I’m SO excited, I have to tell you how tasty my meal was tonight – thanks to Shungiku leaves. They’re the PERFECT leaf for wrapping other food because:
- They’re not brittle, so they won’t crack – and they roll really nicely
- They’re thick and sturdy enough to keep food from poking through
- Their flavor is really tasty, but subtle – so it doesn’t over-power whatever you put inside
My husband and I rotisseried a duck tonight. We mixed the duck meat and skin with some mango chutney, then laid the mixture plus chopped Onion Scapes inside Shungiku leaves and rolled. Magnificent! (if I do say so myself : ) Then I put the duck carcass inside the crock pot with water, onion scape, herbs from my share (English Thyme & Tarragon) plus ginger and lemon. It will make a beautiful stock while I sleep – and tomorrow, I’ll throw some of the other greens from my share in the stock to make a tasty soup. Yum, yum, yum. Lovin’ my share!