Edible Herbal Gifts

Chicken Biryani, Chicken Pasta, Chicken Pizza, Chicken Recipes
Giving Food as Gifts

When giving an edible present, packaging is of paramount significance. Clear labeling is fairly helpful, so the recipient knows precisely what the present incorporates and additionally a way to maintain it sparkling. If there are refrigeration instructions, then make sure they are easily read or your hard paintings may match off in a single day!

There are a wonderful many opportunities for natural meals, but one large generalization is that fresh herbs flavor better than dried ones. If a particular factor isn’t always to be had fresh, you could alternative the dried version alternatively, but I would advise that you pick out another recipe as the flavor of fresh herbs is a whole lot extra diffused and beautiful than that of dried.

Collections of diverse ingredients make a completely attractive present and can be pretty simple. A basket of jams and jellies, or a collection of natural oils and vinegars make impressive offers. To keep away from mistakes, it’s far nice to tailor your gift to the tastes of the recipient. If he or she is in particular eager on vegetarian meals, then perhaps a fixed of special sauces to be used with pasta and vegetables could be well obtained.

Oils and Vinegars

Pretty bottles or baskets assist the presentation look an awful lot extra attractive. A gaily checked material lining a easy basket could make a cute foil for some natural breads, and such an unusual present could make sure to please.

Pates and Mousses

Pates are continually a popular lunchtime snack or first route for a night meal. There are many versions in this topic and the following suggestions are recipes that I even have determined specifically successful. Don’t despair if you don’t have a meals processor. You can mince the ingredients or pound them with a pestle and mortar and then use a blender. Make sure you connect labels to the completed objects, pointing out that they must be stored in the refrigerator and also a date through which they should be eaten.

There are very clever packing containers available at kitchen shops in all way of finishes, however an less expensive variety is to be had in pure white, which appears very powerful. The pate may be packed into a ramekin or loaf tin, and a sample choice of pates, all in man or woman ramekins in a basket lined with a brightly coloured napkin, might appearance lovable.

An unusual way to package a fish mousse could be to preserve it in the fish-shaped mildew that it changed into made in. There are a few lovely copper molds available and, for a keen cook, this would be a gift that could be used time and time once more. If you deliver sufficient notion to the hassle, there are usually new and special approaches to wrap a food parcel to offer it a touch of originality.

Potted Shrimps

4 ouncesunsalted butter
12 ouncesshrimps (cooked)
1 tbsp lemon juice
1/four tsp cayenne pepper
salt and pepper to flavor
1 tsp chopped lemon balm

Melt three oz. (75g) of the butter in a pan and take away from the heat. Skim the froth off the top of the butter and discard. Add the shrimps, lemon juice, cayenne, lemon balm and seasonings to the melted butter, mix properly and divide between large ramekin dishes. Melt the closing butter and again get rid of the foam from the pinnacle. Pour the last butter, taking care now not to include any sediment, over the shrimps. Chill within the refrigerator in a single day. These potted shrimps will maintain for numerous weeks in the refrigerator.

Ideas for packaging: wrap properly with foil or dangle film and enhance with ribbons; or region on a tray with a few cheese and herb scones.

Salmon and Dill Mousse

14 ozcan pink salmon
three tbsp mayonnaise
1 fowl inventory dice
2 tbsp double cream
1 sachet gelatin
1 egg white
1 tbsp chopped dill leaves

Mix the salmon and mayonnaise together in a bowl. In a jug, upload a tablespoon (15ml) of boiling water to the stock dice, upload the juice from the cans of salmon and blend within the gelatin. When it has melted, add the cream and stir well. Add the gelatin liquid to the salmon mixture and combine properly. Whisk the egg white until stiff, upload the dill and fold into the mixture. Fill six man or woman ramekins or a salmon-shaped mildew with the mixture.

Ideas for presentation: once the mousse is thoroughly chilled, it could be embellished with cucumber or dill leaves. To gift the mousse, line a basket with darkish blue tissue paper, then add the large mousse of person ones, tightly wrapped in hold film, plus a bottle of domestic-made dill mayonnaise. A best greater would be a bottle of dry white wine to drink with it!

Chicken Liver and Herb Pate

1 lb bird livers
2 tbsp chopped onion
five ouncesbutter
2 fl ouncesmedium sherry
1 fl ozcream
salt and pepper
1 tbsp blended, chopped clean herbs (which include marjoram, parsley, thyme or chives)

Melt 1 oz (925g) of the butter in a frying pan, fry the onions and then the fowl livers till they are simply cooked. Place within the bowl of a meals processor. Melt the rest of the butter and upload to the fowl livers. Then region all of the closing ingredients in the bowl and technique until easy. Pour into small ramekins or different dishes if you prefer.

Ideas for presentation: a small impede containing small pots of the fowl and herb pate, an airtight tin full of melba toast and some desirable red wine.

Smoky Cod and Ginger Pate

1 lb smoked cod
five ouncesbutter
three/four tsp grated clean ginger
1 tbsp double cream
salt and pepper to taste

Poach the fish till soft. Once the fish is cool, area it in a meals processor with all the other ingredients and system till well blended and smooth. Press the aggregate into a lined loaf tin or different container and chill within the refrigerator in a single day.

Idea for presentation: fill several small boxes and positioned them into a basket with a few home-made rolls and some lemons.

Potted Cheshire Cheese and Chives

three oz.Unsalted butter
8 ouncesCheshire cheese
2 tbsp port
dash of Worcestershire sauce
1 tbsp chopped chives
1 tbsp Greek yogurt
pinch of cayenne pepper
chopped chives to garnish

Process all the ingredients in a blender or meals processor and spoon into character ramekins. Chill and garnish with chives.

Idea for presentation: % in a field or basket lined with a purple-spotted handkerchief and add some Bath Oliver biscuits and some pickles.

Hummus with Mint and Parsley

15 ozcan chick peas
1-2 cloves garlic, crushed
four tbsp sesame paste
2 tbsp olive oil
three tbsp lemon juice
1/2 tsp cumin, floor
salt and pepper to flavor
2-three tbsp Greek-fashion yogurt
1 tbsp chopped parsley
1 tbsp chopped mint

Put the chick peas in a blender or meals processor, add the garlic, sesame paste, olive oil, lemon juice and seasonings. Blend until easy. Add the yogurt, mint and parsley and blend once more. Spoon the mixture into ramekins and enhance with sprigs of parsley.

Idea for presentation: set up the ramekin on a bed of easy straw in a basket and upload some wholemeal pita bread and a bottle of alcoholic or non-alcoholic refreshment, then cowl with cellophane and a large ribbon.

Zucchini Pate

nine ounceszucchini, sliced
salt and pepper
1 tsp clean rosemary
1 tbsp sparkling chives
five ozfull-fat gentle cheese

Process the herbs in a food processor till finely chopped. Add the zucchini and procedure together. Add the cheese and manner until properly combined, then upload salt and pepper to flavor. Turn into one huge dish or numerous small ones and relax.

Idea for presentation: this is a lovable pate for a vegetarian, so wrap with other vegetarian delights and a sprig of fresh herbs.

Potted Chicken

four oz.Butter
1 onion, finely chopped
1-2 cloves garlic, chopped
8 ouncesfowl meat, finely chopped
2 tbsp medium sherry
four tbsp fowl stock
salt and pepper
pinch of nutmeg
pinch of mixed herbs, dried

Melt half the butter in a frying pan, add the onion and garlic and fry for five minutes until smooth. Add all the other substances and stir nicely. Fill 4 ramekin dishes with the combination and chill in the refrigerator till company. Melt the last butter and pour a thin layer over each ramekin.

Ideas for presentation: this would be attractive in a chicken-subject’ basket. Line the basket and arrange the ramekins internal, then add a few new-laid eggs and a jar of really good home-made bird stock. If your artistic capabilities stretch that far, the label might be inside the form of a fowl, but in case you feel that is beyond you, how approximately the form of an egg!


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