Cooking with Herbs and Spices
Mid summer is the best time to indulge in herbs, the time to be extravagant, toss herbs in your salads, chop whole bunches into a light frittata and eat with a tomato and basil vinaigrette, make bruschetta and spread with a chunky basil pesto, roast squash with sage, saute wild mushrooms with aniseedy tarragon, deep fry herbs and dip in fresh salsa verde.
For spices, you will make your own spice mixes, perhaps with an Indian slant, curry powder and garum masala for a palak paneer. Delve into the smells of asafoedida, known as devils dung or experiment with amchoor. You might make a Thai curry paste with fragrant galangal, lemongrass, coriander and lime leaves for a coconut red Thai curry.
You will learn how to identify a selection of culinary herbs and spices, what they smell like and how best to use them in cooking. Finish up with a late herby and spicy lunch and organic wine.