Herb Recipes: Vegetables

DUTCH CABBAGE

About ¼ pt water

1 medium-sized white cabbage, shredded

3 rashers streaky bacon, cooked and chopped

½ teasp caraway seeds in muslin bag

Salt and pepper Butter

Bring water to the boil, add cabbage, bacon and seeds mixed together, sprinkle seasoning over and put lid on pan. Cook until cabbage is beginning to soften (about 20 min). Drain, remove seeds, toss in the butter and serve.

6 helpings

RATATOUILLE

2 tablesp olive oil

1 oz butter

6 young courgettes, unpeeled, cut into small slices

1 lb aubergines, peeled and diced or thinly sliced

6 tomatoes, skinned and sliced

½ teasp chopped marjoram or basil

Salt and black pepper

1 clove garlic, crushed (optional)

5—6 coriander seeds, pounded

Heat oil and butter together gently, add vegetables, herbs and seasoning, garlic and coriander seeds, cover and cook over low heat until mixture is soft and just beginning to turn mushy. (If the oven is being used ratatouille can be cooked low down in a slow oven.)

4—6 helpings

TRADITIONAL BROAD BEANS AND SAVORY

1 oz butter

1 small onion, finely chopped

1 clove garlic, crushed

White stock or water to cover

(about 1 pt)

2 lb young broad beans, podded

1 dessertsp chopped parsley

1—2 teasp chopped savory

Salt and pepper

Butter, cream or soured cream

Melt butter and gently fry onions and garlic in a thick saucepan until the onions have softened. Meanwhile bring 1 pt stock or water to the boil. Pour boiling liquid over onions, add beans, herbs and seasoning, cover and simmer until tender (about 20 min). Drain off surplus liquid — this can be used for soup — and toss beans in butter, cream or soured cream.

4—6 helpings

RED CABBAGE CASSEROLE

2 oz lard

1 medium-sized red cabbage, shredded, washed and drained

3 medium-sized red-skinned dessert apples, cored and diced

2 oz Demerara sugar

4 tablesp cider vinegar

¼ pt water

½ level teasp caraway seeds or to taste, tied in muslin bag Salt and pepper

Melt lard in a large pan, add all the ingredients mixed together. Cover and cook over gentle heat, stirring from time to time, for 20—25 min, or longer if you prefer a softer texture. Remove seeds. Turn into heated serving dish.

8—10 helpings

IRISH POTATO CAKES

1 lb mashed potatoes

2 egg yolks Salt

1 teasp chopped tansy 1 oz butter, melted Plain flour Fat for frying Chopped parsley

Beat, sieve or blend the potatoes until they are very smooth, add the yolks, salt, tansy and melted butter, with sufficient flour to make a firm dough. Roll out on a lightly-floured board to H-inch thickness, cut into small cakes 1 ½ -in across, sprinkle flour over top and bottom and fry until lightly browned on one side. Turn and fry the other side. Serve piping hot, garnished with chopped parsley. Very good with pork.

4 helpings

POTATOES WITH DILL

1 lb small new potatoes, scraped

1 oz butter

1—2 teasp finely chopped dill

Boil and drain potatoes. As soon as drained return to pan, add butter and chopped dill and shake pan over very low heat until each potato is coated. Serve.

3—4 helpings

GARLIC POTATOES

8 medium-sized potatoes, peeled

3 oz butter

2—3 cloves garlic, crushed

Salt and pepper

Freshly-chopped parsley for garnish

Cut each potato into fairly thick slices, but take care not to cut right through to the base. Stand each potato on a square of kitchen foil. Melt butter, stir in garlic, salt and pepper. Pour melted butter over the potatoes, making sure it gets in between each slice. Make the foil into loose parcels, seal edges. Place in centre of oven at 220°C, 425°F, Mark 7, for 40—45 min, until the potatoes are cooked. Serve garnished with parsley.

4—8 helpings

DORSET POTATOES

1 lb mashed potatoes

¾ bunch watercress, finely chopped

½ teasp freshly chopped savory, or a pinch if dried

½ oz butter

Salt and pepper

Beat all ingredients together and serve very hot.

4 helpings

CREAMED NETTLES About 1 lb young nettle tops

1 oz butter Pinch thyme

2 tablesp water Salt and pepper

1 tablesp fresh breadcrumbs

Wash and shake dry nettle tops. Put butter, thyme, water, seasoning and nettles in saucepan, cover and cook over low heat until tender (about 25 min). Sprinkle breadcrumbs in base of warmed serving bowl, chop nettles but do not drain. Turn out over breadcrumbs and serve piping hot.

2—3 helpings

FRIED PARSLEY AS GARNISH

Fresh young sprigs of parsley as required, washed and patted

dry Deep fat

Choose parsley sprigs without thick stalks. When you have deep fried your main course, remove fat from heat and allow it to cool slightly (about 2—3 min), toss in the parsley, cook for about a minute, drain and serve. Fried parsley is crisp in texture and bright in colour. Very attractive on fried fish. Always stand back as you lower parsley in mesh basket into the fat, as it splutters and spits.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus