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Herbology: Know Your Herbs (Part 1)

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For those just starting out learning how to cook or for those who had just got bitten by the foodie bug, herbs can be a confusing part of the culinary world. These green sensations can look the same to the naked eye but each has their own flavor and can do different things for a particular dish. Here’s a starter’s guide to the world of herbs:

Basil

This herb is most known for its part in Pesto. Basil is commonly used in Mediterranean dishes. Use the basil leaves to flavour fish, meat and vegetable dishes or soups. It has a very strong flavor which intensifies with cooking.

Chives

If you’re wondering what Chives are and don’t recognize the picture, then imagine the strands chopped into small rings. These are usually added to foods because of its onion-like taste. Add them to soups, salads and stews but add them at the very last moment to preserve its flavor.

Coriander

Also known as cilantro, coriander is a staple herb in most Asian and Indian dishes. The leaves are best added to poultry dishes, soups and vegetable stir-fry. Just be sure to buy fresh coriander leaves as the dried variety lacks flavor. Its seeds are an important ingredient in chutneys and curries.

Parsley

This herb is used a lot in Middle Eastern cuisine especially in tabouleh, falafel and chickpea dishes. If you’ve ever come across a recipe that calls for persillade, then you’d be needing chopped parsley and garlic ins 50-50 mixture and a handful of breadcrumbs. This is usually called for in meat dishes.

Rosemary

If you love roasts then Rosemary is the herd for you. This herb goes well with roast potatoes, roast lamb and any roast fowl. You can also use the herb for its great aroma. Be careful to remove the leave after cooking and before serving.

Herb Rice

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Herb rice is a delicious twist to plain rice. It is best served with grilled meat or fried dishes. If you like spicy food, you may add chopped chili or even chili flakes. Garlic powder can also make it  more aromatic.

 

Serves 10

Ingredients:

500g basmati and wild rice blend

2 tablespoons roughly chopped flat-leaf parsley leaves

2 tablespoons roughly chopped coriander leaves

2 tablespoons snipped chives

Salt and ground pepper to taste

 

Cook the rice in a large pot of salted boiling water or according to package instructions. After it boils, keep the heat to low to avoid overcooking or burning. The rice must be soft and fluffy. If it is and there is still excess water, you may drain it. Cover and keep warm.

Before serving, place the rice in a large bowl. Add the parsley, coriander and chives. Toss until well combined. Adjust the taste by adding salt and pepper. Serve with chili if desired.

 

Image from  YoAmes

Turkey Soup

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Served with Peas and Leeks, this dish is very healthy, very tasty, and takes just ten minutes to prepare – and is also a great winter warmer. If you’re not a big fan of Turkey, you can always make this dish with Chicken – it’ll require a bit more time in step one, but not massively.

Leeks

You could even prepare this dish the day before you want it, then heat it up when needed – that’s how easy and fast it is to make!

To Serve 4
300ml Turkey or Chicken Stock
4 Skinless Turkey Breasts, cut into 2cm strips
1 Large Leek, rinsed and finely chopped
300ml Double Cream
1tbsp Wholegrain Mustard
1tbsp Fresh Parsley, chopped
225g frozen Peas, cooked

1. Pour the Stock into a large Saucepan, then bring to the boil. Add the Turkey Strips, before turning the heat down and simmer for five minutes.
2. Using a Slotted Spoon, lift the Turkey Strips out of the Stock, and keep warm. Bring the Stock to a rapid boil, until reduced by two thirds.
3. Lightly steam or boil the Leek for two or three minutes, until just tender. Drain well, then keep warm with the Turkey
4. Add the Cream, Mustard and Parsley to the Reduced Stock, stir well, and begin to add the Peas slowly, until everything is cooked through and warm.
5. Season well, stir, before removing from the heat. Add the Turkey and the Leeks to the pan, stir again, and serve in bowls, with pieces of Crusty bread to soak up the Juices.

Photo Courtesy of: Tracy Hunter

Griddled Tuna with Citrus New Potatoes

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Served with New Potatoes, Black Olives, Capers, Lemon and Parsley, this dish is great. It’s so healthy, light and tasty, and is very easy to make – great for a treat after a hard day at work.

Griddled Tuna

To Serve 2
100g Baby New Potatoes
2tsp Capers
2tbsp Black Olives, halved and pitted
1 ½ Lemons
50ml Extra Virgin Olive Oil, plus extra for drizzling
150g Tuna Loin
Maldon Sea Salt and Freshly Ground Black Pepper
1 1/2bunches Flat Leaf Parsley, chopped

1. Cook the New Potatoes in boiling salted water until they are tender and then drain well.
2. Add the Capers, Olives, the Zest and Juice of One Lemon and the Olive Oil to the warm Potatoes, then leave to marinade for as long as possible – if you have the time, leave it covered in the fridge overnight to really bring out the range of flavours
3. Heat a Griddle Pan until it is red hot. Drizzle the Tuna Loin with Oil, the season with Salt. Carefully place the Tuna Loin on the Griddle Pan and cook for two minutes on each side to have it rare. For a more cooked Tuna Steak, leave it on for a minute longer.
4. When cooked squeeze over the juice of the Half of a Lemon that is left, and remove from the Griddle pan.
5. Stir the Parsley into the Potatoes, then season to taste. Slice the Tuna in half, then serve on top of the Boiled New Potatoes, drizzled with a little Extra Virgin Olive Oil.

Photo Courtesy of: rjw1

Moussaka

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This dish is traditional Greek Comfort food. It’s got such a unique taste, that you’ll soon be looking for more of it. The dish is great when served hot or cold, and the flavours improve if left in a refrigerator overnight, and then heated up the next day to have hot.
Greek Mousakka
A traditional Greek Moussaka tends to use Pork mince, but Beef is more than fine – you can also make this a vegetarian dish by using more Aubergines instead of the Minced Meat.

To Serve 4
600g Aubergine, Sliced into 1cm Thick Rounds
1tbsp Olive Oil
1 Onion, Chopped Roughly
2 Garlic Cloves, Chopped Finely
400g Minced Beef
1tbsp Worcestershire Sauce
400g Can Chopped Tomatoes
1 ½ tsp Ground Cinnamon (or 2 Cinnamon Sticks)
Small Bunch Parsley, Chopped
1tbsp Clear Honey
470g Jar of White Sauce
100g Cheese
Sea Salt and Pepper

1. Sprinkle the Aubergines with a little Sea Salt, and allow to stand for fifteen minutes, before rinsing and drying off with kitchen paper. Heat a grill up, and grill on each side for two minutes until they are lightly browned and dry.
2. Heat the Oil up in a large pan, and cook the Onion and Garlic until soft and brown – around four minutes. Add the meat (if using it), and cook brown it off for about five minutes.
3. Add the Worcestershire Sauce, Chopped Tomatoes, Cinnamon, Parsley and Honey to the pan, and simmer for fifteen minutes uncovered, before removing the Cinnamon Stick (if you aren’t using Ground Cinnamon). Pre-heat the Oven to 170C
4. In a large Ovenproof dish, layer the Aubergines with the Meat Sauce, then pour the White Sauce over the top and scatter the Cheese over the top. Bake for thirty minutes until the top is golden and bubbling.

Photo Courtesy of: zrzka2010