Incredible Rosemary Moon's brassica recipes | Incredible Edible Todmorden | Blogs

Incredible Rosemary Moon's brassica recipes

Last update: 5.02.14 First posted: 4.02.14 by in

More wonderful moonbite treats.

(Well, it’s their time of year and they are delicious in these recipes)
(And they are often much less bitter if you boil them before adding them to dishes -
it takes away any brassica bitterness)

Chick peas with tomato, marmalade and sesame sauce with kale

Serves 4

This is filling February food!

250g chick peas
2 large onions
1 red chili or a good pinch chilli flakes
2-3 cloves garlic
2 tbsp olive oil
2 tsp ground cumin & 1 tsp ground allspice
400g pasata or canned chopped tomatoes (passata is best)
2-3 tbsp marmalade or skimmings from the top of the pan
350ml vegetable stock (approx)
350g curly kale leaves
2 tbsp tahini (creamed sesame)

1 Soak the chick peas overnight, then drain and rinse them.
2 Finely slice the onions and finely chop the chilli with the garlic.
3 Heat a flameproof casserole or large pan over a medium heat, add the oil and onion and cook slowly, covered, for about 5 minutes, until soft but not browned. Add the spices and cook for a further minute. Add the chilli and garlic.
4 Add the chick peas to the pan with the tomato, marmalade and sufficient stock to cover the pulses. Bring to a slow simmer and cook, covered, for about 1 hour, until the chick peas are tender.
5 Wash the kale and remove any tough stalk. Finely shred the leaves. Cook the kale in boiling water for 4-5 minutes, then drain. Add the kale and tahini to the chick peas, stir well then add salt and pepper to taste. Serve with rice, cous cous or just as it is with bread or salad.

Buttered orange greens

Serves 4

This is great with chicken or fish. Or serve it hot with cubes of cheese melting into it and a few chopped nuts and chillies.

2 oranges
1 tbsp olive oil
25g butter
800g bags prepared and shredded spring greens or two heads Brussels sprout tops, roughly shredded
2-3 tbsp orange marmalade (optional)

1 Grate the zest from the oranges and set to one side, then peel the fruits and roughly chop the flesh.
2 Bring a large pan of water to the boil, add the greens and cook for 3 minutes, then drain thoroughly in a colander (sprout tops will need about 5 minutes). Chop in the colander with a large metal spoon, which will help to expel all the water.
3 Heat the butter and olive oil in a frying pan or wok, add the greens and stir-fry until tender and glossy. Add the orange zest, chopped orange and marmalade to the frying pan, and heat thoroughly, stirring all the time. Season with salt and pepper.
4 Serve the greens with all the orangey bits spooned over.

Sausages with curly kale and chestnut stir-fry

Serves 3-4

A winter recipe for an easy one-pan supper. I always keep some peeled chestnuts in the freezer at home for dishes like this, but you could use a rinsed and drained can of butter beans in their place. Always check cooking directions on a sausage pack – if it says they need 20 minutes to cook, amend this recipe accordingly.

1 onion
2 carrots
200g curly kale
6 large pork sausages
1 tbsp olive oil
200g peeled chestnuts – I prefer frozen, but vacuum-packed or canned are ok too
1 tbsp fruit or balsamic vinegar, or soy or chilli sauce

1 Prepare and slice the onion and cut the carrots into matchsticks. Remove any thick stalks from the kale and shred the leaves, then cook them in a pan of boiling water for 2-3 mins. Drain and leave until required.
2 Snip the sausages apart and cook them in a large non-stick frying pan with the oil for 15 minutes, turning frequently. Remove them from the pan to a plate and cover with a second plate.
3 Add the onion and carrots to the pan juices and stir-fry for 2-3 minutes, until starting to brown. Add the kale, allow it to wilt slightly then stir-fry for 3-4 minutes, adding the chestnuts as the kale begins to cook down. Slice the sausages thickly.
4 Season the stir-fry to taste with salt and pepper, then return the sausage slices to the pan and cook for 2-3 minutes. Spoon the vinegar or sauce into the pan, bubble for a few seconds, season and serve immediately.

Red cabbage & cranberry salad with lentils

Serves 6

This is great with cold meats or just with creamy mashed potatoes.

125g puy lentils
50g dried cranberries
2 sticks celery
4 salad onions or 1 red onion
½ red cabbage
Salt, pepper and Oil
Sugar or raisins to sweeten
Fresh parsley, chopped, if you have some

1 Wash the lentils throughly in a sieve, then bring them to the boil in a pan of water. Cover and simmer for 15-20 minutes until just tender, or as directed on the packet. Drain and rinse thoroughly in cold water, and allow to cool.
2 Soak the cranberries in cold water until required.
3 Prepare the vegetables. Very finely slice the celery, chopping each stick into 4 lengthways before slicing. Finely slice the salad onions or dice the red onion and place both in a bowl with the lentils. Cut away and discard the thick white of the cabbage stalk, then chop the cabbage very finely. This would be simplest in a food processor. Drain the cranberries and squeeze them dry, then chop them roughly. Add everything to the lentils.
4 Season the salad well. Finely chop the parsley and add it just before serving, with sufficient oil to moisten the vegetables. Add a little sugar too, if you wish, or some raisins for their natural sweetness. Serve with smoked salmon, ham or any cold meats.

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