Make your holiday braais even more festive with these flavour some herbs says Jane Griffiths.
Outdoor cooking in South Africa means a braai. Adding dried or fresh herbs to grilled food brings out new layers of flavour. Try these easy-to-grow herbs at your next braai.
THYME FOR BEEF
A robust, aromatic herb, thyme pairs exceptionally well with quickly seared or slow-cooked beef. It’s a traditional ingredient in bouquet garni (along with marjoram, parsley and bay), which is used to flavour stews and stocks. Use chopped fresh thyme in a marinade with red wine and garlic for a whole roast cooked on a braai. Or mix plenty of dried thyme with salt, pepper, dried coriander, red pepper flakes, a touch of sugar, and rub it over all over a steak before searing over hot coals.
GROWING
This story is from the December 2017 edition of South African Garden and Home.
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This story is from the December 2017 edition of South African Garden and Home.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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