Sunday, June 13, 2010
Given that we have an almost completely untouched crop of sage (above) in our burgeoning garden, this afternoon I asked on Twitter for people's recommendations of what to do with it.
I had so many excellent and delicious-sounding suggestions that James said I should put them all into a blog post, so here they are, with appropriate credits.
1. Put it in a butternut squash risotto. (@danieljowen)
2. Melt some stilton into cream, add sage, butter some pasta and add sauce. Lots of black pepper. Rich so serve as a starter. (@davidsteven)
3. Pan fry until crispy and have with risotto - it's a Hugh recipe. (@ecovallee)
4. If you're not veggie, saltimbocca. (@SoniaRothwell)
5. Sprinkle torn up leaves over vegetables and roast. Yum. (@SueLlewellyn)
6. Tricky but affinity with pork and veal. Crispy deep-fried leaves. Twigs on BBQ for fragrant smoking... (@TessAlps)
7. Add to pork dishes, maybe some meatballs. It's a good stuffing ingredient as well. (@FoodiesSW)
8. I find the standard sage and onion stuffing with chicken most pleasant. It can also be eaten cold, should summer bust out. (@hannahswiv)
9. ...also substitute for basil in a pesto-like pasta sauce. Lovage excellent for that too. (@TessAlps)
10. If you've got heaps of it, Native Americans dry it and use for 'smudging' - burn it, blow out flames and use the smoke to clear sacred space. (@SueLlewellyn)
11. Coat them in batter and fry. Very Italian very delicious. Serve with a Prosecco or Pinot Grigio while listening to Puccini. (@EnterpriseIain)
12. Sage fritters, in a cornmeal batter. (@CulturalSnow)
13. Sage is also a good medicinal herb to keep in your garden - good for sore throats and dry coughs, dontchya know. (@RunSqueezyRun)
14. Mix in with Welsh rarebit. (@kevfrost)
15. Put it in a pork pie! Yum. (@piersroberts)
16. When eaten enough,pick some stalks and put it in vase with some pinks? (@JudyAstley)
Whew. That lot should keep us going until the sage plant is no more - hurrah!
Posted by patroclus at 16:55