Herbs in the Kitchen

Chat Issue Spring 2008

In the winter issue of the Caswell Chat, I began a new topic entitled; Tips & Hints and it started with Herbs, which included a few recipes. I got great feedback, thanks for that and many of you requested many more recipes. So here are some more to enjoy:

• 1 bottle of Mead,
• 1 pt. of dry cider,
• 1 pt. of apple juice,
• 2 oranges,
• 12 cloves,
• 5 inch cinnamon stick,
• 4 myrtle berries,
• 2 f/oz of honey.

Method:

Put the mead, cider and apple juice into a saucepan. Cut the orange into thick slices and stick cloves into each slice. Add the fresh orange, cinnamon stick and myrtle berries to the saucepan. Stir in the honey. Heat the punch to just below simmering point and keep it at that temperature for 20 minutes. Strain the punch. Serve hot, in warmed mugs or thick glasses. Mead blends well with these sweet spices making a medium – sweet, full flavoured drink.

Alternatives;

• Substitute myrtle berries and / or cinnamon stick for
• Angelica stem, adds a wonderful spicy flavour, which combines well with apple and honey Use a two 5 inch slices of second year stems
• Caraway seeds, adds a warm anise flavour. Use two teaspoons.
• Juniper berries, are spicier than myrtle. Use 4 berries.
• Sage leaves, add a warm herbs flavour. Use 4 leaves.

Herbal Wine Cup;

• 6 sprigs sweet woodruff,
• 1 bottle of dry white wine,
• 1/2pt freshly squeezed orange juice,
• 4 1/2ozs strawberries,
• 3 fl oz brandy,
• 7 fl oz ginger ale (chilled),
• 20 borage flowers.

Method:

Cut fresh woodruff sprigs and leave for 1 hour to bring out their vanilla flavour. Put into a bowl and pour on the wine and orange juice. Again leave for I hour then strain. Put the strawberries into a punch bowl. Pour on the infused liquid. Cover and chill for 30 minutes. Pour in the brandy and the chilled ginger ale so as not to lose its sparkle. Serve in tall glasses, decorated with borage flowers.

Alternatives;

• Hyssop stems, add 6 sprigs of hyssop lightly crushed. Substitute the borage flowers for hyssop flowers. Hyssop has a warm herby taste which enhances the flavours in the wine cup.
• Rose – scented geranium leaves. Use 12 leaves, lightly crushed to add a hint of rose to the wine cup.
• Spearmint sprigs. Add 6 sprigs, lightly crushed. Mint with ginger is very refreshing.

Borage ice cubes;

• 10 fresh borage flowers.

Method:

Pick the fresh flowers when they are fully open. To keep the ice cubes clear, use boiled water that has been left to cool. Fill the ice tray with the water, and then add a single flower to each section. Leave to set in the freezer for 12 hours. These flower cubes look great in drinks or added to fruit salads, or simply as decoration. Eatable flowers. PS: we had lots of borage last year.

 

Herb marinade chicken;

• 4 pieces of chicken,legs or/and breast.
• 1 garlic clove finely chopped,
• 6 leaves of sage finely chopped,
• 1 tbs of lemon juice,
• 4 fl oz olive oil,
• 1 tbs soft brown sugar.

Method:

Using a sharp knife cut slashes into the chicken pieces so that the liquid marinade will seep into the meat. Place the chicken pieces in a ceramic dish. Mix together the garlic, sage, lemon juice and olive oil and pour over the chicken pieces. Cover and place in the refrigerator for 4 hours. Per heat oven to 350F. Remove dish from refrigerator and drain off liquid. Sprinkle the chicken pieces with the brown sugar and cook for 40 minute, basting occasionally. Serve with crusty bread and wild rocket leaf salad.

Alternatives;

• Myrtle leaves adds a warm spicy flavour, use 6 leaves.
• Juniper berries, are very good for strong marinades, a warm rich, spicy flavour, use 4 crushed berries.

Herb Fish Marinade;

• 1 lbs of cod fillet or other white fish,
• 8 fl oz white wine vinegar (cider will do),
• juice of 1 lemon,
• juice of 1 lime,
• 1 tbs sea salt,
• 2 garlic cloves sliced,
• 2 handfuls of finely chopped,
• parsley,
• drill,
• lemon thyme,
• mint,
• basil.

Method:

Mix all the marinade ingredients together. Slice the fish into half pieces and place in a shallow dish. Pour over the marinade, cover and place in the refrigerator for 4 hours, turning the fish every half hour. Drain the fish after this time, add finely chopped chives and fennel leaves toss and then cover with good vegetable oil and cook in the oven 350F for 30 to 40 minutes. Serve on a bed of rice, mixed with peas and sweet corn.

Miscellaneous;

Sweet basil leaf fly repellent. Place a sweet basil plant by a window or just outside the kitchen door. If flies are persistent, crush a leaf to release a more pungent aroma. Southernwood moth deterrent. Simply dry sprigs of southernwood on muslin, when dry lay whole branches between woollen clothes to deter moths. Fabric freshener. Simply place dried herbs between clothes, towels and sheets to make them smell wonderful.

AlanT