Herb-laced recipes pack a punch.
Inspired by the thought of spring’s arrival, Phoebe Wood is packing all manner of greenery into these herb-laced recipes, so get set for a riot of flavour in her twists on everyday classics that are big on reward and short on effort.
“MY SMALL GARDEN IS BURSTING WITH FRAGRANT HERBS IN SPRING, FROM SOFT AND PERFUMED BASIL AND MINT TO STRONGER, HARDIER BEAUTIES LIKE ROSEMARY AND THYME. I LOVE THE FRESH FLAVOUR HIT THEY CAN ADD TO ANY MEAL, AND EVEN LIKE TO USE THEM IN DESSERTS.” @phoeberosewood
MAPLE & HARISSA CHICKEN WINGS WITH TABBOULEH SERVES 4
1/2 cup (80g) burghul (cracked wheat) 1.5kg chicken wings, tips removed
1/3 cup (80ml) maple syrup 4 garlic cloves, crushed 2 tbs harissa 1 bunch each mint, coriander and
flat-leaf parsley, leaves picked 2 cups nasturtium leaves 1 punnet vine-ripened cherry
tomatoes, chopped 2 spring onions (bulb attached),
thinly sliced 1 Lebanese cucumber, sliced 2 tsp sumac Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
Place burghul in a bowl and cover with
1/2 cup (250ml) boiling water. Cover with plastic wrap and set aside until water is absorbed, then fluff with a fork.
Preheat oven to 220°C. Line a baking tray with baking paper. Toss wings in a bowl with maple syrup, three-quarters garlic, 1 tbs harissa and a large pinch of salt. Arrange in a single layer on prepared tray and bake for 45 minutes, turning once, or until caramelised and golden. Toss with remaining 1 tbs harissa.
Meanwhile, to make the tabbouleh, combine herbs, leaves, tomato, spring onion, cucumber and burghul in a bowl.
Whisk sumac, lemon juice, oil and remaining garlic in a bowl and season. Add dressing to tabbouleh and toss to coat. Serve with the caramelised wings.
SPICY LAMB LARB WITH VERMICELLI & HERB SALAD SERVES 4
2 tbs sunflower oil 5cm piece (25g) ginger, finely grated 2 eschalots, finely chopped 1 lemongrass stalk (white part only),
finely grated 450g lean lamb mince 1/2 cup chilli bean paste with soya oil (from Asian food shops) 1 kaffir lime leaf, finely shredded 2 small red chillies, thinly sliced,
plus extra to serve Juice of 3 limes
1/4 cup (60ml) fish sauce 3 tsp brown sugar
1/3 cup (55g) pumpkin seeds (pepitas) 1 tbs soy sauce 250g rice vermicelli noodles, prepared
according to packet instructions Mint, coriander, Thai basil, Vietnamese mint and baby shiso leaves (from Asian food shops), to serve
Heat 1 tbs oil in a large frypan over medium heat. Add ginger, eschalot and lemongrass, and cook, stirring, for 3 minutes or until softened and fragrant. Add mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned all over. Add chilli bean paste, kaffir lime leaf and chilli, and cook, stirring occasionally, for 5 minutes or until caramelised.
Place lime juice, fish sauce and sugar in a bowl and stir until sugar dissolves. Stir one-third fish sauce mixture through lamb mixture, then remove from heat.
Place pepitas, soy sauce and remaining 1 tbs oil in a small saucepan over low heat and cook for 2-3 minutes or until pepitas have browned. Toss noodles with remaining fish sauce mixture and divide among serving bowls. Top with mince, pepita mixture and herbs to serve.
SAUSAGE SANDWICH WITH HERB MUSTARD AND KASUNDI
MAKES 4 2 tbs olive oil 2 onions, thinly sliced 1 tsp brown sugar
1/4 cup (60ml) white wine vinegar 6 thick pork sausages 3 cups thinly shredded savoy cabbage 1/2 bunch dill, fronds picked, chopped 1/4 bunch tarragon, leaves picked, chopped 1/4 bunch chives, chopped 1/3 cup (95g) Dijon mustard 8 thick slices white bread 4 thick slices vintage cheddar >>
Maple & harissa chicken wings with tabbouleh (recipe p 92).