Lee Miller's recipes from the Video Cooking Curator
Here you can find three recipes created by Lee Miller. In the Video Cooking Curator director Kathrin Baumstark, psychotherapist Miriam Junge and chef Frederik Grun are cooking these recipes together in addition to the exhibition Lee Miller. A Photographer between War and Glamour.
Tabbouleh Salad
This recipe was published as “Tabbouli Salad“ in the House & Garden-article about Lee Miller in June 1973 that appears in the wine & food section with the article title “Cooking Secrets and Recipes of an Inventive Hostess“.
| 270 g | bulgur wheat |
| 6 tablespoons | fresh parsley leaves, finely chopped |
| 6 | spring onions, finely chopped |
| 20 g | fresh mint, finely chopped |
| 6 tablespoons | extra virgin olive oil |
| 6 teaspoons | fresh lemon juice |
| 5 teaspoons | ground cumin |
| Salt and black pepper to taste | |
| Garnish: | 6 red radishes, sliced and 6 red tomatoes, sliced |
| Serve with: | 1 large romaine lettuce, Flat Arab bread or pita bread and tahini |
Preparation
Cover the wheat in boiling water and soak for about 20 minutes. Let drain until dry and place in a large bowl. Add parsley, onions, mint, oil, lemon juice and cumin and mix thoroughly. Salt and pepper to taste. Set to chill preferably for at least two hours to let flavours sink into the bulgur wheat.
When ready to serve: Decorate with tomato and radish slices and serve with salad and bread.
Ceviche with or in Avocados
A variation of this recipe was published in House & Garden in June 1973, appearing in the wine & food section with the article “Cooking Secrets and Recipes of an Inventive Hostess“ and was in connection with the article about Lee Miller as a hostess called “How to Make an Art of the Happy Weekend“ by Bettina McNulty.
| 450 g | fillet of halibut, flounder or other fresh whitefish |
| 350 ml | fresh lemon juice |
| 2 tablespoons | onions, finely chopped |
| 2 | tomatos, skinned and seeded |
| 1 tablespoon | salt |
| 4 tablespoons | extra virgin olive oil |
| 60 g | fresh parsley, chopped |
| 1/4 teaspoon | powdered bay leaf |
| 2 tablespoons | dried oregano fleaks |
| 10 drops | of Tabasco or |
| 1 | red chilli deseeded and finely chopped |
| 6 | ripe avocados |
Preparation
Cut the fish in stripes on the diagonal and cover with lemon juice. Allow to stand for about 10 hours. Drain and rinse the fish, reserving the lemon juice. Cut the tomatoes in slivers and add to the fish with onions, herbs, salt and Tabasco. Pour over a little oft he reserved lemon juice and refrigerate for at least 2 hours.
Sesame Chicken for Miró
As well as being a dish she prepared for Miró, this recipe was published as “Sesame Chicken“ in British Vogue, April 1965 in the article “Lee and Roland Pensroses – A second fame: Good Food“ by Ninette Lyon and in House & Garden in June 1973, appearing in the wine & food section with the article title “Cooking Secrets and Recipes of an Inventive Hostess“.
| 8 | skinless and boneless chicken breasts, preferably organic |
| 230 g | salted butter, melted |
| 1 teaspoon | Tabasco sauce or red chilli paste |
| 170 g | white bread crumbs, dried |
| 85 g | sesame seeds, toasted |
| Salt and black pepper to taste |
Preparation
Cut chicken breast into large 2,5 cm cubes and dip into a bowl with butter and Tabasco. In a large bowl, mix breadcrumbs, salt, pepper and sesame seeds. Coat chicken with bread mixture and place on baking sheet. Dot the chicken with butter and bake for 20 minutes or until golden (170° C).