This week I spent tending to wounds and marketing fresh Calendula to local restaurants and experimenting with drying it. I discovered that not only is Calendula lovely sprinkled through a salad, but it has a long history since Persian days of being used like Saffron to add colour and, as it turns out extraordinary amounts of goodness to foods.
This is my first offering of a cooked calendula dish and it was WOW!
The calendula petals are delicately soft and mush when cooked down to make a nice thick sauce that coats the potatoes with buttery richness. We used little new potatoes fresh from the garden, cooked in just enough water so that by the time the potatoes were cooked most of the liquid had been absorbed. I added too much salt so then added lemon juice and fresh parsley to balance it out. The result was flavour packed and balanced perfectly with the Salmon wrapped and covered with Sorrel and Chile flowers.
8 new potatoes halved
4 calendula flowers
2 chive flower1/2 lemon
1/2 large lemon or 1 small, juice and rind ( use zester or fine grater)
1-2 tbsp fresh chopped parsley
Add just enough water to come up almost to cover potatoes. Salt. Boil covered 5 minutes. Add calendula and chive petals and boil uncovered till potatoes are soft and liquid has thickened and reduced. Add lemon juice, rind and parsley and cook for a little longer to soften parsley and incorporate flavours.