Bake Blind

Baking pastry cases without a filling.  Cut a piece of greaseproof paper 5cm larger than the pastry case and place this inside.  Fill with dried beans and bake as per recipe. Keep beans for further use.


Pare

To remove the outer zest of citrus fruit in strips.  Use a potato peeler or small sharp knife


Toast

To brown nuts, cereals etc.  Place the nuts or cereals on a baking sheet and brown under a grill or in hot oven, turning frequently


Tools


Fish Kettle

Used for poaching whole fish such as salmon, trout etc.


Basil

A summer Herb at its best in tomato dishes. May also be used omelettes or scrambled egg dishes. Basil can also be preserved in olive oil for use in sauces and with pasta dishes.


Bay

The leaves of this tree are often used to flavour soups, casseroles and fish.  Bay leaves are essential in making stock and milk-based sauces. A bay leaf is one of the main ingredients of Bouquet Garni.


Chervil

A fine-leaved Herb with an delicate anise taste which complements all egg dishes and may be used with cream sauces, soups or summer vegetables.  It can also be used in potato salad or with mashed potatoes. It is one of the ingredients of fine herbes.


Chives

Chives belong to the onion family and appear early in the Spring.  Vichyssoise is traditionally flavoured with chives.


Coriander

A pungent herb used extensively in Middle Eastern cooking.  The seeds are used in curries.  In Mexico, the leaves are used in guacamole (mashed avocado with red and green tomatoes).  Leaves can be frozen for storage.


Dill

Tall feathery plant with aromatic seeds and leaves.  Gravad Lax (pickled salmon) is flavoured with dill.  The seeds can be used to flavour cakes and some sauces


Fennel

Fennel leaves should be used when young and juicy.  It is particularly good with pork or oily fish such as mackerel.


Marjoram

Marjoram is excellent as a flavouring for meat dishes and goes well with tomatoes (see Oregano)


Oregano

Related to Marjoram and used by Italians in pizzas and by Greeks in marinades for kebabs etc


Parsley

Parsley can be added to sauces and soups.  It is an important part of Bouquet Garni, essential in the preparation of stews and stock.


Rosemary

An aromatic Herb which shouldn't be overused as it has a rather overpowering flavour.  Add it to lamb, chicken or pork dishes.


Sage

Traditionally served with fatty meats such as pork, goose and duck. It can be used as flavouring in sausages.


Tarragon

A summer herb with an aniseed flavour which is best known in the dish Tarragon Chicken.  It is also very good combined with tomatoes and is an essential ingredient of Sauces Tartare, Hollanaise, Bearnaise and Ravigote.


Bouquet Garni

To make a Bouquet Garni, tie 2-3 sprigs of parsley, 1 sprig thyme and a bay leaf inside a stick of celery.


Thyme

Aromatic Herb used in stuffings, casseroles, soups and marinades. Can be used to flavour breads or dumplings.  It combines well with cheese and olives and with other herbs.


Index1

Reference Section

Culinary Terms

Bake Blind

Pare

Toast

Tools

Tools

Added Ingredients

Basil

Bay

Chervil

Chives

Coriander

Dill

Fennel

Marjoram

Oregano

Parsley

Rosemary

Sage

Tarragon

Thyme

Bouquet Garni