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There is no barbecue here without a Chiko block. The thicker slices stand up well to the pounding of the pan. The naturally occurring sugars that remain after fermentation caramelise nicely into a crispy crust. There is something liberating about preparing a salad of garden vegetables, roasting fine Chiko slices in a pan with fresh herbs and pepper, while the embers skip around in the cosmos.
INGREDIENTS
Tomatoes
Cucumber
Young cabbage
Young onions
Dill
Olive oil
Balsamic vinegar
Salt
Pepper
METHOD
1. Arrange the fresh vegetables in a salad bowl.
2. Cut the chiko slices lengthwise into 5 pieces. Roast them in a frying pan on both sides, seasoning them also with dill, chive blossom and black pepper.
3. Cut the Chiko slices into smaller cubes and season them and the lettuce with balsamic vinegar and olive oil. Season further as desired.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
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Author //
Lara Pirc
