Parsley, Tarragon, and Lemon Thyme Chicken1Tbl chopped parsley
2 tsp dried tarragon
2 stalks of lemon thyme leaves
1 tsp grated lemon zest
1 tsp sea salt1 tsp ground black pepper
Mix all together, sprinkle on chicken, dot with butter. I also like to mix everything in the butter good and then spread it on before baking.
Fennel and Thyme Rub for Fish
½ T Parsley
2 tsp dried fennel or dill seeds crushed
2 stalks of thyme leaves
1 T lemon juice
¼ tsp ground white pepper
Oregano, Citrus, Rosemary for Lamb
1 tsp chopped oregano
2 tsp lemon zest
small garlic clove crushed
½ tsp ground cumin
1 tsp chopped rosemary
1 T chopped cilantro
salt and pepper
Sage and Parsley Coating for Poultry
2 cloves of garlic smashed
sea salt
8 chopped sage leaves
2 T chopped parsley
1 tsp thyme
1 tsp winter savory
t tsp peppercorns
1 ½ oz soft butter
2 T olive oil
Mash and crush together the dry ingredients then add to butter and oil. Coat the poultry and cover loosely with plastic wrap to chill for 30 minutes before baking.
Cilantro and Mint Coating for Lamb
2 garlic cloves
1 tsp cumin seeds
½ tsp ground cumin
½ tsp ground coriander
T chopped cilantro
1 tsp dried mint
1 tsp lemon zest
3 T olive oil
2 tsp rosemary
sea salt and ground pepper
Blend in a processor or blender ( stir the rosemary in ) Spoon onto lamb and cover the surface. Cover and chill 30 minutes before cooking.
Horseradish and Bay Leaf Recipe for Beef
1 clove of garlic
1 tsp peppercorns
1 tsp mustard seeds
2 tsp grated horseradish
2 finely chopped bay leaves
1 T chopped parsley
1 T olive oil
2 T soft butter
sea salt
Mix in processor, smooth over meat, cover and chill 30 minutes before cooking