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Textures of Kalettes

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Kalette Pickle, place the kalette leaves into a small bowl.
  • Combine the remaining ingredients, along with 100ml water in a small saucepan. Place over a medium heat and bring to the boil. Remove from heat and pour the liquid over the kalette leaves, then set aside to pickle until needed.
  • For the Crispy Kalette, place the olive oil in medium saucepan and heat to 180C.
  • Remove outer leaves from kalettes and reserve the peeled kalettes for later use in the Tandoori Kalettes. Add the kalette leaves to the hot oil and fry until crispy, about 45-60 seconds. Remove from oil and drain on paper towel. Season with salt and set aside.
  • For the Candied Almonds, spread the toasted almonds onto a baking tray lined with baking paper and set aside.
  • Combine sugar and gin in a small saucepan and place over a high heat. Boil until a thick syrup consistency is achieved, about 2 minutes. Pour evenly over the almonds and set aside.
  • Place the coriander seeds and white peppercorns into a small frypan over medium heat and toast until fragrant, about 3 minutes. Remove from the heat, transfer to a mortar and pestle, and crush to a fine powder.
  • Dust ½ tsp of the powdered spice over the syrup-covered almonds, and then sprinkle with salt. Reserve remaining spice powder for later use in the Tandoori Kalettes.
  • Set the tray of candied almonds aside to cool and harden completely.
  • For the Toasted Almonds, spread the almonds onto a roasting tray and toast in the oven until golden brown, about 8-10 minutes.
  • Remove from oven and cool slightly. Transfer the almonds to a mortar and pestle, crush slightly, then set aside.
  • For the Tandoori Kalettes, combine yoghurt, reserved spice mix and salt in a small bowl and mix to combine.
  • Place the halved kalettes into a small bowl.
  • Add a little of the spiced yoghurt to the bowl of kalettes and toss to coat. Reserve the remaining yoghurt sauce for later use in the Yoghurt and Mint Sauce. Spread the coated kalette halves onto a baking tray lined with baking paper. Cook in the oven until outer leaves are crispy and the stems are soft, about 20 minutes. Remove from oven and set aside.
  • For the Yoghurt and Mint Sauce, combine all ingredients in a bowl and mix well to combine. Season with salt, then set aside in the fridge until needed.
  • For the Gin Butter Sauce, place gin into a small saucepan over a medium heat and reduce by half.
  • Add the butter, lemon juice, sugar and a pinch of salt and whisk to combine. Continue to simmer until reduced by half. Remove from heat and set aside.
  • To serve, spread 2 tablespoons of the Yoghurt and Mint Sauce onto each plate in a thick line. Spoon 1 tablespoon of Gin Butter Sauce over the Yoghurt and Mint Sauce. Arrange Toasted Almonds in small mounds along the yoghurt and arrange Tandoori Kalettes over the top.
  • Place some drained Pickled and Crispy Kalette leaves around the Tandoori Kalettes. Place the Candied Almonds around the kalettes and finish Tandoori Kalettes with a brush of Gin Butter Sauce.

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