Kensington Street Social's kale with pear and bottarga

AT A GLANCE

  • Serves 4 people

"Kensington Street Social has made kale taste amazing with bottarga and pear. The recipe would be great."

James Lyon, Ultimo, NSW 

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  • 16 small kale stems, preferably 1/2 Russian red and ½ green kale, washed, stalks trimmed
  • 2 tbsp extra-virgin olive oil
  • 1-2 long red chillies, halved, seeds removed, finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 green-skinned pear, such as William
  • 5 gm (1cm) bottarga, skin peeled (see note)
  • 1 lemon
  •  
  • Sea urchin butter
  • 2 golden shallots, finely chopped
  • 50 ml dry sake
  • 2 tbsp dry vermouth (see note)
  • 1½ tsp chardonnay vinegar
  • 1 tsp finely chopped tarragon
  • 1 black peppercorn, crushed
  • 25 gm sea urchin roe (3-4 pieces)
  • 90 gm butter, softened
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.

Topics:

RECIPE, KALE, MAIN, SYDNEY, SIDE DISH, ENTREE, WINTER

Recipe:

KENSINGTON STREET SOCIAL

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY , NICK BANBURY

FEATURED IN

Jun 2016

Jun 2016

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