Herb Station Recipes

Herbs at Sea

Check out the Living Herb Stations in the background of the Fresh in the Kitchen TV Ads

Recipes with Living Herbs from your Herb Station

Try one of our Guest Celebrity Recipe by Trudi Nelson of Fresh in the Kitchen or Peta Mathias from The Christchurch Food Show 2007

	Trudi's Rack of Lamb infused with Rosemary & Garlic (Serves 4)
	This recipe uses beautiful fresh herbs from your Living Herb Station and is just perfect for a summer BBQ or a great winter dish. The rack of lamb can be pan-fried or oven-baked and is delicious served with scalloped or creamy mashed potatoes with the lamb jus.
	Ingredients: 1 rack of lamb (or 12 trim cutlets) 4 Tbsp Alfa One Rice Bran Oil 4 cloves garlic, crushed 2 Tbsp rosemary, chopped fresh from your Living Herb station Sea salt and ground pepper
	Method: Heat oven to 200 degrees celcius Combine rice bran oil, garlic, fresh rosemary and seasonings and rub into the lamb cutlets. Chill for one hour. Cook rack of lamb in pre-heated oven for 20 minutes (if using individual lamb cutlets, cook on a hot BBQ plate or frying pan for 2 minutes each side, or cook in oven pre-heated to 200 degrees celcius for 5-10 minutes). Rest the lamb, covered with foil or lid, for 15 minutes before serving. Add more fresh herbs to your creamy mash from your Living Herb station for extra flavour. Enjoy!
	Green Herb Dressing
	30g Parsley 15g Mint 15g Chives 1 Clove of Garlic chopped 200g Low Fat Yoghurt 1/2 cup of Oil Juice of 1/2 Lemon Salt & Pepper
	Remove Stalks from Parsley & Mint Place leave into Food Processor with Rest of the Ingredients Season with Salt & Pepper Blend for 2-3 minutes Store in an airtight container in fridge Shake well before serving
	Easy Tomato Sauce
	30g Butter 500g Tomatoes Peeled & Chopped 1 Tblsp Chopped Parsley 1 Tblsp Chopped Chives 1 Tblsp Chopped Basil
	Melt butter in a pan Add the Tomatoes, Herbs, Salt & Pepper to taste Cook gently for 5-10 minutes, stir occassionally Sieve, or work in an electric blender until smooth; strain Serve as an accompianment to Potato Cakes or with Fish
	Herb Fish Cakes
	300g Mashed Potatoes 1 Onion Diced Onion Salt & Pepper 15g Butter 250g White Fish 2 tsp of Parsley Mixed Fresh Herbs to Taste (Marjoram, Thyme & Oregano) 1 Separated Egg (lightly beat the white) Breadcrumbs for Coating Fish Oil for Shallow Frying Parsley to Garnish
	Fry fish & onions in butter until tender Add potatoes Stir in herbs, egg yolk, salt & pepper, mix & let cool Divide the mixture into 4 & shape into a flat fish cake. Dip fish cakes into egg whites & coat with breadcrumbs Fry until crisp & golden. Garnish with parsley & enjoy!
	Herb Potatoes (20-25mins)
	Wash Potatoes & Cut 8-10 deep slices into Skin Microwave for 8-10 minutes (You may have to reslice potatoes) Put Herbs into slices - Thyme or Coriander or Oregano or Chives (Try each one separatley to see which one you like the best) Place in a dish, dribble with oil & sprinkle with salt Bake in hot oven for 10-15 mins Top with Sour Cream
	Robyn's Pesto
	1/4 Clove Garlic, chopped 3 Handfuls Fresh Basil (purple or green) 1 Handful Roasted Pine Nuts 1 Handful Grated Parmesan Cheese Extra Virgin Olive Oil to Mix Salt & Freshly Ground Black Pepper Squeeze of Lemon Juice
	Put Garlic into Pestle & Mortar or Food Processor Pound or Pulse this with Fresh Basil Add Pine Nuts & Pound or Pulse Put into Bowl & Gently stir in half the Cheese Add just enough Olive Oil to bind the Sauce Add Lemon Juice Great on Pizzas, pastas, roast meats & vegetables
	Provençal Terrine by Peta Mathias The Christchurch Food Show 2007
	700g neck or shoulder of pork 150g back fat 300g chicken liver 3 shallots (70g) hashed 3 garlic cloves, hashed 1/3 cup dry white wine 1 1/2 tbsp cognac or brandy 1 1/2 tbsp port 1 tbsp sea salt 1/2 tbsp freshly ground black pepper 2 tbsp each of fresh thyme, chervil, marjoram and tarragon (if using dried, halve the amount). 1/8 tsp each of ground cinnamon, nutmeg, cloves and cardamom 3 or 4 slices of bacon (optional) 1 litre terrine dish Have the butcher grind the pork, fat and chicken livers together on the largest grind (no. 10) Preheat the oven to 190C. Place meats in a large bowl and add all the other ingredients. Mix well with hands. Grease terrine and pour mixture into it. Cover with bacon. Place the terrine in a deep roasting dish and add hot water to reach 2/3 of the way up the sides of the terrine. Cook for one and a half hours. Remove terrine dish from oven and water bath. Place a plate with a weight on top of the terrine. When it has cooled down, remove the weight and refrigerate for 2 days before eating. Eat in thick slices with buttered sourdough and cornichons (pickles).