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October 2014

Recipe – “Mint Sauce”

“Mint Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

4          tablespoons finely chopped fresh mint

1          teaspoon sugar

2          tablespoons lemon juice

1          tablespoon white wine vinegar

4          tablespoons boiling water

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Preparation time:  10 minutes plus cooling

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  1. Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or electric blender.
  2. Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool.  Serve with roast lamb.

Recipe – “Mushroom Sauce”

“Mushroom Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

12        oz. mushrooms, quartered

¾         chicken stock, heated

2          tablespoons chopped salad burnet, or 1 tablespoon chopped

savory

Salt

Freshly ground black pepper

2-1/2  fl. oz. sour cream

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Preparation time: 10 minutes

Cooking time:         20 minutes

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  1. Put the mushrooms into a saucepan with the stock, and bring to the boil, then lower the heat and simmer for 10 minutes, half covered.
  2. Add the salad burnet and season to taste with salt and pepper. Simmer for a further 5 minutes, then stir in the soured cream (do not allow to boil, or the sauce will separate).
  3. Puree briefly in a food processor or electric blender, and serve hot, with a roast chicken or game.

 

Recipe – “Aioli (French Garlic Sauce)”

“Aioli (French Garlic Sauce)”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

4          garlic cloves, peeled and chopped

2          egg yolks

pinch of salt

½         pint olive oil

1-1/2  tablespoons white wine vinegar

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Preparation time:  20 – 25 minutes

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This Provencal sauce is traditionally serves with poached chicken or fish, accompanies by a large platter of boiled vegetables.  It is also good with hard-boiled eggs, boiled potatoes, or a mixture of raw and cooked vegetables.  It should ideally, be made in a mortar and pestle, although a food processor may be used instead.

  1. Put the garlic in a mortar and pound with a pestle until reduced to a pulp, or crush the garlic, then pound it with back of a wooden spoon in a bowl. Add the egg yolks and continue to pound until thoroughly blended.
  2. Add the salt, then start to add the oil very gradually, drop by drop, beating constantly with a wooden spoon. Once half the oil is used up, add the remainder a little more quickly, in a slow trickle, beating constantly.
  3. When all the oil is absorbed, gradually add the vinegar, stirring constantly until well blended. Serve the Aioli in a bowl.

Recipe – “Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

1          large garlic clove, peeled and crushed

pinch of salt

¼         pint plain unsweetened yogurt

freshly ground black pepper

½         tablespoon each chopped fresh tarragon, chervil, chives and parsley

½         tablespoon chopped fresh herbs, to garnish

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Preparation time: 12 minutes, plus chilling

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This sauce is subtly flavoured with the classic fines herbes mixture.

  1. Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
  2. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.

 

Variation:  Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber.   Serve with roast or grilled lamb, or meatballs.

Recipe – “Herb Stuffing”

“Herb Stuffing”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

2          oz. butter

4          oz. shallots, peeled and chopped

8          oz. fresh white breadcrumbs

1          teaspoon salt

1          teaspoon black peppercorns, roughly crushed

1          teaspoon juniper berries, roughly crushed

4          tablespoons chopped fresh parsley

2          tablespoons chopped celery leaves

1          egg, beaten

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Preparation time:   15 minutes

Cooking time: 4 – 5 minutes

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The quantities given here are sufficient to stuff a large chicken or capon; they can be increased or decreased as necessary.

  1. Melt the butter in a frying pan, add the shallots and fry over a gentle heat until soft and lightly coloured.
  2. Put the breadcrumbs into a large bowl and stir in the onions with the butter. Add the salt, peppercorns, juniper berries and herbs.  Add the beaten egg and stir to mix very thoroughly.

 

Variation:  Extra herb stuffing may be shaped into balls, placed on a baking sheet and roasted for 30 minutes.

Recipe – “Herb Butter”

“Herb Butter”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

3          oz.       unsalted butter, softened

3          tablespoons, chopped fresh parsley

1          garlic clove, peeled and crushed

1          tablespoon lemon juice

salt

freshly ground black pepper

 

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Preparation time:  10 minutes, plus chilling

 

  1. Cream the butter in a food processor or electric blender, or in a bowl using a wooden spoon. Add the parsley, garlic and lemon juice and cream again.  Season to taste with salt and pepper.
  2. Wrap the herb butter in cling film and chill in the refrigerator for about 20 – 30 minutes until firm. Unwrap and shape the butter into a neat roll about 1 inch wide, wrap again in a cling film, and chill in the refrigerator until hard.  Cut into thick slices and serve with grilled steaks, sole or plaice.

 

Variations:  Substitute the same amount of fresh tarragon, chervil, or dill for the parsley, or use 2 tablespoons chopped fresh mint, or 1 tablespoon chopped fresh sage.  For a mixed herb butter, use ½ tablespoon each tarragon, chervil, chives and parsley.

 

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