HOME-STYLE HERB NOODLES WITH GARLIC, KALE AND GOAT’S CHEESE

Preparation time 20 mins plus 10 mins resting

Cooking time 20 mins Serves 4

500g plain flour

1 bunch sage, leaves picked, finely

chopped

1 tsp fine salt

1/2 tsp ground nutmeg

4 free-range eggs

3/4 cup milk

125g unsalted butter

1 leek, white part only,

finely sliced

6 cloves garlic, crushed 1 long red chilli, seeded,

finely diced

1 tsp baby capers

200g mixed baby kale,

spinach and chard leaves Juice of 1 lemon

150g goat’s cheese, chopped Crusty bread, mixed salad and

lemon wedges, to serve

STEP 1 Combine flour, sage, salt and nutmeg in a large bowl. Add eggs and milk, and beat with a wooden spoon for 5 minutes, until a sticky thick batter forms. Cover with plastic wrap and set aside for 10 minutes.

STEP 2 Meanwhile, set a large saucepan of salted water over high heat and bring to the boil.

STEP 3 Using your hands, form dough into a rough rectangle, 5mm thick, on a large chopping board.

STEP 4 Dip a ruler or the blade of a large chef’s knife into a jug of water to dampen.

STEP 5 Use the ruler or knife to slice a 5mm-wide ribbon of dough from one short edge.

STEP 6 Transfer dough ribbon to boiling water. Repeat to make 4 more ribbons and cook for 30 seconds, until ribbons float.

STEP 7 Remove from water and transfer to a large bowl of iced water. Repeat, cooking in batches, until all the dough has been used. Set aside.

STEP 8 Melt 40g butter in a large frying pan over medium heat. Add leek, garlic, chilli and capers and cook for 3 minutes until aromatic. Transfer to a plate and set aside.

STEP 9 Put remaining butter in same pan over medium heat. Add noodles and fry for 5-10 minutes, or until lightly browned. Return leek mixture to pan with kale, spinach and chard leaves and cook, stirring, for 1 minute, until just wilted. Stir in lemon juice and half the goat’s cheese.

STEP 10 Spoon noodle mixture onto serving plates and top with remaining cheese in small dollops. Serve straight away with crusty bread, mixed salad and lemon wedges.