eBusiness Weekly
Using fresh herbs livens up any plate. 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.
Herbs go really well with these meats:
Beef:
Chicken:
Fish, fried:
Fish, grilled:
Pork:
Roast Beef:
Turkey: — IOL Food
