Classic film that, and nothing to do with this post.
I stopped cooking with salt years ago, and thanks to our boating couple down the way giving us a joint of lamb, I have got rather attached to rosemary.
My use of herbs in the past has been restricted to parsley and sage, plus a pot of italian herbs for my spag bols or tomato pastas and I’ve also popped a couple of bay leaves in my homemade soups. More recently, thanks to MOH, I have been using fresh ginger and garlic in a lot of my basic savoury dishes.
I’ve experimented with honey glazed carrots, chicken in red cherries, pineapple or peaches, and the other day someone suggested cooking liver with apples!
But when it comes to herbs, well, I’m afraid I’m lacking there.
Tonight, we had a simple meal of boneless pork chops (2 for £1.05), green beans (87p), a carrot (11p) and 4 baby pearl potatoes (76p for a kilo and the bag will be enough for 3 meals). I have started cutting my carrots into sticks rather than discs as I think it looks nicer on the plate.
Knowing that I was going to give Maggie some titbits, I cooked the chops in water in a covered frying pan. I put all the veg in one large saucepan and added a generous sprinkling of dried rosemary (beats air fresheners as the aroma wafts through the boat!).
I put Maggie’s bits in her bowl together with some of the pork water to give her dinner a little oomph, then set about making gravy.
In the cottage, I always had instant gravy granules on hand, but since being here I have gone back to using stock cubes. I buy a pack of 12 (either chicken or veg) from one of the cheaper supermarkets for 36p, and usually only need one to make a ‘sauce’ for the main meal of the day or to use as thickening in my pasta dishes.
As most of the remaining pork water had now evaporated, I added a little from the veg pan with my stock cube. Today I used chicken.
The result was more of a glaze than gravy (I never make a lot since we don’t like our food swimming in the stuff) and the rosemary enhanced the taste of the meat as well as the veg.
To all you cooks out there, if you have any tips on which herbs to use with what, I would appreciate you leaving a comment, as our diet, although varied, needs a little kick up the backside without breaking the bank!