As cooks we are always looking for easy ways to increase the flavour and interest of our dishes. One of the secret, healthy and nutritious, ways of doing this is to use blends of fresh herbs, spices and aromatic flavourings.
A bouquet garni – the French term for a ‘bundle of herbs’ – is one of the most popular of these blends of herbs and spices, but it’s a lot more than a mere bundle of herbs.
It’s A Powerful Flavour Building Tool
Bouquets garnis are a powerful flavour building tool in the busy cook’s repertoire. They will assist you in creating a nearly endless variety of nutritious gourmet meals. They will help you become a domestic goddess in no time at all.
Your Aim When Making a Bouquet Garni
Your aim in should be to produce a balanced, complex flavour that makes your diner want to take another bite, not analyse it. In other words – don’t overpower your dish with the bouquet garni.
Ideas and Recipes
- Start with the classic French bouquet garni recipe for inspiration.
- Then take your culinary adventure one step further. Start by changing proportions, next try to add, delete or substitute herbs. You can also try the same bouquet garni with different dishes.
- For Beef: bay leaf, parsley and thyme wrapped in an outer piece of leek.
- For Pork: sage, celery, parsley, and thyme.
- For Lamb: rosemary, garlic, oregano or marjoram, and thyme.
- For Poultry: parsley, bay, tarragon, and bruised lemon grass.
- For Fish: parsley, tarragon, thyme, and a strip of lemon peel.
- For Vegetables: oregano, thyme, parsley and sage.