It has been hard coming back to work after Easter, particularly after having spent Easter in Istanbul! Each morning has been a war: me against the alarm. There really is no limit to the amount of times I can push the snooze button. Lucky for me though, Dave drags me out of bed eventually and when I get out of the shower there is normally a bowl of cereal awaiting me. Bless.
More to come on the Istanbul trip soon, but for now, here's a kale recipe I love in a comforting kind of way. Kale is something I didn't really know about until fairly recently. We definitely didn't have it growing up and I suspect the child version of me would not have approved. Thankfully our tastes change as we grow older and things that once tasted extremely bitter, mellow as we age. The present me adores kale, although I confess I have not yet brave enough to try it in a smoothie!
This recipe is hearty and warming on a cold winter night.
Recipe
2 small chicken breasts
bunch of kale
100 grams farro
1 carrot
half onion
1 clove garlic
handful of hazelnuts
juice of half a lemon
tbsp red wine vinegar
olive oil
chopped parsley
salt + pepper
Heat oven to Gas 6 or 200 degrees Celsius.
Peel and dice the carrot. Chop the onion and crush the garlic. Heat a splash of olive oil in a large pan. Add the garlic, onion and carrot and saute for a few minutes. Add the chicken breasts to the pan and cover the pan with a lid. At the same time, shred the kale and place on a baking tray. Drizzle with olive oil and put into the oven. Cook the farro in a pot of boiling water (it should take 10 mins).
For the dressing, whisk together the lemon juice, 2 tablespoons of olive oil, a dash of red wine vinegar and salt and pepper.
Drain the farro. Remove chicken from the pan and slice. In a big bowl, combine the farro, chicken, cooked kale, and carrot mix. Add the hazelnuts and pour over the dressing. Add the chopped parsley. If you find parsley too strong, leave it out - it's still yummy without it.
Serves 2
More to come on the Istanbul trip soon, but for now, here's a kale recipe I love in a comforting kind of way. Kale is something I didn't really know about until fairly recently. We definitely didn't have it growing up and I suspect the child version of me would not have approved. Thankfully our tastes change as we grow older and things that once tasted extremely bitter, mellow as we age. The present me adores kale, although I confess I have not yet brave enough to try it in a smoothie!
This recipe is hearty and warming on a cold winter night.
Recipe
2 small chicken breasts
bunch of kale
100 grams farro
1 carrot
half onion
1 clove garlic
handful of hazelnuts
juice of half a lemon
tbsp red wine vinegar
olive oil
chopped parsley
salt + pepper
Heat oven to Gas 6 or 200 degrees Celsius.
Peel and dice the carrot. Chop the onion and crush the garlic. Heat a splash of olive oil in a large pan. Add the garlic, onion and carrot and saute for a few minutes. Add the chicken breasts to the pan and cover the pan with a lid. At the same time, shred the kale and place on a baking tray. Drizzle with olive oil and put into the oven. Cook the farro in a pot of boiling water (it should take 10 mins).
For the dressing, whisk together the lemon juice, 2 tablespoons of olive oil, a dash of red wine vinegar and salt and pepper.
Drain the farro. Remove chicken from the pan and slice. In a big bowl, combine the farro, chicken, cooked kale, and carrot mix. Add the hazelnuts and pour over the dressing. Add the chopped parsley. If you find parsley too strong, leave it out - it's still yummy without it.
Serves 2
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