Turn up the flavour! When
it comes to seasoning, many home chefs--and professional chefs--immediately reach
for the salt and pepper. But if you are trying to reduce your salt intake-or
even if you just want a change of pace-there are alternatives: herbs and
spices. Fresh herbs are now widely available-no more excuses!-and can add
beautiful flavours to meat, fish, vegetables or just about anything else. (Food
Network chefs seem to have taken a liking to basil in ice creams, sorbets and
other desserts. It's all good.)
There is really only one hard and fast rule: try not to
overpower your dish with the spice. For example, rosemary, a very fragrant herb
most associate with lamb, would likely overpower a white fish dish. The goal
with any herb or spice is flavour enhancement.
Here is a quick and simple guide to using some of the more
popular herbs and spices:
Basil: tomatoes,
pasta dishes and chicken
Bay leaves (fresh is always better): stocks, soups and stews
Chives: salads, egg
dishes, fish and soups
Cilantro (sometimes called coriander): most Asian recipes, Mexican food, white fish and
chicken
Curry (aside from the obvious curry dishes): eggs, dips, vegetables and soups
Dill: great with
fish, salads and shellfish
Mint: salads, pork,
lamb yogurt, tea carrots and even green peas
Italian flat parsley: probably
the most commonly used herb-it goes well with everything
Want to try something new? Search the Internet for
interesting recipes. Or, try our very own chicken satay. Lots of flavour,
minimum salt.
Chicken satay
(makes 16 pieces)
16 pc chicken,
cleaned (one ounce each)
1 French
shallot, finely chopped
1 clove garlic,
chopped
1 tsp turmeric
1 tsp chili
flakes
Salt
and pepper to taste
2 tbsp olive
oil
1 tbsp coriander,
chopped
16 bamboo
skewers
Marinate the chicken with the shallot, garlic, turmeric,
chili flakes, salt and pepper, oil and coriander for an hour. Put the chicken
pieces on a skewer. In a sauté pan, sear the satay on both sides until golden
brown. Place on a baking tray and finish cooking in a pre-heated oven (400F)
for 10 minutes. Enjoy!
Amitiée gourmande
Chef Marc
