cavolo nero

Cavolo Nero

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A warming curry for this not so warm spring weather! Chantenay carrots, new potatoes and cavolo nero fill out this delicious ginger chilli garlic and coconut milk curry base.

Ingredients: 150g Potatoes, 1/2 -1 red chilli, 2 cloves of garlic, 10g turmeric, 10g ginger, 2 shallots, 150g chantenay carrots, 100g purple sprouting broccoli, 50g cavolo nero and small bunch of coriander.

From the larder: 200g rice, 1 tin coconut milk, 3 tsp oil, ½ tsp salt.

Instructions:

  • Start cooking rice according to packet instructions.
  • Chop the chilli and the garlic. Peel and grate turmeric and ginger. Fry in oil for 1 minute.chopped curry veg
  • Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.frying spices, shallots, potatoes 2
  • Chop carrots and add to the shallots and potatoes, sauté for 3 minutes.
  • Add coconut milk and ¼ C of water and simmer for 15 minutes.
  • Chop broccoli and cavolo nero and add to the coconut milk. Simmer for 5 minutes.veggies with coconut milk
  • Chop the coriander and serve curry with rice and coriander on top.

Cavolo Nero and Barley Hot Pot

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We love a good one-pot wonder of a meal. This is just that – a brilliant warming stew full of veg and barley. We suggest using cider instead of stock, which gives it a lovely rich sweetness.

Ingredients: 2 cloves garlic, 2 shallots, 1 carrot, 1 bay leaf, 1 stick of celery(allergen), 150g potatoes, 70g cavolo nero, 5g thyme.

From the larder: 100g barley, 500ml cider (if you have it) or stock, plus water, 2 tsp Worcester sauce, 1 tsp honey (optional extra: sausages).

Instructions:

  • If using, cook sausages in the oven while making the stew.
  • Heat 2 tbsp of oil in a heavy bottom pan on low heat. Mince garlic, thyme, chop shallots, carrot & celery and potatoes. Add to the sauce pan along with the barley and cook for a few minutes allowing veggies to soften slightly.

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  • Add the cider or stock into the heavy bottom pan and then add the bay leaf, Worcester sauce, honey and a grind of black pepper.
  • Chop the cavolo nero and add to the saucepan.
  • Stir and leave to simmer with the lid on for 25 minutes until barley is soft, but still has a little bite. Stir occasionally and add a little water to just cover the veggies, as the barley will absorb liquid as it cooks.
  • Taste and adjust seasoning before serving alone or with sausages (Toast is also a tasty accompaniment if so desired!).

Autumn Stir Fry

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Baby parsnips are the sweetest! Not only are they tiny and cute but also lovely and sweet to taste. Combined with the star anise, this is a delicious and slightly different stir fry perfect for this time of year. Just remember that those tiny chillies will pack a punch, so use a small amount and add according to taste.

Ingredients: 1 clove of garlic, 2 shallots, 12g ginger, 1 red thai chilli, 100g cavolo nero, 1 carrot, 4-5 baby parsnips, 1 star anise, handful of fresh coriander.

From the larder: 175g egg noodles, 2 tbsp vegetable oil, 1-2 tbsp soy sauce, juice of ½ a lime (optional extras: prawns or steak and rice wine vinegar)

Instructions:

  • Prepare all your veggies before you start cooking. Finely chop the garlic, shallots, ginger and ¼- ½ chilli. Chop the cavolo nero and slice the parsnips and carrots into thin matchsticks approximately 3 cm long.
  • Start cooking the noodles at the same time as you start stir-frying the veg.
  • Heat a glug of vegetable oil in a wok or large frying pan. Add the star anise, shallots and chilli and stir-fry for about 1 minute and then add the steak or prawns, if using, and fry for about a minute.
  • Add the carrot and parsnips and continue stir-frying for another few minutes until softening but so they still have a crunch. Finally add the cavolo nero and stir-fry until wilted. Stir in the soy sauce and if you have it a small splash of rice wine vinegar.stir-fried-veg-600px
  • Drain the noodles, and stir into the stir-frying veg for a final minute before serving.
  • Remove the star anise and serve with a generous squeeze of lime and torn coriander leaves on top.

Butternut and Cavolo Nero Curry

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Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.

Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).

Instructions:

  • Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
  • Start cooking the rice according to packet instructions.
  • Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
  • Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.butternut-squash-cooking
  • Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
  • About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
  • Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.