Fresh coriander - now what?

fran-o

vegetable jumbalaya

Serves 6

3 tbsp vegetable oil
2 red onions, sliced
2 cloves garlic, crushed
2 green peppers cut into chunks
1 aubergine, chopped
3 tsp Cajun seasoning
1 tsp cayenne pepper
salt & pepper
400g tin chopped tomatoes
150g tin sweetcorn
300g long grain rice
500ml hot vegetable stock
bunch of spring onions, sliced
2tbsp chopped coriander


- heat the vegetable oil in a frying pan, add onions and gently fry for 5 mins, then add the garlic and cook for a further 2 mins
- add the peppers and aubergine with the Cajun seasoning and cayenne pepper, season with salt and pepper
- add the tomatoes and sweetcorn and bring to a simmer
- stir in the rice, add the stock and allow to simmer for 15mins until the liquid is absorbed and the rice ready
- turn off the heat, stir in the spring onions and coriander, and serve


That recipe I stole from a magazine, goes down well at ours!

just to add a question, do you have to freeze coriander in ice cubes or can it go straight in freezer. Am trying to keep plant going but might keel over soon so want to save some!!

thanks

HariboJunkie

Fran it can go straight in the freezer but it does get soggy. I don't actually mind this as I can just pull off what I need but I do freeze some that I have whizzed up with oil to use for marinades.

bigmuffins

Hi
Some ideas here:
http://forums.moneysavingexpert.com/showthread.html?p=20743807&highlight=coriander#post20743807

hth
:beer:

Nottoobadyet

Hello all,

I made shakshuka yesterday and am now left with the rest of the coriander bunch which I am at loose ends on what to do with. I don't like carrot and coriander soup, and there is so much of it that just using it as a garnish won't get rid of it all before it goes off. Unfortunately I dont have a reliable freezer so that option is out.

Suggestions, ladies?

lostinrates

Nottoobadyet wrote: »

Hello all,

I made shakshuka yesterday and am now left with the rest of the coriander bunch which I am at loose ends on what to do with. I don't like carrot and coriander soup, and there is so much of it that just using it as a garnish won't get rid of it all before it goes off. Unfortunately I dont have a reliable freezer so that option is out.

Suggestions, ladies?

Yum to shakshuka.

But if you like strong fresh tastes, i actually quite like coriander as the green in a salad, so a bunch chopped up with some ripe tomatos, cumcumber, perhaps some feta cheese and black olves, stuffed in in a pita, or alongside a lamb chop

kittycat204

Nottoobadyet wrote: »

Suggestions, ladies?

there are males on this site too who can impart wonderful advise.

rachbc

I like loads in a fresh tomato salsa/ pico de gallo.

With lots of mint or parsley in a tabboleh.

Most currys are improved with a generous handful stirred in before serving.

I read a great tip for storing it whcih was to basically seperate the bunch out, lay on news paper, cover with more newspaper then keep in the fridge - mine lasted over a week when i did this

Nottoobadyet

kittycat204 wrote: »

there are males on this site too who can impart wonderful advise.

Very true, pardon me! :beer:

mogwai

Second the idea to using it as the green in salad, though I tried this with my DH, cherry tomatoes, coriander and olive oil drizzled on top - delish right?? He didn't like it! (shakes head)

So now I have a huge bunch to use up as well before it goes soggy.

Maybe add it to a sauce to pep it up - theres a nice recipe here for lemon coriander chicken

http://forkd.com/recipe/lemon-coriander-chicken-173

Or make coriander chutney with plain yoghurt if you are having anything spicy

CH27

Tandoori chicken uses corriander.