jan2242 wrote:

Love Tarragon. The herb I don't like is coriander - most of the tv chefs throw it in everything.

Oh I love coriander,especially in mayonnaise.Actually I love it in lots and lots of dishes and yes I think it probably is an acquired taste as I know a few people who can't abide it.

bottynoodle - 2018-03-29 04:22:00

bump

bev00 - 2019-03-28 22:31:00

Sausage and tarragon casserole
1 onion, 1 T oil, 8 pork sausages, 1+1/2 cups hot water, 2 chicken stock cubes, 1 T dried tarragon or 3 T finely chopped fresh tarragon, 2 T white vinegar, 2 T cornflour

Peel and finely chop onion. Heat oil in a large saucepan. Saute onion for 3-5 minutes or until clear. Cut sausages into quarters, add to pan and cook until lightly brown.
Add water and crumble in stock . add tarragon and mix well.
Cover and simmer for 20 minutes. Mix white vinegar and cornflour together, mix into sausages.
Bring to boil and stir until thickened.

My notes -- Leftovers -- add cooked vegetables and cooked risoni. Thaw out two sheets flaky puff pastry, spread leftovers on half of each sheet, leaving 1 cm clear at edges, dampen edges and fold pastry over and seal. Glaze with milk. Sprinkle with sesame and/or poppy seeds, cut slits in top 180C for 20-25 minutes or until pastry is golden
(for bigger pie, simply spread leftovers onto one sheet, leaving 1 cm clear at edges, dampen edges and cover with second sheet, glaze etc as above)

also nice using lamb and thyme sausages with vegetable stock and 3 T fresh thyme or 1 T dried thyme
edited for spelling

Edited by janeny1 at 4:33 am, Fri 29 Mar

janeny1 - 2019-03-29 04:25:00