Craig Wilson, aka The Kilted Chef, reveals how to turn kale into a showstopping soup and adds a Scottish twist to the Italian favourite, pannacotta
These recipes give a real taste of summer and are perfect for a light lunch or early evening meal.
Kale, which belongs to the cabbage family, is a great vegetable to add to soups.
It’s robust enough to take a lot of cooking and is one of the most nutrient dense foods; high in antioxidants and vitamins.
Pannacotta, a favourite Italian pud, is a really versatile dessert which can be infused with lots of different flavour combinations.
Scottish strawberries are in season now, while elderflower is abundant at the moment, growing in woodlands and hedgerows.
It offers a delicate, fresh addition to this dessert, alongside the botanicals of The Gin Bothy gin.
Summer kale, spinach and broccoli soup
(Serves 4)
Ingredients
For the soup:
- 1 tbsp of Scottish rapeseed oil
- 10g butter
- 150g onion, roughly diced
- 100g broccoli fleurettes
- 50g fresh black kale
- 700ml water
- 1 vegetable stock cube
- 50g baby spinach
- 10g fresh basil
- 150ml double cream
- 1 tsp cracked mixed peppercorns
- 1 tsp sea salt flakes
For the garnish:
- 2 broccoli fleurettes
- 50ml lightly whipped cream (soft peaks)
- 8 baby spinach leaves
- Sprinkle of cracked mixed peppercorns
Method
- Heat the oil and butter in a pan; add the onion and broccoli and saute for five minutes.
- Remove the centre stocks from the kale; roughly chop the remaining leaves and add to the pan.
- Dissolve the stock cube in the water and add to the pan.
- Gently simmer for 10 minutes then season with salt and peppercorns.
- Remove from the heat and transfer into a blender.
- Add in the spinach, basil and double cream and blend until smooth.
- Season with salt flakes and peppercorns.
- To serve: Pour the soup into a latte glass and spoon the whipped cream on top.
- Serve alongside a garnish of baby spinach leaves and grated raw broccoli.
- Sprinkle over some cracked mixed peppercorns and serve.
Strawberry pannacotta with a Gin Bothy and elderflower syrup
(Serves 4)
Ingredients
- 2 gelatine leaves
- 250ml milk
- 250ml double cream
- 50g caster sugar
- 100g fresh Scottish strawberries
- 10g washed wild elderflower
For the syrup:
- 10g washed wild elderflower
- 25ml Gin Bothy gin
- 100g fresh Scottish strawberries
- 25g caster sugar
To serve:
- 100g fresh strawberries, halved
- 1 sprig of elderflower
Method
- Soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, sugar, strawberries and elderflower into a pan and warm through for five minutes on moderate heat, until it gently simmers.
- Take off the heat and pour through a fine sieve into a jug, gently pressing the soft fruit and elderflower against the sieve.
- Remove the soften gelatine from the cold water and add into the mix. Stir through until the gelatine has dissolved.
- Pour mixture equally into four dariole moulds or ramekins and refrigerate for two hours, until set.
- To make the syrup: Place all the ingredients in a pan and quickly bring to the boil. Let it boil for two minutes.
- Remove from the heat and strain the mixture through a fine sieve into a jug.
- Using a metal spoon gently press the strawberries and elderflower to maximise all the fresh flavours. Allow the sauce to chill in the fridge.
- To serve: Once the pannacotta is set, remove from the moulds and gently place on a serving plate. Spoon over the syrup and surround with strawberries.
- Finally, top the dessert with a sprig of wild elderflower and serve.