May
Medium
For the pantry
30 min.
Lightly smoked clover flower
- 250 g clover flower
- A bit of hay
- 100 g caramel
- 1g sea salt
- Blender
- Metal container (such as deep roasting or baking pan)
- Aluminum foil
- Spice grinder or clean coffee grinder
- Put the hay in the bottom of the metal container.
- Put the clover flowers on a grid (such as a broiler pan) and put it inside the metal container. It is important that the flowers don't touch the hay. If you don't have a grid that fits, you should put the hay on one end of the container and the flowers in the other.
- Light the hay a little at a time. Make sure there is plenty of smoke. When a bit of the hay is lit, cover the container with aluminum foil, keeping the smoke inside. Repeat the process until you achieve the desired level of smokiness.
- Make caramel powder by grinding caramel and sea salt in spice grinder.
- Sprinkle some of the caramel powder over the flowers (reserving the rest for another use). Serve.
Tips
Despite the smoke, the flowers retain their vibrant color. They work very well as an attractive garnish on top of both salads and meaty dishes.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
