All posts tagged Kale

Black Lentils and Kale Salad

 

Black Lentils and Kale Salad

Recipe by Ivonne Nathan of forchefs

INGREDIENTS:

Salad

  • 100 gm(½ cup) black Lentils
  • 2 tbsp olive oil
  • 3 garlic cloves, sliced
  • 10 young kale ribs (about 1 bunch), trimmed and sliced, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
  • 2 tbsp chicken stock or water
  • 1 golden shallot, finely chopped
  • 1 tbsp coarsely chopped mint
  • 40 gm (¼ cup) smoked almonds, coarsely chopped

Feta and mustard dressing

  • 80 gm Persian feta
  • 2 tbsp extra-virgin olive oil
  • ½ tsp Dijon mustard
  • 1 garlic clove, crushed
  • Juice of ½ lemon

METHOD:

  • Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes).
  • Drain well and keep warm.
  • Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes).
  • Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes).
  • Toss in leaves and transfer to a platter.

Dressing

 

  • Combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine.

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E ivonnenathan@rgt.com.au            www.rgt.com.au

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Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 chicken Breasts, skin on
  • 30g Black Truffle
  • 100g Butter
  • I tbsp. chopped parsley
  • I shallot, finely diced
  • 100ml White wine
  • 100ml Chicken Stock
  • 100ml Cream
  • Handful of Kale or Cavlo Nero

Method:

  • Finley slice 6 slices of Truffle
  • Grate the remaining truffle with microplane and mix with 30g softened butter and chopped parsley
  • Spread butter under the skin of chicken. Place slices on top of butter but under skin.
  • Season chicken breast with salt & pepper.
  • Heat a frying pan and melt a knob of butter with a tbsp. of oil. Place chicken into pan skin-side down and cook until golden. Turn over and put into oven at 180C
  • Melt butter in and sweat shallot gently. Add white wine and reduce by 2/3. Add chicken stock & reduce by ½ . Add cream and bring to boil. Check sauce for seasoning.
  • Cook kale gently in butter.
  • Serve kale topped with chicken & cream sauce

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

 www.rgt.com.au

__________________________________________________________________________________________________________________

Sautéed Kale with Black Barley, Garlic, Truffle Butter

Sautéed kale with black barley, garlic, truffle butter

Recipe by Pistachio Dining at Torrens

  • 200g mixed selection of kale or cabbage
  • 100g black barley
  • 1 Onion diced
  • 3 Cloves garlic
  • Truffle butter (leftovers from the above recipe)

Method

Bring a large pot of water to the boil and place barley in to cook for around 20 minutes or until soft

While barley is cooking clean the kale and roughly chop to make it easier to cook

In a large sauté pan cook onion, garlic until soft

Once soft add cleaned kale and sauté over moderate heat until the kale starts to break down

Season

Strain the barley when it’s cooked and add to kale mix season again and mix well

Just before serving fold through the truffle butter and place into a side dish

Would be a great side dish for the Boxgum Pork

PISTACHIO DINING AT TORRENS

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