Wednesday, 10 June 2009
Last night we ate to as near perfection as you can get.A combination of flavours so simple and perfect together that I have to write about it to save the memory
hummus with added toasted cumin seeds
crushed aragon olives with dried laurel and rosemary.................
and the star of the show........
Fresh sugarsnaps from the garden picked just a few minutes before blanching in boiling water for less than a minute.
I had a moment of enlightenment...when I understood the concept of being true to the amazing flavours of fresh vegetables.To overcook those sugar snaps or hide there sweetness with over powering flavours would be a sin againgst mother nature...
Sometimes you can write complicated recipes but for fresh sugarsnaps or mangetout...the best way of cooking them is barely(especially if you have lovingly watered them for the last months)...savior that green green colour and sublime sweetness and enjoy