Cornish new potatoes with kale, Buttered croutons, pine nuts and Cornish blue cheese
Having been in Cornwall the last few days I haven’t had a great deal of time to cook, except for little plates of quick dishes. Nevertheless surrounded with great local produce and the simplicity of flavours it’s all it needs to come up with a tasty dish. #mycookbook18
Cornish new potatoes with kale, Buttered croutons, pine nuts and Cornish blue cheese
Having been in Cornwall the last few days I haven’t had a great deal of time to cook, except for little plates of quick dishes. Nevertheless surrounded with great local produce and the simplicity of flavours it’s all it needs to come up with a tasty dish. #mycookbook18
Cooking Instructions
- 1
Bring the potatoes to the boil in salted water with a dash of lemon juice added. Turn off the hob and cover with a lid. Get a couple of slices of crusty bread and cut them into croutons. Heat a frying pan and add a good knob of Cornish butter. Fry your croutons until golden, let them drain on some kitchen paper.
- 2
Give the same pan a wipe, add another knob of butter and sauté the halved new potatoes until crisp and golden. Add your pine nuts for a minute to gently colour. Wash your Kale and add this to the potatoes. The water residue will help cook out the kale.
- 3
Assemble the kale and potatoes on a plate, add your buttered croutons and crumble the cheese on top.
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