MEAL PLAN­NER

SHE’S THE WIFE OF ONE OF THE WORLD’S TOP CHEFS BUT IS NO STRANGER TO THE KITCHEN. NA­DINE LEVY REDZEPI SHARES HER FAM­ILY MEALS

The Sunday Telegraph (Sydney) - Stellar - - Contents -

Na­dine Levy Redzepi’s din­ners.

WARM POTA­TOES, GREENS & HERBS “Try ad­ding crisp ba­con or smoked salmon” SERVES 6 570g baby pota­toes, scrubbed 450g fresh peas in the pod or 1 cup (120g) frozen peas, thawed 1 bunch English spinach, stems re­moved 4 leaves kale, stems re­moved 30g salted butter ¼ bunch dill, leaves picked, chopped 1/ 3 bunch each flat-leaf pars­ley, basil, co­rian­der, leaves picked, chopped 1 le­mon May­on­naise 1 large egg yolk 1 tsp each Di­jon and whole­grain mus­tard ½ cup (125ml) grape­seed or veg­etable oil For the may­on­naise, whisk egg yolk and mus­tards in a medium bowl to com­bine. Driz­zle in oil 1 tsp at a time, whisk­ing un­til you have a thick may­on­naise. This should take a cou­ple of min­utes and shouldn’t be rushed. Sea­son to taste. Place pota­toes in a medium saucepan with wa­ter to cover. Bring to a boil over high heat. Re­duce heat to medium and sim­mer 20 min­utes or un­til ten­der. If us­ing, shell the fresh peas into a bowl. Bring a saucepan of wa­ter to the boil. Add the butter and when it melts add the peas. When they change colour to a brighter green (this will hap­pen al­most in­stantly), use a slot­ted spoon to scoop them into a bowl. Leave the wa­ter boil­ing. Add the kale to the saucepan and let it cook for about 10 sec­onds, un­til it turns a to Re­peat dry pan to deeper Drain trans­fer press with to keep with the out pa­per green. the pota­toes any the warm. kale towel. spinach. ex­cess Use to Squeeze the and a liq­uid colan­der slot­ted Pat re­turn greens the and spoon to greens to chop. their drain. well greens. as To you the like Stir pota­toes, (it in should as much add only of herbs, be the a may­on­naise thin peas glaze), and us­ing Some a of wooden the pota­toes spoon will to mix break it around. up and fall apart – that’s what you want. Finely grate the le­mon zest over the salad. Cut the le­mon in half, squeeze in the juice and com­bine. Trans­fer to a plat­ter and serve warm. NU­TRI­TION • 6G PRO­TEIN • 3G SAT FAT • 15G CARB • 2G SUG­ARS • 70MG SODIUM • 255 CAL (1060KJ)

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