How to 'Get Herby' In Your Cooking (And Don't Forget The Salads...)
Our recipe ideas are sorted by main herb used - but don't forget you can use herbs in different combinations as well.
Chicken Breasts Thai style
Dip the chicken breasts in milk before placing them in a bag containing flour and plenty of chopped oregano. Ensure the breasts are well coated and transfer them to a hot pan with oil and gently fry. Once the breasts are browned just a little, transfer them to a casserole or flat covered dish and add half a lemongrass stalk for each breast, the stalk having been bruised or split.
Sprinkle over half a red birds eye chilli finely chopped for each breast and a good handful of chopped coriander leaf finely chopped. If you have any kaffir lime leaf fresh or dry sprinkle this on top too, if not try a little grated lime rind. Pour over some Elmlea double cream to cover and put on the lid. Cook in a medium to high oven for 45 minutes minimum and check that the chicken is properly cooked through. Remove the lemongrass stalks and serve on a bed of rice. Decorate with more coriander leaf.
Herb Butters
Using mint butter as an example, mix together 10ozs softened butter, 3 teaspoons of finely chopped mint and 1 teaspoonful of finely chopped parsley and leave to infuse together for at least thirty minutes in your fridge – try using cling film to mould the butter into a cylinder shape which can easily be sliced into portions. The butter will keep well chilled for up to a week in the fridge and longer if frozen. To allow easy cutting, remove from the freezer ½ an hour prior to use.
Place your herby butter discs on meat as you bring it to table – or use on fish, chicken or vegetables. You can of course change the main herb flavour depending on what you wish to serve but keep the parsley companion herb, make the whole mix parsley. All parsley is good for fish dishes, steaks or game.
Herb Omelette
There's nothing simpler and better for you than a herb omelette and we all have our favourite.
To make a good omelette use 3 eggs and 2 tbsp water, quick mix with a fork and put straight into a hot pan with a morsel of melted butter.
Feed in the omelette mix from the side after it's established itself – just to make sure that there is no mixture abandoned so push everything gently to the middle all the way round. When you think the omelette is just coming together, place the chopped herbs on one side only and flip over the other. It's good to see a little runny egg still seeping out the sides – then tip it on to a plate and serve it with a simple salad of Rocket and parmesan with a teaspoonful of balsamic vinegar for dressing. Favourite herbs to try are chervil or parsley.
Herby Meat Loaf
- 1lb mince
- 8oz lean smoked bacon or smoked hough, minced
- 1 cup breadcrumbs
- Salt and pepper
- 2/3 tablespoons of chopped mixed fresh herbs – chives, parsley and tarragon would be good but you may want to try some other herbs such as sage and thyme.
Mix well with a beaten egg or two and press into a bowl and steam covered in parchment or foil for 2 hours. Turn out of the bowl on to a plate. You can serve this hot but it is probably best served well chilled, sprinkled with golden breadcrumbs before slicing. Serve with salad and new potatoes or chips. Any remaining will be greatly in demand for sandwiches.
This recipe can be made in much bigger quantities if you want a large bowl size for a buffet table.
Herby Quiches
There are so many ways of using herbs in quiches however here are some Scotherb favourites.
A basic filling will always have 3 to 4 eggs, a softened onion and a handful of grated cheese.
Try using courgette slices with dill. Or, how about pot marigold quiches – the lovely orange petals of the marigolds scattered into a quiche stay bright orange and are stunning when you cut a cold quiche in particular. It's easy to decorate with a whole marigold in the centre and petals scattered on top too.
Another variety to try is smoked haddock and parsley.
Leftover Vegetables
Herbs allow you to make any number of soup variations with left over veggies but a white sauce made with a mix of the vegetable cooking water and milk or cream and a small finely chopped shallot and a handful of chopped parsley can turn boiled carrot and peas left over into a great dish - sprinkle some grated cheese on top and put it in a hot oven for ten minutes and see for yourself.
If you dice the carrots into small pieces with peas, the two together with parsley and shallot sauce is great served with fish and boiled potatoes.
