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| Coriander http://www.briercliffesociety.co.uk/talkback/viewtopic.php?f=28&t=2932 |
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| Author: | Mel [ Sun Jul 26, 2009 2:01 pm ] |
| Post subject: | Coriander |
I have a huge bunch of coriander to use up. Does anyone have any tried and tested recipes that they are happy to recommend so that I can use it up please? I don't fancy carrot soup. Maybe a nice curry? We bought it to use in a batter recipe we saw on tv this morning. That's yet to be tasted...Lyndon is doing fish for tea. |
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| Author: | Patricia [ Sun Jul 26, 2009 4:52 pm ] |
| Post subject: | Re: Coriander |
It can be frozen (I know this is defeating the object of fresh, but its better than wasting it) 1. Find an old tea towel (one you don't mind going green!) 2. Finely chop the coriander, place this in the middle of your towel, pull up into a loose bunch. 3. Rinse under cold water tap. 4. Tighten your bunch by twisting the towel. Squeeze all the excess water from the coriander with your other hand. This is where your towel will go green. 5. When this is done gently open towel and place your coriander in a container and put in freezer, and then use as required in whatever you wish. It should be easy to remove with a teaspoon etc. This can also be done with parsley. |
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| Author: | Mel [ Sun Jul 26, 2009 6:36 pm ] |
| Post subject: | Re: Coriander |
Brilliant. Thanks Patricia. Fish was lovely. They used salmon and smoked salmon on tv. We used smoked salmon and cod and also threw a couple of large prawns in to try. Served up with mango chutney and salad. Really tasty. The batter was a basic mix of flour, water, milk, baking powder, sugar and yeast with hot pepper sauce, spring onions, coriander and thyme for flavour. |
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| Author: | Mel [ Mon Jul 27, 2009 7:46 am ] |
| Post subject: | Re: Coriander |
This was yesterdays recipe. We had the fish with mango chutney as neither of us are fans of salsa. Salmon and smoked salmon balls Ingredients ½ tsp sugar 60ml/2fl oz warm water 1 tsp dried yeast 150g/5½oz flour 1 tsp freshly ground black pepper 1 tsp baking powder 120ml/4fl oz milk 1 spring onion, finely chopped 1 tsp hot pepper sauce 2 tbsp chopped fresh coriander 1 free-range egg, beaten 1 tsp fresh thyme leaves salt, to taste 200g/7oz cooked salmon, flaked into a bowl 100g/3½oz smoked salmon, chopped into small pieces vegetable oil, for deep frying ready-made tomato salsa, to serve Method 1. In a bowl, place the sugar, warm water and yeast in a bowl, lightly mix and leave for 4-5 minutes, or until the mixture begins to foam. 2. Sift the flour, black pepper and baking powder into the bowl and mix together until well combined. 3. Add the milk, spring onion, hot pepper sauce, coriander, egg and thyme. Add salt to taste, then mix until smooth and cover with cling film. Leave for two hours, or until risen. 4. Add the cooked salmon and smoked salmon to the dough, mixing gently to combine. With damp hands, take small pieces of the mixture and roll into portions the size of golf balls. 5. Half-fill a deep, heavy-based pan with vegetable oil and heat until the temperature of the oil reaches 180C/355F, checking with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the salmon balls in small batches, for 2-3 minutes each time, or until the salmon balls are golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. 6. To serve, place the fried salmon balls onto a serving plate and place a small dipping bowl of tomato salsa alongside. |
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