PICK THE RIGHT HERBS

When it comes to cooking, many of us worry about how many herbs we should add to our dishes, and which herbs go with a particular meal.

There isn’t a hard and fast rule, so trust what the culinary artists from Granny Mouse Country House & Spa in the Midlands have to say - there are more rewards when using herbs and they certainly liven up any meal.

If you are still nervous when dabbling with herbs, add a small amount first, taste the food, and take it from there.

Here are their guidelines to help you when getting in the kitchen and preparing one of your favourite meals:

Marjoram: fish, vegetable soups, cheese dishes, stews, roast chicken, beef, pork, stuffing

Mint: jellies, fruit juices, candies, frosting, cakes, pies, lamb, pork, potatoes, peas and chocolate

Oregano: tomato sauces, stews, pizza, vegetable and fish salads,

Parsley: meats, vegetables, soups, eggs, cheese dishes

Rosemary: poultry stuffing, potatoes, cauliflower, fish, lamb, Mediterranean vegetable bake

Sage: stuffing, pork roast, sausages, poultry and hamburgers

Tarragon: fish sauces, egg and cheese dishes, green salads, pickles, chicken, tomatoes, sauces for meats and vegetables

Thyme: soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish, cheese dishes, beef, carrots.

The following herbs go well with these meats:

• Beef:
• Chicken:
• Fish, fried:
• Fish, grilled:
• Pork:
• Roast Beef:
• Turkey:

from www.livingonadime.com/herb-guide/

2023-05-13T16:00:00Z dg43tfdfdgfd