Herbs & Spices in food

[Hom3r]

Can anybody tell me where I can get a list of Herbs and Spaces and what food they are best used with.

[Halcyon]

I would direct you here:

http://www.schwartz.co.uk/handsguide.cfm

[Saaf_laandon_mo]

Reading numerous recipe books will provide you with a general consensus from a lot of chefs.

Some of the herbs I like using are ..Rosemary for roast lamb.

corriander (dried and fresh), garam masala, tumeric, mustard seeds, cumin is a must for most indian curries.

fresh coriander in most curries, to stir in right at the end of cooking

I have also found that tyme and tarragon works yummily in roast chickens.

[Halcyon]

Also found this info:

Mint has a “spicy sweet menthol flavor�
Peppermint is the predominant flavor for candy and sweets, but is best used as an oil or extract. Spearmint is a more versatile culinary herb, and is classically paired with lamb, peas, and all manners of desserts, not to mention tea. Try it also with black beans, eggplant, lentils, and tomato based dishes.


Rosemary has a “piney flavor with hints of lemon�.
It is used with lamb, pork, and beef. Try it also with mushrooms, potatoes, salmon, and beans. Rosemary is one herb that dries well, so use it during the winter.


Marjoram and Oregano are actually almost the same herb; oregano is wild marjoram. They are interchangeable although some chefs believe that marjoram is like oregano with a bit of basil taste. Classically used in tomatoes and pizza, try either with fish, potatoes, and summer squash. Choose Turkish oregano over Mexican unless making actual Mexican recipes.


Savory is not as widely known here as in Europe, it is a “cross between thyme and mint�. It’s most often cooked with beans, esp. bean soup, but use it also on grilled chicken.


Sage is somewhat bitter and has a “musty-mint� flavor.
It is used especially with pork and other meats or in stuffings. Try it with tomatoes, grilled tuna or other oily fish, and grilled poultry. The leaves are especially good for decoration and can be fried, see Lesson 8. Like rosemary, sage dries well so it is a good cold weather flavoring.


Thyme is one of the most basic herbs, having a “pungent, minty, light lemon aroma with a hint of clove�
It is essential in French cooking as a member of the bouquet garni that flavors stocks and soups. It is used with all meats, but think about using it with Mediterranean foods. Use it with figs and goat cheese and try to find wild thyme honey. Thyme is a hardy perennial and like sage and rosemary dries well.


Basil is a “cross between licorice and cloves�.
A lot of different basils are now available at nurseries, but they’re interchangeable in recipes. Basil is extremely versatile. Besides being almost married to tomatoes, it goes especially well with cheese, poultry, eggs, fish, in salads and combined with all manners of vegetables.

[handyman]

Rosemary is nice over roasted potatoes or used to flavour butter for new potatoes.

parsley can be used in anything.

Coriander is used for salsa though is best fresh.

Basil goes very well with tomatoes esp if used with a balsamic vinegar and sliced raw onion. (if you can't get balsamic vinegar a nive malt vinegar will do).

I'd look at it the other way around; dig out interesting looking recipes.

[Saaf_laandon_mo]

im starving now

[Gareth]

I like Nigella

[SMHarman]

Nigella and Delia are both men!

[Halcyon]

Erm, ok then

I quite like Corriander with curries or in home made wraps with salads.
Its got loads of flavour.

I also tend to use basil with tomatoes and cheese on some baguette and grill it. Lovely.

[Saaf_laandon_mo]

Originally Posted by SMHarman

Nigella and Delia are both men!

. obviously been smoking the wrong type of herbs

[Angua]

One of my all time faves is Broad beans and Parsley sauce.

Great tip for cabbage, chuck a couple of Bay leaves in whilst it's cooking.

Shredded mint leaves are lovely and fresh in a salad.

Tarragon or thyme (not both though) is the obvious choice for chicken.

Oregano, dictimus or marjoram for Pizza.

Parsley is also great in Bolognaise.

I could go on and on

[SMHarman]

Originally Posted by Halcyon

Erm, ok then

Originally Posted by Saaf_laandon_mo

. obviously been smoking the wrong type of herbs

I'm the only one watching the FWord around here then?

Anyone get the Indie on Sunday yesterday. A chef of my acquantance has some recipes in the Review; the pictures make this look like food to die for. These might sound bizarre, but trust me on this, the man's a genius.

* Slow cooked chicken with scrambled egg
* Oatmeal brule and goats-cheese cookie ice cream

And how about this for breakfast: Winter mueslii with winter fruit purees and warmed vanilla milk. Yum!

Unfortunately there's no link on the Indie site yet, but I'll post it when they do.

I eat at his restauarant last week (in the course of my professional duties you understand). The main was Beef Filet, Welsh Rarebit, Haggis,Tomato Vinaigrette, Parsnip Puree, Banana, Brazil Nuts, Pineapple. And it was absolutely fantastic. The other nine courses were pretty good too ooh, oooh, must mention the Hob Knob creme brulee and flapjack ice cream.

Is it lunchtime now

[gazzae]

Originally Posted by SMHarman

I'm the only one watching the FWord around here then?

I got it.