Results tagged “herbs”

Secret Kitchen menu, 26th April 2014

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wildgarlicIstria.JPGfresh water, spring herbs

Aqua-dill cocktails
Spring greens rolls

Crayfish and wild garlic butter
with lovage shots

Duck in its broth
with spring vegetables and herbs

Mint, sorrel, sweet woodruff

Home-made liqueurs

Buttermilk-marinated herb-crusted leg of lamb

denmark
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This is two recipes, rolled into one, courtesy of Mia Kristensen from CPH Good Food in Denmark.  I collaborate with Mia to give New Nordic cuisine classes in London.  This recipe was one of the stars at our Summer 2012 class.  You could use the recipes separately, ie use the marinade for a different piece of meat, or cook the leg of lamb without marinating it first. 

smSummerNordicClass0006.jpg

Herb jam

morocco
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This is a Moroccan recipe, which I first learnt while working as an intern at Alice Waters’ restaurant, Chez Panisse, in California.  ‘Herb jam’ is Paula Wolfert’s name for this delicious, savoury salad-cum-relish.  The recipe here is based on one of hers.
 
smherbjammaking0003.JPGThe key to success is patience.  You must wash vast quantities of greens and herbs, steam the greens, pound together the herbs and garlic, fry the olives and spices and then cook everything down together slowly in a wide pan until it resembles jam.  It’s a bit of a hassle, so I advise making a double batch (buy way more greens than you think it’s possible to cook) and freezing some.

smherbjammaking0004.JPG But when you taste it, perhaps on crostini or with warm Moroccan bread, you’ll realise why this is such a special recipe.  If you love greens, olives and lemony flavours, you’ll adore this. Everyone I have cooked it for has found it a revelation.

smherbjammaking0009.JPGFor the greens, use a mix of whatever you can find - spinach, chard, rocket, kale, sorrel, watercress, mustard greens, celery leaves, purslane…

Wild about greens

turkey
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smsackwildgreens0001.JPGDon’t fall into the trap of thinking Turkish food is just meat and kebabs, despite what you may have seen on your local highstreet in England.  Some of the best cooking we had in Turkey was totally vegetarian.  Three of or favourite cooks in Turkey, Musa Dağdeviren, Zeliha İrez and Erhan Şeker, cooked predominantly with vegetables, and made abundant use of weird and wonderful wild greens and herbs that we’d never heard of before, let alone tasted.
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