IN SEASON
Autumn Harvest
The Borlotti or Romano bean is a popular ingredient in Italian, Greek, Turkish and Portuguese cuisines. You’ll see these long, dark pink pods at farmers’ markets and good greengrocers through the autumn months. The pretty, mottled seeds inside the pods can be eaten raw, but are most often added to soups or braises, or simmered in water until tender, drained and added to salads, or blended into dips. Of course you could always use dried, soaked borlotti beans out of season, but it’s well worth the effort to buy some and enjoy them while they’re available fresh. Try braising them with lamb shanks, tomatoes, garlic and bay leaves, or tossing them through a salad with fresh tuna and grilled eggplant.
BORTLOTTI BEANS
Borlotti Beans go with: bacon, tomatoes, cabbage, pasta, lamb, sausages, eggplant, lemon, pumpkin
Ten years ago, kale was only ever used as decoration in the butcher’s shop window, and farmers couldn’t give the stuff away. Now it’s made its way onto the international list of “superfoods” and is in every green smoothie and grain salad in the country. But despite its trendy status, kale is a very nutritious, versatile and tasty member of the brassica family and is at home shredded and eaten raw in a salad, as it is slowly braised in a tagine. Strip the curly soft leaves from their stems and give them a good wash before you use them. I’ve been eating a lot of raw kale lately used as a coleslaw ingredient instead of regular cabbage. Kale goes with: onions, garlic, bacon, potatoes, cheese, tomatoes, cream, eggs, grains
MORE THAN JUST BURGERS?
ABSOLUTELY BSO S LU SO LUT UTE TE 16 EXQUISITE FLAVOURS BY
FULLY LICENSED AND FAMILY FRIENDLY DINE IN OR TAKE AWAY
PHONE 07 5474 5554 SHOP 4/46 DUKE STREET, SUNSHINE BEACH DUKESBURGERS.COM.AU CHECK US OUT ON FACEBOOK, INSTAGRAM AND TRIP ADVISOR
IN Noosa Magazine
26
KALE