Use crispy garlic to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage and Curry Leaves likewise.
How to make Crispy Garlic, Crispy Sage, Crispy Kaffir Lime Leaves and Crispy Curry Leaves
Truly it is quite easy. Heat about a Tblspn olive oil in a small pan over medium heat, and then cook slivers of garlic for 30 seconds until golden.
Likewise for sage leaves. Heat a Tblspn of oil over a medium heat and fry the sage leaves for about 1 minute until crisp and translucent. They will splatter, so be careful.
Drain them on absorbent paper and scatter over your soup, mash or vegetables. You can pre-cook some to use later.
Fine shreds of kaffir lime leaves can be treated the same way.
Curry leaves can be dry roasted in a pan until crisp, and use in the same way.