Herb Recipes



MINT JELLY
YOU WILL NEED

1,35kg cooking apples
3 cups water
1 bunch fresh mint
3 cups plain vinegar
Sugar
3 level tbsp chopped fresh mint
Green food colouring

Wash the apples, cut in quarters and put them in a preserving pan with the water and the bunch of mint. Simmer until the apples are soft and pulpy. Add the vinegar; bring to the boil for 5 minutes. Tip the mixture into a jelly bag and strain overnight. The next day measure the liquid and allow 450g sugar for every 2,5 cups of liquid. Put the juice and sugar in a pan, heat slowly until the sugar is dissolved and then boil rapidly until setting point is reached. Add the chopped mint and a few drops of food colouring to make the jelly nice and green. Boil until setting point. Pour into warmed jars.

MINT SAUCE
YOU WILL NEED

2 tbsp mint
50ml boiling water
2tbsp sugar
2tsp white wine vinegar

Pick some fresh mint. Chop it thoroughly. Put it in a bowl with the boiling water and sugar until the sugar dissolves. Add the vinegar and let it cool.

HERB OMELETTE
YOU WILL NEED

3 fresh farm eggs
2tsp butter
Roughly chopped kitchen herbs (parsley, chives, oregano, thyme)
Salt and freshly ground black pepper.

Beat the eggs in a bowl, season with salt and pepper. Heat the butter in an omelette pan and when hot tip in the eggs. Add the herbs on top of the eggs. When it is done, fold it over and place on a plate – eat immediately.

ROAST FISH WITH FENNEL
Fennel has an affinity with fish. This dish can be made with trout, salmon or bass or any firm sea fish such as turbot or cod.

YOU WILL NEED (Quantity per fish)
Half tbsp fennel seeds
Sea salt and black pepper
1 red onion
1 fennel bulb
2 tbsp olive oil
1 lemon
Parsley stalks
2 tbsp white wine
foil

Clean and scale the fish if this has not already been done. Cut off the head. Make three slanting incisions on each side of the fish, cutting down to, but not through, the backbone. Rub the inside and outside of each fish with sea salt, grind over some black pepper and some fennel seeds. Slice the onion and fennel bulb thinly. Take a large enough piece of foil to wrap around each fish. Brush the foil with olive oil and then lay the fennel and onion on it. Put the fish on top, brush it with oil, squeeze the juice from the lemon over it and add the white wine and parsley stalks. Fold up the foil so that it forms a loose, airtight envelope around the fish. Bake in a preheated oven at 180 degrees Celsius for 25 minutes.

BOLOGNAISE SAUCE
The best Italian Bolognaise contains a number of herbs for flavour.
YOU WILL NEED
2 small onions
2 garlic cloves
2-3 tbsp olive oil
500g ground beef mince
1 can Italian tomatoes
Meat stock
Oregano, thyme and basil
Salt and pepper

Chop the onions and garlic. Heat the olive oil in a pan and add the onions and garlic and fry gently. Then add the mince and brown it. Stir in the tomatoes and a little stock to make a sauce. Bring to the boil and then simmer to thicken. Add the herbs and some salt and pepper to taste.

BASIL TEA
Pour 300ml cups boiling water over a large sprig of fresh basil and leave to infuse for 5 minutes. Strain and then add 1 tsp fresh organe juice. Thought to be a mild antiseptic and relieve nausea.

FENNEL GRIPE WATER
Take 1 tsp fennel seeds, crush them well, and pour over 300ml boiling water. Let the mixture infuse for 20 minutes. Strain and bottle. If this is given to babies suffering from colic then dilute it further, using 2 parts water to 1 part gripe water.