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Braised Kale with Cucumber Broth, Aniseed and Cinnamon Myrtle Chilli Oil
Recipe by Daniel Lamble
This warming broth is so healthy yet full of delicious flavours like white miso, aniseed, cinnamon, and star anise.
- Steps
- Ingredients
Ingredients
Braised Kale
Vibrant Green Cucumber Broth
Aniseed and Cinnamon Myrtle Chilli Oil
To season
Garnish
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Steps
- For the Braised Kale, heat olive oil in a medium saucepan over medium heat. Add the garlic and sauté until fragrant and lightly caramelised.
- Add vegetable stock and kombu and bring to the boil. Reduce heat and simmer for 10 minutes. Remove kombu then add white soy and seaweed vinegar.
- Strip kale leaves from the stem and cut into roughly 1.5cm x 8cm strips.
- Drop kale into the braising liquid and simmer until tender, about 8-10 minutes, stirring occasionally. Drain well and set aside.
- For the Cucumber Broth, peel, trim and chop cucumbers and place into a high speed blender. Add in miso, white soy, vinegar and sugar. Blend until completely smooth. Strain through a sieve lined with muslin cloth. Set aside in the fridge to strain and season with salt, to taste.
- For the Aniseed and Cinnamon Chilli Oil, place ingredients into the jug of a Thermomix and process on speed 6 at 65oC for 5 minutes. Strain through a lined sieve into a bowl and set aside.
- To assemble, place 7-8 cm ring mould into the centre of a serving bowl. Arrange braised kale inside. Remove the mould and repeat in remaining bowls. Pour cucumber broth around the kale then dot the chilli oil over the kale and broth. Garnish with society garlic flowers.
