A good and green recipe

Posted on: 9th March, 2015

Category: A Flavour of West Cork

Contributor: West Cork People

The longer days mean the green things are kicking back into action in the garden. I even found enough nettles last week to make a soup — admittedly I had to search — which is a funny thing to do with nettles, as come another month and we’ll be tripping over the bloomin things.

Nettles apart, some green things soldier on through the winter here. The kale, spinach and chard have managed to quietly survive the colder months and now that there is more daylight the growth is taking off and we are out picking leaves again.

We put kale in soups, salad and stir-fries, it’s a very versatile, it’s also one of those ‘feel good’ vegetables, so wonderfully green that you know it’s good for your nutrition

My new favourite way to eat kale is with some pasta. My pasta cooking skills have come along way since I left home. It was one of the first things that I cooked; spaghetti buried in vegetables and sauce. The first time I went to Italy I thought they were very mean with the sauce and even meaner with the Parmesan cheese. I’ve since learnt to dress the pasta and use one or two key ingredients rather than everything that’s in the vegetable basket.

I have used orecchiette in this recipe, which look like little ears and scoop up the sauce beautifully but you could use other pasta shapes.

Try to co-ordinate cooking the pasta with making the sauce.

Put a big saucepan of water to boil, blanch the kale and then use the same water to cook the pasta, just add more salt. The pasta cooking time varies from brand to brand and also from shape to shape so check your packet for cooking times.

The fried breadcrumbs are known as ‘pangratto’, which translates as breadcrumbs but it’s also  known as Poor Mans Parmesan. They are easy to make and give an interesting flavour and texture to the dish.

Orecchiette with Kale, Chilli and Garlic

Ingredients:

500g kale, stems removed

3 cloves garlic

6 anchovies from a can

1 tap fennel seed

1tsp chilli flakes

2 slices old bread

200mls olive oil

25g butter

500g orecchiette

150g grated Parmesan to serve

Method:

Put a large pot of water to boil. When it’s boiling, add 1tsp salt and the kale. Submerge the kale with the back of a spoon and when the water returns to the boil drain the kale and refresh under a cold tap.

Squeeze any excess water from the kale and slice into thin ribbons. Season with a little salt and put aside.

Remove the crusts from the slice of bread and buzz to crumbs in a food processor.

Heat a frying pan, add 25g butter and 25mls olive oil, when the oil and butter bubble up throw in the breadcrumbs and toss well. Cook the breadcrumbs on a medium high heat until golden and crispy. Put aside.

Peel the garlic and slice thinly, chop once or twice and put aside.

Bring the large pot of water back to the boil. Add 1dsp salt and the orecchiette. Give them a good stir.

Heat the frying pan, add 50mls olive oil and the garlic, fennel seeds and chilli flakes. Cook on a medium heat for a few minutes then stir in the anchovies. Stir the pan until the anchovies break down then stir in the shredded kale. Cook gently until the kale is heated through.

Strain the pasta into a colander. Tip the pasta into a bowl and then stir the kale through.

Drizzle over a little extra olive oil and sprinkle the crispy breadcrumbs over the top.

Serve with freshly grated Parmesan.

Spring greetings

Karen

Please contact us if you are interested in our cooking classes. You can drop into the shop, Tuesday-Saturday, between 10am and 6am, and we would be happy to give you details.

Lettercollum Kitchen Project, 22 Connolly Street, Clonakilty or email karen@lettercollum.ie. www.lettercollum.ie.

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13th April, 2018  ·  

An evening on the 'Balance of Feeling Good' by Clonakilty Gaa Club Health and Wellbeing Committee followed by Guest Speaker, Cork GAA Chairperson, Tracey Kennedy.

Paddy Duggan, former Principal of Clonakilty Community College, will be MC on the night, facilitating a discussion on getting the balance of feeling good.
Contributors on the night are Colm Sheehy, Conor Murray, David Lowney, Denis Murphy, Eoghan Deasy, Sean McEvoy, Thomas Clancy and Treasa O'Brien.
Topics covered will range from awareness and responsibility to yourself and others to the benefits of exercise and nutrition.
The evening is suitable for everyone aged 16 and over from players, members of the community, parents of young and adolescent children, etc.

This is a public event, free of charge and everyone is invited and very welcome to attend.
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12th April, 2018  ·  

The Cast of Harold Pinter’s ‘No Man’s Land’ are on their way to the All-Ireland finals, having won 26 awards, including five best of Festivals, at the Amateur Drama League of Ireland annual three act festivals. The play ‘No Man’s Land, by Harold Pinter, the Nobel Prize Winning Author is directed by Jennifer Williams.

One last opportunity to view this multi award winning play at Skibbereen Town Hall, on Saturday 14th of April, before the finals.

Having met by chance in a pub, two aging writers continue a long night of drinking and reminiscing in a stately London home. As the night wears on, their conversation wanders through memories long forgotten or invented. Is their encounter real or a delusion? Are they strangers or do they share a past history? When unexpected guests intrude upon an increasingly surreal evening, the atmosphere quickly changes from friendly to threatening, and the encounter becomes a game of survival.

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For more information please contact hilary.mccarthy6@gmail.com
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9th April, 2018  ·  

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