Summer with Herbert
Bring the flavours and fun of Herbert into your home with these great recipes.
Summer is getting hotter at Herbert with a fresh new menu full of plant-based perfection and a reworked cocktail list that will feature Herbert’s much-loved popular cocktails plus a new listing of extravagant experiences to tempt and treat the cocktail connoisseur (keep an eye out for Pickle Rick!). You can get in on the action by bringing a bit of Herbert into your home with these two great recipes. Enjoy!
BBQ COURGETTE & ASPARAGUS WITH KAFFIR LIME, CASHEW AND SORREL SAUCE, PUFFED WILD RICE AND FETTA
Ingredients:
- 6 Medium Courgettes (zucchinis)
- 2 bunches of Asparagus
Marinade:
- 20 Kaffir Lime Leaves
- 10gm Yuzu Koshu
- 200ml Apple Juice
- 2 tsps Salt
Cashew and Sorrel Sauce:
- 200gm Raw unsalted Cashews, Soaked for 1 hour
- 2 bunches of Sorrel
- Macadamia Milk
- 3 cloves of Garlic
- Salt to taste
To Serve:
- Puffed Wild Rice for crunch
- Marinated Fetta for flavour
- Edible flowers for a pop of colour
Method:
The Day Before:
- Grab yourself a nice, chilled glass of white and get in the mood for a little cooking!
- Cut courgettes lengthways in two, score diagonally and blanch them until they are just starting to get a little soft; 4 to 5 minutes depending on the size. Rinse in ice cold water. Repeat with the asparagus but only for a minute or so.
- MARINADE: Blend Kaffir Lime leaves, Apple Juice, Yuzu Koshu and salt. Cover the blanched vegetables and leave in the fridge overnight.
- CASHEW & SORREL SAUCE: Blend together cashews, Sorrel (and whatever other soft herbs you have); garlic and enough macadamia milk to get it moving, add salt to taste. Put it in a squeezy bottle in the fridge.
- Pour yourself another glass, sit down and relax.
To Serve:
- Take everything out of the fridge and half an hour before you cook so it can warm up.
- Fire up the BBQ and char the courgette and asparagus. Continually baste with the marinade so it is good and charred!
To Serve: This is really up to you but here a few tips that will help to get everything looking its best, whether on a platter or served individually.
A. Sorrel sauce first, get creative! Smear it, squirt it, pool it… whatever feels good.
B. Arrange the Courgettes with the cut sides up then get a bit more of the sorrel sauce on top of them.
C. Cover Courgettes with puffed wild rice
D. Add grilled asparagus.
E. Add a good crumbling of marinated Fetta and a good drizzle of the oil from the fetta.
F. Finish with bright edible flower petals or any other garnish that will give you a nice colour contrast.
G. Place in the middle of the table and take a little bow and gracefully accept your applause.
CAMPBELL IN THE BLACK SEA
Herbert regulars will be used to seeing a ‘Campbell’ cocktail feature on the menu in honour of one of Herbert’s good mates. This summer’s Campbell is inspired by people’s love of coconut margaritas and Indian flavours from neighbouring restaurant Pucca – dive in!
Ingredients:
- 45ml Coconut Tequila
- 15ml Cointreau
- 30ml lime juice
- 30ml Black Cardamom Syrup *
- Glass – Rocks glass
Method:
Shake, Double Strain, serve on the rocks with dehydrated lime and mint sprig.
*Black Cardamom Syrup
- 300ml Simple Syrup
- 10g Black Cardamom
- 5g Activated Charcoal
Place all ingredients in the blender, blend on a high speed, strain and keep refrigerated.
