Monday, January 17, 2011

Kale with pomegranate and toasted cashews

"Whooooosh!" That was the sound of New Year's eve and new years day flying by.

Bit of deja vu - saw NY eve in on the M50 - same place, same time as 2 years before (the year before had been the M40 overlooking the fireworks in High Wycombe on the way back from Highgate, London). Then it was back to the kitchen to clear up the carnage from the 101 cvs we had served and get ready for the last 3 parties of the Christmas season - NY day lunch and 2 dinners in the evening. Oh and an hour's rest.

With all this going on photos were the last priority. I did manage to grab this though (documentary evidence rather than flashy pic) - at lightening speed as we served up New Yrs evening at Hill House. So tasty. It was another thing I had found on Boxing day adapted from this recipe (no yogurt but with grated nutmeg). Pomegranate molasses are now a storecupboard essential (also used with sprouts on Christmas day). At this party we served the kale with seabass and fillet of beef and the other party had it with lamb shank stargazy pie and coq au vin.
Roasting the kale you get lovely crispy bits - that's where the flavour is!

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