>>> Part 3 of 8...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbs In Cooking: Part 3 Of 5
 Categories: Herb/spice, Info
      Yield: 4 Servings
 
           -;text
 
  ...continued from part 2
  
  CURRY LEAF
    Dried leaves have little flavour. They are used in curries
    and fresh leaves in soups, salads and cottage cheese.
  
  DILL FRONDS *
    The finely chopped leaves go with almost all foods. Mix in
    cottage or cream cheeses, white sauce and salad dressings.
    Use lavishly in green salads, potato salad, and with sliced
    cucumber, and on lamb, chicken or veal while roasting, and
    added to the gravy. They are excellent with fish, shellfish,
    rice and egg dishes, and with cooked vegetables and soup. Use
    whole fronds as an alternative to parsley for a garnish.
  
  DILL SEEDS
    A handy nibble for those on a slimming diet. Used in cream
    cheese, salad, potato soup, sauces, and with fish and vinegar
    pickle. An aid to digestion.
  
  FENNEL BULB *
    Cut into rings and serve like onion with a salad, or cut in
    halves and cook as a vegetable, served with white sauce or
    cheese sauce. Make into soup with tomato.
  
  FENNEL FRONDS *
    Chopped, use sparingly with potato salad, green salad,
    spaghetti sauce and rice. Add to fish while cooking. The
    french at one time packed fish in fennel as the flesh kept in
    better condition and some flavour was imparted.
  
  FENNEL SEEDS
    Use in black bread, rolls, soups, sauces and sweet cheeses.
  
  FENUGREEK
    Sri Lankans season the pan for frying using fenugreek seeds.
    Ground seed is part of Garam Masala.
  
  GALANGAL
    Aromatic, spicy and pungent, rather like a pepper and ginger
    mixture. Used for flavouring vinegar and sauces. Known as
    "Nastoika" or Russian liqueur.
  
  GARLIC
    Use fresh only in season. Preserve in oil or brandy, and use
    in salads, meat dishes, butters, rolls, soups, sauces and
    Chinese style dishes.
  
  GINGER
    As for garlic, plus gingerbread, apple and pumpkin pie,
    biscuits. With fresh fruits pineapple, papaya, banana and
    grapefruit. Basting butter, pumpkins, carrots, barbecue
    marinades for all meats, pickles, relishes, and sauces.
    Ginger ale, spiced tea and mulled ales.
  
  GRAINS OF PARADISE
    Included for History. Should anyone find a supply, please let
    the Herb Society know. Pungent and aromatic seeds, rivalling
    pepper in the Middle Ages. Theseeds were used as an
    adulterant for pepper and gave false strength to wines, beer,
    spirits and vinegar.
  
  HORSERADISH
    Roast beef, oysters, salad dressings, prepared mustards and
    sauces for oily fish. [Mrs Beeton notes that it enhances the
    flavour of parsnips - and she's right! GDM]
  
  JUNIPER BERRIES
    A few berries can be used with game and mulled wine. Basic
    flavour for gin and the Dutch liqueur Jenever.
  ... continued in part 4
  
  From  "HAPPY HERBING IN AUSTRALIAN KITCHENS: A Cookbook
  Prepared By The Herb Society Of Victoria"
  
  * CILANTRO, DILL FRONDS, and FENNEL FRONDS & BULBS, and SAGE
  notes adapted from "Hemphill's Book Of Herbs" (C. John &
  Rosemary Hemphill, 1990)
  
  Typed by Greg Mayman, 07-13-98.
 
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