Over 8000 yummy recipes in the database!

Thursday, December 24, 2009

Fresh Fig Leaf Tea

I just happen to see a chef on tv grill some fig leaves over steak.
Thinking are fig tree leaves edible? I've never heard of it before.
I did a Google search on the subject of using fig leaves in recipes.
It seems the sap in fig leaves imparts a fragrant coconut
like aroma on foods when grilled. Then there's fig leaf tea.
It can easily be made using 2 teaspoons of dried cut leaves.
Pour 1 cup of boiling water over the leaves, cover,
and let the brew sit for 10 to 15 minutes before drinking.
Then there's this about cooking with fig leaves.

Blanched or grilled, fig leaves give up a spicy register,
a subtle undertone of coconut; they're blissfully fragrant wrappers
for lamb meatballs. Just roll up the meatballs in the blanched leaves,
skewer them and toss the kebabs on the grill.

To serve, unroll the slightly charred leaves
and dip the fragrant meatballs into a cool cucumber-mint raita.

Cook fish -- halibut, salmon, most white fleshed, boneless fish fillets
in fig leaves, which keep the fish moist and perfume it simultaneously.
Use simple seasoning (salt and pepper, a good olive oil, garlic, maybe fresh thyme) and then just wrap the leaf around the fish.
If you're grilling, you get the protection [of the leaf],
and all that grill flavor.

No comments: