Crispy Kale
With Paprika and Chilli
-
25 Minutes
-
Serves 4
30mins
Serves 5
What you'll need…
- 5x Medium Groobarbs Patti Pan Squash
- 200g strong cheddar
- 50g Groobarbs honey
- 1 x Groobarbs brown onion
- 2 cloves of garlic finely slice
- 500g double cream
- 100g white wine ( Staffordshire penny black is a good choice)
The method
1
Cut the top off your Patti pan and scoop out the middle with a soon season well with salt and leaves for at least 20 minutes to draw out some of water Bake at a 210c for 10 minutes and poor out the excess water set aside on a baking tray ready to fill with your cheese sauce.
2
Sweat the onion for 3 minutes the add the garlic and cook, stirring all the time.
3
Add the white wine and cook until no liquid remains. Add the cream and bring to the boil.
4
Simmer for 4 minutes, add cheese and honey, then blend until smooth in a kitchen blender.
5
Fill your Patti pans to the top and bake in a hot oven at 180c for 15 to 20 minutes making sure they Are golden brown on top.
Jake Boyce Groobarbs Field Kitchen
