Archives for posts with tag: Olive oil

Ophelia's kale and kumara (or sweet potato

Finally I got around to making Ophelia’s beautiful pie!

I’m nearing my last month in New York for 2013… it’s can hardly bear to write it on the blog, it’s like setting my departure in concrete. Consequently I have crammed my life full of the New York food and experiences I won’t get back home over summer. There’s been so many eating spots to try before I go, so I haven’t been cooking much at all. I’ll make it up to you all with a list of my favorite New York eating spots, and a ton of recipes when I settle into my Mama’s beautiful kitchen over a long kiwi summer.

So… kale is a bit trendy these days, not just in Brooklyn, New York, but in New Zealand too. My mother recently asked me for some kale recipes since its popping up in all the grocery stores in Auckland! Ophelia picks her kale from the Devonport community garden. She collects a beautiful variety of kale to use in her pie. I got my kale from a roadside farmers market in Bushwick, and to make up for a lack of kumara in America, I also picked up sweet potato, baby beets, new season purple and white baby potatoes. Finding fresh red chili was an absolute score so I added that to the pie too.

Here is Ophelia’s recipe:

Oven at 180 degrees.

For the crust:

2 cups ground millet

2 cups ground almonds

1/2 cup shredded coconut

1/2 tsp chili powder

1 tsp sea salt

1/2 tsp baking soda

4 tbsp butter

2 cold eggs

1 tbsp of cold water

For the filling:

1 red onion

10 stalks of kale (Ophelia used a mixture of curly kale, dino kale, redbor kale and red russian kale)

2 large kumaras diced (I used 1 sweet potato and 4 baby beets instead)

2 large potatoes diced (or 10 baby potatoes halved)

1/2 red chili

150g goats cheese

3 eggs

1 tbsp olive oil

Sea salt and pepper

For the crust combine the millet, almonds, coconut, chili, butter and sea salt in your blender. As it is blending add the baking soda, eggs and cold water and blend for a minute or until mixture is more or less bound (you can stop and help it by hand if need be). Scoop mixture into a seal lock bag, and place in the fridge for 1-2 hours.

Boil for kumara and potatoes (we want them just cooked, firm, not squishy and falling apart) with sea salt, set aside.

In a pan place onions with olive oil and sea salt- cook slowly until clear and then add the kale. Take off the heat after a few minutes- we still want the kale retain its colour and crunch.

In a flat round dish (mine has a 25cm diameter with a 4cm wall) press the cold crust mixture around the base and wall of the dish. Now add half of the kale and onions and then place the kumara and potatoes (I like to place them alternatively k,p,k,p,k around the edge and then make smaller circle as you go in). Break off the goats feta and pop it in-between the root veggie and then use the rest of the kale and onions on top to fill the gaps.

Whisk the eggs and use these too to fill any gaps.

Pop in the oven for 40mins or until the golden, you’ll know when it’s done x

Advertisements

Eggplant and ricottaI’ve discovered this wonderful new thing, roadside farmers markets. They are all around my neighborhood at the moment. All the produce is cheap as hell and gorgeous, especially the root vegetables (baby potato and baby beet addiction). It’s easy to get inspired and I’ll have a dish pop into my head after perusing the stands for a few minutes. I spotted fresh figs and eggplants and I immediately went home to make this.

Serves 4 as a starter.

Oven at 220 degrees celsius.

Ingredients:

2 Large eggplants, halved and scored across the flesh in a diagonal criss-cross

1/2 cup olive oil

8 figs, quartered

8 tablespoons of ricotta

rind of 2 lemons

2 tsp leaves + 4 sprigs of lemon thyme

6 tbsp balsamic vinegar

40g sugar

Place the eggplants on a baking sheet, flesh side up. Massage olive oil into the flesh until all the oil has been absorbed by the eggplants. Sprinkle with lemon thyme leaves and a very generous amount of salt and pepper, eggplant is so mild in flavour it is hard to be heavy handed on the seasoning. Bake for about 30 minutes, until flesh is soft and browned. Don’t ignore any spongey bits! Undercooked eggplant is the worst. Remove from oven and cool.

Carefully mix together ricotta and lemon rind, set aside in fridge until you are ready to use it.

In a pan combine balsamic vinegar and sugar. Bring to the boil then decrease the heat and simmer for 3 or 4 minutes, until it thickens but is still pourable. It will thicken more as it cools, add a drop of water if it is no longer pourable.

To assemble, place at half an eggplant flesh side up on a plate. Top with 2 tablespoons of the ricotta lemon mix and then a handful of the figs, drizzle over the balsamic reduction. Season with salt and pepper and garnish with a sprig of lemon thyme, serve immediately.

P.s. if you have Instagram you can follow me @emmainthesauce. I often post photos of my dishes before the illustrations and recipes go up on the blog.

Love,

Emma xx