Vinegar granita


I don’t often write about food that I cooked myself. I don’t think anybody is waiting for another boring vegetable curry recipe or an egg white omelet. I will leave that to my fellow bloggers who are much more capable at that than I am. Every once and a while though I make something that’s a little more unusual, and would fit well on my blog.

For a special occasion recently I went all out and whipped up a multi-course dinner. All the dishes of that night were inspired by the food and ingredients of my home. Last week I already wrote that in Holland we often eat raw herring with onions, and I decided to make a play on that.

I made a sort of pate of herring, and topped it with crispy rye bread crumbs. To highlight the onion part of the dish, I took some brine of a pickled onion jar I had, and made a granita out of that. The vinegar made it really sharp, but the tang was dulled by the iciness, and it worked really well with the other ingredients.

Fear Factor – 3 / Taste Test: 7


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