RecipeFeed.Com - Herbs and Spices Recipes

Hebal Vingars

RecipeFeed.com — 2008-08-20T11:19:34+01:00

---------------------------JT'S SOUTHWEST VINGAR--------------------------- 8 c Dry basil leaves and blooms
2 Heads peeled garlic cloves
10 Dried red peppers
1 ga Red wine vinegar
----------------------------CHEF'S BLEND VINEGAR---------------------------- 4 c Dry rosemary
4 c Dry basil leaves
30 Stems of marjoram 6" long
2 Heads of garlic peeled
3 tb Crushed red pepper
1 ga Red wine vinegar
1. Put all the ingredients called for in the recipe of your choice,
except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour
about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their
flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry
place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

Thai Pork with Basil

RecipeFeed.com — 2008-08-20T11:19:34+01:00

1 lb Pork tenderloin, trimmed of
-all fat and sinew 1 bn Basil (2 cups leaves)
-(Theirs has minty clove -flavour) 4 Scallions
3 tb Peanut oil
2 Cloves garlic
2 3 hot red or green chiles,
-thinly sliced 2 ts Fish sauce
2 ts Soy sauce
1 ts Sugar
1/4 c Chicken stock or water
Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,
soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles. Fragrant dish - noe of the glories of Thai street food.

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Apple-Lovage Chutney

RecipeFeed.com — 2008-08-20T11:19:34+01:00

6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored,
Seeded and chopped 1 md Red tomato, cored, peeled,
Chopped 1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 ts Celery seeds
Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.

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