Recipes tagged with « Herbs »
Lamb Leg with Herb Crust and Rosemary Jus
Boneless leg of lamb roasted with a garlic-parsley crust infused with fresh tarragon and sage instead of rosemary and thyme. Served with a reduced red wine and beef broth jus scented with lemon zest and a sprig of rosemary for perfume. Adjusted water quantity. Roasting starts hot to seal juices then lowered for even cooking. Internal temp guides doneness. Pan juices strained for a glossy sauce. Substitutions for herbs and liquids included. Practical tips on handling bones and cracking the crust. Timing flexible with sensory cues to avoid dry meat or bitter sauce.
Herbed Creamy Potato Salad
Small new potatoes simmered with fresh herbs then cooled before halving and tossed in a creamy herbed dressing with mayo, yogurt, and a hint of pesto. Lime zest adds brightness.. A rustic take with deliberate techniques focusing on texture and seasoning balance. Substitutions included for herbs and dairy plus tips on doneness cues and handling hot potatoes safely.
Vegan Cashew Herb Dip
A tangy, herby cashew dip built on soaked nuts, nutritional yeast, and dried herbs with a citrus twist. The oil-herb drizzle adds freshness. No dairy, gluten, eggs or lactose. Perfect for veggies, crackers, and sandwiches. Swapping tamari for vinegar and adding smoked paprika changes the profile while maintaining balance. Quick soak and a blend to creamy consistency. A spread that clings and folds with airy pockets of herby oil. Watch nut softness and thickness; add water cautiously. Aroma hints of dill and smoky undertones signal readiness.
White pizza zucchini trout shrimp
A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
Lamb Chops with Mint Gremolata
Lamb chops coated in a smoky turmeric and sweet smoked paprika marinade, grilled to sear edges while keeping tender inside. Fresh gremolata mezzes the palate, swapping mint for cilantro and lemon zest for lime for a brighter, sharper contrast. Garlic's softened by quick chopping, releases aroma without burning. Cooking times flex ±2 minutes depending on grill heat and chop thickness. Polenta optional but recommended for a creamy, smoky side. Oil can be grapeseed or avocado if olive not available. Salt early for seasoning depth. Visual cues like char marks and feel gauge doneness better than clock.
Herbed Seafood Pizza
Thin crust pizza topped with a creamy base, assorted fresh herbs, and North Atlantic seafood. Uses reduced amounts of cream and an herbal blend slightly altered. Red onion replaces small onion, dill swaps for basil. Seafood spread adjusted. Olive oil drizzle at end. Cooked on a hot pizza stone over grill for a crisp finish. Simple, quick, fresh flavors with a touch of citrus zest twist added to the herb mix.
Spicy Chimichurri Twist
A vibrant, chunky herb sauce blending olive oil, apple cider vinegar, lots of fresh herbs. Sharpness from minced shallots, a hint of sweet basil swapped in for coriander. Heat from red chili flakes and a dab of smoked paprika lends depth. Quick prep. No cooking. Bright, tangy, and herbaceous. Great on grilled veggies, tofu, or as a dip.