|
The ancient Egyptians and Greeks were fond of this aromatic herb. Nowadays dill is particularly popular in fine soups and light-coloured sauces. But why not also refine a quick snack with this traditional herb. Together with an original jelly based on gelatine you can rediscover the ever-popular bruschetta.
Tasty right down to the tips
Dill ranks among the umbellifers and is closely related to fennel. The yellow flowers of this annual plant develop into the oval-shaped fruit. Above all it is the young shoots (“dill weed”), the tips of the shoots (“dill tips”), and more rarely the seeds which are used as a herb. Dill typically has a slightly volatile, woody fragrance and refreshingly aromatic taste. Dill tips enhance salad dressings, herby sauces and various vegetable dishes. Dill sauce is popular with boiled eggs and potatoes, as well as with freshwater and saltwater fish.
Recreating a popular snack
Bruschetta, lightly toasted white bread with a tasty topping, may be refined with dill. With very little effort it is possible to transform this typically Italian hors d’oeuvre into a new, piquant taste composition. The special feature – the topping of blackcurrant jelly and crème fraîche. Thanks to the use of gelatine, the blackcurrant jelly has that special melt-in-the-mouth feeling and a stable shape. The chicken meat lends the base of toasted baguette the right bite. This cunning composition is rounded off by the crispy halved walnuts. And it is extremely easy and quick to prepare.
Incidentally:
This original recipe originates from Nina Zentgraf, Berlin, who took second place in Germany in the “GME Cookery Award 2004”. We wish you lots of pleasure trying out a true winning recipe!
|
