This classic French herb blend is a quick and easy way to add a new dimension to meat dishes like casseroles, stews, potjiekos and soups. And you only need three herbs to make it.
It is my first entry for Kalyn's Weekend Herb Blogging which is hosted by Scott from Real Epicurean. I also like to sprinkle my home-made bouquet garni over oven-baked veggies. Try adding a bouquet garni next time you make your own chicken or vegetable stock and taste the difference.
The traditionally French bouquet garni consists of parsley, thyme and bay leaves. Nowadays we also add a twig of rosemary, a stick of celery or a little slice of lemon peel. Fennel leaves will also liven up the taste.
1. Tie up three sprigs of fresh parsley, one of fresh thyme and one fresh bay leaf (and any other herbs) into a small bunch.
2. Use the bunch in your dish. Remove it just before serving to prevent your diners from discovering your secret flavouring.
I prefer to use fresh herbs, but dried herbs are just as successful. Use 1 tablespoon dried parsley, 1 teaspoon dried thyme (I prefer lemon thyme) and a single dried bay leaf. Tie up the herbs in a small bag sewn of muslin. Or grind the parsley and thyme and add to the dish. Add the bay leaf whole and remove before serving.
Now that you know how easy it is to make a bouquet garni, give it a bash and impress your diners with your mastery of classic French cuisine. Let me know what they think.
It would be fun to try it with fresh herbs. I've made a bouquet garni from dried herbs, but I bet it's even better with fresh.
Posted by: Kalyn | August 30, 2007 at 05:13 AM
Never leave that until tomorrow, which you can do today.
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