AT A GLANCE
"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 firstname.lastname@example.org 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.
|01||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.|
|02||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.|
|03||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).|
|04||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.