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
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)