Hooked on herbs
The aromas and colours of fresh herbs enhance any garden. And herbs add pizzazz to many a simple summer dish. Vietnamese mint (or laksa leaf) does not belong to the common mint family. It has a long, pointed leaf with distinctive markings in the centre. It is normally eaten fresh in salads or in uncooked Vietnamese spring rolls.
Vietnamese mint is running amok in my garden. If I drop a sprig it takes root and another plant appears.
French tarragon has a seductive flavour and is essential in the traditional French Poulet a l’estragon. Add a little to melted butter to flavour vegetables; infuse it in vinegar to make tarragon vinegar for use in sauces; or add a few leaves to tomato dishes, salads and seafood.
Basil’s aromatic leaves form the basis of the traditional pesto but also add fragrance to Thai curries.
To maximise flavour, basil should be sliced rather than chopped. There are many varieties including: sweet, bush, purple, lettuce leaf, sacred or holy and lemon.
Marjoram and oregano are both members of the oreganum family with similar flavours and uses. Often oregano is called wild marjoram. And to make it even more confusing, in the Unites States marjoram is called oregano.
GNOCCHI WITH BASIL & LEMON
I used fresh gnocchi imported from Italy and very fortunately available from the dairy cabinet in my local supermarket. It only needs a 2 minute simmer or about 3 minutes panfrying. It is very tender. Alternatively, use vacuum-packed gnocchi and boil according to the packet instructions.
Ingredients
■ 1 Tbsp extra virgin olive oil
■ 1 medium courgette, thinly sliced
■ 50g butter, chopped
■ 1⁄2 cup fresh basil leaves
■ 2 Tbsp lemon juice
■ 120g baby spinach leaves
■ 6 cherry tomatoes, halved
■ 400g fresh potato gnocchi
■ shredded parmesan, to serve
Method
Heat the oil in a large frying pan over medium heat. Add the courgette and cook, stirring occasionally, for 3 minutes or until just tender and golden. Place aside.
Melt the butter in the pan. Add the basil leaves and cook until they are just crisp. Stir in the lemon juice, spinach and tomatoes. Add the gnocchi and cook, stirring, for 2-3 minutes. Return the vegetables to the pan. Cover and warm through. Serve topped with parmesan. — Serves 2
TARRAGON & MUSHROOM SAUCE
Great for grilled or roasted chicken or steak. The butter thickens the sauce, making it quite rich.
Ingredients
■ 75g small brown button mushrooms. sliced
■ 1 Tbsp olive oil
■ 1 clove garlic, crushed
■ 1 small shallot, diced
■ 1⁄2 cup red wine
■ 50g butter, diced
■ 1⁄4 cup fresh French tarragon leaves
Method
Saute´ the mushrooms in the oil in a small saucepan on medium heat, until softened. Add the garlic and shallot and cook for 1 minute. Pour in the wine and simmer until slightly reduced. Whisk in the butter, a little at a time, until melted. Stir in the tarragon. — Serves 3-4
GREEN SALAD WITH VIETNAMESE MINT DRESSING
Vietnamese mint adds zest to this salad and moreish dressing.
Ingredients
■ Dressing: 1 small chilli, seeded
■ 1 large clove garlic, chopped
■ 2 tsp rice vinegar
■ 1 Tbsp each: sugar, lime juice, fish sauce
■ 2 Vietnamese mint leaves, chopped
■ 1 small shallot, diced
■ Salad: 8 small round green beans
■ 8 asparagus spears
■ 8 small Vietnamese mint leaves
■ 1 avocado, halved, stoned peeled and sliced, optional
Method
To make the dressing, place the chilli, garlic, vinegar, sugar, lime juice, fish sauce and Vietnamese mint leaves in a blender. Mix until smooth.
Place the shallot in icy water for 30 minutes then drain and add to the dressing just before serving.
Bring a large frying pan of water to the boil. Blanch the beans and asparagus in batches until crisptender. Lift out with tongs and refresh in icy water. Drain and pat dry.
Layer in a serving dish together with the small Vietnamese mint leaves. Top with the avo, if using. Drizzle with the dressing just before serving. — Serves 4
MARJORAM ROASTED TOMATOES
Ingredients
■ 4 Tbsp chopped fresh marjoram
■ 2 small shallots, diced
■ 2 cloves garlic, crushed
■ 4 Tbsp olive oil
■ 6 plum tomatoes or firm ripe tomatoes
■ freshly ground salt and pepper to taste
Method
Combine the marjoram, shallots, garlic and 3 tablespoons of the olive oil. Stand for 1 hour for the flavours to mellow.
Preheat the oven to 160C.
Halve the tomatoes (lengthwise for plum tomatoes) and place, cut side down, in a shallow baking pan. Drizzle with the remaining tablespoon of olive oil and sprinkle with salt and pepper. Roast for 30 minutes. Carefully flip the tomatoes over and dot the marjoram mixture over the top. Continue roasting for 20 minutes.
— Serves 6 as a side