Parsley
HISTORY OF HERB: Parsley, the world’s most popular herb is native to the Mediterranean regions of South Europe. Parsley has been cultured for more than 2,000 years; it was used medicinally prior to being consumed as food. Ancient Greeks held parsley to being sacred. Its name comes from the Greek word meaning “rock celery”. 15 minute carbonara pasta
Ingredients: • • • • • • • •
375g dried spaghetti pasta 1 tablespoon olive oil 200g shortcut bacon rashers, cut into 2cm-long pieces 2 eggs 2 egg yolks 1/2 cup pure cream 2/3 cup finely grated parmesan cheese Fresh flat-leaf parsely leaves, to serve
Method: Step 1
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan. Step 2
Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp. Step 3
Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper. Step 4
Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Serve.
Mint
HISTORY OF HERB: The word mint comes from a spirit named Minthe or Menthe. Because mint is so widely available and there are so many different types, its popularity as a culinary and medicinal herb has remained throughout history. Chocolate mint cakes with chocolate mint icing
Ingredients: • • • • • • • • • • • •
4 sprigs fresh mint 250ml (1 cup) boiling water 100g good-quality dark chocolate, finely chopped 125g butter, at room temperature 255g (1 1/4 cups, firmly packed) brown sugar 3 eggs 150g (1 cup) self-raising flour 55g (1/2 cup) almond meal 30g (1/4 cup) cocoa powder 12 small fresh mint leaves 1 egg white, lightly whisked 2 tablespoons caster sugar
Choc mint frosting • •
185ml (3/4 cup) thickened cream 2 sprigs fresh mint
•
200g good-quality dark chocolate, finely chopped
Method: Step 1
Preheat oven to 160°C. Line twelve 185ml (3/4-cup) capacity Texas muffin pans with paper cases. Step 2
Place the mint in a medium heatproof bowl. Pour over the boiling water and set aside for 30 minutes to infuse. Step 3
Strain the water through a sieve into a small saucepan, pressing the mint with the back of a spoon to release any excess water. Discard mint. Add the chocolate to the water and stir over low heat for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool. Step 4
Use an electric beater to beat together butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Use a wooden spoon to stir in the flour, almond meal and cocoa. Add the chocolate mixture and stir until just combined. Spoon mixture among prepared muffin pans. Bake in oven for 30-35 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack and set aside for 30 minutes to cool. Step 5
Meanwhile, line a baking tray with non-stick baking paper. Brush both sides of a mint leaf lightly with egg white. Sprinkle both sides of the leaf with caster sugar and place on prepared tray to dry. Repeat with the remaining mint leaves, egg white and caster sugar. Step 6
To make the choc mint frosting, place cream and mint in a medium saucepan and bring to the boil over high heat. Remove from heat and set aside for 15 minutes to infuse. Place the chocolate in a medium heatproof bowl. Strain the cream through a sieve into the bowl with the chocolate, pressing gently with the back of a spoon to remove any excess cream. Discard mint. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool slightly. Pour frosting into a jug. Step 7
Pour frosting over cakes, tapping cakes lightly on a level work surface to spread the frosting. Place a sugared mint leaf on each cake to serve.
Basil
HISTORY OF HERB: Basil is believed that it has origins in India; it has been cultured for over 5,000 years and has spread to all places of the globe. This indicates that this herb could have even originated farther east than India. It has carried various cultural and symbolic meaning through history. For example: In Portugal basil plants make up part of a gift for a lover or sweetheart on certain religious holidays, whereas in Ancient Greece basil symbolized hatred. Fresh pasta with basil pesto
Ingredients: • •
3 cups (450g) plain flour 1/2 teaspoon salt
• •
4 Coles Brand Australian free range eggs Shaved parmesan, to serve
Basil pesto • • • • •
1 cup basil leaves 1/3 cup (25g) parmesan, finely grated 1/4 cup (40g) toasted pine nuts 1 garlic clove, finely chopped 1/4 cup (60ml) olive oil
Method: Step 1
Sift flour and salt onto a clean work surface. Shape the flour into a round mound. Make a well in the centre. Crack eggs into the well. Use a fork to lightly whisk the eggs. Gradually blend a little of the flour into the egg mixture. Continue to gradually draw the flour into the centre until the mixture forms a dough. Knead firmly, turning frequently, for 10 mins or until smooth and elastic. Cover with plastic wrap. Place in the fridge for 1 hour to rest. Step 2
Divide dough into 4 equal portions. Cover each portion with plastic wrap. Secure a pasta machine to the side of the work surface. Adjust rollers to the widest setting. Shape 1 dough portion into a flat rectangle and use a rolling pin to flatten slightly. Roll through the machine. Dust with extra flour. Fold in the shorter sides of the dough to meet in the centre to form a smaller
rectangle. Feed through the machine again. Repeat 6 times. Step 3
Reduce roller setting by 1. Roll dough through the machine. Continue reducing the setting and rolling until you reach the second-last setting and the pasta is about 1mm thick. Spread pasta sheet over a clean work surface dusted with flour. Sprinkle with flour and loosely roll up. Repeat with remaining dough. Step 4
Use a large sharp knife to cut the pasta sheets crossways into 2cm-wide ribbons and lightly dust with flour. Step 5
Meanwhile, to make the basil pesto, process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Step 6
Cook the pasta in a large saucepan of salted boiling water for 2-3 mins or until tender. Drain well. Return to pan and add the pesto. Toss to combine. Divide among serving bowls. Top with shaved parmesan and serve immediately.
Oregano
HISTORY OF HERB: Greeks first used Oregano. The word “oregano” is obtained by the Greek phase “joy of the mountains”. The ancient Greeks believed oregano was a useful antidote for poison; it was also used to treat skin irritations and infections both internally and externally. For generations Chinese healers have also used oregano to treat a variety of complaints.
Lemon and oregano spatchcock
Ingredients: • • • • • •
2 500g (no. 5) spatchcocks 2 lemons, rind finely grated, juiced 1/4 cup chopped fresh oregano 3/4 teaspoon salt 60ml (1/4 cup) olive oil 2 garlic cloves, crushed
• • • • •
1/4 teaspoon freshly ground black pepper 135g (3/4 cup) bourghul (like Lowan brand) 250ml (1 cup) boiling water 1 large brown onion, chopped Lemon wedges, to serve
Method: Step 1
Use kitchen scissors to cut spitchcocks in half lengthways. Combine 1 tablespoon of lemon rind, 1 tablespoon of oregano and 1/4 teaspoon of salt in a small bowl. Set aside. Step 2
Place 2 tablespoons of oil, 1 1/2 tablespoons of lemon juice, garlic and pepper in a small bowl and stir to combine. Step 3
Preheat grill on high. Place spatchcock halves on grill tray, skin-side up. Brush with lemon and garlic mixture. Cook under preheated grill for 10 minutes or until skin browns. Turn and brush with remaining lemon and garlic mixture and cook for a further 5 minutes or until cooked through. Step 4
Meanwhile, place bourghul and boiling water in a heatproof bowl. Set aside for 15 minutes or until water absorbs. Heat 3 teaspoons of remaining oil in a frying pan over high heat. Add onion and cook, stirring occasionally, for 5 minutes or until well browned. Remove from heat. Add bourghul and remaining oil
and oregano to pan, stir to combine. Season with salt. Step 5
Divide bourghul mixture among serving plates. Place spatchcock on top and sprinkle with lemon and oregano mixture. Serve with lemon wedges.
Garlic
HISTORY OF HERB: Garlic, one of many herbs has a history of human use for over 7,000 years. Native to central Asia, said to have been first fount in Egyptian pyramids and Ancient Greek Temples. As well as a frequent seasoning in Asia, Africa, and Europe, it has also long been a staple in the Mediterranean region. Ancient medical texts form Egypt, Greece, Rome, China and India each stipulated medical applications for garlic.
Garlic butter moreton bay bg tails with garlic & walnut mayo
Ingrediants: • • •
6 garlic cloves 1/2 cup (50g) walnuts 1 egg yolk
1/2 cup (125ml) sunflower oil • 1/2 cup (125ml) light olive oil, plus extra, if needed • 2 teaspoons wholegrain mustard • 1 tablespoon salted capers, rinsed, finely chopped • 2 anchovy fillets, finely chopped • Juice of 1 small lemon • Zest and juice of 1 lime • Small handful each flat-leaf parsley and dill, finely chopped, plus extra for garlic butter • 25g unsalted butter, melted • 1 tablespoon extra virgin olive oil • 8 Moreton Bay bug tails, cooked •
Method: Step 1
Preheat the oven to 180ºC. Step 2
To make the mayo, place the garlic cloves on a small baking tray and roast in the oven for 30 minutes until soft. When cool to touch, squeeze out the garlic pulp, discarding the outer skin. Step 3
Meanwhile, scatter the walnuts onto another small baking tray and roast in the oven for 10 minutes until lightly toasted. Set aside and allow to cool. Step 4
Add the egg yolk into the bowl of a food processor or blender. Blend on medium low and add the sunflower oil, then light olive oil in a very fine stream via the feed shoot in the processor lid. Keep whisking until you
have a thin, smooth consistency. Add wholegrain mustard, salted capers, anchovy fillets, lemon juice, lime zest and juice, parsley and season to taste with salt and freshly ground black pepper. If the mayo is too thick, add a little more light olive oil. Add walnuts and roasted pulp from 3 garlic cloves. Blend to combine, then transfer the mayo to a serving bowl. Step 5
To make the garlic butter, in a small bowl, add the remaining roasted garlic pulp along with the melted butter, extra parsley and extra virgin olive oil, season with freshly ground black pepper. Step 6
Using a sharp knife, cut the bugs down the centre horizontally. Heat a barbecue or chargrill pan until smoking. Brush the cut side of the bug liberally with garlic butter then sear cut-side down on the barbecue for 2-3 minutes to heat through. Step 7
Serve the bugs warm with the garlic & walnut mayo on the side.
Some environmentally friendly methods of growing and maintaining your herbs are: • Using recyclable containers, jars, cups, tins etc. to grow herbs in • Growing your herbs together in one place to save the amount of water used. • Kitchen scraps, peelings, tealeaves, leftovers etc. for compost instead of throwing it to waste. BIBLIOGRAPHY: http://www.gardenguides.com/78357-history-mintplant.html http://homecooking.about.com/od/foodhistory/a/basil history.htm http://www.herballegacy.com/Branca_History.html https://en.wikipedia.org/wiki/Garlic http://www.allicinfacts.com/garlic-history/ http://www.taste.com.au http://www.acs.edu.au/info/hobby/homegardening/go-natural.aspx