Kurly Kale

Kale comes from the cabbage family and is usually found in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Bizarrely during the middle ages was the most popular vegetable in England. Since then it's popularity has wained but now it is going through some what of a rival and is found on the plate of every gastro pub in London. It is really delicious but it does need a little bit of smartening up during the cooking process.
For a simple side of Kale here is the recipe:


Ingredients:
Kale
Butter
Garlic / garlic puree


Recipe:
1. Break the leaves from the stalk, and trim away the tough centre stalk. Wash in cold water then dry.
2. Strain the Kale really well making sure to get rid of the excess water.  Add some chopped garlic or garlic puree to the saucepan as well as a small knob of butter. 
3. Return the kale to the saucepan and stir, cooking for another couple of minutes to cook out the garlic. 

Red Cabbage

Ingredients:

Olive oil
A knob of butter
2 red onion, sliced.
2 sprigs of Thyme
One red cabbage
250 ml chicken/vegetable stock
30 ml balsamic vinegar

Method:

Put a large pan on a medium heat and add a the olive oil, butter and sliced onions. Stir occasionally until the onions are soft and beginning to caramelise. This should take about 15 minutes.

Whilst the onions are caramelising, cut the cabbage in half. Then cut the halves into six wedges.

Add to the onions. Pour in the stock and bring it all up to the boil.

  

Once boiling bring the heat down to medium to low and place the lid on to the pan. Cook for thirty minutes until the cabbage is tender and almost soft.

Turn the heat up again to a medium to high heat and add the vinegar. Cook for about 10 minuets, stirring occasionally until the liquid is almost reduced and the cabbage is soft. Sprinkle with Thyme and serve.

Spicy sausage spaghetti

Ingredients:

6 pork and mint Chipolatas, skinned
400 grams chopped tomatoes (tinned)
1 onion, finely chopped
1 Red pepper, sliced
6 button mushrooms, thinly sliced
2 garlic cloves, finely chopped
6 Sundried tomatoes
1 Red chilli, finely chopped
2 tsp Harissa paste
2 tsp 'Lazy Chilli' paste
1 tsp Sweet paprika
1 tsp oregano
salt and pepper
sugar
Wholewheat Pasta

Method: 
Firstly skin the sausages, and roll the meat into good sized balls

Pour 2 tbps of olive oil into a large frying pan and add the chopped onions, garlic and chilli. Fry for 2-3 minutes then add the peppers, sausage and 'lazy chilli' paste.

Make sure the sausage meat is browned before adding the mushrooms and tinned chopped tomatoes. Season.

Next add 2 tsp of Harrisa paste along with 1 tsp of sweet paprika and the sundried tomatoes. Season again and add a few pinches of sugar if necessary. Add the oregano. Let the sauce simmer and reduce whilst you cook the pasta.

Once the pasta is cooked, drain and add it to the pasta sauce. Heat through.

And serve.

A Russian Starter

Borscht

Ingredients:

6 medium beetroots, pre-cooked in thier own juices
2 tbsp olive oil
5 spring onions
1.5 litres vegetable or chicken stock
55 ml vodka
1/2 lemon, juice only
1-2 tbsp creme fraiche
salt and pepper
fresh dill

Method:

Heat the oil, over a low heat in a large saucepan and gently fry the spring onions for 4-5 minutes. Until they are translucent.

Pour in the stock and continue to cook on a low heat to warm through.

 Cut the beetroot into rough pieces.

Blend the beetroot, spring onions and stock in a food processor until smooth.

Add the vodka, lemon juice, creme fraiche and seasoning. Blend again.

Serve the soup hot or cold, stirring in a spoon of creme friache and a sprinkling of dill.

Taken from Sophie Dahl's,  Miss Dahl's Voluptuous Delights.