PARSLEY AND CHERVIL
Although most people think parsley is a boring, tasteless herb, it is actually the most widely used herb for professionals and non-professionals.
Parsley adds a fresh almost savory flavor to dishes, and if it is not being used fresh should only be added to a cooked dish right at the end of cooking to retain its color and freshness.CHERVIL is also widely used when available in South Africa; it’s used a lot as a garnish herb but has a slight anise flavor to it, and should also be added at the end of the cooking process.
There are quite a few different species of parsley mainly curly and flat leaf parsley. Curly is unfortunately often used as a garnish but should defiantly not, it can be used for finely chopped parsley or in a mire poix and soups. Flat leaf parsley should be used more for garnishes and to bring a dish alive with fresh herbs.
Parsley pairs well with chicken, mushrooms, potatoes, tomatoes and lentils.
Chervil pairs well with fish, carrots, chicken, eggs and tomatoes.
Today’s recipe is Gremolata which is traditionally served with Osso Bucco which is veal shin cooked in a tomato sauce and dressed with gremolata after.
RECIPE:
Gremolata
Ingredients:
100g flat leaf parsley, finely chopped
1 lemon, zested
3 cloves garlic, finely chopped
Seasoning
Olive oil
Method:
· Combine all the ingredients together, allow to infuse then serve with the Osso Bucco.
The pictures used are from a website called www.stockfood.com
