HERB WHITE RECIPES

WHITE FISH RECIPES - BBC GOOD FOOD

White fish recipes - BBC Good Food image

Cook up a white fish such as hake, cod, haddock, sea bass or a mixture for a satisfying supper. Our seafood selection includes fish pies, curries, chowders and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

HERB ROASTED TURKEY BREAST WITH PAN GRAVY - FOOD NETWORK

Herb Roasted Turkey Breast with Pan Gravy - Food Network image

Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Steps:

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy.

More about "herb white recipes"

WHITE FISH RECIPES - BBC GOOD FOOD

Cook up a white fish such as hake, cod, haddock, sea bass or a mixture for a satisfying supper. Our seafood selection includes fish pies, curries, chowders and more.
From bbcgoodfood.com

See details

HERB ROASTED TURKEY BREAST WITH PAN GRAVY - FOOD NETWORK

Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 5 minutes
Category main-dish
Cuisine american

Slice the turkey breast on the diagonal, and serve with warm gravy.

See details

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY - BBC GOOD FO…

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Main course
Cuisine British
Calories 564 calories per serving

To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

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GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE RECIPE ...

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Calories 345 per serving

When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

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HERB AND APPLE STUFFING RECIPE | INA GARTEN | FOOD NETWORK

Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Cuisine american
Calories 370 calorie per serving

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

See details

HERB ROASTED TURKEY BREAST WITH PAN GRAVY - FOOD NETWORK

Slice the turkey breast on the diagonal, and serve with warm gravy.

See details

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY - BBC GOOD FO…

To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

See details

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE RECIPE ...

When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

See details

HERB AND APPLE STUFFING RECIPE | INA GARTEN | FOOD NETWORK

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

See details

RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES

Lamb like this is a total treat – it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It’s also easy to scale up or down for two, six or eight, just tweak the timings instinctively.
From jamieoliver.com
Total Time 50 minutes
Calories 693 calories per serving

1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
2. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
3. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
4. Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
5. Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
6. Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
7. Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
8. Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
9. Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.

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