ASPARAGUS WITH ALMOND, CAPER & LEMON SALSA
Serves 8 as a side
Recipe by Tamara Gillon
This is a brilliant dressing to have up your sleeve, easy to make and extremely versatile. It’s great with steamed green vegetables – broccoli or green beans for example, or spooned alongside some grilled chicken. It keeps well for a couple of days in a sealed container in the fridge.
125ml extra virgin olive oil
6 tbsp toasted flaked almonds
3 tbsp capers, roughly chopped
1 tbsp lemon zest
4 tbsp juice
3 tbsp chives, finely sliced
½ tsp Aleppo chilli
To make the salsa, combine oil, almonds, capers, lemon zest and juice, tbsp chives and chilli flakes in a small bowl. Set aside.
Trim the woody ends of the asparagus, then steam the spears for three to four minutes, until tender to the tip of a knife. Transfer to a large platter and allow to cool. When ready to serve, dress with the salsa and sprinkle over the remaining 1 tbsp chives
SOUPE DE GIRAUMON (WITH MEAT OR WITHOUT)
If you're Haitian and/or familiar with Haitian culture, this is one of the most memorable and cherished dishes. This soup is prepared for New Year’s Day.
I prefer making the pate brisée dough the day before and storing it in the fridge. You can also use ready-made pie dough or puff pastry, but you will not regret making your own. It's fun, and you will have earnt bragging rights.
DIRI AVEC DJON DJON (BLACK RICE WITH HAITIAN MUSHROOMS)
The mushrooms (Djon Djon) need to be soaked, and the soaking liquid is what makes this dish unique, offering an earthy taste and signature black color. You can make this dish with or without shrimp.
I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).
TOMATO SALAD WITH WILD GARLIC AND PARSLEY
Use other herbs if wild garlic isn't available - basil or tarragon go well.