Posts Tagged ‘coriander’

Posted on 15th September 2010

Grow | Coriander


Coriander is the new parsley.  Many dishes cooked today use either the leaf, root or seed to add flavour, especially those with an Asian feel to them.  Also known as Chinese Parsley, it’s unfortunately not as easy to grow as parsley, and will need some shade in summer to prevent it from “bolting” or running to seed early.  The variety best suited for foliage is one called ‘Cilantro’.

The best time to plant coriander is now, in early spring, when you’ll get maximum foliage.  Sow seeds unto a light, well drained soil away from any fennel, as the two are not particularly compatible. Its flowers have the added benefit of attracting beneficial insects like hoverflies and lacewings, so planting it will be a boon in more ways than one.  Allow your plants to flower and seed towards the end of the season.  You can harvest seeds for curries, but do allow some to drop back down onto your soil as they will germinate again themselves when conditions suit again, and you’ll have another crop on the way.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted on 15th September 2010

Harvest | Coriander


Like most herbs, coriander does not store well and should be used within 3-4 days of picking. Wash lightly, shaking off excess water and store in a cliplock bag in refrigerator.

What to do with glut

  • Freeze:

Leafy herbs are not suitable for freezing as the extreme cold temperature causes the leaves to ‘burn’.

  • Preserve:

Coriander curry paste

3cm piece of ginger, peeled, chopped
1 red onion, chopped
5 garlic cloves, chopped
3 green chillies, chopped
1 bunch coriander, washed, roots, stems, leaves, chopped
grated rind and juice of 2 limes
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp extra virgin olive oil

Place all ingredients in a food processor and process until smooth. Season well.
Fill sterilized jars and cover with a little vegetable oil. Seal and refrigerate, alternatively spoon paste into an ice cube tray. Freeze overnight, until firm.

Makes 1 ½ Cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted on 15th September 2010

Cook | Coriander


Steamed snapper with coriander salad

2 x 1kg whole snapper, scaled, cleaned
½ cup light soy sauce
2 garlic cloves, shredded
2 tbsp shredded ginger
¼ cup kecap manis
¼ cup brown rice vinegar
½ cup water
½ tsp sesame oil
1 bunch coriander, leaves picked
4 green onions (shallots), sliced
1 long red chilli, thinly sliced
steamed rice, to serve

1. Pat fish dry with kitchen paper. Using a sharp knife cut 3-4 diagonal slits into each side of fish. Line a large steamer basket with baking paper and top with fish. Steam, covered, over a wok of simmering water for 5-7 mins, until flesh is white.
2. Meanwhile, heat all the sauce ingredients in a small saucepan. Simmer on low heat for 5 mins, until fragrant and reduced slightly.
3. Transfer fish to a serving platter and pour over hot sauce. Combine coriander, onion and chilli and scatter over fish. Serve with steamed rice.

Serves 4

tip ….
You need about 500g snapper per person, you can purchase 1 large or 4 small fish if you prefer.

try this ….
Fish & coconut curry
Heat 1/3 cup coriander curry paste in a small saucepan on medium heat. Stir for 2-3 mins, until fragrant. Add 175ml can coconut milk, ½ cup of water and 2 cups chopped white fish and simmer for 5 mins, until cooked through. Stir through ½ cup chopped coriander and season to taste. Serve with steamed rice.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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