Bliss on Toast by Prue Leith is published by Bloomsbury, £14.99 Photographs copyright Haarala Hamilton.
Kale, Chilli, Burrata and Tapenade on Sourdough
You can buy mozzarella almost anywhere but its more luxurious cousin, burrata, is still something of a rarity other than in the largest of supermarkets and the best delis. Burrata is basically mozzarella stuffed with cream: decadent in the extreme, and all the better for that. I like to eat this while the kale is still hot, as I like the contrast with the cold creamy burrata.
Ingredients
- large handful of roughly chopped curly kale leaves
- ½ red chilli, finely chopped
- 1 garlic clove, crushed
- extra virgin olive oil
- 2–3 tbsp water
- 2 slices of sourdough bread
- 2 tsp black olive tapenade
- 1 burrata, drained of whey
- ½ tsp coriander seeds, toasted and slightly crushed
- sea salt flakes
Method
Put the kale, chilli, garlic, one tablespoon olive oil and all the measured water into a wok or frying pan and stir-fry for four to five minutes until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat.
Toast the bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top.
Divide the burrata into four and put two pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.
TIPS
There is more power in the seeds of chilli than in the flesh. So if you don’t like it too hot, deseed the chilli before chopping.
Kale with chilli and garlic makes really good crisps. Instead of stir-frying them, mix the kale leaves (which must be dry) thoroughly with the chilli, garlic and a little olive oil. Spread out in a single sparse layer on a baking sheet and cook in an oven preheated to 150C/fan 130C/Gas Mark 2 for 20 minutes, until dried out and crisped up.
Bliss on Toast by Prue Leith is published by Bloomsbury, £14.99 Photographs copyright Haarala Hamilton.
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