World renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside.

Serves
5

Preparation

10min

Cooking

15min
By
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Ingredients

30mls           Olive oil

30g               Butter

2 rashers       Bacon (julienned)

1 bunch         Kale (or 10 Kalettes)

1 lge              Onion (thinly sliced)

6 cloves         Black garlic or roasted garlic

6 small           Baby truss roma tomatoes (halved)

Native Herb Mix

1 tsp               Kutjura/bush tomato

1/2 tsp           Saltbush

1/2 tsp           Native pepper

1/2 tsp           Wattleseed

1/2  tsp          Sea parsley

1/2 tsp           Whole pepper berries

1/2 tsp           Chilli flakes

pinch              Rock salt

pinch              Whole black peppercorns

Equipment

Bowl - mixing

Glass Bowls (ingredients)

Chopping Board

Saucepan

Gas Cooker

Frypan

Paper Towel & Tea Towel (or sponge)

Mortar & Pestle

Serving Tray/Bowl/Plate/Platter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

 

  1. Bring water to the boil on the stove and blanche cleaned kale/kalettes. Remove and sponge off excess water, keep kalettes whole otherwise if using kale, julienne the leaves and set aside.
  2. In a mortar and pestle grind herbs until powdered, or close to it.
  3. In a hot fry pan add oil and bacon, fry off and set aside on paper towel.
  4. In the same fry pan add butter, sauté off the onions, adding half of the herb mixture, and cook down until translucent.
  5. Add kale and fold through onions, add garlic, and sprinkle remaining herb mix, fold through, cover and cook until limp. Continue for a minute or so.
  6. Add tomatoes and bacon, folding through the cooked kale.
  7. Serve heaped in a deep bowl with crusty bread.