Kale Recipes The Whitmuir Biochar Project - Resources

Kale Recipes
The Whitmuir Biochar Project - Resources
Kale Recipes
If you have a favourite Kale recipe you’d like included please contact us
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk
Bubble and squeak cakes with a fried egg and red onion gravy - SERVES 2
SOURCE BBC FOOD WEBSITE
Ingredients
For the bubble and squeak cakes
● 1 carrot, peeled and chopped
● 1 parsnip, peeled and chopped
● 1 potato, peeled, chopped
● ¼ celeriac, peeled and chopped
● ¼ Savoy cabbage, sliced
● Handful kale, sliced
● 30g/1oz butter
● ¼ leek, sliced
● Salt and freshly ground black pepper
For the gravy
● 1 tbsp olive oil
● 1 tbsp plain flour
● 1 red onion, peeled and sliced
● Large splash red wine
● 2 sprigs fresh thyme
● 500ml/17fl oz vegetable stock
● 1 tsp aged balsamic vinegar
● Salt and freshly ground black pepper
To serve
● Knob of butter
● 2 large free-range eggs
● Salt and freshly ground black pepper
● Preparation method
● For the bubble and squeak cakes, place the carrot, parsnip, potato, celeriac, cabbage and kale in a
large pan of salted boiling water, and cook until very soft, about 20-25 minutes. Drain, and return to
the pan.
● Roughly mash the vegetables together.
● Heat half the butter in a frying pan and soften the leek for 4-5 minutes. Mix into the mashed vegetables and season, to taste, with salt and freshly ground black pepper.
● Divide the mixture into 4, and shape into patties with your hands. Refrigerate for 30-45 minutes while
you make the gravy.
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk
● For the gravy, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 minutes, or
until softened and caramelised.
● Stir in the flour, and cook for a minute.
● Pour in the red wine and add the thyme. Stir well over a high heat until boiling, then lower the heat
and continue to simmer for 2-3 minutes to reduce.
● Add the stock and balsamic vinegar, and continue to simmer over a low heat while you fry the bubble
and squeak cakes.
● Remove the bubble and squeak cakes from the fridge. Melt the remaining butter in a frying pan and
gently fry the cakes until golden-brown and crisp on both sides, about 3-4 minutes per side.
● Meanwhile, check the gravy, and season, to taste, with salt and freshly ground black pepper.
● Melt the remaining butter in another frying pan and fry the eggs for 2-3 minutes, then season, to
taste, with salt and freshly ground black pepper.
● To serve, place 2 bubble and squeak patties on 2 serving plates and top each with an egg. Drizzle the
gravy round the edge to garnish.
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk
Huevos Rancheros - Ranch Style Eggs - SERVES 4
SOURCE BBC FOOD WEBSITE
Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish. It's ready in a flash too.
Ingredients
For the salsa
● 3 kale leaves, finely chopped
● 1 onion, finely chopped
● 1 green pepper, finely chopped
● 1 red pepper, finely chopped
● 1 small bird's eye chilli, finely chopped
● 1 courgette, finely chopped
● 1 garlic clove, finely chopped
● salt and freshly ground black pepper
● 150ml/5fl oz tomato passata
● 1 tbsp olive oil
● knob of butter
● 8 free-range eggs (2 eggs per person)
To serve
● handful fresh coriander leaves
● 2 soft flour / corn tortillas, warmed in the oven
● hot chilli sauce
Preparation method
● To make the salsa, place the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl.
Season, to taste, with salt and freshly ground black pepper and mix well.
● Heat the oil in a medium frying pan with a lid over a medium heat and add a quarter of the salsa. Stir
to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in
the middle of the pan, then break two eggs into this space.
● Place the lid onto the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into
the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you
repeat this process three more times.
● To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk
Grilled salad, truffle custard, cheese foam and cobnut crisp - SERVES 4
SOURCE BBC FOOD WEBSITE
This luxurious salad is dressed with refreshing chilli herb oil and made extra special by the addition of truffles.
Ingredients
For the truffle custard
● 200ml/7fl oz milk
● 200ml/7fl oz double cream
● 30g/1oz truffle, finely chopped
● 1 free-range egg
● 3 free-range eggs, yolks only
● salt and freshly ground black pepper
For the cheese foam
● 500g/1lb 2oz good quality mature cheddar, grated
● 2.5g lecithin granules
● salt and freshly ground black pepper
For the cobnut crisp
● 5g/1/8oz fresh yeast
● 70g/2½oz warm water
● 50g/1¾oz good plain flour
● 5g/1/8oz salt
● 300g/10½oz sourdough starter, available online
● 150g/5½oz cobnuts, peeled and chopped
For the chilli herb oil
● 50g/2oz garlic, chopped
● 1 small chilli, chopped plus half the seeds
● 200ml/7fl oz grapeseed oil
● 40g/1½oz parsley, leaves and stalks
● iced water, for blanching
● pinch salt
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk
For the salad
● 1 baby cabbage
● handful cavolo nero leaves
● handful curly kale leaves
● handful red Russian kale
● 1 head cauliflower
● 1 head broccoli
● 50g/1¾oz spinach
To garnish
● handful mustard frill leaves
● truffle, for grating
Preparation method
● For the truffle custard, heat the oven to 140C/275F/Gas 1, place the milk and cream into a saucepan
and bring to a simmer, then add the truffle. Remove from the heat and leave in the pan to infuse for
15 minutes. Crack the egg and yolks into a bowl, whisk in the infused truffle cream, season with salt
and freshly ground black pepper and allow to cool. Pour into a ceramic dish, cover with cling film and
place into a tray of hot water (the water should come a third of the way up the side of the ceramic dish),
place into the oven and leave to steam for 20 minutes or until just set. Transfer to the fridge to chill
for 12 hours.
● For the cheese foam, add 450ml/16fl oz water to a pan and bring up to 80C/175F (use a kitchen
thermometer for this) before adding the cheese. Once the cheese has melted, remove from the heat
and leave to stand for 30 minutes. Push through a fine sieve back into a pan, add the lecithin, season
with salt and freshly ground black pepper and stir through.
● For the cobnut crisp, in a bowl mix the yeast with the water. Add the flour, salt and sourdough starter
and combine by hand. Mix until a firm dough is achieved, then wrap in cling film and leave to rest in the
fridge for two hours.
● Pre heat the oven to 180C/350F/Gas 4. Roll pieces of the dough through a pasta machine to the thinnest
setting possible, or alternatively, place pieces of the dough between two sheets of parchment paper
and roll out with a rolling pin until you have long, thin sheets (but not so thin that they can’t be handled
without breaking). Place the dough on a baking tray lined with parchment paper and sprinkle over the
chopped cobnuts, place another sheet of parchment paper on top and then press using another tray.
Bake in the oven for eight minutes, remove the top tray and cook for another four minutes. Allow to
cool, then break into shards.
● For the chilli herb oil, heat the garlic, chilli and grapeseed oil in a shallow pan over a medium heat,
until the garlic is golden brown. Strain the oil into a measuring jug, discard the chilli and garlic, and add
more grapeseed oil until you have a total of 200ml/7fl oz.
● Heat a pan of water until boiling, add the parsley and cook briefly for 20-30 seconds. Drain, then
immediatey plunge the parsley into the iced water to refresh. Drain again, then squeeze dry.
● Place the infused grapeseed oil into a blender with the blanched parsley and a pinch of salt. Blend until
you have a bright green oil. Half fill a large bowl with ice and sit a smaller bowl inside. Strain the oil
through a fine sieve into the smaller bowl and whisk until slightly thickened.
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk
● For the salad, prepare and trim all the vegetables into small leaves and florets. Heat a griddle pan until
hot then add the leaves and florets in batches, making sure everything touches the griddle pan.
Frequently turn the vegetables with a pair of tongs, taking care not to over char them (you are looking
for a light charring around the edges). Remove from the chargrill, season with salt and freshly ground
black pepper and set aside.
● For the cheese foam, reheat the mixture until steam starts to appear, then use a hand blender to create
a foam.
● To serve, place a spoon of truffle custard onto each plate and arrange the griddled vegetables around
it. Place a few shards of cobnut crisp over the truffle custard and scatter the mustard frill before
drizzling with the chilli herb oil. Finish with a grating of fresh truffle and a few drops of the cheese
foam.
Whitmuir Biochar Project, c/o Whitmuir Farm, Lamancha, EH46 7BB | Web www.whitmuirbiocharproject.org.uk