Kale and Carrots : January's Best

"January's best: Kale

Kale is king for seasonal eaters! It tastes and grows best during the brrrr!-est of months, particularly January. Perfect for hotting up the goodness in hearty stews and soups.

Quick and tasty tips:
Works well in stews and soups.
Try it sautéed with chilli and garlic"
Can also be used to make kale chips

"Kale is the hardiest and most vitamin-packed of all the late-year greens, and I’m surprised Popeye stuck with spinach! Full of minerals and with a good irony tang, it has real taste, but is better eaten younger as big leaves can be obstinate in the mouth. 

This is good with roast chicken:
Fried Kale with Sesame and Garlic

Serves 3

1 large hand-gathering of kale leaves
2 tablespoons sesame seeds
olive oil
3 garlic cloves, peeled and finely sliced
large-flaked sea salt and black pepper
a squeeze of lemon juice

Directions:
Wash the kale well.

Chop it into 1cm wide ribbons, discarding any stems that appear stringy.
In a frying pan, toast the sesame seeds until golden, stirring often to prevent them from burning.
Turn up the heat and add 2 tablespoons of olive oil to the pan before throwing in the kale, which will spit and crackle frantically. Stir it around, occasionally flicking in some water to keep the moisture content up.
After about 2 minutes the kale will have collapsed. Now throw in the garlic. Keep everything moving around for another 3 minutes, until the garlic is just beginning to brown.
Transfer to a plate and sprinkle with a little salt and pepper and a squeeze of lemon juice. 

January's best: Carrots

Crunchy and tasty, carrots will keep you fresh all winter." From soups to stews, casseroles and even a salad - carrots are versatile.

"Quick and tasty tip:
Great in a Lebanese style salad—make a dressing by 'bashing up' some toasted cumin seeds in a pestle and mortar with a little bit of garlic and some salt. Stir through some olive oil and lemon juice and use to dress finely shredded carrot. Season well and finish with freshly chopped coriander leaves."

Carrots great in a:
Pork casserole rustic style.

Ingredients: Serves two

2/3 pork chops remove fat and cut into small pieces

2 large leeks chopped

1 hand full of button mushrooms

1 large sliced carrot

1 table spoon of dried mixed herbs

Approx 1 pint of gravy stock

Salt and pepper to taste.

Method

Clean, cut and place all ingredients in a casserole dish or earthenware oven proof pot with lid.

Pour over the stock and cook at 190c in an electric oven 90 mins. Gas mark 5.

"Some words and part of this article taken from" here  

Thanks for reading ...

All the best Jan