Right now I’m staring at a calendar and occasionally taking side long looks into a mirror, trying not to make ‘that’ awkward face (head cocked to the side, school marmish pursed lips). In two weeks, I’m having shots taken for the book. Possibly me with a spatula. Me trying not to look like a numpty while stirring the contents of a bowl. Those sorts of things.
If you think I’m calmly taking this in my stride, you think much more of me than you possibly should.
If you think there hasn’t been some extra time logged at the gym doing tricep dips and some other routines The Hungry One has devised; you’re a little off base too.
And if you think that this isn’t precisely the time when skin on my chin has started a reunion with its 14 year old self, then that’s sheer fantasy.
So for the next 10 days things that are good for skin are in. Bring on the blueberries. Bring on the green leafy vegetables. Bring on the salmon.
More than anything- bring on the kale chips.
Kale chips were an edible meme that spread across the internet like Patterson’s Curse a few years ago now. The trickling realisation that roasting this brassica would bring out the inherent nuttiness, allowing its tendrils to crisp into a crunch worthy snack without the oil or carbohydrates was exciting to many.
And it’s also pretty appealing to me. I’ve tried kale chips dusted with smoked paprika and a little bit of salt. I’ve tried them with chilli and a little bit of salt. But my favourite way is drizzled with olive oil and lemon zest.
They’re a delight eaten on their own. But they also pair beautifully with a grilled salmon fillet, shaved fennel, tarragon and a lick of bernaise sauce. Though just a tiny bit of that butter laden bernaise mind. Let’s be honest. The skin is just one thing. Beyond that there’s the whole other question of what on earth I’m going to wear.
Suggestions gratefully, gratefully received.
Roasted kale chips with lemon
Here’s how we roll
1). Preheat oven to 150 C/ 300F.
2) Pull of the tendrils of the kale away from the hard stems and then tear gently into pieces around the size of a Pringle. Make sure the kale leaves are clean and very dry.
3) Line a baking tray with greaseproor paper. Drizzle the dry kale leaves with olive oil, sprinkle with salt and lemon zest.
4) Roast until mostly crisp, around 30 -35 minutes. If they’re browning too much, turn some over. Nb, if you take them to the browner edge (as above) they will taste more roasted and a little more bitter. I like bitter things, so I’m happy with that. If you don’t, then you can always turn the temperature down and roast them for a little longer.
5) Eat on their own, store in a air tight container for later, or consume with a piece of salmon, grilled until still blushing in the centre and a salad of shaved fennel, olive oil, fresh tarragon and lemon juice, and a small lick of bernaise sauce.