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:
Italian Vinaigrette:
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.
Chicken:
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
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