I thought I would share with you my ‘go to’ herbs; my favourite herbs that I use whether cooking slow-cooked beef, crispy/pulled pork belly, succulent roast chicken, throwing together a fresh salad or just using herbs as a garnish.
When you match a herb with your ingredients it just enhances your eating experience:
- tomato and basil (adding Himalayan salt, olive oil, freshly ground pepper!)
- chicken, roasted with a good handful of thyme placed across and inside (with a lemon squeezed over the skin, and stuffed inside; garlic placed between the skin and flesh, sprinkled with salt and lightly drizzled with oil)
- whole fish stuffed with dill, thyme (an onion, thin slices of lemon, pepper and salt)
- curry ‘anything’ with coriander sprinkled over
- parsley accompanies almost any savoury food; used as a garnish or chopped finely in a chicken pasta! Remember to get the best out of parsley, add it at the very end of cooking
- slow-cooked beef with sage (placing the beef on top of a base of carrots, celery, red onions and other herbs such as thyme, rosemary and oregano)
Don’t forget some of these ones too:
Tumeric – with poultry, egg dishes, pickles and of course rice dishes
Ginger – sprinkled on chicken nibbles with garlic; with beef, lamb, pork in fact just about every protein there is! A must have in any oriental cooking!
Bay Leaf – in soups like pea and ham; with slow-cooked dishes like corned beef, and in marinades
Garlic – with potatoes, meats and chicken, tossed in with scallops, just for a few minutes! I use garlic in just about everything I can
Plus all of the above herbs I have mentioned – rosemary, parsley, oregano, mint etc
Enjoy and add flavour. You don’t need expensive cuts of meat when you can add herbs and spices to your food. The same goes if you are a vegetarian – just mix it up a little and you’ll be surprised!