Showing Tag: "poultry" (Show all posts)

Bouquet Garni

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : B 

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

 


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Fines Herbes

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : F 


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

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : B 


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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Rosemary

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : R 


Rosemary has a strong taste that overpowers other herbs, so it is best used on its own to enhance meat fish or poultry dishes.
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Tarragon

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : T 


Tarragon has an unusual, original flavour and is a vital ingredient in Bearnaise and Tartare sauces. It is strong so should be used sparingly. It is always found in fines herbes mixtures, is a good flavouring for poultry, seafood and other delicate dishes and is excellent in salads.
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Thyme

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : T 


Thyme is used in a wide variety of savoury dishes and is one of the basic herbs in a bouquet garni. It aids digestion and also has antiseptic qualities.

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