Thursday, June 16, 2016

This week's MENU recipe: Boerenkool Met Worst (Kale with sausage)

Kale is all the rage. We don't know why it has become so fashionable. It is packed full of vitamins and minerals, but then so are many green vegetables. Lynne decided we ought to give it another try as our previous encounter was not good; the kale we ate was like eating glass. She was speaking on the phone to our friend in Holland when it occurred to her that kale there is one of their winter national dishes. So this is the recipe this week. It does require a smoked sausage like Rookworst but, if you don’t eat pork, you could try one of those kosher Garlic sausages. Recommendation: The flavour of kale is much improved by frost, which it won’t get here in South Africa. So put yours in the freezer the night before you want to cook this. This is real winter rib sticking food. Could you make this with sweet potato if you are Banting, Perhaps try?
500 g fresh kale - 4 large peeled potatoes - 50g fatty bacon or pancetta - oil - butter -  salt - freshly ground black pepper - 1t white wine vinegar - 1 t Dijon or sweet honey mustard - 1 Rookworst
Make sure the kale is well washed. Drain well, then chop very finely with a sharp knife, removing any thick centre cores. Put into some salted boiling water, preferably in a pressure cooker and boil. It will take about 10 minutes in the pressure cooker, 20 minutes in a covered pot. Chop the bacon very small and fry in some oil and butter till crisp. Drain but reserve some of the liquid. At the same time boil the potatoes until soft. Mash with the butter. Stir in the kale, the vinegar, the mustard and the bacon.  It is said that this is much better the following day. You cook the sausage for a few minutes in boiling water then slice and serve on top of the warm Kale and potato mix. Optional extras are fried onion and garlic 
© John & Lynne Ford, Adamastor & Bacchus 2016

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