S2 Ep3: Crispy Kale Leaves and dips
Crispy Kale Leaves
1 bunch kale, leaves only torn into bite-size pieces
olive oil for sprinkling
salt to taste
1. Preheat oven to 175C.
2. Sprinkle kale leaves with olive oil and salt, and toss.
3. Place on a silicone baking sheet on an oven tray.
4. Bake for 10 minutes in preheated oven until crisp.
Hummus
Makes about 2 cups
Roasted lemon
1 lemon, halved
4 tablespoons water
1/2 tablespoon sugar
salt and pepper to taste
Hummus
1 x 400g can chickpeas, drained and rinsed
1 roasted lemon, chopped
1/2 cup dry-roasted walnuts
2 tablespoons toasted sunflower seeds
2 tablespoons toasted pumpkin seeds
4 tablespoons water, approximately
3 tablespoons olive oil
For the roasted lemon
1. Preheat oven to 150C.
2. Heat an ovenproof frying pan to medium and add water, sugar and
lemon halves. Stir until sugar is dissolved.
3. Place in preheated oven for 15-20 minutes or until lemon is
soft. Remove and season with salt and pepper.
For the hummus
1. Place chickpeas and roasted lemon in a food processor
and blend until smooth.
2. Crush walnuts and seeds and add to food processor.
3. Then, with the motor running, gradually add enough water until
the mixture becomes a thick purée. Add olive oil and process
until blended.
Cauliflower dip
Makes 2 cups
1 small head cauliflower
olive oil spray
2 soft-boiled eggs, peeled
1/2 cup vegetable stock
4 tablespoons olive oil
1 tablespoon smoked oil
salt and pepper to taste
1. Preheat oven to 150C.
2. Cook cauliflower in a saucepan of lightly salted boiling water
until tender. Drain.
3. Spray cauliflower with olive oil and place in baking dish.
4. Bake in preheated oven for about 15 minutes or until starting to
colour. Remove from oven and cool.
5. Place cauliflower in a blender or food processor. Add peeled
eggs and stock, and process for 10 seconds. Scrape down sides of
blender and, while motor is running, gradually add oils. Season
with salt and pepper.
Lentil dip
Makes about 1 litre
3 cups cooked le Puy lentils
3 Roma tomatoes, finely chopped
1 bunch parsley, chopped
8 cloves garlic, roasted and crushed
3 tablespoons olive oil
pinch salt and white pepper
1. Mix lentils, tomatoes, parsley and garlic together in a bowl.
Add olive oil, season with salt and pepper, and mix well.
2. Place half the mixture in a food processor and blend until
smooth.
3. Fold processed mixture back into remaining lentils.
