Thursday, September 10, 2015

Greens and Brisket

I guess I have never really jumped on the kale bandwagon, I’m no vegetable hater, I just never saw the appeal, so it’s purchased pretty infrequently, but this latest side dish I whipped up has changed my view on it, the hearty texture and flavour stand up well against this spicy garlicky tomato braise.

Braised Kale
Kale, woody stems removed, roughly torn
Garlic, sliced thinly
Chilli flakes
Red onion, finely diced
Tomatoes, a good quality tin
Chicken stock
Olive oil

  • Sauté garlic, chilli flakes and onion in olive oil until translucent.
  • Add kale, stir through until beginning to wilt.
  • Pour in a splash of stock and, then add the tomatoes.
  • Cover and cook on low for 20–30 minutes.
  • Taste and season.


Dry Rub
Garlic powder
All spice

  • Grind all together.
  • Coat Brisket in dry rub and let rest for a couple of hours to overnight.

  • Preheat oven to 200ºC .
  • In a large oven dish with lid, put in a layer of onion chopped in wedges, place the brisket on top. Cook uncovered in the oven for an hour.
  • Lower the oven to 170ºC.
  • Remove from oven and pour in a cup of hot chicken stock, place lid on and put back in the oven for 2–3 hours depending on the size of your brisket.
  • Rest for 20–30 minutes with the lid on, remove and slice.

Serve up with a good portion of greens, and cooking liquid from the brisket. Grits, buttermilk semolina, polenta, kumara (sweet potato) purée all make excellent sides too.

Wednesday, September 2, 2015

Baking soda spuds

It’s a hard road finding the perfect roast spud, but this method works pretty well, there are a few steps, but you can prepare ahead of time and whack them in the oven when ready. The three main steps are, boiling, cooling (refrigerating), roasting.

1% (of water) Baking soda
2% (of water) Salt
Small roasting potatoes, peeled
  • Add all to a pot and bring to a simmer, cook for 15–20 minutes, or until well cooked but not falling apart, the baking soda in the water will form a skin on the potatoes enabling them to be cooked for longer than normal.
  • Remove the potatoes to a rack and let cool to room temperature.
  • Place the rack, uncovered in the fridge for a couple of hours.
  • Place the potatoes in a pan with oil and put into a hot oven, roast until crispy and golden brown all over.
  • Devour.
Adapted from Ideas in Food