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Top Recipes For Herbs

How is your herb garden coming along? We previously published a handy guide to cooking with home-grown herbs some time ago and, to follow that up, we’ve come up with some great recipes for using up those now flourishing herbs. See our guide here!

Remember too that for gardening in general ,we have all the tools here at Heiton Buckley to help keep it in tip top shape.

Pork and Sage Burgers

We’ve been blessed with a relatively nice summer, so no doubt barbecues have been part of your outdoor dining experience in recent weeks. Home-made burgers are wonderful because you can vary the content to suit and you know exactly what goes into them.

Serves 4

• 500g pork mince
• Half a medium-sized onion, finely sliced
• 1 clove garlic, crushed
• Salt and freshly-ground black pepper
• 1 tbsp sage leaves, finely chopped
• 1 large egg
• 1tbsp vegetable oil

Mix together all of the ingredients (it is easiest to do this with your hands) and shape into four burgers. Place in the fridge for half-an-hour to firm up.

You can barbecue or fry the burgers in the vegetable oil – they will take 15 minutes to cook and you should turn frequently. Serve in buns with mayonnaise, fried onions or a slice of strong Irish cheddar. 

Mojitos

We all know that mint makes a great sauce to accompany roast Irish lamb, but what about a bit of fun with a Mojito? This mint-flavoured cocktail is lovely for summer evenings, and a great accompaniment to your barbecue.

Serves 4

• 4 limes, quartered
• Big bunch fresh mint, rinsed
• 60g caster sugar
• Ice
• 300ml white rum
• Sparkling mineral water
• Fresh mint to garnish

Place the limes, mint and sugar in a bowl and pound lightly with the end of a rolling pin or wooden spoon. The idea is to crush and combine the flavours and the sugar should be dissolved.

Divide the mix between four highball glasses, add ice to each glass and divide the rum up equally between each. Top with sparkling mineral water a fresh mint leaf.

Fresh Pesto

Fresh basil is amazing – it’s incredibly aromatic and it adds a lovely liveliness to salads. Fresh pesto is so much better than bought – try it and use it for sauces, dressings, as well as a pasta sauce.

• 3 large handfuls basil
• 200ml olive oil
• 1 clove garlic, crushed
• 50g freshly grated parmesan
• 50g pine nuts
• Salt and pepper

Place all of the ingredients apart from the seasoning into a blender or food processor and process until smooth (although a little texture is nice). Stir well and season to taste. Store in the fridge and use up within three or four days.

For extra flavour, toast the pine nuts before using by heating a frying pan, adding the pine nuts and stirring. This will only take a few minutes but watch they don’t burn!

There we have it – some great ways to use up the wonderful tasty plants in that herb garden you’ve been nurturing all year. Enjoy!