Eggs in Tarragon Jelly recipe

Taken from Stephanie Alexander's cookbook and changed a little,

This recipe can be adapted to any herb you like the flavour of, but works best with "soft herbs".

Ingredients:
4 boiled eggs (bantam eggs are ideal)
4 moulds that the eggs fit comforably in.
8 leaves gelatin or suitable quantity of powdered gelatin.
2 cups chicken stock
4 good sprigs of tarragon and some extra sprigs.

Method.

1. Infuse the chicken stock with tarragon by soaking the "poor sprigs" in it for at least an hour.
2. Remove the sprigs and dissolve the gelatin in the stock. Add some finely chopped herbs to the stock if you wish, this is good for milder herbs.
3. Put about a good sprig of tarragon in the bottom of each mould and cover with a cm of stock. Leave to set in fridge.
4. When set place a peeled boiled egg in each mould and carefully fill with the stock.
5. A slice of ham can be placed on the surface of the stock at this point.
6. Leave to set.
7. To turn out dip the moulds in hot water to just melt the outer layer of stock and tip over. Hopefully the jellies will just tip out!

You can use anything for the moulds, egg cups, tea-cups, ramikins, just adjust the volume of stock to fill the moulds.

Parsley Recipes

There are many ways to use Parsley in your cooking, it is not just a garnish. Try mixing chopped parlsey through mashed potatoes or adding it to fishcakes or the breadcrumb mix you coat chicken or fish in, but the classic parsley recipe is Tabouleh. Tabouleh is a delicious salad accompaniament, but goes well with chicken, lamb and fish dishes as well.

Tabouleh recipe

Ingredients (serves 6)

135g (3/4 cup) fine burghul
80ml (1/3 cup) fresh lemon juice
60ml (1/4 cup) olive oil
Sea salt flakes & freshly ground black pepper
3 ripe (about 340g) tomatoes, halved, deseeded and finely chopped
1 lebanese cucumber, halved lengthways, deseeded, cut into 1cm cubes
3 green shallots, ends trimmed, thinly sliced
4 cups loosely packed coarsely chopped fresh continental parsley
2/3 cup loosely packed coarsely chopped fresh mint

Method

1. Place the burghul in a medium bowl. Add enough cold water to cover and set aside for 1 hour to soak.
2. Drain burghul through a fine sieve and use your hands to squeeze out any excess moisture. Spread burghul over a baking tray lined with paper towel and set aside for 30 minutes to dry.
3.Combine the lemon juice and oil in a screw-top jar. Season with sea salt flakes and pepper. Shake until well combined.
4. Combine burghul, tomato, cucumber, green shallot, parsley and mint in a large serving bowl. Drizzle with dressing and stir to combine. Serve immediately.

Australian Good Taste - October 2004 , Page 77