Sunday, July 22, 2007

Weekend Herb Blogging #92

The Chocolate Lady from In Mol Araan is our host for this edition of Weekend Herb Blogging and I thought I'd take a closer look at micro herbs and in particular, Chervil.


Micro Herbs are just "young" versions of herbs, probably no more than a couple of weeks old - they are sold as living specimens.


Chervil, also known as Cicely or Sweet Cicely, has a subtle anise flavour and is a member of the parsley family. It's best used fresh as it's delicate nature is destroyed by long cooking and high heat.

I'll be using Chervil in the recipe I'm making today to flavour fresh goat's curd - I find that when combined with dairy this provides a good base to extend the flavour.

Keeping with the "baby" theme I'll also be using Yellow and Red Baby Roma Tomatoes

Red and Yellow Baby Roma Tomatoes

which I have slow-roasted in a similar manner to this previous recipe but have omitted the thyme and garlic.

These two components are then used to stuff thin ribbons of grilled zucchini which I've turned into finger food.

Grilled Zucchini Rolls

Grilled Zucchini Ribbons filled with Chervil Goat Cheese and Tomato

Holy Goat Fromage Frais or your favourite soft goats milk curd
chervil leaves
Red and Yellow Baby Roma Tomatoes

Make the Slow Roasted Baby Roma Tomatoes:

Slice the baby Roma tomatoes in half and place in a bowl - drizzle with a little olive oil and mix well. Turn out onto a lined baking tray and arrange cut side up - season with freshly ground salt and pepper.

Bake in a preheated 140°C/275F oven for about two hours - you only want them to be semi dried and still retaining a little moisture.

Make the Grilled Zucchini Ribbons:

Top and tail the zucchini.

Using a swivel peeler, slice lengthways into long, thin ribbons. Very lightly brush the ribbons with olive oil.

Cook, oiled side down on a heated grill pan. Turn and briefly sear the other side. Place grilled ribbons on a cake rack to cool.

Make the Chervil Goats Curd:

This is done to taste - roughly chop the chervil leaves and then stir though the goats curd.

Assemble the Rolls:

Lay a ribbon down on a board and then spread the chervil goats curd over half the ribbon. Place a tomato on one end and then roll.

Repeat with the remaining ribbons.

These are best assembled just before serving but the components can all be made ahead of time.

Related Posts:
Quadratini with Micro Herb Soup
Sauce Gribiche
Slow roasted Baby Roma Tomatoes

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  1. Haalo, oh wow, all these cute stuff! You are tempting me too much and I'm supposed to be finishing some work but all I can think of are your cute grilled zucchini ribbons, and the cute herbs, and cute quail eggs... :-) I wonder what other cute stuff you might have up your sleeves...

  2. I haven't seen those little micro herbs sold here. I'll have to watch for them. Your little zucchini roll-ups looks just delicious. I'm just starting to get a lot of zucchini in my garden!

  3. How beautiful! The microherbs are adorable and I love the flavours in this.

  4. such a beautiful appetizer! I wish I had a garden with zucchini...I'm just craving a lighly grilled just picked zucchini

  5. Thanks Nora - I think i'm all out of cute ideas!

    Thanks Kalyn - I just love those 8ball zucchini you grow.

    Thanks Truffle and welcome Back!

    Thanks Jaden!

  6. Beautiful and appetizing. I don't think I can wait for my own zucchini to decide to come into existence to try and make these juicy morsels!

  7. Thank you Chocolate Lady!

    Thanks Simona!

  8. I love these Haalo! I'm definitly going to make these for a party I'm having. As usual, everything on your blog is beautiful!

  9. Thank you Marie, that is so very kind of you to say.


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