Cavolo nero and bacon tartiflette

Tartiflette is a comforting French dish popular amongst those heading to Alpine resorts. Just picture the scene, coming back in from a day on the slopes and in need of a comforting dish to warm you up whilst sipping a glass of wine or two in front of a roaring log fire- heaven! If you like potato, cheese and bacon then this is the perfect dish for you! In my version I have added cavolo nero as a nod towards one of your five a day but you could leave it out if you prefer or replace with spinach if you like.

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Ingredients- serves 4
150g smoked bacon lardons
250g cavolo nero- washed
2 garlic cloves- crushed
1 shallot- finely chopped
Knob of unsalted butter
800g waxy potatoes, such as King Edwards
400g Reblochon or Camembert cheese
300ml double cream
120ml vegetable stock

1. Firstly preheat the oven to 200c/ 180 fan. Take a frying pan and heat over a medium heat; fry off the lardons until golden, remove from the pan and set aside. Keep an bacon fat which is in the pan. Shred that leaves of the cavolo nero and fry in the pan along with the garlic and shallot until wilted. Remove and set aside.

2. Rub a little softened butter in the inside of a baking dish approximately 20cm x 25cm in size. I sometimes use individual baking dishes so everyone has their own so it’s up to you.

3. Cut the potatoes into 3mm thin slices and layer in the dish with the cavolo nero, bacon and half of the cheese. Leave the thinnest potato slices for the top so they go crispy when it’s cooked. Season the layers as you go.

4. Pour over the cream and stock and top with the remaining cheese. Bake for 45 minutes to 1 hour until golden and bubbling. Allow to stand for few minutes before digging in.

Cavolo nero and bacon tartiflette- go off piste with my version of this Alpine classic! The diet starts tomorrow…

Cheesy vegetable crumble

Ah October- the month that brings a chill in the air and an urge to hibernate in front of an open fire with all your favourite comfort foods. Well, look no further! This cheesy vegetable crumble makes the most of a range of seasonal vegetables and it is perfect as a main meal or a side dish. Potato, carrot, swede, kale and leek are my vegetables of choice which gives a balanced between earthy flavours and sweetness which marry with the creamy cheesy sauce which is topped with crunchy crumble.

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Ingredients- serves 4 as a main
1 small swede
3 large potatoes such as Maris Piper
1 large carrot
1 leek
Small bag of black kale
500ml vegetable stock
150ml milk
2 garlic cloves- whole
60ml double cream
2 tsp Dijon mustard
Pepper
Crumbly, tangy cheese such as Caerphilly
100g plain flour
50g unsalted butter
Freshly grated parmesan

1. Prepare the vegetables by peeling them and cutting the swede, potatoes and carrots into cubes. Take a large, wide pan and place the cubed vegetables into it along with the vegetable stock and milk. Place two whole unpeeled garlic cloves in that have been pricked with a knife to infuse a delicate flavour. Bring to a boil before lowering to a simmer; cover the pan and simmer until the vegetables are tender to a knife point. Remember that swedes take longer than the other vegetables so keep the cubes of this smaller so they all cook at the same time.

2. Meanwhile, in a small pan sweat the leek with a splash of oil and small knob of butter. Cook until tender before removing and setting aside. Add the kale into the pan along with a splash of water; cover and allow to wilt slightly.

3. Preheat the oven to 200c/ 180 fan. Choose a large ovenproof baking dish that is large enough to fit all the vegetables in. When the vegetables are tender, take the pan off the heat and stir in the double cream along with some freshly grated parmesan cheese, the leeks and kale and mustard. Season to taste. Spoon half into the baking dish before crumbling some Caerphilly through before spooning the remaining vegetables on top followed by more crumbled cheese. Pour the creamy sauce over.

4. Finally, for the crumble topping simply place the flour in a large bowl along with the butter. Cut the butter into small chunks for ease and rub the flour and butter between your fingers to form a crumb. Grate in some parmesan if you like. Scatter the crumble over the vegetables and bake in the oven until golden and crunchy; this should take 30-40 minutes. Remove from the oven and allow to stand for a couple of minutes as it will be red hot! Serve as a main or as a side dish and dive in!

Cheesy vegetable crumble- a comforting autumnal meal that deserves to be centre stage on your dining table!

 

Veal, porcini and cavolo nero ragu

This veal, porcini and cavolo nero cannelloni was inspired by a recent trip to a local Italian restaurant where I had order envy! One of my fellow diners ordered a sumptuous veal cannelloni so I thought, ‘why not make a classic even more special?’. Veal mince is more widely available now and gives a lighter flavour but is still delicious. You will see that I have given you the recipes for the ragu and béchamel sauce but the photo is for the veal ragu served with spaghetti- ‘why?’ I hear you cry! Simple as this: time was short and hunger was high! We all get impatient from time to time but really do try it as a cannelloni!

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Ingredients- serves 4
For the filling
Olive oil
400g veal mince
1 red onion- finely chopped
1 carrot- finely chopped
2 garlic cloves- crushed or finely chopped
1 tbsp tomato puree
100ml white wine
25g dried porcini mushrooms- rehydrated
Fresh thyme
400g chopped tinned tomatoes
300ml beef stock
100g cavolo nero
Dried or fresh lasagne sheets
Freshly grated parmesan

For the béchamel sauce
500ml milk
1 onion- halved
2 bay leaves
2 cloves
50g butter
50g plain flour

1. I make the veal sauce in advance so it has plenty of time for the flavours to develop. Take a large pan and heat a glug of oil over a medium/ high heat. When the oil is hot, brown the veal mince. You may need to do this in two batches so the meat browns nicely. Remove from the pan and set aside.

2. If the veal has released a fair bit of natural fat then drain a little away. Return the pan to a medium heat and cook the onion, garlic and carrot for until softening but not so the onions are catching too much colour. Add the tomato puree and stir so it is well combined before cooking for a minute or two before adding the porcini mushrooms and thyme.

3. I have chosen to use a dry white wine in this recipe to keep it lighter but feel free to use red if you would like. Add the wine to the pan and heat until reduced by half; this will deglaze the pan as well as adding flavour. Pour in the stock and tomatoes and bring to a boil before lowering to a simmer. Cover the pan and cook for an hour, stirring occasionally. After the hour is up I then add the cavolo nero before giving it another half an hour or so. Season well.

4. Whilst the sauce is simmering away, you need to make the béchamel sauce which is going to top the cannelloni. For the sauce, secure the bay leaves to the onion halves using the cloves- this way you don’t have to go fishing around the saucepan to find the cloves later on! Add the milk to a small pan and bring to a boil before removing from the heat and allowing the flavours from the bay and clove to infuse for around 20 minutes.

5.Take another pan and melt the butter and flour together until a paste, or roux, is formed. Remove the onion, clove and bay from the pan containing the milk and slowly add the milk to the pan with the roux. Keep stirring so lumps don’t form! Simmer and stir until it thickens before removing it from the heat ready to pour over the cannelloni.

6. When the veal sauce is thick and reduced, you can get going on forming the cannelloni. Take the lasagne sheets and cook for a couple of minutes, drain and allow to cool until you can handle them. Each pasta will vary in time slightly so do refer to the packet instructions. Place a line of the veal sauce to one end of the lasagne sheet (not right on the end, leave a small gap) and roll. Place the pasta tube, seal side down, into a baking dish and repeat the process until the veal sauce has been used. Tuck each tube in snuggly. Pour over the béchamel sauce and grate over a little fresh parmesan. Bake in a 200c/ 180fan preheated oven for 20-30 minutes until golden and bubbling.

Veal, porcini and cavolo nero ragu which is fit for a king- a twist on an Italian classic!

 

 

Venison sausage, cavolo nero and bean casserole

This time each year I usually come across a vegetable that then becomes a borderline food obsession and this year it’s cavolo nero’s turn. Cavolo nero, also known as black cabbage or Italian kale, is perfect for pepping up soups, stews and pastas. I have kept this recipe as simple as possible so each constituent ingredient can be tasted and savoured. I used venison sausages for this recipe as the rich flavour goes well with the irony flavour of the cavolo nero and the creamy cannellini beans. A lot of casseroles and stews use red wine in the base but I have gone for a dark ale to create depth in place of wine so give it a try!

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Ingredients- serves 3
Vegetable oil
6 good quality venison sausages
1 large red onion- chopped
2 garlic cloves- finely sliced or crushed
1 tbsp tomato puree
250ml dark ale or porter
400g tinned cannellini beans
400ml hot beef stock
400ml passata
Handful of fresh thyme
1 head of cavolo nero- washed and chopped

1. Start by preheating the oven to 180c/ 160 fan. Take a large casserole pan and add a glug of oil; heat to medium and brown off the sausages. Turn them as you go to ensure they are uniformly golden; remove from the pan when they are ready, cut into thirds or quarters and set aside.

2. Using the same pan, fry the onion and garlic together for a few minutes until they soften but don’t colour. I add salt at this point to help draw the moisture from the onions. If you have found that the sausages have given quite a bit of fat then do drain some of this away before adding the onions. Next up goes the tomato puree which should be stirred through the onion and garlic to give a coating; cook for a minute or two before adding the ale. Reduce the volume of the ale by half.

3. Add the beans to the pan and combine well with the onion, garlic and ale mix before adding the stock and passata. Drop in the thyme and add the sausage and cavolo nero; bring to a gentle boil before popping in the oven for 60-75 minutes. Don’t be alarmed if the cavolo nero looks like a lot- it will cook down as the casserole is in the oven. Serve with a creamy mound of mashed potato or hunks of bread and enjoy.

Venison sausage, cavolo nero and bean casserole- a satisfying dinner for those dark, chilly nights!