BBQ Kale with Parmesan Mascarpone and Chilli

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BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

  • 1 bunch Coles green kale, stalks removed

  • 1 bunch purple kale, stalks removed

  • Squeaky Gate extra virgin olive oil

  • sea salt

Chilli

  • 3 large red chillies

  • 1 bird’s eye, if you like it hot

  • 1 garlic clove

  • 1 tsp sea salt

  • 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

  • 2 tbs parmesan

  • 1 tub Coles mascarpone 

  • ½ lemon, zest and juice

  • 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

  • extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

  • Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

  • In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

  • In a bowl mix together the ingredients for the parmesan mascarpone.

  • To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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