KEY POINTS:
1 basil plant, 1 parsley plant, 1 chervil plant
Re-plant herbs with added soil into ceramic or wooden containers with holes allowing the water to drain. Write one recipe per herb on a card and attach to a stick poked in the soil, or incorporate into the wrapping.
Recipe ideas:
PESTO
Makes approximately 1 cup
1 1/2 cup basil leaves
½ cup extra virgin olive oil
2 Tbs lightly toasted pinenuts
2 cloves garlic, crushed
½ tsp salt
50g parmesan, freshly grated
1 Blend the basil, oil, nuts, garlic and salt in a food processor.
2 Remove to a bowl and stir in the cheese and taste for seasoning.
MAITRE D' HOTEL BUTTER
Makes 1 roll - enough for 4/6 steaks
50g softened butter
1 large clove of garlic, crushed
½ tsp salt
2 tsp freshly squeezed lemon juice
2 Tbs parsley, finely chopped
¼ tsp Tabasco
1 Combine all the ingredients by working together with your hands.
2 Lay a sheet of foil on a bench, cover with a sheet of baking paper and then
the butter. Roll up to form a log, twist each end and either freeze to use at a
later date or slice off a portion using a hot knife to use immediately.
CHERVIL EGGS
Serves 2
3 free range eggs
1 Tbs finely chopped chervil
Sea salt and freshly ground black pepper
1 Break the eggs into a bowl and whisk. Add the chervil and seasoning.
2 Heat a frypan, add butter and oil and when hot pour in the egg mix.
3 Toast the bread while gently cooking the eggs. After 3 minutes, turn the eggs
over, gently stir then turn off the heat before serving on the warm toast.