Log-in
Search
1456
 

Kale Pesto

Posted on April 27, 2015 by Jenny Huxley | 0 comments

Kale and Walnut Pesto

This is a must have for a pantry staple this Autumn/Winter. If you are storing this in your fridge, do so in a glass jar with a healthy glug of olive oil over the top. Fresh is always best, but it will still be delicious in a week. Dollop on your eggs, roasted fish, spread in sandwiches, or toss through pasta or gnocchi. So many ways! Works well with other nuts, but fresh walnuts are my all time favourite.

Serves 4

Ingredients

    1 bunch of kale (leaves removed from stems)
    1/2 cup of toasted walnuts
    2 cloves of garlic
    1/2 cup olive oil (or more for a smoother pesto)
    juice & zest of two lemons
    salt & pepper to taste
    optional: grated parmesan or pecorino cheese

    Method

      Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
      Blanch kale for about 2 minutes, remove and place in the ice bath to stop the cooking process.
      Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
      Blend everything together in a food processor. Pulse to create a chunky pesto; blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary. Yum.

         

         

         

        Continue reading →

        Kale and White Bean Stew

        Posted on April 27, 2015 by Jenny Huxley | 0 comments

        Kale and White Bean Stew


        This is essentially a thicker, heartier version of my favourite winter Soup. Ribbolita. Should you want to make a more ‘soupy’ version simply add a few carrots (chopped!) and a couple of sticks of chopped celery when you are cooking off the onions. Add an extra 2 cups of stock and simmer for 20 minutes after boiling.

        Serves 4

        Ingredients

        2 tablespoons of olive oil
        2 medium onions, sliced
        Sea salt
        Pinch of chilli flakes
        5 bay leaves
        1 tsp smoked paprika
        6 cloves garlic, sliced
        Cracked black pepper
        2 ½ cups cooked white beans (you choose your favourite)
        4 cooked chorizo sausages
        2 heaped cups of shredded kale leaves
        2 cups of vegetable/chicken stock
        1 can (400 g) whole tomatoes
        Extra Virgin olive oil to garnish
        ½ cup of shaved parmesan
        ½ cup of roughly chopped fresh herbs (Italian Parsley and Basil)

        Method

        Heat the oil in a large pot over medium heat.
        Add onions to the pot with a couple of pinches of sea salt, chilli, bay leaves and paprika. Cook for a few minutes until the onions have softened, and then add the garlic.
        Add all the other ingredients (including the chopped chorizo), bring to a boil and that’s it! Season to taste. Serve with a drizzle of extra virgin olive oil, shaved parmesan and fresh herbs.

        Continue reading →

        Sweet and Spicy Kale Stems

        Posted on April 27, 2015 by Jenny Huxley | 0 comments

        Sweet and Spicy Sauteed Kale Stems

        This is super dooper simple and a delicious way to ensure you get every last nutrtional nugget from your kale. I also like to crumble feta over the top of mine. For an easy bowl of wholesome goodness add some roasted orange kumara, brown rice and toasted seeds. Eat warm or save for a salad.

        Serves 4

        Ingredients

          2 teaspoons olive oil
          10-12 kale stems, picked clean of the leaves and chopped into 1 inch pieces
          2 tablespoons onion, finely chopped
          ½ teaspoon tamari
          1 tablespoon honey or maple syrup
          ½ teaspoon of your favourite hot sauce
          Sea salt, to taste
          pinch of dried chilli flakes
          (1/3 cup of crumbled/diced feta)

          Method

          Heat the oil in a medium sized frying pan over medium high heat.
          Add the kale stems and onion and sauté until the kale stems have softened ( about 5 mins) but still have a little crunch.
          Remove from the heat and stir through the tamari, honey or maple syrup, hot sauce, chilli flakes and season to taste with sea salt. Enjoy!

          Continue reading →

          Irene's Roast Chicken Drumsticks with Honey Kumara

          Posted on February 11, 2015 by Jo Freeman | 0 comments

          These chicken drumsticks with honey kumara are so delicious that as soon as you put them on the table they will disappear, as if by command of a magician's wand. They are that good!

          Serves 2-3

          Ingredients:

          Harrington's dry cured loin bacon 250g, trimmed & chopped
          50g of whitestone slated butter, softened.
          2T chopped spring onions
          Salt & pepper
          1kg of chicken drumsticks (will be 8-10 drumsticks)
          500g golden kumara peeled & chopped
          4 garlic cloves, crushed or finely chopped
          1 T honey
          1 T olive oil

          Method:

          Preheat the oven to 180C. Place the bacon, butter, spring onions, salt & pepper in a bowl and mix well to combine. Gently ease the skin away from the chicken flesh and spread the bacon mixture between the meat and skin.

          Place the kumara, garlic, honey & olive oil in a bowl & toss to coat.

          Put the kumara and chicken in a baking dish lined with baking paper and roast for 40-45 minutes or until the chicken is cooked through and the kumura is tender.

          Serve up with fresh baby spinach or whatever vegetables are your current family favourites.

          Continue reading →

          The Urban Harvest Burger by Al Brown

          Posted on February 11, 2015 by Jo Freeman | 0 comments

          Like all great dishes, even a simple Cheese Burger rises out of the ordinary when you use great products in its preparation. These burgers will quickly become a classic family favourite.

          Step 1. Beef Patties

          1 kg Harrington's premium beef mince
          4 T of Zoe's Garden Spiced Tomato Jam
          1 Benniks free range egg
          1 Benniks free range egg yolk
          1 cup of bread crumbs
          1 onion 
          Sea salt & fresh black pepper

          Method:

          Place the beef mince, tomato jam, whole egg and yolk along with the bread crumbs and diced onion in a bowl. Add a liberal amount of sea salt and fresh black pepper. Using your clean hands mix the ingredients thoroughly until well combined. Portion out 8 even balls of the mix.  

          To form the burger patties toss the portioned balls back and forth between your hands to help bind the pattie so it stays together when you cook it. Then slam it down on a clean bench or board and form into a circle burger pattie. Take a knife slide under the pattie to remove off the surface and place on oiled tray. Repeat until all are formed. Refrigerate until required.

          Step 2. Burger Set up

          8 x Brumby's Scotch Rolls
          2 x red onions
          3 x large tomatoes
          1 x iceberg lettuce
          300g halloumi or other cheese. I like Kingmeade Emmental personally.
          Zoe's Garden Red pepper relish or a tomato relish
          Good quality mayonnaise or aioli

          Slice the burger buns through the centre. For the red onions, slice into rings. For the tomatoes slice into thickish circles and for the lettuce break down into individual leaves. Cut the halloumi in thin slices if using.

          Step 3. Cooking and serving

          Cooking oil
          Burger Patties
          Burger Buns & ingredients.

          Preheat the oven if cooking the burgers on the stove top. Heat up the flat top of the bbq or a skillet on medium high heat. Season the patties with salt & pepper. Cook 4 at a time. Once golden brown on the first side turn and place a couple of slices of Halloumi (or other cheese) on top of each pattie. Close the bbq lid or place the burgers in the oven to finish cooking and to help melt the cheese. Keep warm while you repeat with the remaining patties.

          Heat up the burger buns. To put together, slice the buns, spread some mayo or aioli on the underside of all the burger bun halves. Place the bases down on a clean surface and add a couple of lettuce leaves then place the cooked patties on top. Add a dollop of the relish then finish by adding the red onion rings and tomato rounds. Lastly add the top half of the buns, pass them about & get stuck in!

          Continue reading →

          1456
           
          Scroll to top