Langoustine consommé with tagliatelle - bay leaves, thyme

Langoustine consommé with tagliatelle - bay leaves, thyme

 

Ingredients

800g of langoustines

200g of carrots

200g of onions

100ml of white wine

2 tomatoes

1 egg white 

Bay leaves

Thyme

Fresh coriander 

Salt and pepper

Olive oil

Instructions

Boil the langoutines in boiling water with a handful of salt for 5 minutes.

Cut the langoustines to remove the meat in whole and set aside the shells to realize the consommé.

To realize the consommé:

- Heat up some olive oil in a pot

- Add in diced carrots and onions

- Put in the shells, stir and cook until lightly burned at the bottom of the pot.

- Add in white wine, tomatoes, juice of the langoustine, bay leaves and thyme

- Add in water to cover and leave to simmer for an hour

When consommé is cooked, drain out the residue and keep the consommé in soft boiling.

Add an egg white into the consommé, remove the egg white when cooked, and drain out for remaining residue. Bring back into soft boiling and sprinkle some sliced coriander, salt and pepper.

Serve immediately with your favourite pasta.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Braised lamb shoulder - rosemary, bay leaves, thyme

Braised lamb shoulder - rosemary, bay leaves, thyme

Ingredients
(for 2)


500g of lamb shoulder
100ml of white wine
50g of carrots
50g of onions
1 tomato
2 sheets of gelatine (soaked in cold water and squeezed dry before use)
Rosemary
Bay leaves
Thyme
Salt and pepper
Olive oil


Instructions

Debone the lamb shoulder.

In a heated up pan with olive oil, sear the lamb meat until browned. Deglaze with white wine, add a crushed tomato and add water to mid height. Add in rosemary, bay leaves and thyme, and season with salt and pepper. Remove from fire and bake covered in a preheated oven, until meat falls apart. Remove meat, shred and stir in gelatine with a little juice and shape them into rolls.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Roasted chicken - rosemary, bay leaves, thyme, parsley

Roasted chicken - rosemary, bay leaves, thyme, parsley

Ingredients
(for 4)

1 whole chicken (around 1.3kg)
2 shallots
Rosemary
2 bay leaves
Thyme
Parsley
Salt and pepper
Olive oil

Instructions

Rub chicken inside and out with salt and pepper. Combine rosemary, chopped bay leaves, thyme and parsley. Rub herb mixture inside the chicken. Drizzle some olive oil and the remaining herb mixture over the chicken.
Place chicken in a large roasting pan together with peeled shallots.
Bake in preheated oven (200 degrees for at least 90 minutes) until juices run clear when thigh is pierced with a fork. Drizzle chicken with juice every 20 minutes throughout baking.

Serve immediately with your favourite vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Home made tomato sauce with pasta of your choice - Bay leaf, oregano

Home made tomato sauce with pasta of your choice - bay leaf, oregano

Ingredients

(for 2)

500g of peeled tomatoes (available in cans)

1 small white onion

1 bay leaf

oregano

Salt and pepper

Olive oil 

Instructions

Peel and dice onion and fry in heated up pan with olive oil until soft and fragrant.

Smash peeled tomatoes with a blender until creamy and pour into pan with cooked onions.

Add bay leaf, oregano, salt and pepper and leave to simmer.

Remove from heat once tomato sauce is rich and thick.

Serve immediately with the pasta of your choice.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Ingredients 
(for 2)

200g saddle of lamb

50g of carrots

50g of onions

50g of rice

20g of butter

2 tablespoons of cream

1 cup of grated parmesan cheese

Bay leaves

Thyme

Rosemary

Salt

Olive oil

Instructions 

Debone the saddle of lamb and keep the bones for realizing the stock.

To realize the stock:

- Heat up some oil in a pot

- Cook bones in pot until browned

- Add in diced carrots and onions, continue to cook until browned

- Add in water until it covers all ingredients

- Add in bay leaves and thyme and leave to simmer

Once stock is cooked, strain it, reduce and thicken it up.

Heat up pan with olive oil, reduce to low heat and sear lamb, seasoning with rosemary and salt, finish in the oven to medium rare and let rest.

In a small pot, heat up the butter, add in rice, some stock and some water and let rice cook. When the rice is cooked, add in cream and grated parmesan cheese and mix evenly.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Bay Leaves - Laurier - Laurus nobilis (EN)

English - Français

Bay leaf, also known as Bay Laurel (the only one edible which is widely used in our cooking), is one of the most frequently used herbs in French cuisine. It is one of the three components which form the bouquet garni (French for 'garnished bouquet', it is a bundle of herbs usually tied together with string and used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, and is removed prior to consumption), and it is also famous in Italian cooking (essential ingredient of the tomato sauce).

From a small living tree in the Mediterranean, reaching 2 to 6 meters tall, the bay laurel was very important both symbolically and literally in both ancient Greece and Rome. It was the practice to offer a wreath made of bay leaves to the winners and poets.

Bay leaves have many properties that are believed to be useful for treating high blood sugar levels, headaches, bacterial and fungal infections, and gastric ulcers.

How do we use bay leaves in our cooking?

- For the famous Italian tomato sauce, smash peeled tomatoes (available in cans) and add one bay leaf. You can also add a few pinches of oregano while cooking. Season with salt and pepper. Leave to simmer and remove bay leaf before serving.

- To accompany boiled fish (1 bay leaf per 200 grams of fish)

- To flavour pan fried potatoes with garlic

- Infuse bay leaves in hot water to aid digestion

For more recipes and instructions, check out Our Recipes and recipe4all.

Bon appétit!

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Bay Leaves - Laurier - Laurus nobilis (FR)

Français - English

Le Laurier (Celui utilisait en cuisine, qui est le seul comestible, est appelé Laurier Sauce ou vrai Laurier) est un des aromates les plus utilisés dans la cuisine française (un des 3 éléments du bouquet garni) est italienne (ingrédient indispensable de la sauce tomate).

Provenant d'un petit arbre vivant dans le bassin méditerranéen, pouvant atteindre de 2 à 6 mètres, le laurier a une très longue histoire. A l'époque antique, les grecs et les romains posaient une couronne de laurier aux vainqueurs et aux poètes.
Ces feuilles, qui restent vertes en hiver, en font pour les chinois un des 2 composants de la lune (avec l'Immortelle).

Comment utiliser le Laurier en cuisine ?

-Pour la fameuse sauce tomate italienne, utiliser toujours une feuille de laurier sauce dans un coulis de tomates ou des tomates pelées qui auront été préalablement mixées. Vous pourrez aussi ajouter quelques pincées d'Origan en cours de cuisson.
Laissez la feuille entière mijoter dans la sauce et retirez là avant de servir.

-Pour accompagner la cuisson d'un poisson cuit à l'eau par exemple (plongez 1 feuille de laurier pour 200 grammes de poisson)

- Pour aromatiser les pommes de terres sautées, avec un peu d'ail, ajouter quelques feuilles de laurier en fin de cuission

-Les feuilles de laurier sauce peuvent aussi être infusées pour aider à la digestion

Pour les francophones, retrouvez d'autres recettes avec du laurier : Our Recipes, Marmiton

Bon appétit!

Si vous voulez plus d'informations ou si vous êtes intéressé par ce produit, n'hésitez pas à nous contacter à cette adresse : herbsfromfrance@gmail.com