You are currently searching all entries for Parsley (Show All)

Herbs - Tips

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Basil

Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.

Chives

Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.

Coriander

Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.

Dill

Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.

Marjoram & Oregano

Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.

Mint

Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.

Parsley

Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.

Rosemary

Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.

Sage

Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour

Tarragon

Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.

Thyme

Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.

Potato, Parsnip and Parsley Colcannon

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

2 lbs parsnip
1 lb old potatoes
8 to 10 fl. oz creamy milk
2 tablespoon approx chopped scallion (salad onions)
2 oz butter
2 tablespoons chopped parsley
salt and pepper

Cooking Instructions

Scrub potatoes and start to boil in normal way. When half cooked discard two thirds of the water. Put on gentle heat, still covered, and allow to finish off in steam. Serves 8.
Peel parsnips, cut into chunks and cook until soft. Drain, mash and keep warm.
When potatoes are just cooked, bring milk to boil with the scallions. Pull peel off potatoes, mash quickly and beat in enough boiling milk to make a fluffy puree.
Add mashed parsnip with parsley and butter. Season with salt and pepper to taste.
Can be prepared ahead and reheated later in a moderate oven for 20 - 25 minutes.
Serve in a hot dish with a lump of butter melting in the middle. 

Creamed Onions

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

750 g (1 1/2 lb) onions
salt
150 ml (1/4 pint) soured cream
freshly ground black pepper
sweet paprika
25 g (1 oz) margarine or butter
4 tablespoons day-old white breadcrumbs
1 tablespoon chopped fresh parsley
2 hard-boiled eggs parsley, to garnish

Cooking Instructions

  1. Cook the onions in boiling salted water for 15 - 20 minutes. Drain them thoroughly, reserving 1 tablespoon of the cooking liquid. Leave the onions to cool slightly, then pat them dry with absorbent paper.
  2. Heat the oven to l80C/350F/Gas4.
  3. Put the onions on a board and slice them. Arrange the sliced onions in an ovenproof dish.
  4. Beat the soured cream with the reserved onion liquid and season with salt, pepper and sweet paprika to taste. Pour the cream over the onions in the dish.
  5. Melt the margarine in a small frying-pan, add the breadcrumbs and fry for about 5 minutes over moderate heat, stirring frequently, until they are golden and crisp.
  6. Remove the pan from the heat and stir in the parsley. Chop 1 hard-boiled egg and stir it into the fried crumb mixture. Spoon the mixture evenly over the onions.
  7. Bake in the oven for 15 minutes. Meanwhile, slice the remaining hard-boiled egg.
  8. Arrange the egg slices in a row along the top of the dish. Sprinkle with paprika, garnish with parsley and serve at once.

Bridget's Potato Salad

Wednesday, July 14, 2010 at 02:22PM
Filed in: Recipes
Read and add comments (0)

Ingredients

New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper

Method

 

1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.

It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.

NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.

German-Style Stuffed Kohlrabi

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

8 kohlrabies (kohl rabies) (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

Cooking Instructions

Serves 4 to 8

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Traditional Fish Pie

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

450g smoked haddock fillet, skinned
125g fresh haddock fillet, skinned
300ml pint milk
25g butter
1 onion, finely chopped
1 garlic clove, crushed
50g plain flour
2 small hard boiled eggs, quartered
50g cooked peeled prawns
2 tbsp chopped fresh parsley
grated zest and juice 1 lemon

For the topping:
700g floury potatoes, peeled and cut into chunks
2 tbsp milk
knob butter
salt and freshly ground black pepper

Method

Preheat the oven 200C/Gas 6. Cut the smoked and fresh haddock into large pieces. Place in a frying pan and pour over the milk. Bring to the boil, then cover and remove from the heat. Set aside for 10 minutes. Meanwhile, melt the butter in a large pan and cook the onion and garlic over a gentle heat for 5 minutes.

Lift the fish out of the milk and set aside. Reserve the milk. Add the flour to the onion and cook, stirring for 1 minute. Remove from the heat and gradually stir in the reserved milk. Return the heat and bring to the boil, stirring constantly. Simmer for 3 minutes, then remove from the heat.

Roughly flake the fish and stir into the sauce with the eggs, prawns, parsley, lemon rind and juice and seasoning. Spoon the mixture into a 1.7 litre ovenproof dish. Set aside.

Cook the potatoes in boiling salted water for 10 minutes, until tender. Drain well and mash until smooth, then stir in the milk and butter. Using a fork, spread the potato over the fish and sauce. Bake for 20 minutes, until the potato is golden 

Moussaka

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

700g (1lb) shoulder of lamb. (boneless weight)
700g (1lb) aubergines
175g (6oz) onions
225g (lb) tomatoes
150ml (5fl oz) olive oil
5ml (1 tsp) ground allspice
15ml (1 tbsp) chopped parsley
425ml (3/4 pint) bechamel sauce
Salt
Freshly ground black pepper

For the sauce:
1 large egg
large pinch grated nutmeg
75gr (3oz) Cheddar cheese

Cooking Instructions

  1. Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6mm (1/4") thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.
  2. Peel and slice the onions; peel, de-seed and chop the tomatoes.
  3. When ready to cook, pat the aubergine slices dry with paper.
  4. Heat 45ml (3 tbsp) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
  5. When all are fried, make the oil in the pan up to 30ml again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
  6. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
  7. Heat oven to 180-C (350 F), gas mark 4.
  8. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
  9. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
  10. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
  11. Bake in the oven for 45 minutes until the topping is golden and bubbling. 

Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
Filed in: Recipes
Read and add comments (0)

Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Pumpkin & Broccoli Soup

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

1 small pumpkin
300g/12oz broccoli, cut into florets
1 tbsp olive oil
½ onion, chopped
2 garlic cloves, chopped
2 sprigs fresh thyme
600ml/1 pint vegetable stock
200ml/1/3 pint full fat milk
1 tbsp fresh parsley, chopped
salt and freshly ground black pepper

Cooking Instructions

  1. Slice the top off the pumpkin. Set aside.
  2. Remove the seeds and stringy inside from the pumpkin.
  3. Scoop out as much flesh as possible and chop.
  4. In a medium saucepan, heat oil.
  5. Sauté onion for 1-2 minutes, to soften.
  6. Stir in the garlic, thyme & pumpkin flesh. Season.
  7. Pour over the stock and bring up to the boil. Cook for 4-5 minutes.
  8. Stir in the broccoli and cook for a further 3-4 mins.
  9. Transfer to a liquidiser and blend.
  10. Return the mixture to the pan, add the milk and heat through.
  11. Stir in the parsley. 

Squash Stir Fry

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)

Ingredients

2 tbsp vegetable oil
½ squash, peeled, de-seeded and very finely chopped
½ red pepper, finely chopped
¼ guava, peeled and finely chopped
2 tbsp brown sugar
pinch chilli flakes
½ shallot, thinly sliced
½ lime, juice only
2 tbsp chopped fresh parsley
3 tbsp Greek yoghurt

Cooking Instructions

  1. Heat the oil in a wok over a high heat.
  2. Add the squash, pepper, guava, sugar, chilli flakes and shallot and stir fry for five minutes, or until the squash has softened and cooked.
  3. Add the lime juice and parsley and stir through.
  4. To serve, place onto a dish with a dollop of Greek
  5. yoghurt on the side

Organic Vegetables v Tesco Price Comparison

Tuesday, September 8, 2009 at 02:44PM
Filed in:
Read and add comments (1)

Transition Exeter
A Low Carbon City

Price Comparison : 05 September 2009
Local Organic Vegetables & Tesco

Shillingford Organics

Large Veg Box

 Weight/

Count

 Tesco Metro Central Exeter

Price

(Weight Equiv.)

 Vegetable

 

Vegetable

 

 Potatoes

Onions

Carrots

Beetroot

Courgettes

Hispi Cabbage

Mini-Cucumbers

Little Peppers

Cherry Tomatoes

(with fresh basil)

Runner Beans

Parsley

Lettuce (Lollo Verde)

1.75kg

0.60kg

0.70kg

0.85kg

0.55kg

one

two

two

0.425kg

 

0.45kg

0.245kg

one

Potatoes*

Onions

Carrots

Beetroot *

Courgettes * n/o

Cabbage n/o

Whole cue'*

Single pepper *

Cherry Tomatoes

Runners * n/o

Parsley * n/o

Lettuce (Romaine) *

£1.46

£0.75

£1.11

£3.40

£1.00

£0.78

£1.00

£0.79

£1.81

£2.00

£4.77

£1.28

TOTAL

£13.00

TOTAL

£20.15

All vegetables grown in the UK

n/o = non organic (organic unavailable)

* = pre-packed

Gratin of Chard & New Potatoes

Thursday, May 27, 2010 at 07:06AM
Filed in: Recipes
Read and add comments (0)

Ingredients

  • 5 tbsp olive oil, plus extra for greasing
  • 450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
  • salt and freshly ground black pepper
  • 60g/2oz black olives, stones removed
  • 2 canned anchovy fillets, chopped
  • 2 sun-dried tomatoes, chopped
  • ½ tbsp capers, rinsed and drained
  • 1 tbsp chopped fresh parsley
  • 400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced
  • 60g/2oz gruyère cheese, grated
  • 30g/1oz parmesan, freshly grated

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
3. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
4. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
5. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.
6. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
7. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

Next Page Viewing page 1 of 3