Wednesday, December 1

Nik Sharma’s Recipes for Roasted Grape, Cheese and Walnut Salad and Lime Sorbet with a Thai Twist | Food


II am always amazed by the great variety of fruits that exist in nature, each with its own personality. This lime sorbet is robust with the bitter taste of citric acid, but it also has that delicious, refreshing scent that is welcome on a hot summer day. Makrut lime leaves are used in Thai cuisine to create citrus flavors in curries, and the infusion of some leaves at the base of the sorbet adds a touch of its special aroma. A step beyond citrus is a roasted grape salad with notes of fresh herbs, lemon and creamy pecorino cheese; warm buttered toasted sourdough slices are a great way to finish.

Roasted Grape Salad with Cheese, Walnuts and Baby Gem (pictured above)

Grapes with bold and intense flavors like concord go well here; alternatively, try the Isabella or Muscat grapes.

Homework 15 minutes
chef 40 min
It serves 4

300g seedless grapes
75 ml of extra virgin olive oil
Salt and black pepper
60g of candied walnuts
4 heads of baby gem lettuce
, separate sheets
2 tablespoon fresh dill
2
tablespoon fresh mint
2
tablespoon fresh flat-leaf parsley
2
tablespoon champagne vinegar
50 g of soft pecorino or feta cheese
, crumbled

Heat the oven to 200C (180C fan) / 390F / gas 6. Place the grapes on a baking sheet, drizzle 15ml of olive oil on top and season with salt and pepper. Grill for 15-20 minutes, until they start to pop and char a bit, then remove from the oven, pour into a large bowl, along with the fat from the skillet, then let it rest for five minutes.

Add the walnuts, lettuce, and herbs to the grape bowl. In a second small bowl, whisk together the vinegar and remaining 60 ml of olive oil, add half a teaspoon of ground black pepper and season with salt to taste, then drizzle this over all the grapes. Toss to coat, add the crumbled cheese, and serve.

Lime sorbet and lime leaves makrut

Lime sorbet and makrut lime leaf by Nik Sharma.
Lime sorbet and makrut lime leaf by Nik Sharma.

If you can get an Australian finger lemons, those caviar-like citrus pearls will make a wonderful garnish.

Homework 20 minutes
Cool 2 h 30 min +
chef 10 minutes
It serves 4

200g sugar
1
tablespoon of honey
480ml of water
4
-5 large makrut lime leaves
240 ml fresh lime juice
Zest of 2 limes

Dissolve the sugar and honey in the water in a medium saucepan over medium-high heat. Crush the lime leaves, add them to the mixture and then bring to a boil. Remove from heat, cover and let cool completely.

Add the lime juice, then freeze for 30 minutes; if you have time to spare, leave it overnight in the refrigerator to develop a stronger flavor. Strain the liquid through a fine mesh strainer, discard the spent leaves, pour the liquid into a refrigerator and beat according to the manufacturer’s instructions. Transfer the mixture to an airtight, freezer-safe container, sprinkle the zest over the frozen sorbet and fold it over. Cut a piece of parchment paper or plastic wrap, press it down on the surface and cover the container with the lid. (If you don’t have an ice cream maker, continue to the lemon juice step, then add the zest. Pour into a freezer-safe container and freeze for two hours, or until ice crystals begin to form in break. the crystals with a fork and return them to the freezer. Repeat this process four more times at 30 minute intervals.)

Transfer the sorbet to the fridge for at least 30 minutes to soften before serving.


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