Homegrown Herbs for the Kitchen

I started growing my own produce on a small scale as a way to relax at the weekends.  Initially, it was more about having some time to myself but then developed into a way of making sure I had certain ingredients to hand when I needed them.  Living where we do on the North Shore in Sydney,  finding that specific ingredient often meant a trip to the local mall and more often than not, that special ingredient was out of stock on that particular day.  Not great for the sort of spontaneous cooking that I prefer.

Over time, I realised that outside of staples and proteins like fish and meat, I could grow pretty much all of what I needed and at that point, a plan seemed to emerge.  If I could have to hand the essential ingredients for the food I often cooked, I could be as spontaneous as I liked without having to rush to the shops.  I also started saving money and that is never a bad thing.

My main focus is on herbs and a few spices, any vegetables I grow are a bonus.  There are some things that just don't make sense to grow for various reasons.  I'd love to grow vanilla but it takes several years for the vine to develop and then nine months for the vanilla pods to ripen.  Too hard, I'll just have to buy vanilla like everyone else!  Other things, like many spices are cheap, easily available and keep for a reasonably long time if stored correctly.  Again, it just doesn't make sense to grow these even if I could.  Other things you can buy but they are a poor imitation of the fresh version.  Curry Leaves are a great example of this, you can buy them dried but they have none of the pungent flavour that is so critical to many Indian and Malaysian dishes.

So, what do I grow, and what styles of cooking do I grow them for?  Here is a summary…

French

• Parsley (flat and curly leaf)
• Thyme (normal and lemon)
• Rosemary
• Marjoram
• Sorrel (work in progress at the moment)
• Mint, various varieties
• Dill
• Bay Leaves
• Fennel (seeds as a spice and leaves as a flavouring)

I'd also like to grow French Tarragon but it is hard to find good quality plants here in Sydney.  Russian Tarragon is easy to find but doesn't have the same quality of flavour that French Tarragon has.

Italian

• Oregano
• Basil (various varieties)
• As well as most of the French herbs above

Indian

• Coriander (traditional as well as Mexican Sawtooth that grows better in hot climates)
• Curry Leaf (you can buy these dried but they loose their flavour)
• Chillies (many different varieties)
• Turmeric
• Ginger
•  Fenugreek

Thai

• Coriander (traditional as well as Mexican Sawtooth that grows better in hot climates)
• Thai Basil
• Ginger
• Galangal
• Lemongrass
• Thai Chilli
• Mint

Vietnamese

• Vietnamese Mint
• Lemongrass
• Coriander (traditional as well as Mexican Sawtooth that grows better in hot climates)
• Mint
• Chillies (various varieties)

Malaysian/Indonesian

• Coriander (traditional as well as Mexican Sawtooth that grows better in hot climates)
• Curry Leaves
• Chillies (many different varieties)

So, do I save money by growing my own herbs? Yes, that that is not the point.  It is about going to into the garden and picking what I need to cook what I want whenever I want.

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Bread

No Post, just bread!

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Scallops on Israeli Couscous

Just before Christmas (2011) we spent a week in Bluey's Beach just south of Forster on the NSW coast.  A wonderful week of swimming and good food and one of the culinary highlights was a dinner at Kingfisher Restaurant, part of Bluey's Retreat.  Whilst dinner was great (try the Pork Belly - out of this world), we were served an ingredient that I had never come across before.  After talking to the chef we learned that it was Israeli Couscous.  Not actually couscous at all (much larger and rounder grains), but stunning all the same.  The dish in this post is not the one we had at the Kingfisher but I wanted to give them some credit for introducing me to this wonderful ingredient.

Israeli couscous (also known as pearl couscous) forms a wonderful base that you could use in many dishes, it absorbs flavours wonderfully and adds great texture to a dish.  This particular dish is one I served to friends on New Years Eve.  Very quick to prepare and plate so it doesn't interrupt the flow of a dinner party.  The proportions below are starter size but you could make a main course by increasing the quantities appropriately

Scallops on Israeli Couscous

• Scallops (4 per person)
• Israeli Couscous (30 grams per person)
• Stock, good quality chicken or vegetable stock (1/3 cup per person)
• 1 shallot (not spring onion)
• 1 clove of garlic
• Butter
• Parsley to garnish

Pour the stock into a saucepan and add the couscous.  Add some salt if the stock is not already seasoned. 

Chop the shallot and garlic finely and add to a hot pan with some butter.  Once the shallot and garlic has become translucent (don't let it burn), add it to the cooking couscous.  Give it a good stir.  Turn the heat down to a simmer.

Remove the scallop roes if they are still attached.  Make sure the scallops are dry, pat them dry with  kitchen paper if they are not.

Once the couscous has been simmering for a minute or so add some more butter (if necessary) to the pan you just used for the garlic and shallots and return to a high heat.  Add the scallops and after a minute turn the over to cook on the other side.  There is a balance between getting a nice colour on the scallops and overcooking them.  In preference, leave them uncoloured rather than overcooking them.  At this stage the stock should have been mostly absorbed (think restaurant risotto) so it is time to plate.

Spoon 2 - 3 spoons of couscous into each plate along with any reduced stock that remains.  Place the scallops onto and garnish with finely chopped parsley.

Enjoy.

You should be able to find Israeli couscous in good delis or in the international section of good supermarkets.

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