Crispy Sage Leaves

Crispy sage leaves with sage flowers

Crispy Sage Leaves are one of my favourite decorations to add that extra je ne sais quoi to the plate.  They are also the easiest things to make in no time.  They are ideal for decorating pastas, risottos, purées, chicken and fish dishes.  Sage also goes beautifully with pumpkin or butternut squash – as well as the traditional apple and pork dishes.  Add them to roasted veg and vegetarian dishes, too.

There’s no need for a deep frier, either. 🙂  The result is not only crispy, but the leaves still taste of beautiful sage.

Preparation Time: 1 minute

Cooking Time: 3 minutes

  1. Clean the fresh sage leaves and dry them out thoroughly using kitchen paper.
  2. Warm some vegetable oil or olive oil in a frying pan and when hot, add the leaves.  Fry them gently for about a minute on each side.
  3. Remove from the pan using tongs and drain them on more kitchen paper.  They will crisp up beautifully as they cool.

 

Delicious and stunning sage flowers

In spring, make the most of pretty sage flowers; they are edible and taste just as strong as the sage leaves!

Crab, Ginger & Coriander Gluten-free Quiches

 

This is such an easy starter. You’re basically replacing the pastry with cornflour, so they are gluten free. Prepare the mix earlier in the day and chill until needed. Pour into 6 briochette silicone moulds just before your guests arrive and bake during the aperitif. Serve with a herb salad with lemon olive oil or with Thai Green Curry Macarons (see p.105) for something different.

They are also ideal served as minis for party finger-food or as an apéritif: just use smaller moulds and bake for only 10 minutes. It’s amazing how my French guests love these in particular – especially the slim French ladies; I think it’s because they’re so light and there’s no pastry. 😉

Serves 6 as a starter

Preparation Time: 15 minutes
Cooking Time:
40 minutes

3 large eggs
400g crab
300ml crème fraîche
1 tbsp lemon juice
2 tbsp cornflour
2 tbsp fresh coriander
2cm grated ginger
1 red chili, finely sliced
50g freshly grated parmesan
seasoning

1 Preheat the oven to 180°C

2 Mix all the ingredients in a bowl and pour mixture into silicone briochette moulds.

3 Bake for 20 minutes.

Ideal partners: chilled South African chenin blanc or pinot blanc from Alsace. My own preference is my Frenchman with the wine too.