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09 February 2016 @ 03:24 pm
Experimental Cookery  
I usually tend to keep my cookery adventures private, but this particular one turned out too nice not to share it. Especially since it was an improvised first attempt.


Grilled venison fillet with kale-potato tartlets and a dark sauce made of apple syrup, rosemary and red wine:





This entry was originally posted at http://bimo.dreamwidth.org/70715.html. Comment there or here, as you like. I'd be glad to reply to your comments over on DW.
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Kathyhkathyh on February 9th, 2016 04:50 pm (UTC)
That looks very good. Whenever we get kale in our weekly veg box I have to think hard about what to do with it and that looks nice.
Bimo: Mug_collectorsbimo on February 10th, 2016 09:49 am (UTC)
Aw, thank you!:)

The kale tartlets actually tasted just as nice as they looked and were fairly easy to make. No fancy indgredients or unusual cookery equipment needed. I ended up using a muffin pan, but I'm sure that with a little extra baking time a small casserole will work just as well.

Here's what I took for 6 tartlets (2-3 people):

500g of lacinato kale (Google informs me that it's also known as cavolo nero, Tuscan kale or dinosaur kale in English, however other types of kale should work just as well)

750g of potatoes

150g of cottage cheese

two eggs

salt, pepper, nutmeg

a bit of oil



kale: remove stems, then cut into small stripes, boil in slightly salted water until stripes are soft

potatoes: grate, salt, use a sieve to remove some of the surplus liquid

Mix kale stripes and potatoes, then add cottage cheese, pepper and nutmeg. Check if everything tastes to your liking.

Add eggs, put mixture into a slightly greased muffin pan/ casserole. Bake everything at whatever temperature works best for casseroles with your oven.

Approx. baking time: 30-35 minutes, when the upper crust is looking slightly browned and crunchy, the tartles are done! :)


Btw., I strongly sympathise, regarding the veggie box phenomenon. Whenever Cavendish accompanies me on my weekly trips to the organic food store, he demonstrates a knack for picking the most exotic fruit or vegetable, asking me if I wouldn't like to try it ... *g*

Kathyh: Kathyh Englishkathyh on February 10th, 2016 11:03 am (UTC)
Oh, thanks for that. Sounds just the kind of thing I'm looking for.

I have an element of choice with the veg box but sometimes I lack inspiration. I'm getting very good at including unlikely vegetables in pretty much everything I cook - courgette muffins, carrot fritters and so on :)

John's currently keen on Middle Eastern cooking which requires acquiring lots of new spices and pastes. All yummy but then we are left wondering how to use them up after he's cooked the one dish he wanted them for!
eretriaeretria on February 9th, 2016 09:15 pm (UTC)
Oh, very nice!
Bimo: Mug_collectorsbimo on February 10th, 2016 09:52 am (UTC)
Aw, thank you! :)

In case you are interested, I just posted the recipe in the above comment...