Octopus Avocado Salad (Canned Galician octopus in olive oil, avocado, minced onion and celery, lemon juice)
Spiced lamb stew, ume-pickled celery, brown rice, raspberry lambic
Pimentón-dusted salmon, Swiss chard with chickpeas, brown rice
Gâteau à l’orange, Greek yogurt, honey, Fuji apple, dark chocolate
Ume chicken leg, oven roasted broccoli and pork fried rice
The ume chicken is inspired by the ume duck recipe in Eric Gower’s Breakaway Cook. I substituted chicken for duck since I couldn’t find duck leg at the market and also added pickled ginger to the simple sauce which is super simple – just puréed umeboshi and umeshu. The pork fried rice is made out of leftover porchetta from Peasant in Nolita.