Monday, June 13, 2011

Hot and sweet: chili recipe

Sweet Chili SauceImage by FotoosVanRobin via FlickrFirst that I will post (repost) in my blog, here is a chili recipe that will serve both hot and sweet ingredients in your food.

By Justin Kane; May 22, 2011

This chili made from Pabst Blue Ribbon will tickle your taste buds.

To me chili is one of the simplest and most pleasurable ways to experiment in the kitchen. No other recipe lends itself to interpretation in the ways that a chili recipe can. You may follow my recipe faithfully, but you'll often find that the best chili is born in a combination of personal taste and tolerance to spicy heat and loose adaptation of another's recipe. The following is what I have found to be the most crowd-pleasing pas de deux of heat and sweet.  
Cook Time: 2-3 hours 
Skill: Beginner
Yield: 8 servings
  • 2 cups chopped yellow onion
  • 1 cup chopped shallot
  • 2 cloves garlic crushed
  • 2 tablespoons ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon baking cocoa
  • 1 tablespoon basil
  • 1 tablespoon marjoram
  • Two 28oz cans crushed tomatoes
  • One 6oz can tomato paste
  • 32oz beef stock
  • Two 16oz cans red kidney beans
  • 3 tablespoons flour
  • 1 teaspoon balsamic vinegar
  • ½ can of Pabst Blue Ribbon beer
  • Tabasco, salt, black pepper, sugar, honey, crushed red pepper and bell pepper seeds to taste.
In a large pot heat the olive oil, when hot sauté the onions, shallot, and garlic for approximately 5 minutes. Stir in the ground beef, chili powder, cayenne pepper, cumin, paprika, bell and poblano peppers. For additional depth of flavor you may try quick roasting the poblano pepper on your stovetop before chopping it. Cook for another 5 minutes. Stir in the crushed tomatoes, tomato paste, basil, marjoram, and baking cocoa, let simmer for 10 minutes. Next add the beef stock, red kidney beans, and balsamic vinegar. Lastly stir in the flour and the Pabst Blue Ribbon beer, cook for about two hours. Season to taste and enjoy.


Taken from; source article is below:
Patch Recipes: Blue Ribbon Chili

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The Best Barbecue Recipes - so they say!

Hot Barbecue (Hot Books)This is coming from The Telegraph, and one of the comments tells me there is more than simple reading the recipes - try them, and you'll taste the difference...

21 May 2011

A selection of top chefs present their favourite barbecue recipes

Bill Granger's spicy chicken thighs
Serves 4
3 tbsp fish sauce
Black pepper
3 garlic cloves, crushed
2 large red chillies, minced
2 tsp sugar
8 boneless skinless chicken thighs
To serve
Cucumber and cashew salad:
3 tbsp lime juice
3 tbsp caster sugar
200g vermicelli 
2 cucumbers, halved and thinly sliced
Handful fresh mint leaves
4 spring onions, thinly sliced
2 tbsp cashew nuts, crushed
Whisk the fish sauce, pepper, garlic, chillies and sugar together. Put the chicken in a bowl and pour over half the marinade. Cover and refrigerate for 20 minutes (set the rest of the marinade aside).
Place chicken thighs on a hot barbecue and cook for about 5 minutes on each side until browned and just cooked through (how long depends on your barbecue).
While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.
Pour boiling water over the vermicelli and leave for a minute until soft. Drain under cold water, place in a bowl and add the cucumber, mint, onions and cashews. Add dressing, toss and serve with the chicken thighs.

Cooking meat, by Keith Goddard, head chef at 101 Pimlico Road (

Barbecue Nation: 350 Hot-Off-The-Grill, Tried-And-True Recipes from America's BackyardThe perfect barbecued steak
Serves 8-10
1 whole beef bavette
Salt and pepper
1 head of garlic, crushed
200ml extra virgin olive oil
1 stick rosemary
1/2 lemon, zest only
1 dried chilli, crushed roughly
6 whole pink peppercorns
1/2 tsp Maldon sea salt
To serve with:
warm bread
a dressed green salad
Lay the beef bavette out on a worktop and let come to room temperature, about 45 minutes. In the meantime prepare your barbecue as desired, until the flames have died down and the barbecue has deep red embers and is very very hot – this is extremely important! It will take at least half an hour to achieve the correct intensity of heat.
Place the olive oil, rosemary, garlic, chilli, pink peppercorns, lemon zest and sea salt into a pan and warm gently either on a stove or on your barbecue. Do not get the oil too hot or let it smoke. Remove from the heat and allow to infuse for 20 minutes.
When your barbecue has reached the correct temperature and the grills are red hot (but not flaming), season your bavette well with salt and pepper. Place it on the barbecue and do not move for two minutes (for rare); two-and-a-half minutes for medium rare; or three minutes for medium. Then turn over and repeat on the other side.
Remove from the heat and leave to rest for 5-7 minutes in a warmish spot on a chopping board. Take a carving knife and cut the meat across the grain at centimetre intervals.
Brush with the infused oil and serve with warm bread, chopped cucumber and a dressed green salad.

Barbecue skewers, by Silla Bjerrum, managing director, Feng Sushi (
Tips for barbecuing skewers
Always soak your skewers in water first, this will stop them burning.
Always marinade for at least two hours if you can, and overnight if possible. Ziplock bags are excellent for marinating.
Japanese cuisine provides brilliant inspiration for new skewer recipes – think yakitori chicken, teriyaki salmon, miso-marinated tofu, pork belly.

Mastering Barbecue: Tons of Recipes, Hot Tips, Neat Techniques, and Indispensable Know HowBarbecued spiced lamb skewers with Japanese slaw
500g diced lamb
100g red miso paste
100g yellow miso paste
2 tbsp caster sugar
2 tbsp sake (or dry sherry)
2 tbsp mirin (or dry sherry)
2 cloves of chopped garlic
10g of fresh ginger sliced
1 bunch of spring onions
Wooden skewers
1 small red cabbage
1 small white cabbage
1 small red onion
200g soy beans
100ml good quality mayonnaise
2 tbsp yuzu juice (or pink grape)
1 tbsp kimchee chilli sauce
Salt and pepper
First marinate lamb for 24 hours. Rinse meat under a cold running tap and leave to dry in a colander. To make the marinade, gently heat miso paste with sugar, sake and mirin in a saucepan until all ingredients are dissolved. Then add ginger and garlic. Leave to cool down.
Add lamb chops and miso marinate to a ziplock bag and give a good shake to ensure the meat is fully coated. Leave in the fridge for 24 hours (these also freeze well).
On the day: soak wooden skewers in cold water. Peel first leaves off the cabbages, cut them in half and remove hard core. Thinly slice both cabbages in long strips and ad to mixing bowl. Clean onion, cut in half and also slice thinly and add to bowl. Bring a saucepan of water to the boil and blanch soy beans for 2 minutes before rinsing in cold water, drain and add to bowl.
In a separate bowl mix mayonnaise with yuzu juice and kimchee and season with salt and pepper. Mix well and put aside until serving.
Rinse lamb under the running tap and dab dry. Rinse spring onions and cut into 3cm-long pieces. Alternate pieces of lamb and spring onion on each skewer, making eight in total. Gently brush with oil and barbecue until medium rare.
Serve with Japanese slaw and cold beer.

A barbecued dessert by Tristan Welch, head chef at Launceston Place (

Mr Bar B Q 02113X Stainless Steel Hot Dog RollerBaked strawberries and rhubarb with cream and mint
Serves 4
400g of fresh strawberries washed and cut in half
150g fresh rhubarb
50g icing sugar
1 small bunch of mint
4 good dashes of rum
Fresh cream to finish
First lay eight sheets of tinfoil squares two by two; these will be the base for the parcels.
Take the strawberries and divide them between the four squares of tinfoil, placing them to one side and leaving enough room on the opposite side so it can be folded over evenly.
Now slice the rhubarb and scatter over the four piles of strawberries, along with a dusting of icing sugar and a dash of rum.
Fold over the foil to cover the fruit then crimp the edges to seal the parcel.
To cook place the foil parcels on the glowing embers of the barbecue for 3-6 minutes depending on the strength of your barbecue .
To serve, break into the parcels and sprinkle fresh mint and cream.

Vegetarian barbecue, by Robin Gill, head chef at Sauterelle (
For best results corn cook in leaves (only buy fresh; this helps steam the corn but gives it a smokey flavour).
The day before your barbecue, dry a couple of bunches of thyme, rosemary and bay leaves in the sun or in a low heated oven. Then during the cooking, add the dried herbs to the coals towards the end of your cooking for an added depth of flavour.
Try peeling and grilling cucumber on the barbecue and use it for a tzatziki – fantastic flavour and a dish in itself.

Big Book of BBQ: Delicious and Inspiring Recipes for Barbecues, Griddle Pans and Hot PlatesBarbecued smoked aubergine with cumin
2 large aubergines
50ml extra virgin olive oil
1 tsp cumin powder
2 sprigs fresh mint~
Lemon juice
1 tbsp greek yoghurt
1 clove garlic, crushed
Salt, to taste
To serve 
This is great with pitta, halloumi or couscous
Stab the aubergines with a fork (about eight times) all over. Place on the barbecue on the direct heat and cook, turning every two minutes until the outside is completely black and the centre is soft .
Remove and allow to cool for a couple of seconds then peel away the skin, drain and discard any excess water then place in a food blender (processer), add the mint , garlic and salt and blend. Add the oil in slowly, then finish with the yogurt. Adjust the seasoning to taste with salt and lemon.

Gourmet barbecue, by Allan Pickett, head chef at Plateau (
Use a heavy-bottomed pan, this should prevent the risotto from catching on the barbecue.
Don’t take it too seriously! Have some fun with different flavours. Crab and dill, wild garlic and asparagus, saffron and octopus are risottos I would try.
Why not try cooking a sea trout that has been stuffed with lemon and herbs, then rolled in buttered foil and placed on the barbecue for the time you are cooking your risotto.

Barbecue: From Skewered Prawns to Hot Beef Satays (Small Book of Good Taste)Barbecued English parsley risotto with snails and garlic butter
Serves 6
Cooking time approx 35minutes
800g risotto rice (Carnaroli is my favourite)
1 small onion (finely chopped)
5 snails per person (tinned ones will suffice)
1 bunch of English curly parsley (chopped)
1-1 ½ litres of vegetable stock or quality chicken stock
100ml olive oil
For the garlic butter
250g butter
1 bunch of flat parsley (finely chopped)
6 cloves of garlic (crushed to a purée in a pestle and mortar)
Pinch of salt and a twist of white pepper
100g of shallots (finely chopped)
50g grated parmesan cheese
Make the garlic butter by adding all the ingredients into a bowl and work them together with a spoon (it helps if the butter is at room temperature before you start).
Heat this mixture up in a pan on your barbecue until it bubbles gently.
Drain the snails of their cooking liquor, wash them quickly under cold water and allow them to drain briefly. Then add them to your garlic butter and keep in a warm place. This process allows them to take on a nice garlic flavour.
To make the risotto, warm a pan (large enough to take all ingredients) and then add the olive oil and your onions. Cook them (without colouring them) for around 5 minutes then add the rice.
Return to the heat and add the hot stock, ladle by ladle, stirring your rice as you go.
Continue to do this for about 15 minutes.
Most of your stock should have been absorbed by the rice, it’s fine if some is left over.
Remove from the heat and add in your parmesan and another good knob of butter. Lastly, add in the chopped parsley. Adjust seasoning if necessary.
Serve in a large bowl or dish with the snails on top. Add in a couple of spoons of red wine sauce.

Bone Suckin' Hot and Thick Barbecue Sauce, 16oz.Rotisserie-cooked free-range chicken, chips, watercress, saffron and black garlic aioli
For brine
3 litres of water
180g salt
30g sugar
Bring to boil and allow to cool in fridge
1 whole 2.5lb chicken
2 bunches watercress
2 large potatoes (Maris Piper, King Edward or Rooster)
2 egg yolks
1 tbsp white wine vinegar
1 tbsp white wine
Pinch of saffron
1tsp Dijon mustard
150ml extra virgin olive oil
3 cloves black garlic
Lemon juice
Salt and pepper
The fresh chicken needs to be submerged in the brine for 12 hours before needed.
Light the bbq, and allow the coals to die down and create a medium and steady heat, then push the hot coals outwards slightly so it creates a well directly underneath where the chicken will be rotating. This will stop flare-ups and blackening of the chicken.
Place the chicken on a board and push the spit-roasting rod through the cavity and out of the neck. Ensure that the forks on the spit are holding the bird firmly in place. With some heavy duty butcher’s twine (this should hold up to the heat), truss the bird’s legs and tie in the wings to stop any part from flapping about.
Place spit onto the bbq and set counter balance (you need to try and keep the weight as even as possible). The ideal rotation time is about 80-90 seconds per turn.
This size of bird will take about 70-80 mins to cook over medium heat coals. You can test by pushing a small knife into the fattest part of the thigh and seeing if the juices run clear; if not continue cooking. I would advise gently basting the bird with olive oil and a little rosemary. Brush every 15 minutes or so to create that beautiful, crisp tasty skin.
Once the bird is safely rotating you can make the aioli and chips.
Pre-heat a deep fat fryer to 160C, slice the potatoes about 2-3 mm thick. Quickly wash away any excess starch and dry well on paper towels. Place into fryer and cook whilst occasionally stirring until golden brown. Drain on paper towels and season with sea salt.
• Add the saffron to infuse in the wine. In a blender, add the egg yolks, mustard, saffron white wine, vinegar and peeled black garlic. Whilst blending slowly, add in the olive oil until emulsified. Season with salt, pepper and lemon juice
Once the bird is ready serve with fresh watercress and chips and a bowl of Aioli to dip it in

HOT Barbecue Recipes You Can't Get Enough Of; The Ultimate Guide Full Of 25 Of The Best Barbecue Recipes Including Barbecue Sauce Recipes, Barbecue Chicken Recipes, Barbecue Rib Recipes And MoreRotisserie cooking, by Warren Geraghty, executive chef at The Olde Bell, Hurley (
Tips on rotisserie cooking
Cook on a medium, steady heat to allow even browning and cooking.
Birds such as chicken or guinea fowl benefit greatly from brining. A 3lb bird would need 12hours brine at 6 per cent; this helps retain the moisture in the bird.
Whole lambs up to 25-30lbs can be cooked on the rotisserie (an olive oil and spice marinade can be used for about four hours prior to cooking).
Try to baste the meat at least once every 10-15 minutes.
Tips on salads for barbecues
Keep the salads fresh and vibrant – a little acidity really works well with the flavour of grilling.
Simplicity is the rule to grill cooking; a lovely grilled piece of fish or meat and a flavoursome seasonal salad is all that is needed for a perfect meal.
Using raw ingredients in the salads will add a lovely textural element to the dishes


Taken from; source article is below:
The best barbecue recipes

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Sunday, June 12, 2011

Fragrant basmati rice

basmati rice with cinnamon and saffronImage by tiny banquet committee via FlickrThere is an article on how to cook basmati rice to come up with an aromatic, full-bodied and delicious rice grains. Here's the short catch phrase:

Fabulous aroma and soft, fluffy texture: three easy tips to achieve perfectly cooked basmati rice

Interested, follow it here:
Basmati rice: Drawn by the fragrant one
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Kosher: Just Potatoes

Potato mash, as served in the Swiss mountain r...Image via WikipediaIf you are looking for a kosher dish, and on potatoes, this may be one that you can consider. It is lifted from The Jerusalem Post.

Read on!

Lag Ba’omer is when we get to use our bonfire lighting skills and roast potatoes and marshmallows.

A new Hebrew cookbook, Potatoes, written by celebrity chef and food writer Israel Aharoni and veteran food journalist and author of many cookbooks Nira Russo, was published in time for the holiday and it contains more than 120 recipes, many useful tips and general information about different kinds of potatoes, methods of cooking and utensils.

This is not only a beautiful album with spectacular photographs (by Nelli Sheffer), but unlike other cookbooks, is a very useful one that you will keep handy in your kitchen.

The tips will add flavor to your everyday cooking and the information about methods and utensils will save you time and work.

The book is divided by cooking methods – baking, frying, boiling, steaming and pies – but to quote the writers: “Our main pride is the basic recipes made perfect. Our secrets to producing velvety mashed potatoes, basic but excellent latkes, our know-how of producing the perfectly baked potato in a home oven, and once and for all: how to make a good rosti.”

From the book we chose recipes that suit both Lag Ba’omer and Shavuot, and can be served as side dishes or main dishes with salad.


Add cheese to the mashed potato and discover heaven.

✔ 3 Tbsp. olive oil 
✔ 2 zucchini, washed and cubed 
✔ 1 chopped onion 
✔ 4 or 5 red medium potatoes
✔ 11⁄2 cups water 
Salt & black pepper 
✔ Pinch nutmeg
✔ 30 gr. butter 
✔ 2-3 triangles of “La vache qui rit” cheese (or similar cheese) 
✔ 1⁄4 cup milk Heat oil in pan or wok, trim ends of zucchini and onion.

Peel potatoes and cut into 1-cm. slices.

Add the potatoes to the pan, and mix while cooking for 5 minutes. Place vegetables in a pot, add water and cover. Lower heat and cook for 10 minutes.

Discard some of the cooking water. Place back on the stove and turn heat up. Add salt, pepper and nutmeg. Add half of the butter. Press using a hand masher. The heat will dry the potatoes making it more absorbent for additions. Spreading the mashed potato on a pan will quicken the drying of the mashed potato.

When dry, add cheese and mix well.

Spread again, add milk, mix. Add butter, mix and taste. Add salt if necessary.

The secret: Adding “La vache qui rit” gives smoothness and richness to the mashed potato.

The same idea can be applied to a simple baked potato: Take a small piece off the end while still hot, insert 1 triangle of cheese or more and mix with a fork.

More: Use Boursin, the French cream cheese. Yes, it’s expensive, but one dollop of herb Boursin will upgrade any mashed potato or soup. Did anybody mention calories? 


A very pretty way of serving potatoes.

You simply bake young long potatoes, remove both ends, dig out the inside, place them “standing,” and fill them up with mashed potato. This makes for a very nice vegetarian main dish.

✔ 6 medium size long potatoes 
✔ 4 egg yolks 
✔ 30 gr. butter 
✔ 1⁄2 cup cream (or 1⁄4 cup sour cream and 1⁄4 cup cream) 
✔ 1 tsp. sugar 
✔ 1 tsp. mustard 
✔ Salt, pepper 
✔ 2 Tbsp. ground Parmesan cheese or other hard cheese 

Heat oven to 200º. Wash potatoes and bake on a grid over a baking sheet about an hour. Cool. When cooled cut each potato in half in the middle and place with cut side up. Empty the potato carefully.

Place in a bowl and mash with all ingredients except cheese. Fill the potatoes.

Create a small scoop on each potato using an icing nozzle or ice-cream scoop.

Sprinkle with grated cheese and bake until golden brown. Serve immediately.


✔ 1 kg. peeled “Desiree” (red) potatoes
✔ 1⁄4 cup olive oil 
✔ 2 cloves garlic, chopped
✔ 5 leaves sage, chopped 
✔ 2 Tbsp. thyme leaves 
✔ 2 Tbsp. rosemary leaves chopped finely 
✔ Salt, black pepper 
✔ 1⁄2 cup Parmesan cheese ground Slice potatoes to 3 mm. thick rounds.

Cook in boiling salty water 6-7 minutes.

Drain and wash with cold water. Drain all the water.

In a bowl, mix together oil, garlic, herbs salt and pepper. Pour over potatoes and mix well. Make sure all the potatoes are coated with the oil mix.

Place potatoes in an oven proof dish in lines, like tiles.

Sprinkle cheese over the potatoes and place in a pre-heated 200º oven for half an hour, until potatoes are browned nicely. 

The best spuds

Besides a nice bonfire, one of the holiday traditions is open-fire baked potatoes.

It is advisable to pay attention to the potatoes. All kinds are good for open fire roasting, but baking potatoes are best. Look for the yellowish Marvel or the Vivaldi.

Choose mature potatoes with a smooth clean skin of similar medium size. Smell them to make sure they are not rotting.

Wish to outdo everyone else’s potatoes this year? Here is how: 

Scrub each potato well. Dry with a kitchen towel, place on a large aluminum foil square. Remove a slice from the top, and make deep cuts almost all the way through the potato. Rub cut side with oil and sprinkle salt. You may add any herb. Wrap potato with the foil.

Another delicious way is to slice potatoes almost all the way through, and spread with either mayonnaise or prepared tehina, wrap with aluminum foil and bake for half an hour.

Tip: String six to eight potatoes on 1⁄3- cm. metal wire. Wrap and bury in the ashes. Check after 25-30 minutes. The wire assures a thorough even baking and makes removing the potatoes from the fire much easier.
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Taken from The Jerusalem Post; source article is below:
Cooking Class: Just potatoes

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Friday, June 10, 2011

Report: Nigel Slater's herb recipes

Crispy Potato Skins with Sour Cream and Sweet ...Image by avlxyz via FlickrI have copied this article from the source as indicated below, and hopefully, as in my reproducing this article here, many will be able to reproduce Nigel's dishes with equal sophistication, or simplicity, if you like to call it that - if not completely modifying (or enhancing, if desired) at all...

Now is the time to raid your herb garden. Don't be afraid to experiment, and always use a generous hand

I lost a lot of herbs last winter. Several varieties of thyme (lemon is always a little vulnerable), a couple of the marjorams that are so useful on pizza, and a fine-leaved tarragon all gave up the ghost during the cold snap. Tucking a new tarragon plant into a favourite old pot last night it occurred to me that I have been growing herbs, in one form or another, for most of my cooking life. Initially in a plastic pot by the sink in my first bedsit, then on the window ledge of my flat and now in the garden, the kitchen potherbs have met with mixed success. Some, like the lemon verbena whose citrus leaves are so refreshing when used to make a pot of tea, have lasted a decade or more. Others, such as the thymes, have a tendency to survive a year or three at most. This year's long, bitter winter resulted in me losing more than ever before.
My garden soil is rather richly composted, which makes it a poor home for most herbs, so I grow everything other than lemon balm and parsley in pots. Thyme, oregano and sage all prefer growing in light, well-drained soil – the sort of soil they would have in the wild. (I mix gravel in with garden soil for them.) In my experience only basil and coriander will tolerate rich, soggy soil. Herbs like it hot and tough, thriving on rocky hillsides, but they all hate sitting in cold damp soil or being allowed to dry out completely. With me, they often get both.
The soft-stemmed tender herbs – dill, coriander, tarragon, mint, chervil and wonderfully acidic sorrel – are the most appropriate to summer cooking. Their flavours are cool and gentle (though tarragon in quantity can be pushy) and they often complement one another when thoughtfully mixed. Mint and coriander are especially successful together (try them with a salad of hot peas and feta cheese or to finish off a prawn and noodle stir-fry), as are parsley and tarragon. Chervil, not often in the shops because of its fragile, lace-like nature, smells and tastes of an English garden in midsummer. It likes to hold hands with young, bloomy goat's cheeses and any white fish that has been steamed or poached, but don't put it with anything fatty such as mackerel or pork.
I used to maintain that one herb at a time was enough. But this spring I have been adding several culinary herbs at once to purist-style green salads, so you get sudden hits of aniseed, mint or citrus as you chomp your way through the shy, pale lettuce. The mixture of refreshing leaves coupled with the occasional explosion of palate-tingling herbs works because the base is monotone, everyday lettuce. Added to a mixture of hot, bitter and sweet leaves, the herbs would produce something too complicated and messy tasting.
Last night, dinner was a frugal mix of brown basmati rice and cold chicken made to feel luxurious with the addition of a few stalks of asparagus. It's amazing how far a two-quid bunch of spears will go. The pilaf was OK as it stood, but the excitement that came from a generous addition of compatible herbs – from lemony sorrel to clean-tasting mint added in great, fragrant handfuls – turned workaday into wonderful.
Likewise the new potatoes we ate with pieces of baked salmon tail the day before took off the minute I stirred a spoon of thick, lactic crème fraîche and a handful of tarragon into them. Tarragon is happy with any dairy produce, which is why it is so astonishingly good with mayonnaise, but it particularly relishes the sour edge of crème fraîche. I sometimes put a tablespoon of chopped tarragon and another of crème fraîche into the gravy of a roast chicken. If it seems too potent, knock the aniseed edge off with an equal quantity of flat-leaf parsley.
A certain timidity with summer herbs is a good thing until you get to know their strengths (marjoram can be terribly bitter in quantity, and lovage has murdered anything it has shared a plate with). But good things can come from a generous hand and a willingness to experiment, maybe even a little wild abandonment.


Initially intended to make the most of a small amount of asparagus and tender herbs, this straightforward rice dish has also proved to be an excellent way of using up a quantity of cold roast meat from the weekend. I have used chicken here, torn off in rugged, juicy pieces, but cold lamb or beef would be good, too, though I would probably swap the gentle aniseed charms of chervil for the more punchy notes of tarragon. This week I added small leaves of sorrel because I happened to have some, but they should be considered a treat rather than being essential to the recipe.
Serves 2 as a main dish
asparagus 250g
brown basmati rice 120g
butter 30g
bay leaves 2
black peppercorns 6 whole
thyme leaves from a couple of sprigs
roast chicken 250g of leftovers
spring onions 4 thin ones
parsley 3 or 4 sprigs
mint 4 bushy sprigs
sorrel (optional) 4 or 5 leaves
chervil a few sprigs
lemon olive oil 3 tbsp
for the yogurt:
chopped mint 2 tbsp
a little salt
olive oil a tbsp
garlic small clove, crushed (optional)
yogurt 100ml, thick, but not strained
Trim the asparagus and cut into short lengths. Boil or steam for 4-5 minutes until almost tender. Drain and cool quickly under running water.
Wash the rice 3 times in cold water, moving the grains around in the water with your fingers. Warm the butter in a small- to medium-sized saucepan, add the bay leaves, peppercorns and thyme leaves, stirring them around in the butter for a minute or two, until the fragrance wafts up. Drain the rice and tip it into the pan, cover with a couple of centimetres' depth of water and bring to the boil. Season with salt, cover with a lid and turn the heat down to a simmer. Leave to cook until the rice is tender, but has some bite left in it – about 15 minutes. Set aside with a lid on, but the heat off.
Tear the chicken into large, jagged pieces and put them into a large mixing bowl. Trim and finely slice the spring onions. Chop the parsley and mint. If you are using sorrel, shred it finely. Pick the leaves from the chervil and add with all the other herbs to the chicken. Fluff the rice up with a fork. Tip the warm rice into the herbs and chicken, add the steamed asparagus and toss gently with the lemon oil. Correct the seasoning to taste with salt and pepper and serve. The mixture should be light, green and fresh. Serve with the following yogurt sauce.
Yogurt to accompany the rice:
Stir the mint, salt and olive oil into the yogurt. You could add a small clove of crushed garlic, too, if you fancy. Spoon the mixture over the pilaf at the table.


Tarragon can be a bit of a bully on its own and benefits from being mixed with other milder herbs, such as parsley. I use about half tarragon to parsley to season a simple cream sauce for steamed new potatoes. Partner this with ham or baked fish for a herbal summer lunch.
Serves 4 as a side dish
new potatoes 500g
tarragon the leaves from 4 or 5 sprigs (about 2 tbsp)
flat-leaf parsley 4 sprigs
crème fraîche 4 heaped tbsp
Gently rub the new potatoes clean, washing them well under running water, but leaving the skin be. Boil or steam them until tender. Drain, thickly slice and return them to the stove, this time over a gentle heat.
Remove the leaves from the tarragon and parsley stems and chop roughly. Put the crème fraîche into the pan with the potatoes. Fold the potatoes gently into the melted cream and herbs till they are lightly coated.
Email Nigel at or visit for all his recipes in one place

Taken from; source article is below:
Nigel Slater's herb recipes

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