Fresh coriander - now what?

zippychick

ive merged this with our fresh coriander thread

Zip

PipneyJane

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?

What is Shakshuka, please? (Recipe, please.)

Try a fresh tomato salsa: deseed and dice several tomatoes, add 2-4 chopped jalapeno chillis (deseed if you want), a red onion finely chopped and a generous bunch of coriander. Sprinkle over some lime juice (lemon will do too) and allow to marinate for an hour or so before eating.

daska

One of my favourites, though you don't find it often in indian restaurants, is Chicken Haryali - a creamy sauce with coriander, mint and chillies. (cilantro = coriander)

wouldbeqaulitymoneysaver

google 'Fresh Coriander' in Google and you will be served zillions of pages of recipes.
My best bets pour moi: BBC Good Food (watch out for Product Placement), BBC Food (the better of the two), Chow, Epicurious.
You have a wonderful resource in those herbs and congrats on growing from seed such a massive quantity!

alex21

Make a crumble topping with breadcrumbs from stale bread, lime zest and chopped coriander and freeze. Just use it as needed straight from freezer on salmon fillets. Very yummy.:)

gibson123

I love meatballs with fresh coriander for a morrocan tasting recipe.

Nottoobadyet

Thanks, all!!

I ended up taking a milder spin on the salad idea - I made a cucumber salad (its summery here) with thin sliced cucumber, ricotta, lots of chopped coriander, olive oil, splash of basalmic and salt and pepper. Delish, especially after sitting for an hour or two.

PipneyJane - shakshuka is one of my favourite things! Its a north african dish (also a breakfast staple in Israel, where I learned to love it).

Ingredients:

2-3 big red onions (or lots of small african ones)
Olive oil
Tomatoes (roughly chopped from fresh or a can, equivalent of about two cans, I tend to use about 12 if cooking from fresh)
A few sprigs of coriander, leaves and stems chopped separately
Hot pepper, fresh or powder to taste
2 tsp or so of sugar
4-5 eggs

You also need a flat frying pan with a lid.

Slice the onions, and cook in the olive oil with coriander stems and pepper until softened. Add sugar and tomatoes, and cook until the tomatoes have collapsed a bit and it starts looking like a sauce, about 10 minutes or so. Make dips in the sauce with a spoon, and break an egg into each. Cover the pan and turn down the heat, allowing it to cook until the eggs are baked through. If it looks a bit watery, allow to cook with the top off for another few minutes. Sprinkle with chopped coriander leaves and let wilt. Season with salt and pepper and serve with bread.

kittykat500

Use it instead of basil in homemade pesto.;)

kittycatface

I'm about to get a bumper crop of coriander too! Turkish recipes use it a lot, with this one I exchange spearmint flakes for chopped coriander:
http://delishturkish.blogspot.com/2011/01/sehriye-corbasi-vegetarian-noodle-soup.html

http://www.turkishcookbook.com
meatballs, use with stuffed peppers, sweet potato or aubergine curry, we use it also in tabboleh sometimes instead of mint, I have also seen it sprinkled on pide (turkish pizza) main topping ground beef, you can put chillis, garlic on as well. Guvec (type of vegetable or meat stew like a tagine) has it in too

Blue_Elephant

If you find coriander goes soggy when you freeze it try the following:

chop it up really finely
spread it out on clean portable surface - paper or a plastic tray would do
leave in a warn place, ie airing cupboard for a day or so.

Then freeze.

Instant(ish) dreid coriander. you can then stick it in recipes straight from frozen, but won't work in things like salads or garnishes for example. For soups, indian or SE Asian food though, not a problem.

HTH