. Add the kale and spring onions and stir fry for about 3 minutes, until the kale is just about cooked. Stir in the mashed potato and the cheeses.

Serve.

 

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Kale pesto

This makes a generous amount for 2, or smaller portions for 3 people when served with pasta:

  • 20 walnut halvesKale_Pesto
  • 1 clove of garlic (peeled)
  • 2 tbsp good olive oil
  • 100g shredded kale (tough stalks removed)
  • 30g parmesan (grated)
  • Black pepper to taste

Grind the walnuts in a food processor. Add the garlic, olive oil, kale and parmesan. Process until fully combined to a paste. Season with black pepper.

Add to hot cooked pasta, and stir over a gentle heat, until hot. Serve.

Simple chicken pilaf

Chicken_pilaf

This is based on a recipe which appeared in Sainsbury’s live well for less magazine (Issue 04). Enough for 2:

  • 2 tbsp oil
  • 1 boned chicken breast (cut in to smallish chunks)
  • 1 clove garlic (crushed/chopped)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 leek (sliced)
  • 120g basmati rice
  • About 20 raisins
  • chicken stock (equal to twice the volume of the uncooked rice)
  • 80g kale (washed, cut and with the stalks removed)
  • 100g frozen peas

Heat 1 tbsp of oil in a heavy bottomed pan. When hot, add the chicken, and brown. Remove the chicken with a slotted spoon.

Turn down the heat and add the remaining oil. Stir in the garlic and the spices and cook for 1 minute. Add the leeks and cook slowly for a further 5 minutes. Stir in the rice, raisins and add the chicken stock. Bring to the boil, and simmer (covered) for about 12 minutes, or until the rice is almost cooked.

Add the kale and frozen peas and cook for a further 2-3 minutes.

Serve.

Tarka dhal

I had some mushrooms, kale and half a can of chopped tomatoes in the fridge, so I made this warming, satisfying dhal. The recipe is based on one from My Goodness by Liz Nolan. Serves 2:

Tarka_Dhal

  • 175g yellow split peas
  • 475ml water
  • 3 tbsp oil
  • 70g mushrooms, thinly sliced
  • 1 small onion (finely chopped)
  • 2cm cube of fresh ginger (grated)
  • 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • A large pinch of chilli flakes
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala (ground)
  • 200g tinned chopped tomatoes (1/2 large can)
  • 90g chopped kale (washed and the stems removed)

Soak the split peas in cold water for 8 hours (or overnight).

Drain the split peas and put into a medium-sized saucepan with 400ml of water. Bring to the boil, and then simmer for 40 minutes or until the split peas are cooked. Set aside in the cooking water.

Heat 1 tbsp of the oil in a large saucepan and stir-fry the mushrooms for 3 minutes. Transfer to a dish and set aside.

Heat 2 tbsp of the oil in the saucepan, add the onions and cook gently for 5 minutes. Then stir in the ginger, garlic, cumin, chilli, turmeric, coriander and garam masala. Cook for a further 2 minutes.

Add the tomatoes and 75 ml of water. Bring to the boil, and simmer for 15 minutes.

Add the split peas and the mushrooms. Bring to the boil, and cook for a further 5 minutes.

Add the kale. Bring to the boil, and cook for another 3 minutes.

Add more water if the dhal is too thick.

Serve with naans.

Ham and pea soup

Ham-tile

If you’re after some good, hearty comfort food.  One of my favourites is ham and pea soup.

I often think that supermarket bacon joints are extremely overpriced.  But Sainburys’ Basics range comes to the rescue here.  They do 670gm packs of ‘Cooking Bacon’ for £1.10.  You need to be selective about the pack you buy as some of them consist of a number of small pieces of bacon and sometimes even slices.

Soak about 150gms of split peas in water overnight.  These are usually yellow split peas, you can find green ones in health food stores, but both colours seem to taste the same.

Put the bacon in a large saucepan/stockpot with about two litres of water, an onion (quartered), a leek, a stick of celery (all roughly sliced); add some parsley, thyme, pepper corns and bay leaf.  I usually add a sliced carrot, but on this occasion I didn’t have any. Bring to the boil and very gently simmer (until the bacon is really well cooked – so that it falls apart – I cooked mine for about 4 hours (barely simmering)).

When ready, remove the bacon and pull apart into small pieces using two forks.

Strain the stock (throwing away the cooked vegetables).  Drain the peas.  Chop another onion, and gently fry until soft in a clean pan along with a carrot, a leek and a celery stick (all sliced).  Add the peas and the stock, bring to the boil and simmer until the peas are cooked (probably about 1.5 hours).  If it looks too thick just add some more boiling water.  Blend and return to the pan along with some of the pulled bacon.  Serve piping hot:

Ham and pea soup

What to do with rest of the ham?

CelereiacCeleriac remoulade – grated raw celeriac mixed with mayonnaise (with added whole grain mustard, low fat yogurt and lemon juice to taste); scatter with pulled ham – a good starter:

 

 

 

 

Ham and kale colcannon – mashed potato, sliced leeks cooked in butter, kale (shredded and briefly boiled) and pulled bacon:

Colcannon

More post Christmas comfort food

Post_Xmas2

Chickpea and chorizo stew with new potatoes and kale – for 2 or 3 people:

  • 1 tbsp oil
  • 1 onion (chopped)
  • 1 clove garlic (finely chopped or crushed)
  • 2 small red chillies (cored, deseeded and finely chopped)
  • 3 small cooking chorizos (sliced)
  • 400g tin of chopped tomatoes
  • 12 small new potatoes (cut in half)
  • Hot water
  • 400g tin of chickpeas (drained)
  • 100 g kale (washed and roughly chopped)
  • Black pepper

Heat the oil in a large saucepan. Gently cook the onion for about 5 minutes. Add the garlic and chilli, stir, and cook for a further 2 minutes. Mix in the chorizo slices and cook for a further 3 minutes.

Add the tomatoes and the potatoes. Mix together and top up with hot water, so that the potatoes are covered. Bring to the boil and simmer gently.

When the potatoes are almost cooked (after about 20 minutes), add the chickpeas and the kale. Bring back to the boil and cook over a medium heat for about 4 minutes. Add black pepper to taste and serve.