pancetta, potatoes & flat leaf parsley
After quitting Blogger a couple of years ago, purely as my travel photos were being compressed, I found WordPress and checked out the possibility of that happening for my food photos. Nope. So I’ve stuck with WP ever since. Until this weekend. So, I did some research and found a couple of possible alternative platforms only to realise that °Jux is shutting down its site in August due to lack of investment. Shame, as it looks amazing, even if it would’ve been more suitable for a photographic portfolio. Then I registered with Tumblr, and after being quite simply dumbfounded at the simplicity of their Dashboard I tried uploading a photo (the lead-in directly above) and that uploaded first attempt. Way to go. As
I’m shaving (people don’t need to know that) I’m getting ready to go food shopping I had one of those Eureka moments – that in my case usually never happen – and figured on using my existing Flickr account for uploading (as I never have problems with it) and then copying and pasting HTML into my posts on here. That’s it! I nearly cried. Until I tried uploading to Flickr. Oh. Can I reduce the size of the text, please. And make it very, very small. There went my cunning plan as I couldn’t upload to Flickr, neither. Seriously, I’m beginning to suspect that someone, somewhere out there doesn’t like my photos. Apart from me, that is.
So, it’s back to the devil you know. And in a sense that’s pertinent. As I’ve been having quite a blast recently with baking I’m back to what I feel I do best; gravies, sauces and stews. Even though it’s summer. At night I seem to stuff my face with mostly salad stuff. During the day is a different matter as it’s cold first thing. Even my clothes are damp to put on. It’s summer outside but it ain’t flip-flop weather until well into late afternoon here by the coast. Because of that there’s nothing nicer than tucking in to a
huge moderately ample portion of delicious stew for a late lunch. And this was so good. Full of flavour and loaded with nutrients. Okay, so a lot of people don’t seem to care for kale. I love the stuff. Yet, as I’m only able to buy large packs of already chopped I’m usually loath to buy them as it always seems way too much for, well, someone with my diminutive appetite :0) Hold on, that emoticon looks like a piglet…that’s the culprit, then. I should’ve guessed. Just ‘cos I won’t pay for its return flight from summer hols last year! Hah, got that sorted! And staying svelte. Now I can move on. Seriously, who writes this stuff? And why hasn’t someone tried to block… Enough already. I’ll just sign off demurely as always. Yes, sometimes it’s good to get things sorted, regardless of how circuitous the route might be. At least this way I won’t be shelling out for a Mac back in London town, just to be able to upload photos. Besides, I think I’d need to start begging outside the local train station to be able to pay for one. Although, if that ever happens the sign is going to read: Got the train fare, NEED BOTOX!
Serves 2 – 3
- 100g (3.52 oz) x pancetta
- 100g x (3.52 oz) kale (if already chopped then do pick through the kale discarding think stems and any leaves that are blemished)
- 300g (10.58 oz) x onions, halved, peeled, trimmed and chopped
- 2 x dried bay leaves, split
- 3 – 4 x organic garlic cloves, root end cut off and discarded, cloves kept whole
- 2 x carrots, peeled, trimmed and roughly chopped
- 2 – 3 x celery stalks/ribs, washed, trimmed and roughly chopped
- 2 x parsley stems
- ¹/4 x teaspoon cayenne pepper
- 400ml (0.84 US pt lqd) x cold water
- ½ x organic vegetable stock cube
- up to 400g (14.11 oz) x potatoes, scrubbed or peeled and chopped into smallish cubes
- flat leaf parsley, finely chopped to serve
- seasoning, both freshly ground sea salt and black pepper
Measurements within brackets above are approximate only.
- Put a heavy-based saucepan on electric heat No 3 (out of 6) and add the already chopped pancetta without oil. Stir through occasionally and when turning nicely golden remove from pan and set aside.
- Add the prepared kale to the same saucepan as the pancetta has been cooked in, adding a little oil if necessary. Clamp on a lid and leave for about 5 minutes or so. Stir through and replace the lid. Continue to cook, reducing heat if necessary, until the kale has reduce to about a quarter of its original bulk. Take off lid and let any steam dry off, being careful that the kale doesn’t scorch or turn crisp. When ready remove from the pan and set aside.
- In the meantime put a heavy-based saucepan on heat No 3. When hot pour in a little oil and the onions. Add a lid and leave for about 10 minutes, checking after 5. After about 15 minutes take off lid and continue to cook until the onions start to take on a pale golden colour. Reduce heat to No 2, stir through often and pour in more oil if necessary. When nicely golden take off heat and set aside.
- Put a large saucepan on heat No 4 with the carrots, celery, bay leaves, garlic, parsley stems, cayenne pepper, water and half a stock cube. Bring to a boil, with a lid, and then reduce to heat No 2. Simmer for at least 30 minutes. Then remove the carrots, celery, and bay leaves and set aside. When cool enough to do so blend the onions with the stock until smooth. Pour back into the saucepan and add the potatoes. Put back on heat No 3 then reduce to No 2 and simmer until the potatoes are cooked. Add the kale and pancetta, heating the pancetta in the same pan as before, making sure everything is nicely hot before serving with lots of freshly chopped or snipped flat leaf parsley.
All photographs within Feed the piglet:
All rights reserved – Copyright © johnnysenough hepburn