Fresh herbs usually bring images of light, summery food to mind.
Basil and coriander - the flavours of pesto and salsa verde - seem more suited to days in the sun, but in dreary wet and cold weather there are many winter herbs that can give recipes a huge injection of fresh flavour.
In my garden rosemary, parsley, oregano and thyme abound.
The bay tree is very happy and salad greens such as rocket and spinach grow well. So today we'll look at some ways to put them all to good use.
The first is a sauce. Parsley, thyme and oregano are whizzed with lemon, garlic, capers, rocket and spinach to make an amazingly vibrant and healthy sauce to serve with vegetables, fish or chicken - or even to use as a simple dip. Drizzled over freshly made roti with yoghurt and roasted chickpeas, it makes for a delicious snack or lighter meal.
Rosemary, with its pungent, aromatic flavour, stands up to the strong and salty taste of preserved lemon in a thick paste spooned over grilled squid with crispy pan-fried slivers of chorizo. Served with a chilled lager, it is a dish to make spring seem not too far away.
The last recipe is a glammed-up version of mushrooms on toast. Gorgeous portobello mushrooms are topped with a mixture of creamy feta and fresh oregano, then baked in the oven on a bed of bay leaves with white wine and a splash of olive oil.
Served on buttered ciabatta with a sprinkle of baharat spice, this creates a dish which would be satisfying for brunch, lunch or supper.
Going green (+recipes)
Winter green sauce with roty, yoghurt and chickpeas. Photo / Babiche Martens
AdvertisementAdvertise with NZME.