Chicken Breast Stuffed with Cheese, Red Pepper and Kalettes:
Cactus Kitchens, home to Saturday Kitchen, also has a cookery school on the top floor. It’s a short hop from Kennington and so I am always pleased when I’m invited to an event there. I’d never heard of Kalettes though and I have to admit to a degree of trepidation about accepting an invitation for a Kalettes cooking event.
As it turns out, the Kalette is a cross between kale and Brussels sprouts – a cute little ‘frilly cabbage’ which is the result of traditional hybridization (not GMO). The concept was to produce something milder and sweeter than a Brussels sprout but with all the nutrients of both kale and sprouts themselves. They are available from October to March and can be served sauteed, roasted, grilled or raw.
We arrived to a welcome glass of wine and some Kalette canapes in the form of an intriguing ‘sushi’ made with nori, quinoa and shredded Kalette.
Then, it was off to work – to learn how to cook with Kalettes.
We made two recipes. The first was a stuffed chicken breast filled with layers of steamed Kalettes, roasted red peppers and Gruyere cheese. It was very simply fastened with cocktail sticks, but once it was taken out of the oven and sliced up it looked really professional.
The second recipe, perfect for the Christmas table was Kalettes with chestnuts, beetroot, goats’ cheese and hazelnut. This one was super quick (it took around 15 minutes from start to finish) and very tasty.
I was surprised by how quick and easy both these dishes were to make and I will definitely be trying them at home. If you’d like to do so too, I’m sharing the recipes below.
And for the main dish…
Kalettes are available from all major supermarkets – and if you are looking for an alternative to the dreaded Brussels Sprout, they might just be worth a try. You can find out more about them from their facebook page