The essential part of any recipe besides quality main ingredients is the seasoning. Lack of proper seasoning or over seasoning can ruin a dish faster than than you can say Jack Robinson and of course no one wants to ruin dinner.
The second most essential part of a recipe (in my opinion) is to remember the golden rule—- “DRIED herbs at the beginning of the cooking process and FRESH herbs at the end.”—– I will go one step further and say that it is highly advisable to use a Sachet when putting dried herbs into something like stock or soups unless you like seeing the dried herbs floating around in the finished product.
Now Sachet is one of those fancy French cooking terms that simply means “small cloth bag used to scent things” …. in this case food and it is one of the simplest things in the world to make because all you need do is place the herbs and spices in the middle of some Cheese Cloth and tie it up with a string and then pop it into the pot. The cheese cloth allows the flavours of the herbs and spices to escape and penetrate the dish without having them float freely in the pot and when the cooking process is over the sachet bag is easily removed from the pot.
Cooks Note: Once you have secured the sachet with the string if you tie the opposite piece to the pot handle you will not lose the sachet in the liquid.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……