Hello! Sorry I have not been posting, I was snowed under in the land of acting! However, nothing ever stops me from cooking, eating, and thinking about food, so there is lots to catch up on from the last week or so.
MeiMei Fox recently interviewed me for her blog with The Huffington Post. It hasn’t gone to press yet but I’ll let you know when it does. Wanting to do something for her in return, I offered to write her a recipe. After finding out what she does and doesn’t eat and like in food, and that she particularly fancies Kale, I came up with this one for her. I made it with Turkey, but it would work just as nicely with a white fish or chicken (the other meats she eats). It is a healthy, high protein, low fat colorful meal, and I would recommend making enough of the marinated meat so that you can have it cold for left-overs or sliced for lunch the following day, as it is really was tasty!
For the marinade:
- 3 tbs olive oil
- 2 cloves garlic crushed
- ½ tsp coarse sea salt
- ½ tsp whole yellow mustard seeds
- ¼ tsp tumeric
- sprinkle cayenne pepper
- 1 tsp whole cumin seeds
- Rind of ½ a lemon
- Chicken breast fillets (pounded flat)/turkey breast fillets/white fish fillets
In a mortar and pestle grind the salt, mustard seends, tumeric, cayenne pepper and cumin seeds. If you don’t have a mortar and pestle, use the end of a rolling pin and grind the ingredients in a sturdy bowl.
In a marinating bowl, add the powders you have just ground to the 3tbs olive oil and crushed garlic. Add the lemon rind and mix together. Toss in the chicken/fish/turkey and combine well. Leave to marinade for an hour or more.
For the Kale:
- Large handful marinated capsicum/peppers (if you don’t have these use very thinly sliced fresh ones)
- 1 glove garlic, sliced
- ½ leek, sliced (or 2 salad onions)
- 3tbs shelled pistachios
- 150gm green beans, chopped
- 3tbs white wine
- 100gm kale
- salt and pepper
- 1-2 tbs water
Get the meat back to room temperature while you heat the grill to 200 degrees celcius. Lay the fillets/fish out on an oven tray lined with foil. Grill for 15 minutes turning once, or until your meat/fish is cooked. Meanwhile (allow about 10 mins for this, so perhaps have it ready to go but don’t start cooking it until your meat is 10 mins or less from being done) sauté the garlic slices in some olive oil in a pan. Add the leeks, or salad onion. When lightly cooked through, add the beans, marinated peppers, pistachios and some salt and pepper. Lastly toss in the kale, wine and water and sauté until just done. Serve the meat whole or in pieces over the bed of sautéed kale mix. You could serve this with a wedge of fresh lime too.