DEHYDRATED ITALIAN HERB SEASONING
- 30 ml marjoram
- 30 ml basil
- 30 ml origanum
- 30 ml sage
- 30 ml thyme, roughly chopped
- 15 ml chopped fresh rosemary
- 6 bay leaves, finely ground or 2.5 ml bay leaf powder
- 45 ml garlic powder
- 30 ml onion powder
- 5 ml mustard powder
- 2.5 ml castor sugar
- 45 ml Maldon salt
Mix all the ingredients until thoroughly blended. Keep in airtight container.
Ideas on how to use:
Mix the seasoning to taste with basic mix of 60% oil (not olive oil – it sets in fridge) to 40% good quality vinegar, sweeten with castor sugar to taste. Keep in screw top bottle, shake to blend.
Mash 20 ml of the seasoning with 120 ml softened butter. Put into chicken cavity and under skin before roasting chicken.
Savoury coating for fish or chicken pieces:
Blend 10 ml seasoning per 250 ml fine dried breadcrumbs instead of normal crumbs.
Savoury baked tomato or other vegetables:
Sprinkle with herb blend, top with grated Parmesan, dot with butter and bake until golden.
Photo and recipe: Petro Borchard