TALKING HERBS WITH CELEBRITY CHEF PETE EVANS
Most recently seen on TV shows such as
My Kitchen Rules
,
Masterchef
and
Fresh
, restaurateur, tv presenter and award winning chef
Pete Evans
is rarely far from a kitchen. Here he talks to Gardening Central’s Veda Dante about using herbs, and what’s his favourite summer salad recipe.
Veda: Are you much of a gardener, Pete?
Pete Evans
: I live in an apartment so not really but I do get the opportunity to travel and visit many different producers of food and see their gardens, which is amazing.
Veda: Is there a taste difference between fresh and dried herbs? Is one better than the other?
Pete Evans
: They are hard to compare as they have different uses in different recipes. Dried herbs lend themselves to braised meats, stews and dishes that require longer cooking times. Fresh herbs, on the other hand, are fantastic when added at the end of the cooking process in order to add fragrance and colour. Also, fresh herbs can turn a simple salad from average to amazing.
Veda: Do you have any signature herbs that you are known for using in your recipes?
Pete Evans
: I love to use a variety of herbs with my cooking but if I had to single one out it would have to be mint.
Veda: How do you store herbs in the kitchen so they stay looking and tasting fresh?
Pete Evans
: The best thing to do is to wrap them in a wet Chux Cloth and then wrap that in Glad Wrap and store in the fridge. This will keep your herbs fresh for up to two weeks.
Veda: Our readers often ask how to use herbs in their cooking so it would be great if you could give us some recipe combinations for some of the more popular ones.
Basil
– tomatoes and mozzarella
Bay leaf
– any stock or sauce (try to find fresh and use less)
Coriander
– chili, garlic and lime
Mint
– summer beverages like Mohito
Oregano
– with olive oil and fresh grilled prawns
Parsley
– fish and capers
Rosemary
– butter and garlic
Sage
– onion and pork
Thyme
– chicken and lemon
Veda: Can you recommend a simple spring salad our readers can make by using some common herbs they may be growing in their backyard?
Fig Buffalo Mozarella and Apple Balsamic Salad
Ingredients: 8 figs
2 balls Italian Buffalo Mozzarella
16 basil leaves
Lemon-infused Extra Virgin Olive Oil
8 slices Prosciutto
Apple Balsamic
Method: Tear the figs and mozzarella in half and arrange on a platter with the basil leaves. Drizzle with the olive oil and season with salt and pepper. Tear the prosciutto and scatter over the salad. Drizzle the apple balsamic over the top and serve.
Enjoy!
Related articles:Fig, Basil and Buffalo Milk Mozzarella Salad with Apple Balsamic Dressing by Pete Evans
BBQ Prawns with Avocado Salsa by Pete Evans
