SOME THINGS I LIKE TO COOK

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ACKNOWLEDGEMENT TO COUNTRY


Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
We pay our respects to Elders past, present and emerging.



︎Copyright Some Things I Like to Cook 2020


Crispy Kale, Orange, Horseradish Rice Puffs & Burrata with Herb Vinegar. 


I make this recipe when I’m feeling a little bit fancy. It’s a great entree or side and never fails to impress.

The herby vinegar can be exchanged for a herb oil if acidity isn’t your thing, but I really like the way it works with the creamy cheese and the crunchy bitter kale.

You can swap out the horseradish for any delivious flavoured item, miso paste, curry paste, see how you go.


Ingredients:

2 cups of tuscan kale
2 cups of regular kale
1 large burrata
1 cup of rice puffs
1 tablespoon of horseradish paste or fresh finely grated horseradish
1 tablespoon of coconut oil
2 teaspoons of honey or maple syrup
1 large pinch of salt
1 orange

Herb vinegar:
2 cups of herbs of choice
1 cup of white wine vinegar





Method: 

Herb vinegar:

Make ahead, by at least a couple of days or up to a few weeks.

Blend vinegar and herbs in a blender until very well combines. Transfer to a small saucepan and bring to a simmer, just until the herbs get that slightly greener than before tinge, and the rest in a bowl over an ice bath. 

Strain using fine muslin of chux cloth into a jar and keep in the fridge for up to a few weeks.

Crispy Kale:

Preheat oven to 180 C

Tear your kale into chip sized chunks, coat in oil and salt and lay out on a flat baking sheet. Toast in oven until crispy and brittle. About 25 - 30 minutes. Set aside.

Meanwhile, in a small saucepan, combine horseradish, honey, coconut oil and salt until frothy and well combined. Add rice puffs and stir well. 

Lay out on a baking sheet lined with baking paper and spread out, cook for 10-15 minutes until crispy and caramlised. Leave these to cool on the tray! They will go nice and crispy.

Remove the peel from your orange and cut segments, removing pith, arrange on the bottom of your plate.

Top with crispy kale chips, put the burrata in the middle and sprinkle over your rice puffs. I sometimes throw on a few soft green herbs here too. 

Drizzle with herb vinegar.