Posts tagged ‘cavolo nero’

February 18, 2012

Last Night’s Dinner: Smoked garlic and cheese potato cakes with chilli greens

You might not guess it from the recipe title, but this was one of those meals inspired by using up some old veg and bits and pieces in the fridge. It can also be seen as mash and greens – with bells on.

For the potato cakes, steam some floury potatoes until tender (about 3 medium-sized potatoes per person), mash them and leave them to cool. While they’re cooling, saute some finely sliced shallots (1 per person) and some finely chopped smoked garlic (2 cloves per person) in a little olive oil for around 5 minutes, until soft but not browned. When the mash is cool, transfer it to a large mixing bowl and mix in the shallots and garlic. Add 1 finely chopped spring onion, per person, to the mash.

The mash now needs to be worked up into an almost doughy consistency and be flavoured with cheese. Break 1 egg per person into the mash and stir in. The mash will become slightly gooey. Now, grate 50g per person of parmesan into the mash and mix well. Next, a little at a time, sprinkle some plain flour into the bowl and mix in. Do this until the flour is absorbed and distributed evenly. It will dry the mix out a little. The idea is to create a consistency that can be easily formed into a cake or pattie – without being a slop, and without crumbling at all.

With your hands, shape the mash into patties/cakes about 3 inches across and an inch deep. Then fry them in a little olive oil in a wide frying pan on a medium heat, turning after around 5 minutes, until they become golden on both sides.

We served the cakes with some greens – blanching some sprouting broccoli and cavolo nero for 4 minutes in boiling water, then frying it in olive oil with a sprinkle of fresh red chilli and a chopped, deseeded tomato. A tangy, yoghurt-based sauce, or tomato salsa would also add a little something.

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February 6, 2012

Last Night’s Dinner: Sweetcorn and chickpea soup with greens and a chilli-soy salsa

Sweetcorn; chickpeas; kale. Should they go together? A chilli-soy salsa? It’s that last piece of description that gives away the some geography to this soup: it’s an Asian, perhaps Thai or Indonesian-influenced concoction and the background note under the combination of leaves, kernels and legumes is a spicy coconut broth. The salsa – well, though the word might shout Mexico and link to the sweetcorn, it’s a thoroughly Asian-influenced topping too. Let’s make it…

For the salsa we finely diced one red pepper, finely sliced two spring onions and a finely chopped red chilli (or two). Combine these together. Next, toast a handful of sunflower seeds in a dry frying pan for 5-10 minutes, tossing them occasionally and taking care not to burn them. When they’ve started to turn golden take them off the heat and splash some soy sauce over them. They’ll become slightly sticky. Leave to cool and then stir into the salsa. Finally roughly chop a handful of coriander leaves and add to the salsa.

The soup is something of a fusion of West and East but the ingredients complement each other perfectly and are often found together in varying combinations around the world. The kale could be Savoy cabbage, cavolo nero, spring greens, spinach or even pak choi. We had some kale left, so that’s what went in the pot – and it’s great with chickpeas.

First, make a ‘curry’ paste: grate a 1-inch piece of ginger, finely slice three cloves of garlic and three medium shallotts. Finely slice two green chillies (strength to your licking) and two sticks of fresh lemongrass. Place all these ingredients in the jug of a food processor/blender. Now add 2 teaspoons each of ground cumin and ground turmeric. Add half a cup of water and blend to get a smooth, thick sauce.

Heat a large saucepan, add a dash of sesame oil and add the curry sauce, cooking it for five minutes – you should smell the aromas. Then add a medium-sized tin of sweetcorn kernels, a tin of chickpeas and a tin of coconut milk. Stir. Then add 600ml of vegetable stock and bring to the boil. Simmer for 15 minutes or so then add some handfuls of roughly chopped greens. Cook for 5 minutes more if you’re using soft greens (spinach etc) or 10 minutes if you’re using tougher cabbage or kale etc.

Check the seasoning and serve, topping the bowl with a good spoonful of salsa and a squeeze of lime.

September 7, 2011

Last Night’s Dinner: Gratin of greens with pink fir apple potatoes

Sunday 21 August

Having picked up some lovely pink fir apple potatoes (surely the most potatoey of small potato?) at the farmer’s market, and it being a Sunday, we decided to keep it simple for dinner. Now, here at ETP Towers we could quite easily eat variations on spuds and cabbage every day. Maybe that’s some Celtic/Northern/Peasant heritage creeping in, but a plate of potatoes and greens suits us just fine. Today however, Ella offered to ‘pimp her greens’ (cavolo nero and purple kale, but Savoy cabbage would be fine) by making a gratin of them.

Let’s not delay by recounting recipes in detail. If you want to make a proper cheese sauce, compare methods on the internet and go for it. You’ll need butter, plain flour, milk and cheese – unless you want a special variation (like our previous ‘cheat’ method, here).

At home we’ve discussed at length how to get a cheese sauce the right consistency – not to gloopy, not too watery – at the end of the gratin’s baking time. Sometimes a perfectly good sauce on the hob transforms itself into something less than perfect in the oven. Should you cover it, have less or more sauce, make it thicker or thinner on the hob? Does the type of cheese you use affect the outcome? Well, maybe they all do. Comparing notes, the ETP team would recommend not using too much sauce and perhaps not having it too hot in the oven. But that’s not a guarantee.

After all that, the rest of the method is easy. You make a cheese sauce, lightly steam some greens for 3-4 minutes, lightly fry a sliced onion and then add ’em all to an oven-proof dish. Bake until golden and bubbling. Serve with them lovely spuds.