1/4 cup olive oil 2 tbs lime juice 2 tbs lemon juice 1 tbs orange peel, grated 1 clove garlic, chopped 1/2 tbs fresh rosemary 1/2 tsp salt 1/2 tsp pepper Combine all ingredients in a saucepan. Bring to the boil, reduce heat and simmer for 2 minutes. Cool. Pour over beef, lamb or chicken. […]
- Home
- Using Herbs: Recipes and More (Page 3)
Crayfish with Lemon Butter
90g butter, melted 3 tbs lemon juice 3 tbs honey 2 ts chives, chopped 1 tbs dill, chopped 3 crayfish (or crayfish tails) Combine the melted butter with lemon juice, honey and herbs. Prepare the crayfish by removing the heads and cutting the tails down the middle to make halves. Brush the flesh with the lemon butter and barbecue […]
Dry Marinades
FOR 2kg PORK 2 tbs fresh thyme, chopped 1 tbs fresh sage, chopped 2 tsp salt 1 tsp freshly ground pepper 1/4 tsp ground allspice 2 cloves garlic, minced FOR 2kg LAMB, BEEF AND CHICKEN 2 tbs fresh rosemary, chopped 2 cloves garlic, minced 1 1/2 tsp salt 1 tsp freshly ground pepper Finely grated […]
Drying Herbs
Drying herbs is one of the best techniques for preserving an abundance of herbs from your garden. This section shows the simple techniques for air-drying, oven-drying, microwave drying and using a dehydrator. AIR DRYING HERBS Hanging herbs up or spreading them out is the most widely used method for drying herbs. The ideal place for […]
Edible Flowers
Using edible flowers in cooking is not a new concept but after falling out of favour for many years, cooking and garnishing with flowers is back in vogue once again. Most herb flowers have a flavour that’s similar to their leaves, but spicier, and are usually best when just opened though some are harvested whilst […]
Freezing Herbs
Freeze drying produces excellent retention of flavour in herbs with soft leaves such as parsley, mint, basil and chives. FREEZING WHOLE LEAVES Pack sprigs and whole leaves loosely into plastic bags or boxes. Be careful not to fill the container too much as, by having lots of air around the leaves, the herbs will freeze […]