Kale is thriving at the moment and there are many types purple, curly, mini and a relative to kale which is delicous is Cavelo Nero. Today I have used Cavolo Nero with my Pork and Apples. It has the texture of cabbage and when sautéed retains its flavour well. The leeks and kale I purchased from the Tokoroa Community Garden, the leeks were $2 for 3 and a whole bag of kale or Cavelo Nero for $4 this is such a bargain and great way to give back to your community by supporting them and getting your weekly veges from them. They taste better and are much cheaper than any supermarket!!!
Pork schnitzel with sautéed apple, leek and cavelo nero
3 pork schnitzel, seasoned both sides
2 tbsp. olive oil
1 granny smith apple, cored and thinly slice
2 small leeks, wash and slice into batons
3 cavolo nero leaves, stems removed from stalk and rinsed
1 clove garlic
zest 1 lemon
Heat Oven to 100 degrees.
Heat a large heavy based fry pan to a medium heat. add 1 tbsp. oil to the seasoned pork, make sure it has a light coating on each side.
Place schnitzel in fry pan. (you should hear them sizzle)
Cook for 2-3 minutes on either side until nicely browned, remove from pan and place on a plate, cover with tin foil and place in the oven to keep warm while making the apple and leek.
In the pan you have just cooked the pork in, sauté apple, leek and garlic until browned and tender around 4-5 minutes make sure this doesn’t burn.
Rip cavelo nero into small pieces.
Add cavelo nero and 50ml water to the apple mixture and stir, cook until cavelo nero is wilted. ( this deglazes the pan and gets all the delicious flavour into a wee sauce.
Serve pork upon the beautiful savory sweet apple and leeks, sprinkle with lemon zest and serve.
Run your fingers down the steam of the cavelo nero to remove the leaf.
Brown apple and leek.
Perfect ready to serve
Ready to eat.
Serves: 3 however just double the recipe to feed more.
You might want to serve something else along side your pork and apples like mashed potatoes or kumara, steamed carrots and broccoli. I would love to see photos if you recreate this dish.
Foraged straight from the lush green paddocks of home.
Good to be back on the home farm in the South Waikato of New Zealand after such a long time away. With the damp wet weather comes a perfect time to head out into the lush green paddocks in search of field mushrooms. Just meters from the door step and only taking 10 minutes out of my day I filled a billy easily and headed back to the kitchen to create an easy mushroom dish.
Sautéed field mushrooms in a garlic & parsley sauce
500g field mushrooms, sliced
2 tsp. olive oil
1 tbsp. italian parsley, rough chop
1/2 lemon, zest
2 tbsp. butter
salt & pepper
Heat heavy based frypan to a high heat, close to the point of smoking. (mushrooms contain a lot of moisture and if not cooked at a high heat will stew instead of frying.)
Add oil followed by mushrooms, saute for 2-3 minutes until brown and fragrant.
Add butter, parsley, lemon zest and good seasoning of salt and pepper. Stir until you have glossy coasted mushrooms.
Perfect to have on toast, tossed through pasta or on a side of steak like ive used mine.
Another great Saturday at the Otago Farmers Market in #gigatowndunedin .
This weeks great purchase were Heirloom Green Tomatoes, Romanesco Broccoli, Purple Curly Kale and end of season fresh Raspberries.
Watch this space as I create some delicious meals and chutney perfect for the cupboard or gifting to friends. — at Otago Farmers Market
Otago New Zealand is home to one of the largest Farmers Markets in New Zealand , where vendors come from all around the Otago region to sell their amazing produce to the people of Dunedin. I strongly believe that if you have a farmer’s market in your town, city or near by you should definitely head down and support the local growers and vendors that give a piece of their life and hard work to the community.
It’s not only the produce that makes it a great place but its the people , all greeting you with a smile and are willing to go above and beyond to share stories and talk about their products and produce. There is a strong sense of community at the Dunedin farmers market. A place that is welcoming and makes you feel very comfortable.
I went down to the market as I do most Saturdays to purchase my weekly fresh fruit and veges. I love to create tasty dishes with fresh local ingredients giving my piece back to the community by spending my money there rather than at a commercial supermarket.
This week I purchased some beautiful Southern Gold Peaches , I got to taste these peaches before I purchased them which I love , you can’t do that at the Supermarket!! All peaches have a different flavour and trying before you buy gives you a sense of the taste and bursts of flavour before you purchase. With my Southern Gold peaches I am going to make a white chocolate velvet cake with fresh stewed peaches which I will be posting about tomorrow and sharing the recipe.
If you have not been down to your local farmers market I suggest you do so! Everything is a great affordable price, top quality and full of a welcoming community of local growers.
Go on give it a go!!
Check back tomorrow for my recipe using my delicious Southern Gold Peaches.