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Herbology: More Herbs (Part 2)

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I wanted to continue my post, Herbology: Know Your Herbs (Part 1), with three more basic herbs used in cooking. This isn’t a comprehensive nor detailed list. But I think it’s important to show everyone what these herbs look like fresh from an herb garden. Feel free to do your own research and find out more about these herbs. For now, let me  introduce you to Oregano, Tarragon and Thyme.

image from stuartxchange.org

Oregano

Usually found in Mediterranean and Mexican cooking, oregano has an aromatic flavor that goes well with pizza, mushrooms and salad dressings. It’s best added at the end of the cooking process to preserve its taste and flavor. Whenever possible, buy oregano fresh as that would give the most flavor.

image by William Meppem

Tarragon

This herb is an integral part of French cooking. It’s also great to add to fish, egg and chicken dishes. Countries like Armenia, Russia, Georgia and Ukraine use tarragon to flavor their carbonated drinks. If you steep some fresh springs in vinegar, you have your very own Tarragon vinegar. This seasoning is also predominately used in French cooking.

Thyme

Thyme is a great herb to add to bean or vegetable dishes. It has a fragrance that is easily recognizable. Aside from its flavor, thyme is used for its iron and manganese content. Cook thyme for sauces and soups. Just remember to add them later on since heat can deteriorate its taste. Feel free to sprinkle some sprigs of thyme over the poaching liquid if you’ll be poaching some fish.

Grilled Swordfish with Oregano

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During lent, most people abstain from eating meat. Here is an easy fish recipe that you can enjoy for dinner. You can even be creative and use different types of herbs. It is best eaten with salad or even pasta.

 

Ingredients:

3 tablespoons fresh oregano, chopped

1 lemon

4 swordfish steaks

1 tablespoon olive oil

Garlic salt and pepper to taste

 

Preheat the grill and grease it with olive oil.

Squeeze the juice out of the lemon and place it in a bowl. You may add some lemon rind as well. Add the chopped oregano. Season it with garlic salt and pepper.

Dip both sides of the swordfish fillets in the bowl with the oregano mixture. Grill it for 3-4 minutes on each side or until it is light brown and soft. You may use a toothpick to check if  it is soft. Do not overcook. Transfer to a plate and serve immediately.

 

Photo Courtesy Of:  Editor B

 

Fish and Tomato Bake

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River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.

Haddock Fillet

Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.

To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve

1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.

Serve with the Potatoes and Green Beans.

Photo Courtesy of: *Jeffery*