I have been a fan of Lesley Stowe’s Raincoast Crisps for a few years ever since I was introduced to them on the day of I got married. I received a bridal S.O.S box – a box that contains must-haves to survive your wedding day – and inside was a box of raincoast crisps. These crisps are sweet and tasty and helped to reenergize me during a busy wedding day.
Fast forward a few years, I actually had the opportunity to meet culinary icon Lesley Stowe herself by winning a contest on her Facebook page. As part of the prize, she helped me to recreate recipes from her amazing cookbook and I held a dinner party where my guests indulged in her fantastic creations.
Lesley Stowe’s Raincoast crisps are great just on their own or with dip, cheese, or antipasto. One way that I like to enjoy them is with fig jam, goat cheese, and fried sage leaves (adapted from the Chow.com recipe with a crostini). The rosemary raisin pecan raincoast crisps are my favorite, but there are other tasty varieties as well including original raincoast, cranberry hazelnut, salty date and almond, fig and olive and apricot, fig and lemon.
- Lesley Stowe Raincoast Crisps (around 30 in a box)
- 100 g of Goat Cheese
- Fresh Sage
- Fig Jam
- Olive Oil
- Sea salt
- Clip off sage leaves at the stem. Pour enough olive oil into small frying pan so that sage leaves can be fully submerged in it. Place sage leaves in frying pan and make sure no overlapping between leaves. Fook until the leaves turn dark green. Place leaves on a paper-towel to absorb excess oil and sprinkle on sea salt.
- Lightly spread 1 teaspoon of goat cheese on each raincoast crisp, followed by 1/2 teaspoon of fig jam. Garnish with fried sage leaf.