Bouquet Garni

April 24, 2010

This is a small bunch of herbs tied together and suspended by string into meat game and poultry dishes. The classic bouquest garni consists of:
  • bay leaves
  • parsley stalks
  • sprigs of thyme

 

 

Fines Herbes

April 24, 2010


Classically, a mixture of finely chopped leaves of
  • Chives
  • Chervil
  • Parsley
  • Tarragon

using equal quantities of each. Together, these make a delicate flavouring for filling omelettes, sprinkling on fish and poultry dishes and in salads


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Basil

April 24, 2010


Basil leaves can be used in salads, stuffings and poultry dishes. They give spectacular improvement to tomatoes and are used a great deal in Italian cookery.
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Bay

April 24, 2010


Bay has a strong spicy flavour which becomes stronger with drying. For this reason, we do not supply fresh bay.

It is an essential ingredient in bouquet garni and also goes well in fish dishes, soups and stocks.
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Coriander

April 24, 2010


The young leaves are tasty and interestingly flavoured and go well in soups and salads. They are used extensively in Indian cooking and as a garnish
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Dill

April 24, 2010


Dill has a piquant flavour and digestive properties. It works well with oily fish and its fern-like leaves are used to make Gravadlax (cured salmon). It works well in salads, with cucumber, with cooked green vegetables and sprinkled in potatoes.
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Fennel

April 24, 2010


The slightly anise flavour marries well with fish and is especially good with oily fish, where fennel can aid the digestion. It also works well in marinades, soups, sauces and salads.
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Marjoram

April 24, 2010


Marjoram has a spicy, slightly sweet taste that does not mask other delicate flavours. Use it rubbed into roasts and in stuffings.
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Mint

April 24, 2010


The two most widely used varieties are Spearmint and Peppermint. Mint stimulates the appetite and is used classically as a sauce to accompany lamb. It is also cooked with potatoes, carrots and peas.
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Oregano

April 24, 2010


A member of the marjoram family with a slightly more pungent flavour and aroma. Oregano is widely used in Italian cooking for pasta dishes and pizza and also tomatoes. It can also be used in stews.
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