IN SEASON
Avoiding wastage
While herbs are best used picked from fresh, there are various ways of storing them that can ensure you can make the most of them for longer:
Freezing: Soft herbs keep well in the freezer: pick, rinse and finely chop the leaves, then dry them thoroughly and pack them in freezer bags, being careful to remove as much air as possible. Herbs frozen in this way will last for a few months, and you can cook with them from frozen.
Drying: Woody herbs can be dried at home by bunching them in small bunches (around 3cm in diameter), binding them tightly with string, and hanging them upside down in a warm, dry place in your home.
Salts and oils: Use fresh herbs to infuse oils and salts to create fantastically flavoured ingredients to add to your dishes. To make your own herb oil, add a few washed herb stems into a bottle of good quality extra virgin olive oil, and leave it to infuse. To make herb salts, spread the herbs out well on a baking tray and dehydrate them in the oven at a very low temperature, checking regularly to make sure they don’t lose their colour. Once dried, cool the herbs, and crush them into tubs or jars of salt.
MINTED LAMB KEBABS WITH HERB YOGHURT DIP
Lamb and mint are a classic combination, but why not try something slightly different this spring by serving homemade lamb skewers with a creamy, herby dip?
900g minced lamb 2 onions, grated 2 garlic cloves, crushed 2 tsp mint sauce Half a tsp allspice 1 tbsp fresh parsley, chopped Salt and freshly ground black pepper Olive oil for brushing 10 skewers
FOR THE DIP: 200g natural yoghurt 2 tbsp fresh mint leaves, chopped 2 tbsp fresh basil leaves, chopped Salt and freshly ground black pepper
1 If using wooden skewers, soak in cold water for 30 minutes before hand.
2 To make the yoghurt dip: mix the yoghurt with the herbs and season with a little salt and freshly ground black pepper. Chill until required.
3 Place the minced lamb in a bowl with the onion, garlic, mint sauce, allspice and parsley. Season and mix with your hands until it binds together.
4 Refrigerate for an hour to allow the flavours to develop. Divide the kebab mixture into 1O sausage shapes and press around or thread on to skewers. Brush with oil and oil the barbecue
24 | THE WEST COUNTRY FOODLOVER
Makes 10 skewers
or grill grate to prevent them sticking. Barbecue or grill them for 1O-12 minutes, turning frequently. Serve immediately with the herb yoghurt dip.
www.yeovalley.co.uk
CURED BEEF FILLET WITH HERBS AND BAY-INFUSED POTATOES
This cured beef fillet or sirloin requires marinating in a brine overnight, but is quick to prepare and cook. It has a wonderful fresh flavour for a lunch or supper to wow your guests.
SERVES 4
900g lean beef fillet or sirloin joint 75g coarse sea salt Freshly milled black pepper 125g golden caster sugar 100ml dry white wine 1 large onion, peeled and finely chopped 1 tbsp olive oil 2 tbsp fresh flat-leaf parsley, finely chopped 1 tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped
FOR THE BAY-INFUSED POTATOES: 1kg small new potatoes, cooked and halved 1 red onion, peeled and halved 2 whole garlic cloves, peeled 5-6 bay leaves, torn 40g butter 2 tsp extra virgin rapeseed or olive oil 1 tsp ground paprika
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