The CookingBites recipe challenge: herbs
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Barriehie
Guru
You're welcome!
badjak
Guru
OK then
Phat phrik khing
That's assuming lime leaves count as herbs
Link to follow once the "recipe" is done
It's done Recipe - Pad prig khing thaou
Phat phrik khing
That's assuming lime leaves count as herbs
Link to follow once the "recipe" is done
It's done
Recipe - Pad prig khing thaou
Last edited:
OK then
Phat phrik khing
That's assuming lime leaves count as herbs
View attachment 129593
Link to follow once the "recipe" is done
Lime leaves definitely count as herbs. I also have a recipe using them lined up...
Herbie
Guru
Chive flower and lemon salt. I've used pink salt, but it looks better with white salt as the pink of the flowers contrast with the white and yellow better.
Herbie
Guru
A lovely, fresh salad...
Radish, raw peas and sugarsnap peas and fresh mint. Dressed with lemon zest and juice.
Radish, raw peas and sugarsnap peas and fresh mint. Dressed with lemon zest and juice.
SandwichShortOfAPicnic
Forum GOD!
Not an entry but one of the best celebrations of herbs I think you can get. Thyme, mint and dill sound like they should fight each other but they don’t and they create the most celebratory summer flavours, it’s fantastic. But then Nigel Slater is always reliable on flavour combos. I have amended his recipe over the years to make it simpler to cook but the components remain the same.
Chicken thighs with the skin removed and turned into thyme crackling. I bake the thighs in a foil pouch (with some more thyme) so they stay moist and I bake the skins flattened under a glass baking dish so I can avoid the spatter of a frying pan and see when they’re perfectly done.
Then chop up so much mint and dill you think theres no way it can work
And add it to either mayonnaise or creme fraiche (with a squeeze of lemon to sour it) and a dollop of wasabi.
Add salt to taste.
Roast some asparagus in the lovely salty thyme flavoured fat that came from the chicken skins and when they’re done give them a quick pat down with some kitchen towel
Once the asparagus is cooked remove it and in the remaining chicken fat toast some pine nuts.
Add chopped radish, cucumber and asparagus to your herby mayonnaise, mix it thoroughly adding more salt or wasabi to taste.
Then mix in your chopped chicken thigh meat and pile it high on a piece of buttered toast.
Sprinkle over some of the toasted pine nuts and top with a piece of chicken crackling.
If it was possible for a sandwich filling to taste anything more like summer I’ve never come across it! The herbs just make it sing
Chicken thighs with the skin removed and turned into thyme crackling. I bake the thighs in a foil pouch (with some more thyme) so they stay moist and I bake the skins flattened under a glass baking dish so I can avoid the spatter of a frying pan and see when they’re perfectly done.
Then chop up so much mint and dill you think theres no way it can work
And add it to either mayonnaise or creme fraiche (with a squeeze of lemon to sour it) and a dollop of wasabi.
Add salt to taste.
Roast some asparagus in the lovely salty thyme flavoured fat that came from the chicken skins and when they’re done give them a quick pat down with some kitchen towel
Once the asparagus is cooked remove it and in the remaining chicken fat toast some pine nuts.
Add chopped radish, cucumber and asparagus to your herby mayonnaise, mix it thoroughly adding more salt or wasabi to taste.
Then mix in your chopped chicken thigh meat and pile it high on a piece of buttered toast.
Sprinkle over some of the toasted pine nuts and top with a piece of chicken crackling.
If it was possible for a sandwich filling to taste anything more like summer I’ve never come across it! The herbs just make it sing
Last edited: