“Kensington Street Social has made kale taste amazing with bottarga and pear. The recipe would be great.”
James Lyon, Ultimo, NSW
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook . Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.
Ingredients
Sea urchin butter
Method
Main
1.For sea urchin butter, place shallot, sake,
vermouth, vinegar, tarragon and crushed pepper
in a small frying pan and reduce to 3 tsp liquid
(6-8 minutes). Cool briefly (2 minutes), then blend
in a small blender with sea urchin roe until smooth.
Add butter and blend until combined (1-2 minutes),
scraping down sides occasionally. Season to taste,
transfer to the centre of a large piece of plastic
wrap, roll into a log and freeze until required.
2.Blanch kale in a large saucepan of boiling salted
water until just wilted (30 seconds). Refresh in iced
water, drain well, then transfer to clean kitchen
cloth or paper towels to drain.
3.Heat oil in a large non-stick frying pan over
high heat, add chilli and garlic and fry, stirring
continuously, until garlic and chilli just start to
colour (30 seconds to 1 minute). Add kale and
stir to warm through and lightly caramelise
(1-2 minutes). Season lightly with sea salt,
remove pan from heat and add a quarter of
the chilled sea urchin butter, turning the kale
to coat in butter (the remainder will keep
frozen for a month; use it to finish risotto or
toss with pasta).
4.Arrange kale on a plate and scatter with chilli
and garlic. With a Japanese mandolin, thinly slice
the pear over the top, then finely grate bottarga
and lemon rind over to finish.
Bottarga, pressed dried mullet roe, is available from select fishmongers, fish markets and Italian grocers. The restaurant uses Noilly Prat vermouth; if it’s unavailable use another dry vermouth.
Notes
