World renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside.
30mls Olive oil
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
Bowl - mixing
Glass Bowls (ingredients)
Paper Towel & Tea Towel (or sponge)
Mortar & Pestle
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.
- 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.
- In a mortar and pestle grind herbs until powdered, or close to it.
- In a hot fry pan add oil and bacon, fry off and set aside on paper towel.
- In the same fry pan add butter, sauté off the onions, adding half of the herb mixture, and cook down until translucent.
- 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.
- Add tomatoes and bacon, folding through the cooked kale.
- Serve heaped in a deep bowl with crusty bread.