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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.

Nasi Kerabu

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Nasi kerabu is an herbed rice dish that is deliciously healthy. If you want to taste the flavorful herbs, you can add them directly without cooking them, but if you want a more infused flavor, you may sauté the ginger, galangal, herbs and lemongrass in minimal oil for 2-3 minutes before adding it onto the rice.

 

Serves 4

Ingredients:

1 cup grated fresh coconut or 3/4 cup dried unsweetened coconut

50g dried salt fish

1 1/2 cups cold cooked white rice, grains separated with a fork

1 1/2 cups cold cooked black rice, grains separated with a fork

1 cup finely shredded (basil, oregano, coriander)

1 stalk lemon grass (soft parts only)

1 inch piece fresh ginger, peeled and thinly sliced

1 inch piece galangal root, peeled and thinly sliced

1/2 inch fresh turmeric root peeled and thinly sliced or 1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/2 freshly ground black pepper

 

Place a wok or a non-stick pan under medium heat. Fry the grated coconut for 5-10 minutes until they are golden brown. Set it aside to cool. After grind it in a blender or use a mortar and pestle.

Place the salted fish in running water to rinse it. Pat it dry using paper towels. After, fry it in a non-stick skillet under medium heat until they are cooked through and light brown on both sides. Around 2-3 minutes per side. Let it cool for 5 minutes. Remove the bones and flake the fish. Set aside.

In a large bowl, combine the rice, flaked fish, coconut, shredded herbs, lemon grass and ginger. Season it with salt and pepper. Mix well.

Place the rice mixture in a non-stick pan or wok and heat it for 5-8 minutes or you can bake it for 8-10 minutes. Serve warm.

 

Photo Courtesy Of:   boo_licious

 

Thai Chicken Noodle Salad

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Slightly spicy, slightly sweet, very tasty. Full of flavour and with a range of textures, this dish is a great filler, and very simple to make. It’s also very healthy, and also a great way to increase the amount of vegetables you eat each day.

Thai Chicken Noodles

The longer you leave the marinade, the stronger the taste – the recommended amount of time is leaving it overnight, and keeping it in the fridge will help absorb as many flavours as possible.

To Serve 6
450g Skinless Chicken Breasts, cut into thick strips
1tsp Caster Sugar
1/2tsp Salt
1/2tsp Pepper
1/2tsp Ground Ginger
1/2tsp English Mustard Powder
1/2tsp Ground Turmeric
1/2tsp Medium Curry Powder
4tbsp Olive Oil
350g Courgettes, sliced
150g Mangetout, trimmed
1 Red Pepper, deseeded and cut into strips
1 Yellow Pepper, deseeded and cut into strips
3tbsp Clear Honey
4tbsp Lemon Juice
2.5cm Ginger, peeled and grated
250g Egg Noodles
50g Salted Cashew Nuts

1. Mix the Chicken with the Sugar, Salt, Pepper, Ground Ginger, English Mustard Powder, Ground Turmeric and Medium Curry Powder in a flat tray, making sure that the Chicken is completely coated in the spices. Cover and chill in the refrigerator overnight.
2. Heat two tablespoons of the Oil in a frying pan. Sauté the Courgettes off for two or three minutes, and then remove from the pan with a slotted spoon. Add the Mangetout and Pepper to the pan, and fry off for two to three minutes. Add to the bowl with the Courgettes.
3. Heat the rest of the Oil, and cook the Chicken in batches until all cooked through and golden brown. Return all of the Chicken to the pan, and mix in with the Honey, Lemon Juice and Grated Ginger. Cover, and simmer for five minutes, or until the Chicken is tender.
4. Cook the Noodles according the instructions on the packaging, before cutting into smaller pieces. Mix with the Chicken and Vegetables, then season with Salt and Pepper to taste, before sprinkling with Cashew Nuts and serve.

Photo Courtesy of: stevendepolo

Pumpkin Ravioli with Herbs

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This dish is a great use for the flesh of Pumpkins, especially around Halloween Time.

Pumpkin Ravioli

When cutting into shape, you can easily re-roll the Pasta dough to make a more regular shape in order to roll more Ravioli.

To Serve 4
200g ‘00’ Pasta Flour
3 Eggs
450g Wedge Pumpkin
2tbsp Olive Oil
75g Prosciutto (or Parma Ham)
50g Parmesan Cheese, finely grated
1 1/2tbsp Chopped Fresh Basil
1 1/2tbsp Chopped Fresh Parsley
Freshly Grated Nutmeg, to taste
2tbsp Double Cream
Salt and Pepper

1. Coat the wedge of Pumpkin with Olive Oil, and bake at 190C for around an hour, then scoop the flesh out and mash until smooth.
2. In a large bowl, add the Pumpkin flesh, Prosciutto, Parmesan Cheese, Basil, Parsley, Nutmeg and Double Cream, and mix well.
3. On a clean work surface pour the Pasta Flour into a cone shape, and make a well shape in the centre. Break two of the eggs into the centre, and begin to mix the Flour in with your fingertips to form a dough. Knead lightly for around five minutes, before wrapping in cling film and leaving for fifteen minutes.
4. Roll the dough out as thinly as possible into two sheets on an unfloured work surface. Keep covered with cling film to prevent it drying out.
5. Cut into strips about ten to twelve centimetres wide, and spoon heaped teaspoonfuls on every six centimetres along the Pasta. Brush the edges and between filling with a little bit of Water.
6. Cover with another sheet of Pasta, and press down between the stuffing to seal. Cut into squares about six centimetres each way, and repeat to make around twenty to twenty four individual pieces of Ravioli.
7. Cook in batches in boiling water for about three minutes until the sealed edges are tender (or al dente). Drain, and serve tossed in melted butter with chopped herbs

Photo Courtesy of: schopie1