Showing Tag: "salad" (Show all posts)

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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Coriander

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


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

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


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

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


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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Parsley

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


Parsley can be either flat leaved or curly leaved. Most of the flavour of Parsley lies in the stalks but the leaves are very attractive and the sprigs make a pretty garnish. It brings out the flavour in other herbs so is always found in bouquets garnis and fines herbes. Parsley sauce is delicious with fish.
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Sage

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


Sage has a pungent, slightly bitter flavour that is well set off in fatty dishes. It is good in stuffings, casseroles, salads and with cheese.

A powerful healing herb, the Greeks and Romans used it as an antidote to snakebite.
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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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