Kalettes are the new super food on the market. They are packed full of vitamins and minerals, to keep you and the family topped up with goodness over the winter months.
Kalettes are a non-GMO vegetable that have been developed using traditional hybridization and not through genetic modification. These cute little vegetables are a cross between Kale and the Brussel sprout, with a delicate nutty flavour.
In our home we eat a lot of Kale but less so sprouts, well unless its Christmas. Kale and Brussel sprouts, along with cabbage, cauliflower and broccoli, are all part of the Brassica species. So the creation of the Kalette worked perfectly, combining two vegetables from the same family.
Kalettes are a Brussel sprout like plant with frilly kale like leaves wth purple streaks running through. These new super foods are full of nutrients. Including vitamins A, B6, C and K. Just 100g of Kalettes contains twice the amount of vitamin C and double the amount of vitamin B6 than Brussel sprouts.
Just like the the humble Brussel sprout, Kalettes are available in the UK from October to March.
Recently we were invited to the UK launch of the these cute little Kalettes. The event took place at the Cactus Kitchens in London to see how Kalettes are used and get a cookery lesson at Michael Roux Jr’s culinary school.
We arrived at the Cactus Kitchens to the most amazing smell of vegetables being cooked. We were greeted with a glass of bubbly and served 5 spiced, crispy Kalettes and Kalette quinoa sushi.
These were delicious. We had never thought that Kalettes could be so versatile.
We watched the cookery demonstration of chicken stuffed with red pepper, cheese and Kalettes. It all looked so good, we couldn’t wait to get cooking!
- 225g Kaletttes
- 4 skinless chicken breasts – boneless
- 160g jar roasted red peppers – drained
- 120g Gruyere cheese, sliced into 4 pieces 10cm x 3cm
- 100g clarified butter
- 1 tablespoon of olive oil
- 200ml white wine
- salt and pepper
- 300g baby new potatoes
- pinch of salt
- 50g unsalted butter
- salt and pepper
Cooking the Kalettes and potatoes:
- Steam half of the Kalettes for 2-3 minutes until tender. Drain, slice thinly and set aside for later.
- Add the potatoes to a saucepan, cover with water add the salt and bring to the boil, allow to cook for 20 minutes.
- Once tender, drain and set aside.
Cooking the chicken:
- Preheat the oven to 200c
- Place each chicken breast between two pieces of cling film. Using a meat mallet (or rolling pin) bash out the pieces until its about 0.5cm thick. Remove the cling film.
- Place the cooked and sliced Kalettes in an even layer on each chicken breast, add a layer of red pepper and place the Gruyere cheese in the centre.
- Season well with salt and pepper.
- Roll each chicken breast up tightly then secure with string or cocktail sticks.
- Heat the butter and olive oil in a large pan.
- Cook the chicken breasts for 2-3 minutes, ensure you turn it regularly until golden on the outside.
- Place the chicken onto a baking tray and cook for 20 minutes until golden and cooked through.
- Half way through cooking drizzle the white wine over the chicken.
- Steam the rest of the Kalettes for 2-3 minutes until tender
- Add a bit of butter and sauté the baby potatoes and Kalettes for 2 minutes (you can use the same pan you cooked the chicken in).
- Slice the chicken so you can see the roll pattern, serve on a plate with the potatoes and Kalettes as a garnish.
This recipe serves 4 people. However we cut the portion size down to make it an individual serving. We had never bashed a chicken breast before, it was much easier to do than we thought!
When our beautifully rolled chicken breast came out of the oven we made a lovely simple Kalette, chestnut and goats cheese salad to accompany it. It was then time to tuck in to our meals with a lovely glass of white wine. Simply delicious.
We both agreed that this meal would become a firm favourite in our houses, knowing the both our men folk and children would love it.
Kalettes are yummy, good for you and super versatile. Add to almost any meal to for colour, flavour and goodness.
Thank you Kalettes for inviting us to attend your UK launch, we had a great time.