a holiday recipe with christina rasmussen

Christina, a visionary culinarian and master forager with a transformative journey from Noma to Fura, brings a profound understanding and appreciation of nature's ingredients to each of her creations. With this recipe, a seasonal masterpiece that encapsulates the festive spirit in every flavourful leaf, she invites you to slow down and nourish during the holidays.

recipe for
fura's kurly kale

“This dish is one of our best sellers at Fura—comforting, satisfying and easy to prepare. I’ll always associate kale and cabbages (all Brassicas, really) with the holidays, as they are prevalent during the colder months in countries with seasons.”

part I:
seed
butter

ingredients

60g pine nuts
20g sunflower seeds
100g pumpkin seeds
80ml apple cider vinegar
3pcs garlic cloves
5g chilli flakes
100ml olive oil
200ml water, cold
30ml agave
5g salt

method

Toast the nuts and seeds separately until golden brown and aromatic over medium-high heat.
Pour it into a high-speed blender or food processor.
Blitz and add vinegar, garlic, chilli, olive oil, agave, and seasoning (Note: It will look separated until you add water).
Emulsify the mixture by streaming in cold water.
Keep blending until smooth; this may take 5 minutes depending on your equipment.
Balance it out after the water (if need be) by adding salt, agave, or apple cider vinegar to taste.

part II:
pickled shallots

ingredients

5pcs shallots, peeled
50ml beetroot juice
325ml apple cider vinegar
225g water
100g sugar

method

Combine vinegar, water, and sugar. Bring the mixture to a boil. Once boiled, take it off the heat, and stir in beet juice. This is your pickling liquid.
Slice shallots 1/2 cm thin on a mandolin or with a sharp knife.
Place shallots in a bowl and pour over your pickling liquid.
Let it cool and reserve it for later use. You can pack it down in a jar and keep it in the fridge for several months.

part III:
assembly of kurly kale

ingredients

20ml vegetable oil
15ml mushroom soya
75g kale
cooked & peeled edamame
seed butter
pickled shallots
fried shallots

method

Heat your nonstick pan on high heat with 20ml vegetable oil, add in a handful of edamame and let fry until the skins begin to darken.
Add in your kale (about 75g per portion) and let it sit to help the steam wilt the greens.
Toss the kale with tongs to roast on all sides.
Deglaze with 15 ml mushroom soya and rotate the kale until cooked and wilted evenly.
When tender, remove immediately from the pan onto a plate with the tongs.
Finish with pickled and crispy shallots, and serve straight away.