A martini with sage

This is a very simple recipe for a snack that may or may not taste like fragrant Pringles made for the Gods…

 

While coriander is my favourite herb (controversial, I know), I also love sage.

I previously made a sage-infused gin which goes nicely in a gin and tonic. 

  

However, this sage recipe is very easy and infinitely faster than making an infusion.

  

Instructions

  • Pick around 8 sage leaves per person (or more if they’re small or if you want to eat a lot).
  • Fry them (potentially in batches) in salted butter on a high heat for about 2-3 minutes.
  • The butter should be foaming but be careful not to burn it (remove it from the heat if this starts to happen).
  • The leaves are ready when they’re crispy with tinges of brown colouring.
  • Serve immediately and eat with your fingers (although you can use a fork or chopsticks if you prefer).
  • Save the leftover butter to pour over food (like potatoes), perhaps if you have a meal after your martini and snack.

  
And there you go. It’s like eating fragrant, salty, crunchy air that slides over your tongue. It’s particularly satisfying if you’ve grown the herbs yourself.

  
And obviously these delicious, simple but slightly unusual snacks go very well with a martini…

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Another selection of recent martinis

Here are some I made earlier…

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A frosty classic.
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A lemon drop martini with foam.

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An earl grey martini LINK with foam.

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A spicy Sriracha martini LINK

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A dirty Mr. Gibson (combining this with this)

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A tribute to the God of dirty martinis.

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A frosty classic with mixed nuts.

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A Gibson with olives and sliced pickled gherkins.

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Here’s a classic martini I made for my grandmother at Christmas.

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A dirty martini by the fireside.