HERBS: BEST PAIR­INGS

YOU Winning Recipes - - FLAVOUR GUIDE -

PARS­LEY

○ In herb but­ter over steaks

○ In omelettes

○ With lemon zest and gar­lic, sprin­kled over stews

○ Over boiled pota­toes

MINT

○ In cold drinks such as iced tea and shakes

○ In fruit salad

○ In sauce over leg of lamb

○ With peas

○ In cous­cous salad

○ With choco­late or ice cream

ROSE­MARY

○ With leg of lamb ○ Used spar­ingly in lemon sauce with baked goods ○ To flavour olive oil, vine­gar, bread or short­bread

THYME

○ With any herb-flavoured dishes

○ With stems at­tached mixed with oven-roasted veg­eta­bles

○ Twisted into a lit­tle nest and laid over leg of lamb while it cooks

○ With chicken and fish

○ To flavour scones, bread and short­bread

DILL

○ With fish ○ With fresh cheese such as cot­tage cheese or lab­neh

SAGE

○ With pork and ap­ple

○ With blue cheese

○ With deep-fried food and sprin­kled over meat or pasta dishes

FEN­NEL

○ The bulbs stir-fried as veg­eta­bles

○ The bulbs stir-fried for a salad with a light vinai­grette dress­ing

○ The leaves chopped with chicken, meat and fish

○ Whole leaves wrapped around fish and braaied over the coals

○ Used spar­ingly to flavour but­ter, cheese, vine­gar, may­on­naise and egg dishes

CO­RIAN­DER

(also known as dhania, Chi­nese pars­ley and cilantro)

○ In Malay cur­ries

○ In sam­bals

○ In North African dishes

○ In sal­ads or sal­sas

○ With av­o­cado

○ In Asian dishes with rice vine­gar, se­same oil, soya sauce or fish sauce

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