All posts tagged: herbs

Coriander Chimichurri

I am obsessed with polarising flavours and ingredients. “What is your favourite food?” is such a common question but I think, “What is your least favourite food?” is far more interesting. My own list of hated foods have evolved over the years and I imagine yours is ever evolving too. If we were meeting for the first time – making conversation – I might ask you, “What food do you hate?” and you might answer, “Coriander” (or cilantro). Known as coriander in most parts of the world but known as cilantro in Spanish (and in the US). Fresh and leafy, the entire plant: leaves, stem, root and seed are used in cooking. The root and seed taste notably different and should not be substituted in place of the green parts. Probably the most polarising herb in the world, those who dislike it call it foul, soapy or grassy. Those who love it describe it as fresh or citrus-y. I don’t taste citrus but it goes beautifully with lemon and lime IMO. Buy coriander in a …

More Herbs, Less Salt Day

August 29 is officially More Herbs, Less Salt Day. I adore herbs and I wish I’d done a herb garden instead of our vegetable garden. I suppose it’s still not too late for that. I’ve grown rosemary, mint, coriander, basil, parsley, sage, tarragon and thyme. They’re all pretty sad looking at the moment, but hopefully this spring will give them magic beanstalk powers. My favourite herb is coriander and I can eat that stuff like spinach. The Koala loathes it though so I don’t cook with it but rather, dump it on top of my own plate as a garnish. Luckily it’s the kind of herb that works fine for that. What is your favourite herb? Are there any herbs you dislike? In honour of More Herbs, Less Salt Day, here are five of my favourite herb-filled recipes. All of these are particularly simple to prepare. Just click in the images below to be redirected to the recipes. Enjoy!

Macadamia Pesto (by hand)

Pesto is one of those things I buy all the time and I often wonder if it’s worth the price for what you get. Pine nuts are ridiculously expensive and with a macadamia nut tree in our backyard, I figured I should try to make some macadamia nut pesto. The macadamia nuts I harvested from our tree about 6 months ago are now dry are ready for eating. The nuts haven’t been roasted, but in their raw state, the are great for pesto. Let me start off by admitting I don’t own a food processor. I had one once but I never used it so I gave it away. This pesto recipe is all choppped by hand which doesn’t take long at all, but would be faster if you let a machine do the chopping. Saying that, it’s also really satisfying chopping up a whole bunch of stuff. I mixed this batch of pesto with a pan of whole button mushrooms and baked for 20 minutes in an 180°C / 350°F oven but this would …

Tofu Tuesday: Tofu vs Thyme

I didn’t witness this, but The Koala reported it back to me and I thought Tofu Tuesday fans would enjoy this too. I had planted a thyme plant in a plastic trough and left it on the edge of the deck about 2 feet up from ground level. Tofu the bunny, with terrible sight due to cataracts in both eyes, still has an excellent sense of smell. The very next day he used another, lower pot as a stepping stone to nibble at the overhanging thyme springs. Then he proceeded to pull the whole plant – and the dirt that goes with the plant – out and on top of his head. He continues eating. Unfazed. Hilarity ensues. I wish there was video or photos.

Eating laap in Laos

Laap, also spelled larb, larp or laab, was my absolute favourite dish during our epic South East Asia adventure. Laap is made with ground meat, ground sticky rice, fish sauce, lime juice, fresh chili and lots of herbs like mint, coriander and spring onion. The locals eat it with their hands and with sticky rice and raw vegetables. I totally fell in love with this fresh, zingy, savoury dish. Crossing into Laos On a cold mid January morning, we get up early, have a buffet breakfast at our hotel in Vinh, Vietnam and get on a 6am private bus to Laos. It is cold, grey and misty. We take Ho Chi Minh Trail which is a windy path through the mountains and you can see how it could have been used in war against a foreign enemy. The mist is so thick in places you can’t see across to the other side of the valley. Looking out into the heavy mist it’s easy to think that the mountains are on the edge of the world. …

Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad.

I can’t be bothered thinking up a post heading today. It is what it is. Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad. Herb Chicken Serves two Ingredients 2 chicken breasts, sliced into 1 inch strips 2 tablespoons of dried herbs – I used oregano 1 tablespoon oil 1 tablespoon soy sauce Generous twist of sea salt Generous crack of pepper 1 tablespoon flour 1 clove garlic, finely chopped Preparation Mix all ingredients together in a bowl. Chill for 30 minutes. Add a little oil to a hot pan, pan fry chicken until golden. Garlic potatoes Serves two Ingredients 3 medium potatoes, peeled and into cubed Salt Pepper 3 cloves garlic, chopped roughly half an onion, diced Oil for shallow frying A knob of butter for flavour Preparation Boil potatoes for about 15 minutes. Drain and set aside. Add a generous amount of oil to a hot pan. Add onion and garlic and cook until softened. Add butter and potatoes. Season with salt and pepper. Cook until golden brown. Serve with a salad.