Thanks to Home Herb and Garden CEO Patrick OBrien
This may be a good time to mention the herbs. Carefully chosen herbs will enhance the flavor of all foods, but especially go well with vegetables. Basil and tomatoes are perfect, or thyme and mushrooms, eggplant or sweet potatoes. Fennel is great with cabbage, broad beans, pumpkin, or just about anything. Lemon balm in potato salad, tarragon in potato soup, and sorrel in lentil soup.
Avocados and lemon balm, dill and cucumbers, are great combinations. Don’t forget to put a few sprigs of rosemary or basil next to the hot plate. The aroma will float around the garden, and be the envy of the neighbors.
For more information about herbs and how to use them for cooking visit Patrick's herb web pages at http://www.home-herb-garden.com
Herbs and barbecues go together like fish and chips, or steak and eggs! Almost any herb can give added flavor to your BBQ. Some herbs like oregano or rosemary can be sprinkled on the barbie to make an appetising aroma around the food. If you are waiting around with the BBQ hot, drop some crushed garlic cloves on it, the aroma is divine and will carry for miles.
Include herbs in your meat rubs. Chilli, paprika, brown sugar, ground cumin, cayenne pepper, mustard, black pepper, garlic salt and a splash of oil make a good all round meat rub. Add some finely chopped herbs, and rub well into the meat an hour before cooking.
Experiment is the name of the game. By adding or taking out a few herbs and spices from the meat rub, you can make cajun, Morrocan, Thai, or any flavor you fancy.
Flavored butters are a good but rather decadent trick too. Spoon softened butter onto a piece of greaseproof paper. Add a few herbs, such as chopped coriander or dill, or anything you fancy. Roll it up in the greaseproof and put in the fridge to set hard. When needed just cut the log of herbed butter into thick slices and put on to the meat, chop or fish fillet just before serving. Or rollup in the alfoil in which you are doing baked fish, or baked potatoes, or anything!
This is not really the recipe section, but we couldn’t resist putting in this great recipe for lentil burgers!
2 cups of cooked green or brown lentils, 1 cup cooked potatoes, 1 cup fresh brown breadcrumbs, ¼ cup sesame seeds, ¼ cup sunflower seeds, ½ cup finely chopped almonds, 1 clove crushed garlic, 1 onion chopped fine, some chopped herbs, salt and pepper. Mash potato and mix in lentils. Add breadcrumbs, sesame and sunflower seeds, almond, onion, chopped herbs, and chopped garlic, salt and pepper. Mix well. Divide into portions, and into burger shapes. Grill for 3 or 4 minutes on each side. Serve in a burger bun, with salad, chutney, or tomato sauce. Handy Hint. When making burger shapes, keep you hands moist. Roll into balls, and then flatten onto a plate.
Or this one for baked potatoes!2 tablespoons ground sage 2 tablespoons granulated garlic 2 tablespoons dried parsley 2 tablespoons salt 2 tablespoons coarsely ground black pepper 2 tablespoons sugar 2 tablespoons paprika Wash and dry potatoes. Rub warm, soft butter or oil into the skin of each potato, covering completely. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times. Place on hot grill in a smoker, and smoke for 1 hour at 250 deg, turning once. Remove potato and wrap each in double layer of heavy duty aluminum foil. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.
About Patrick OBrien: Patrick is a retired Master Butcher and businessman who also has broad horticultural experience. He has owned a restaurant, commercially grown organic vegetables, and he operated a herb nursery for many years.
To learn more about home herbs, garden, health, and homebiz, please visit: http://www.home-herb-garden.com