What’s all the buzz about “super foods”? Andrew Davison plumbs the depths of traditional dining to produce two recipes truly worthy of the name
½ cup each of fresh Spinach, Dill, Celery tops, Coriander, Parsley, Kale, Spring onions (totalling 2 cups of dried greens.) Or any other greens you fancy, silver beet, carrot tops, beetroot tops, cress, mustard, endives, mint
200g of beef or lamb (if you wish, you can omit the meat and replace with potato dumplings see issue 138 for potato dumpling recipes)
1 teaspoon of turmeric
1 teaspoon of fresh ground pepper
salt to taste
1 dried lime (optional) found in Persian grocery
The juice of one lemon
Mince all the greens finely and place in a dehydrator or oven and dry until crisp.
Slice meat into strips ½ centimetre thick and dehydrate as directed by your food dehydrator.
Pack all dry ingredients together.
In the field
Add all the dry ingredients into a pot and cover with water and allow to stew over a slow heat. Stir occasionally adding more water as necessary until the meat is rehydrated; now add the lemon juice and salt to taste. Serve over rice.1.