Following on from another thread elsewhere, which ones could you not be without, and what do you use the unusual ones such as curry plant for?
I would not be without Basil, my most favorite herb! Then followed by thyme, which I seem to have enormous trouble growing for some reason!
Bay, chives (inc. garlic ones) and sage.
Even started to like corriander, so long as it is cooked, still not keen on the raw, bit like soap to me!!
Am growing lovage this year, and if it ever germinates sweet cicely (sp) for the first time, so some tips for those would be good, I was thinking salads?
Dp
Mint goes very well with crisp lettuce - in Chinese restaurants in France, they always serve this with spring rolls. Lovely fresh taste cuts through the greasiness, mmmmmm.
let's see, fennel, coriander, for leaves and flowers for hoverflies and seeds, parsley, basil, sage, rosemary, thyme, chamomile, lemon balm, lavender, marigold which I use in healing stuff..dill for with fish, can't think of any more, ...oh, just remembered, I want some sweet cicily for sweetening for ray..going to the herb place next week.. ;D
Mint goes with SO many things - very underused! And no uses for Sage??
Here's 2 for starters. I use fresh in both cases - in greater quantities.
This is meant to be a low fat recipe.
Poach chicken breasts in a weak mixture of white wine and stock for about 3-4 minutes.
Peel skin off, coat with olive oil and place one sage leaf on each breast then wrap in parma ham (or similar) and bake in the oven for about 25 minutes at 190-200C.
Slice fairly vertically to give nice rings of meat surrounded by ham.
(The reason for the poaching is to remove quite a lot of the fat from the meat, as well as moistening it.)
Just a thought, Barnie - why not skin them first??
Sage leaves lightly and quickly fried in a little butter ,a sort of sage crisp!
Quote from: tim on March 30, 2007, 16:51:01
Just a thought, Barnie - why not skin them first??
That's what the recipe says
(1), but I've wondered about it myself!
Doesn't seem long enough to get any flavour out of the skin? Anyway, I can vouch for the end result :)
(1) from trendy italian chef whose name escapes me.
Tim, do you need a lodger ;D ; ;)! you always have the best recipies!!!!
So welcome!