TOMATO SALAD WITH WILD GARLIC AND PARSLEY
Recipe by Tamara Gillon
Use other herbs if wild garlic isn't available - basil or tarragon go well.
800g ripe tomatoes – a mixture of sizes & colours, very thinly sliced
30g wild garlic leaves
10g flat parsley leaves
60ml extra virgin olive oil
2 tsp lemon zest
Salt & pepper
Blitz the herb & oil together until smooth. Stir in the lemon zest and vinegar, and season to taste.
Lay the tomatoes out over a platter or large plate, seasoning each layer with pepper and a pinch of salt. Spoon over the dressing and serve.
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).
ASPARAGUS WITH ALMOND, CAPER & LEMON SALSA
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.