Bubble & Squeak

13 10 2009

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Late night supper having worked till after 9pm – serves 2

about 6 cavalo nero leaves
3-4 potatoes
1 onion – chopped
a few knobs of butter
glug of olive oil
2 eggs
nutmeg
salt

Peel and cube the potatoes. Boild in salted water until tender, driain then mash with a little butter and some salt.

Remove the woody stems from the cavalo nero, then finely chop and boil for 5 minutes or so until tender. Drain and add to the mashed potato.

Fry the onion in a little butter and olive oil. When starting to brown, remove from heat and add to the mashed potato and cavalo nero.

Add a little grated nutmeg, mix well.

Heat a little more olive oil in a large frying pan. Shape the mash mixture into patties and fry for about 5 minutes on each side until well browned.

Place on plates, then gently fry the eggs in the same pan.

Place an egg on top of the bubble and squeak patty and server with a generous spoonful of beetroot relish.


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Cabbage Pizza

9 09 2009

Yeah one of my not so great ideas. Having eaten my way through hundreds of courgettes and runner beans I now need to turn my attention to the cavalo nero running riot on the allotment. So, feeling inspired I wondered what a bread base topped with delicious cavalo nero and perhaps a blue cheese might taste like. I chose Dolcelatte to retain the Italian theme and came up with something that looked rather nice as I took it from the oven. A pizza base (made in the bread machine) topped with cooked and cooled cavalo nero, dotted with creamy dolcelatte, a hint of nutmeg then baked in the oven till crisp and bubbly. Topped with chili infused olive oil and served with a nice cold glass of Chardonnay I asked my wife for her opinion. “The wine is nice” she retorted, then went to the kitchen to get a bag of crisps.

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Italian Bean and Vegetable Soup

22 04 2009

A lovely, light soup that works well any time of year. I used fresh borlotti beans and cavalo nero grown on the allotment last year but you could use pretty much any bean (cannellini, flageolet, pinto) and any green leafy vegetable such as curly kale, spinach, savoy cabbage, etc.

italian-soup

2 tablespoons olive oil
1 medium leek – cut in quarters lengthwise then finely sliced
1 medium carrot – peeled and diced
1 stick of celery – finely diced
2 cloves garlic – finely chopped
Bunch of cavalo nero or spinach – finely sliced
1x400g tin of borlotti beans – drained
Vegetable stock
1 teaspoon dried Oregano or a little more if using fresh
Salt
Black pepper
Parmesan cheese – grated
Chili infused olive oil, crushed dried chili or finely sliced fresh red chili

Heat the olive oil in a large saucepan over a medium heat. Add leek, celery, carrot and garlic and fry for about 5 minutes. Add the sliced cavalo nero or spinach and cook for a further 10 minutes stirring occasionally. Drain the beans and add with about a teaspoon of fresh or dried oregano. Add enough stock to just cover all the vegetables, bring to boil and then simmer for about 20 minutes. Season to taste with salt and freshly ground black pepper.

Serve topped with grated parmesan cheese and a drizzle of chili infused olive oil. If chilis aren’t your thing try a little freshly grated nutmeg on top.


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