Herby recipes for a wet miserable Monday!

Gathering up some of my past posts and a couple of recipes that make use of garden produce.

For the glut of cucumbers I’m expecting to get!

2 cucumbers, 1 medium sized onion, 2 oz(50g) butter,2 tbsps freshly chopped tarragon, 1 tbsp of lemon juice, salt and pepper (black).

Peel and slice cucumbers into 1/2 inch sticks. Put into a pan of lightly salted boiling water. Cook for 3 minutes then drain. Peel and chop onion and cook in butter without burning it! Lightly browned! About 5 minutes. Stir in finely chopped tarragon and add drained cucumber. Cover with a lid and cook for approx. 7 minutes. Season to taste with salt and pepper and lemon juice. Spoon mixture into dish and pour braising juices over, thickening them if needed. Good with chicken and white fish! Believe me!

Dill Sauce

Blanch the dill leaves for 1 minute. Drain and dry on kitchen paper. Chop finely. Whip the cream lightly and fold in the chopped dill. Season to taste with black pepper. Chill in fridge for an hour.

This sauce is excellent with cold meat and fish such as trout or salmon and also good on courgettes which have been baked in the oven. I think I’m having a glut of these! A hot sauce can be made by adding the dill to a white sauce. Add a tablespoon cream and whip in an egg yolk. Good with a baked ham. I often add a tablespoon of cider vinegar to the basic white sauce recipe as it makes the sauce a bit more tangy!

Both recipes are quick to do and add variety! Fennel can be used instead of dill for a different flavour, especially with fish!

Enjoy! Bon appetite!