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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.

Ricotta, Basil and Pinenut Crepe

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The flavourings of Ricotta aren’t overpowering, which means that it’s great for this dish. When heated, it becomes runny rather than gooey, and therefore creates a brilliant sauce!

Crepe

As a sweeter alternative, replace the filling with a Chocolate Sauce, mixed with a Mashed Banana, and spread over the Crepe.

To Serve 4
5tbsp Flour
2 Eggs
100ml Milk
Salt and Pepper
100g Toasted Pinenuts
200g Ricotta
Zest and Juice of 1 Lemon
Bunch of Basil

1. Place the Flour into a bowl, and make a well in the centre. Break the Eggs into the centre of the well, and begin to combine with a whisk – start from the middle, and pull the flour in from around the outside of the bowl. Gradually add the Milk, a little at a time. The mixture should be similar in thickness to Runny Yogurt at the end. Season with Salt and Pepper
2. Toast the Pinenuts in a dry pan until golden brown – make sure you pay attention, as they burn very easily.
3. Put the Ricotta into a bowl, and add the Lemon Juice and Zest, then tear the Basil Leaves, season with Salt and Pepper, before adding in the Toasted Pinenuts.
4. Heat a large non-stick pan, add a small amount of butter to the pan when it’s very hot. Add a small ladle of the Batter to the pan, and tilt the pan around to spread the mixture evenly.
5. After thirty seconds, check the bottom, and if it’s Golden Brown, flip it over in the pan. Immediately add a large spoonful of the Ricotta mix evenly over the surface. Fold in half, then in half again to make a triangle.

Photo Courtesy of: Jennie Faber

Lamb Steaks in Herby Tomato Sauce

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This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

Lamb Steaks

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

One Pot, One Hour Roast Lamb

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Herb Roasted LambThis herb crusted Lamb roast, with baby Roast potatoes only needs one tray, and it’s ready in just 1 hour. Also, it’s really easy to make – as you’ll be able to see!

Putting everything in the same tray saves on washing up (yay!) and also mixes the flavours in the juices of the meat, with the herbs. This method of cooking can be used for a wide variety of dishes – especially for roasted meat.

To serve 4

1kg boneless Lamb Rumps (split into 4 chops)

4tsp Dijon Mustard

50g Ciabatta Breadcrumbs

3tbsp Olive Oil

3 sprigs Rosemary Leaves, finely chopped

Zest of ½ Lemon

½ tsp Dried Oregano

750g New Potatoes, cut in Half

400g Shallots, Peeled

8 Garlic Cloves, with broken Skin

3 Sprigs of Rosemary, Leaves only

1.       Heat the oven to 220 C/ Gas Mark 7

2.       Roll the lamb into a mini-Joint shape, and secure with Cocktail sticks. In a very hot frying pan, sear the meat all over, making sure it is brown.

3.       Transfer the joints of meat to a baking tray, and brush mustard over the fat.

4.       Mix together the breadcrumbs, 1tbsp Oil, Rosemary, Lemon zest, Oregano and season the joint. Press the mixture onto the mustard-covered surface, and set aside.

5.       Put the Potatoes, Shallots, Garlic and Rosemary into the large baking tray with the Lamb, and put in the oven for twenty minutes if you want the meat medium, or twenty five for well cooked.

6.       Remove from the oven, and cover the lamb with foil for ten minutes whilst out of the oven, and cook the Potatoes and Onions for this last ten minutes.

7.       Carve the lamb, serve with Potatoes, Peas and a rich Gravy made with the Juices.

Photo Courtesy of: The Culinary Geek

Crunchy Garlic and Herb Chicken Parcels

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Herb and Breadcrumb Chicken ParcelCrispy and golden on the outside, tender and full of juices on the inside, posh cooking doesn’t get much more enjoyable than these Parcels!

You can prepare these a day early, and chill in the fridge. This can allow the chicken to absorb some more of the flavours for longer, developing the tastes better.

To Serve 6

125g Softened Butter

5 crushed cloves of Garlic

6 plump, skinless Chicken Breasts

4tbsp Plain Flour

200g Breadcrumbs

1tbsp Dried Parsley

½tsp Paprika

1tbsp Dried Thyme

2 Eggs, Beaten

200ml Vegetable Oil

1.       Heat the oven to 200 C – Gas Mark 6.

2.       Mix the Butter, Garlic and Parsley together, and season to taste. Roll it into a long, thin sausage shape, and wrap tightly in cling-film. Place in the fridge to chill.

3.       Mark a cut into the side of each Chicken Breast to make a pocket, where you need to insert some of the chilled Herb Butter (after taking it out of the Cling-film!)

4.       Mix the Breadcrumbs with the Paprika and Thyme. Season well with Salt and Pepper. Pour the beaten Egg onto a large plate, the breadcrumbs on another plate and the flour on another.

5.       Cover the Chicken in the Flour, then into the Egg, then finally the Breadcrumbs, making sure that all of the chicken is well coated. Secure each Chicken Breast with a Cocktail stick in order to keep as much butter inside as possible.

6.       Heat the oil until very hot (a piece of bread should turn golden in about thirty seconds). Fry each Parcel for a minute or two until golden, then transfer into a large baking tray, and cook in the oven for fifteen to twenty minutes.

7.       To serve, remove all of the cocktail sticks, and drizzle and of the extra sauce over the top.

Photo Courtesy of Megan.Chromik