Kale Crisps

 
Having found something tasty to do with curly kale, we have also made these crisps using cavalo nero.  It really could not be simpler.


We wash the greens, shake them to remove excess water, lay them on a baking sheet, drizzle with olive oil and season with a little sea salt.  Then place in a hot oven (200ºC) for 8-10 minutes... and, hey presto, tasty veggie crisps.

Sometimes Cavalo Nero has quite thick stems - if so, cut them out and use the leaves for making crisps this way.  We use the stems, chopped fairly small, in stir fries.


If, by some miracle, the trayful isn't immediately consumed, they crisps can be crumbled onto soups, mince or pasta sauce as a tasty, crunchy seasoning.

Give it a go and let us know what you think.

Quick Chicken Nuggets

Needing a quick meal for tea, we decided chicken nuggets would be a good idea.  Gathering together a chicken breast, a packet of salted crisps and an egg we made a speedy meal in less than 15 minutes. 

The packet of crisps was left closed and the crisps were crushed.  Then they were placed in a bowl.  Some butter and oil was added to a frying pan over a medium heat.

A beaten medium egg was put in another bowl and the chicken was cut into bite sized chunks.

Having dipped the chicken in the egg wash, it was coated in the crisps and added to the frying pan.  After a few minutes, the chicken was turned and it was left to cook through.

Sous Chef J declared this to be "brilliant"... and, seeing as he ate the lot in record time, it did seem to be a successful quick meal to make!