TARRAGON
TARRAGON otherwise known as Dragon’s wort is a perennial herb and is one of the four “fine “herbs.
French tarragon is the best for the culinary world and with its intense anise flavor it is bound to awaken all your senses. It’s so fantastic because it can be used in both savory and sweet dishes.
Tarragon pairs well with artichokes, chicken, lobster, all white meats and salmon. Pick the fine leaves and soak in vinegars to produce wonderful intense flavored tarragon vinegar which is commonly used to make sauce Béarnaise.
Because of its scent it to acts as an insect repellent, so many people plant it in- between other plants to protect them.
When I was in second year at Silwood we all had to help with the third year exams, my first exam I helped at was for a Turkish student called Umit. I will never forget his palate cleanser; it was an explosion of flavor in my mouth. He made a blueberry sorbet with tarragon syrup, so that is my recipe for the day, Thanks Umit.
RECIPE:
Blueberry sorbet with chilled tarragon syrup
Ingredients:500g blueberries
200g castor sugar
15ml glucose
500ml water
200g granulated syrup
50g fresh tarragon
200ml water
Method:
· Place the blueberries, castor sugar, glucose and water into a pot, allow to simmer for 20 minutes, place into a blender and blend until smooth. Pass through a fine chinoise and chill. One chilled place into a sorbet machine and churn until set.
· Place the granulated sugar and water into a pot and allow all the sugar to dissolve before allowing the mixture to simmer, brush down the sides of the pot with water to prevent crystals from forming, once simmering add the tarragon and allow to simmer for 15 minutes. Set aside and allow infusing, straining and serving with the sorbet.
The picture used is from http://www.stockfoods.com/
