It's Christmas!

Or at least it was. Yotam Ottolenghi's Plenty was perfect for our Christmas food. To start a Winter slaw.
Chopped caramelised macadamia nuts (with added chili flakes), crunchy cabbages, coriander, chili, mint, and sweet juicy mango. Used a simpler dressing, than that in the recipe, of a mix of soy sauce, sweet chili sauce, sesame oil and freshly squeezed lime juice. Delicious.
For a main, Brussels sprouts. After all, Christmas wouldn't be Christmas, without sprouts. Marinated tofu, peppers, spring onion, sprouts, in a sweet and spicy sauce.
Served with a sprinkle of sesame seeds and rice. A very tasty Christmas treat.

Kale, Kale, Kale!

Kale is a rather overlooked member of the cabbage family. A hardy veg, it becomes sweeter when exposed to frost - perfect for British weather. During WW2 Dig for Victory campaign, Kale growing was much encouraged, as it is easy to grow and nutritious.
Nowadays it seems to have been demoted to the back of the veg selection. One problem with kale is the stalks can be a bit tough. Fortunately I have two very helpful kitchen assistants who are more than happy to deal with any fibrous stalks!
Kale is great when stir fried, full of nutrients and its vibrant green is a feast for the eyes. Here is a recipe for a delicious stir fry using kale, carrots & tofu.

Ingredients:

• Kale
• Carrots - chopped
• Marinated tofu
• 2 garlic cloves - thinly sliced
• 1 inch fresh ginger - grated
• 2 red chili peppers - thinly sliced
• soy sauce
• oil

Heat a small amount of oil, add all the ingredients (except soy sauce). Stir until the garlic is golden, the kale bright green and the tofu cooked.
Add some soy sauce into the mix just before serving. Serve with brown rice & enjoy.
Beware, I made this quite hot! So adjust the chili content to taste.