Monday, October 3, 2016
So here's a dish that uses several of those early spring elements in an unusual way: a vegetable/herb pate, with battered crispy sage leaves and fresh garlic. Very simple to make and quite delicious!
You'll need(for 2 people--increase quantities as needed):
A good handful of rocket leaves
A little fresh garlic(if possible)
Handful garlic chives
Teaspoon sour cream
For the battered sage leaves and fresh garlic:
A small bunch of sage leaves per person(say four or five small leaves on a stalk)
Fresh garlic(bulb plus green stem)
Cook the rocket with a little butter and only a drop of water. When cooked, chop up fine. Steam the asparagus till tender, then chop into pieces. Chop the garlic chives and a small amount of garlic chives. Mix it all together with a little lemon juice, salt, pepper, sour cream. Leave aside till cool.
Meanwhile make a simple batter with flour and a little water(needs to be thick enough to coat the leaves and garlic). Immerse the leaves and garlic till they are well coated. Fry them in hot oil until crispy and golden.
Serve with the vegetable pate in middle, surrounded by the crispy leaves and garlic. Add tomatoes to decoration if you like. Enjoy!