Food and Herbs

Meat, Fish and Poultry

Beef : Bay Leaf, dry mustard powder, green pepper, marjoram, fresh mushrooms, nutmeg, onion, pepper, sage, thyme, curry powder

Chicken: Green pepper, lemon juice, orange, marjoram, fresh mushrooms, garlic, paprika, parsley, sage, thyme, curry powder

Fish: Bay leaf, curry powder, dry mustard powder, green pepper, lemon juice, marjoram, fresh mushrooms, paprika, oregano

Lamb: Curry powder, garlic, mint, mint jelly, pineapple, rosemary

Pork: Apple, applesauce, garlic, onion, sage, rosemary, marjoram, orange juice

Veal: Apricots, bay leaf, curry powder, ginger, marjoram, oregano.

Vegetables

Asparagus Garlic, lemon juice, onion, vinegar
Cucumber Chives, dill, garlic, vinegar, sugar
Green Beans Dill, lemon juice, marjoram, nutmeg, pimento, onion, garlic
Tomatoes Basil, marjoram, onion, oregano
Greens Onion pepper, vinegar, garlic
Peas Green pepper, mint, fresh mushrooms, onion, parsley
Potatoes Green pepper, mace, onion, paprika, parsley, chives
Rice Chives, green pepper, onion, pimento, saffron, turmeric
Squash & Pumpkin Brown sugar, cinnamon, ginger, mace, nutmeg, onion

Soup

Soups A pinch of dry mustard powder in bean soup, allspice, a small amount of vinegar or a dash of sugar in vegetable soup:
Peppercorns in skim milk chowders, bay leaf and parsley in pea soup.

Flavour adventures:

Cutting down on salt will rejuvenate your taste buds and you will find yourself starting to appreciate the natural flavours of foods. Salt dulls the taste buds and masks the natural flavour of food – by embarking on some flavour adventures you can kick the habit in a tasty way. Because most herbs, spices, vinegar and table wines do not contain sodium they should be used in place of salt as seasonings. You will find that flavouring substances such as black pepper, onion, green pepper, garlic, lemon juice and vinegar complement and enhance the natural flavour of food. With herbs and spices remember a little goes a long way but if using fresh rather than dried herbs, use twice the amount. Avoid garlic salt and celery salt and instead use the dried, powdered garlic and celery without added salt.

To keep a ready supply of seasonings on hand, try using a combination of herbs instead of salt in your saltshaker. You can make your own herb shaker by combining half a teaspoon of cayenne pepper, one tablespoon of garlic powder and one teaspoon of each of the following seasonings: basil, marjoram, thyme, parsley, mace, onion powder, black pepper and sage. You’ll find this combination of flavours a delightful enhancer of meats and vegetables in the kitchen or on the table.

Table wines are fine to use in cooking. As with herbs, a little wine goes a long way. You can devise your own flavouring marinades by using wine, vinegar and oil together with herbs, spices and curry powder. Lemon juice, vinegar, Tabasco sauce and Angostura Bitters are also great for adding flavour to meats, soups and vegetables.



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