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Bouquet Garni Recipe
Although traditionally made with a sprig of thyme and parsley with a bay leaf, the addition of celery, plus a sprig of fresh marjoram/oregano adds a lot of interest to the finished dish.
Marjoram, parsley and thyme can easily be grown in pots or in a window box and while being decorative also smell marvellous.
Bouquet garni are used to flavour soup, casseroles etc. - but always remove them before serving.
A modern refinement is to use a different blend of herbs for red meats and game to that used for poultry and fish - these are offered by www.gourmetherbs.co.uk - and bring extra character to each dish.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
- Suitable for Vegetarians
- Suitable for Vegans
2 x 10cm/4 ins Pieces of Celery
2 big sprigs of Parsley
1 Bay Leaf
1 big Sprig of Thyme
2 Sprigs of Marjoram or Oregano
1. Bundle the herbs between the short celery sticks.
2. Tie these together with clean string.