Lettuce
Patina (bit like a frittata/spanish omlette)
500g
lettuce
2
tbsp olive oil
2
tbsp caroenum
1
tbsp fish sauce
black
pepper
5
eggs, beaten
Preheat
the oven to 150C. Trim the lettuce so you have mainly the base, then
dice into very fine pieces. Put in a saucepan and add the oil,
caroenum, fish sauce and pepper. Bring to heat and cook gently for 5
minutes. Pour the braised lettuce into a greased dish and stir in the
egg, mixing all the time so that the egg doesn't cook straight away.
Put in the oven until set. Allow to cool then cut into wedges.
Mushroom
Patina (bit like a frittata/spanish omlette)
250g
mushrooms
2
tbsp olive oil
2
tbsp caroenum
1
tbsp fish sauce
black
pepper
5
eggs, beaten
Preheat
the oven to 150C. Dice the mushrooms into fine pieces. Put in a
saucepan and add the oil, caroenum, fish sauce and pepper. Bring to
heat and cook gently for 5 minutes. Pour the braised mushroom into a
sieve to drain away the excess liquid, then put into a greased dish
and stir in the egg, mixing all the time so that the egg doesn't cook
straight away. Put in the oven until set. Allow to cool then cut into
wedges.
Hypotrimma
– herby dip
½
tsp lovage seeds
black
pepper
3
tsp chopped mint
50g
raisins
50g
pine kernels
50g
cream cheese
1
tbsp date syrup
1
tbsp honey
1
tbsp fish sauce
2
tbsp vinegar
1
tbsp olive oil
1
tbsp defrutum
In
a mortar, mix the lovage with the pepper and mint. Add the raisins
and pound to a fine paste, add the pine kernels and pound, then add
the cheese, date syrup and honey, and blend. Gradually mix in the
vinegar, oil and defrutum. Put the paste into a serving bowl and
serve with pieces of bread for dipping.
Melon
with mint
1
melon
pinch
of black pepper
3
tsp chopped mint
2
dessertspoons runny honey
2
dessertspoons vinegar
Cut
the melon into wedges, remove the rind and then dice into small
(5-10mm) pieces. Put in a shallow dish. Combine the mint, honey and
vinegar and whisk. Pour over the melon and leave for 15 minutes to
marinate.
Ham
with figs in pastry
300g
pastry
4
figs
1
tbsp honey
200-300g
pieces of ham/gammon
black
pepper
Set
the oven to 180C. Cut the pastry sheet in half so that you have two
even rectangles. Place one on a greased baking sheet. Scatter the ham
over the pastry, making sure to leave the edges. Cut the figs into
1/2cm thick slices and place on top of the ham. Season with black
pepper and a drizzle of honey. Take the other sheet of pastry and cut
a series of lines into the centre. Place on top of the other piece of
pastry and press the edges together to seal. Bake until golden brown
about 20 mins.
Almond
and semolina pudding
25g
peeled almonds
250ml
milk
2
heaped tbsp semolina
25g
pine kernels
50g
raisins
2
tbsp honey
black
pepper
Put
the milk into a pan and bring to a gentle heat. Sprinkle the semolina
over the milk and stir continuously until the mixture thickens. Add
the pine kernels and raisins and continue to cook gently while
stirring. Add the honey. Pour into a serving dish and sprinkle a
little black pepper on top.
Cooked apricots
6 firm apricots
200ml white grape juice
few leaves of mint
pepper
1 tsp vinegar
2 tsp honey
1 tsp cornstarch
Wash, cut and stone apricots. Put them with a little cold water in
a pan.
Put the pepper in the pan.Add the honey, grape juice and vinegar. Simmer for approximately
20 minutes on a low heat. Add cornstarch
to thicken the sauce, sprinkle with pepper and serve.