26 kildarepost
Living
THURSDAY 19 JANUARY 2017
SOCIAL Out and About
Pictures: Aishling Conway
Patsy Lohan celebrates 65th Birthday at McTiernan’s, Kilcullen Patsy Logan
Gretta Heffernan, Margaret Collins, Bernie Harrigan,Patsy Logan, Sheila Smyth and Mick Fitzpatrick
Suzie Hanlon and Patsy Logan
John Berney and Patsy Logan
Mary Masterson (McTiernans Pub,Kilcullen) and Patsy Logan
Home Cooking
By Barbara Collins
KALE & BRAZIL NUT PESTO It’s that time of year when our bodies are crying out for green things after too many weeks of hoovering up biscuits, sweets and rich food. Try this Kale and Brazil Nut Pesto this week. Thanks to Marks and Spencer for the recipe. You will be busy with your food processor but your taste buds will love that you made the effort. Preparation Remove the tough stalks from the kale. Crush the garlic cloves. Grate the Parmesan.
Method
Heat the oven to 180°C/160°C fan/gas 4. Put the nuts on a baking tray and roast for 10 minutes, or until they just start to brown. Remove from the oven and leave to cool, then put in a food processor and blitz to a coarse powder. Bring a pan of water to the boil. Add the kale and cook for 1-2 minutes,
Ingredients (Serves 4) 75g Brazil nuts 250g kale 1 garlic clove n olive oil 150ml extra virgi 75g parmesan Lemon juice
or until still bright green but starting to soften. Drain well and cool, then squeeze in a clean tea towel to remove excess
moisture. Put the kale and garlic in a food processor and blitz until almost smooth, but still with a bit of texture. Add the nuts and blitz again, then add the olive oil and Parmesan and blitz again quickly. Squeeze in lemon juice, to taste. Season with salt and pepper. Chill until ready to use (it will keep in the fridge for 2-3 days). Serve it on toast, with pasta, on top of baked potatoes, with fish, chicken. It is SO versatile.
Contact Barbara:- twitter @thegoodchinaset | E: collib40@googlemail.com | T: 087 9535339