Quizzes & Puzzles0 min ago
Sage recipes
My sage plant is getting very big. Any ideas on how to use a lot of it up?
Thanks.
Thanks.
Answers
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Ingredients
2.3 Kilogram Cooking apples (5 lb)
1.1 Litres Water (2 pints)
3 Large sprigs Fresh sage
6-8 Tablespoon Chopped fresh sage
1.1 Litres Distilled malt vinegar (2 pints)
Sugar
Few drops Green food colouring
Method
Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with the water and the parsley sprigs. Bring to the boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from the time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450g (1 lb) sugar for each 600 ml (1 pint) extract.
Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon
Stir in the chopped sage and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the sage. Pot and cover the jelly.
OR
Dry the sage for use later
Freeze the sage
Mix finely chopped sage with pork mince for lovely pork burgers
2.3 Kilogram Cooking apples (5 lb)
1.1 Litres Water (2 pints)
3 Large sprigs Fresh sage
6-8 Tablespoon Chopped fresh sage
1.1 Litres Distilled malt vinegar (2 pints)
Sugar
Few drops Green food colouring
Method
Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with the water and the parsley sprigs. Bring to the boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from the time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450g (1 lb) sugar for each 600 ml (1 pint) extract.
Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon
Stir in the chopped sage and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the sage. Pot and cover the jelly.
OR
Dry the sage for use later
Freeze the sage
Mix finely chopped sage with pork mince for lovely pork burgers
Sage pairings:
- Sage + eggs (i.e. in an omelette)
- Sage + chicken (i.e. roast chicken with sage and lemon inside the cavity)
- Sage + lamb (i.e. in lamb burger patties)
- Sage + fried liver + croutons
- Sage + polenta
- Sage + onion (i.e. in stuffing)
- Sage + white beans (i.e. in white bean hummous or an open sandwich)
- Sage + apple
- Sage + pineapple
- Sage + roasted peanuts
Sage uses:
- Sage butter on gnocchi
- Sage butter on ravioli, especially pumpkin ravioli
- Sage butter on trout
- Sage olive oil with pasta and parmesan
- Put some leaves into pesto with other herbs.
- Add sage to duck sausage.
- Add sage to bean dishes.
- Infuse honey with sage.
- Use with parsley, rosemary and thyme in chicken risotti and soups.
- Add along with fresh parsley, basil, thyme, and rosemary to tomato sauces.
- Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta.
Recipe ideas:
- Sandwich an anchovy between two leaves, batter and fry for great antipasto.
- Feta, prosciutto and sage involtini
- Sage on asparagus with shaved pecorino
- Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman).
- Italian bread and cabbage soup with sage butter
- Roast butternut squash on a thick bed of it.
- Sage and goats' cheese gnocchi
- Sweet potato gnocchi with chestnuts and fried sage
- Put leaves on fish, wrap in prosciutto and sear in clarified butter and olive oil; finish in the oven.
- Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in Parma ham, pack in foil, bake at 180°C (360°F). Open top side of package, pour in some dry white wine, and leave open in oven for 20 more minutes or until done.
- Wrap a flattened chicken thigh in prosciutto with a leaf of sage and pan-cook.
- Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.
- Sauté chicken livers with shallots and sage, season, then add a little cream. Toss through pappardelle.
- Sauté lamb chops with a sage leaf on each side.
- Saltimboca (veal, sage and prosciutto)
- Pork, sage and apple burgers
- Mold around a piece of pork sausage (out of casing), batter and fry.
- Sage and cheddar biscuits or pumpkin sage biscuits
- Sage ice cream
- Sage panna cotta
Other uses:
- Freeze in ice cubes for summer drinks.
- Go native and use the dry sage leftovers to purify your kitchen from evil spirits (see smudge sticks).
- Sage tea is a great remedy for sore throat.
- Sage plants give the most beautiful blooms!
- Sage + eggs (i.e. in an omelette)
- Sage + chicken (i.e. roast chicken with sage and lemon inside the cavity)
- Sage + lamb (i.e. in lamb burger patties)
- Sage + fried liver + croutons
- Sage + polenta
- Sage + onion (i.e. in stuffing)
- Sage + white beans (i.e. in white bean hummous or an open sandwich)
- Sage + apple
- Sage + pineapple
- Sage + roasted peanuts
Sage uses:
- Sage butter on gnocchi
- Sage butter on ravioli, especially pumpkin ravioli
- Sage butter on trout
- Sage olive oil with pasta and parmesan
- Put some leaves into pesto with other herbs.
- Add sage to duck sausage.
- Add sage to bean dishes.
- Infuse honey with sage.
- Use with parsley, rosemary and thyme in chicken risotti and soups.
- Add along with fresh parsley, basil, thyme, and rosemary to tomato sauces.
- Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta.
Recipe ideas:
- Sandwich an anchovy between two leaves, batter and fry for great antipasto.
- Feta, prosciutto and sage involtini
- Sage on asparagus with shaved pecorino
- Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman).
- Italian bread and cabbage soup with sage butter
- Roast butternut squash on a thick bed of it.
- Sage and goats' cheese gnocchi
- Sweet potato gnocchi with chestnuts and fried sage
- Put leaves on fish, wrap in prosciutto and sear in clarified butter and olive oil; finish in the oven.
- Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in Parma ham, pack in foil, bake at 180°C (360°F). Open top side of package, pour in some dry white wine, and leave open in oven for 20 more minutes or until done.
- Wrap a flattened chicken thigh in prosciutto with a leaf of sage and pan-cook.
- Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.
- Sauté chicken livers with shallots and sage, season, then add a little cream. Toss through pappardelle.
- Sauté lamb chops with a sage leaf on each side.
- Saltimboca (veal, sage and prosciutto)
- Pork, sage and apple burgers
- Mold around a piece of pork sausage (out of casing), batter and fry.
- Sage and cheddar biscuits or pumpkin sage biscuits
- Sage ice cream
- Sage panna cotta
Other uses:
- Freeze in ice cubes for summer drinks.
- Go native and use the dry sage leftovers to purify your kitchen from evil spirits (see smudge sticks).
- Sage tea is a great remedy for sore throat.
- Sage plants give the most beautiful blooms!
Butternut Squash Soup Recipe
Ingredients:
4 lbs. Butternut Squash ( you can buy it ready prepared in Tesco!)
1 medium Yellow Onion, coarsely chopped
1 Tbsp. Unsalted Butter or Olive Oil
1 Tbsp. Honey
6 or more Sage Leaves
Salt
Freshly Ground Black Pepper
4 Cups Chicken Stock
1 Cup Crème Fraiche
In a saucepan , melt the butter. , sauté the onion, until it starts to brown,
Add the honey then add the sage and squash. Season the mixture with salt and pepper.
Add the chicken stock, and water to cover the squash and let the soup come to a boil, then lower to a simmer. Cook for about 45 minutes to an hour. You can add more water to keep the squash submerged if necessary. When done, remove the pan from the heat, and let it cool for 15 minutes.
Puree the soup in a blender, , and return to the pan. Bring the soup back to a boil. To serve, add about 1 Tbsp. of Crème Fraiche to the bowls.
This is a really nice soup.
Ingredients:
4 lbs. Butternut Squash ( you can buy it ready prepared in Tesco!)
1 medium Yellow Onion, coarsely chopped
1 Tbsp. Unsalted Butter or Olive Oil
1 Tbsp. Honey
6 or more Sage Leaves
Salt
Freshly Ground Black Pepper
4 Cups Chicken Stock
1 Cup Crème Fraiche
In a saucepan , melt the butter. , sauté the onion, until it starts to brown,
Add the honey then add the sage and squash. Season the mixture with salt and pepper.
Add the chicken stock, and water to cover the squash and let the soup come to a boil, then lower to a simmer. Cook for about 45 minutes to an hour. You can add more water to keep the squash submerged if necessary. When done, remove the pan from the heat, and let it cool for 15 minutes.
Puree the soup in a blender, , and return to the pan. Bring the soup back to a boil. To serve, add about 1 Tbsp. of Crème Fraiche to the bowls.
This is a really nice soup.
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