Herby base for stews and casseroles

[Ron]

I often use this mix for stews and casseroles. It is especially good for lighter meats: lamb, chicken, etc, but will work with any. It is good for veggy dishes too.

For 2 to 3 people you need:
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon garam masala
small bunch chopped fresh mint or parsley, depending on the meat
Worcester sauce to taste

Put the dried herbs and garam masala into about a pint of boiling water. Boil for about 10 minutes reducing the liquid by half. Pour the contents through a sieve into a jug to get rid of the residue of herbs, leaving just the smallest bits. Return to the pan and add the mint and sauce. Simmer for a minute or two then add your meat and veg and cook as normal, adding more liquid if necessary.

In my opinion, it doesn't need salt, but you may wish to add a little. I use this combination a lot and love the taste. Hope you do too.

[Cheerypeabrain]

That sounds very nice..I will report back when I've tried it out! ;D

[Ron]

I look forward to that. I'd tried various combinations before but that one seemed to be just right.

[Rosefriend]

I've printed it out Rony and showed it OH - if he won't eat it then there is no point in doing it....the signs are green soooo..... I shall certainly try it - thanks!

RF

[MamIDdau]

I just tend to bung stuff in... ;D I don't really do organised cooking lol