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Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Coffee and cardamom granita with cream


You'll need

350 ml espresso 110 gm (½ cup) demerara sugar 6 green cardamom pods, cracked 125 ml (½ cup) pouring cream 1 tbsp pure icing sugar, sifted 75 gm (½ cup) pistachio kernels

Method

  • 01
  • Stir coffee, sugar, cardamom and 500ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Pour into a shallow tray, freeze until half frozen (1-1½ hours). Remove from freezer, break mixture into small ice flakes with a fork, then freeze again until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes.
  • 02
  • Whisk cream and icing sugar in a bowl until soft peaks form and refrigerate until required.
  • 03
  • Process pistachios in a food processor until finely ground. To serve, divide granita among chilled glasses, top with cream, scatter with ground pistachios and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2009

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