- using fruit leather as the outer layer of a meatloaf/terrine (choose apricot);
- wrapping it around regular stuffing/forcemeat before stuffing a leg of lamb/chicken/pork (sour cherry flavour works best);
- try wrapping chipolatas in fruit leather (plum is good), and then wrapping the fruit leather with bacon: serve as appetisers or with liver and onions. Serious nom nom nom;
- wrapping it around seasoned salmon fillets before baking the fish in foil parcels (sour grape or barberry flavour).
Cooking with Fruit Leather
Well now this is a fun thing for your Easter kitchen. We’ve been playing with lavashak over on our new book website – but its applications extend far wider than the borders of Veggiestan. It works well with meat and fish too. In fact, as we are very faddy, we’ve been pretty much trying it with everything.
So far the winning ideas are:
As a child I was always thrilled when my Armenian uncle visited Persia/Iran as he would bring back lots of delicious treats eat but my absolute favourite were the various fruit leathers. Soon I am moving to southern Italy and am going to try and make my own from home-grown fruit and so hopefully will evoke some happy memories!
just discovered your site/blog and it’s just so fantastic. If I ever get to London again I will definitely be calling in!
Hi Roberta,
Glad you like the website – look forward to welcoming you to the actual shop.
Good luck with the ‘lavashak’ making – and have fun in Italy.
Bests,
Sally/aka Mrs. Shopkeeper