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Infused
oils |
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| Winter
Savoury |
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Recipe
by Paul Wells - President of the Jersey Chefs’ Circle
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Bouquet
Garni
A Bouquet
Garni is a small bundle of herbs added to a simmering sauce stock
or soup in order to add that wonderful herby flavour.
A Basic
general purpose Bouquet Garni consists of 1 Bay leaf - 2 Sprigs
of thyme - 3 Parsley stalks and 3 Peppercorns
which
are wrapped inside the outer layers of leek or celery and then tied
up with string. You can of course use muslin simply tied.
TIP Use enough string to tie the bundle to the handle of your sauce
pan then you can remove it easily.
To
change the flavour try adding other herbs – oregano or marjoram
with lamb, sage with pork or beans, lemon thyme and tarragon stalks
with chicken and orange zest and juniper berries when cooking game
stews.
Ìý
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