My husband Clive is a bit of a whiz in the kitchen, having managed kitchens in the UK before returning home to take over the family nursery business. His experience, along with a passion for creating tasty meals with produce we have grown ourselves is clearly evident to all who are fortunate enough to sit down to a meal with us. Clive is a regular guest on radio programs, in garden centres and at garden clubs sharing his recipes. In 2009 some of these recipes were even featured on national television on the Garden Gurus program and as they were so popular he has been invited back in 2010 as a specialist presenter.
Please click on the links to view Clive's Garden Gurus segments that feature a range of Herbal Teas. You will notice that the herbs are in mustard pots with the 'Renaissance Herbs' branding. We are the exclusive growers and suppliers of the 'Renaissance Herbs' range here in Victoria. The reason we do not promote this on our website as there are other growers in other states and we have no way of knowing where you are viewing us from. If you have access to Renaissance Herbs in your region that is fantastic but if you don't we are able to ship herbs directly to you without the Renaissance Herbs branding.
The recipes below serve 4 and would be well complimented by a side serving of home grown garden salad.
Coconut Prawns Prawns cooked in chilli, coriander, lime verbena, garlic and ginger. Serve with leafy green salad, saffron rice or other asian type dishes. Ingredients: 32 green prawns. Large bunch of fresh coriander, 6 medium Lime Verbena leaves, one small lime, small chilli (choose appropriate heat to taste), 8 medium cloves of garlic, piece of ginger (5cm x 3cm x 2cm). 60ml (2 tblspn) unrefined Coconut Oil.
This is a great ‘When friends drop in’ dish. Fresh, shelled green prawns can be used but so can frozen ones – direct from freezer with 15 minutes thawing. Similarly fresh herbs can be used or ‘herb blocks’ (described at bottom of document). As this is a very quick to cook dish all ingredients and serving plates need to be ready prior to putting wok on heat. Place prawns in bowl (to thaw if frozen). Peel if needed.
Coarse chop large bunch of coriander – stems and leaves.
Finely chop lime verbena.
Peel garlic and ginger.
Finely chop chilli
Place wok on high heat. Once hot place coconut oil in wok. As soon as oil is hot add prawns. If using ‘herb block’ add at the same time. Other wise crush garlic into wok and then grate ginger into wok. Toss for 30 secs then as prawns start to turn pink add coriander, lime verbena and chilli. Toss for another 30 secs and add zest of half lime. When prawns cooked – do not overcook as the will become tough – squeeze on some lime juice and serve ENJOY!
Herbal Teas Selection of five teas using blends of: Stevia, Pineapple Sage, Fruit Salad Sage, Mexican tarragon, Moroccan Mint, Brahmi, Lemon Verbena and Lime Verbena
Ingredients: half cup of coarsely chopped leaves of each of the following; Stevia – Stevia rebaudiana, sugar plant, calorie free sugar substitute, suitable for diabetics
Pineapple Sage – Salvia elegans, attractive large shrub with scarlet flowers, pineapple flavour
Fruit Salad Sage – Salvia dorisiana, pretty shrub with nice pink flowers, fruity flaour
Mexican tarragon – Tagetes lucida, medium shrub with yellow flowers and liquorice flavour.
Moroccan Mint – Menta spicata, intense flavoured spearmint used in Moroccan Mint Tea
Lemon Verbena – Aloysia triphylla, large shrub with white flowers and lemon scented foliage.
Lime Verbena – Aloysia triphylla ’Lime’, large shrub with white flowers and citrus foliage.
Brahmi – Bacopa monniera, groundcover with green tea flavour that boosts memory.
Herbal teas are getting some popularity with wider community but generally only commercially available varieties. It is a real buzz to walk out the door pick a few leaves drop them in the cup and zap – a refreshing, healthy hot drink. Also for mums that don’t want kids loaded up with sugar you can make stronger blends, place them in fridge then just add water for a refreshing home made cordial. For all teas chop leaves into pieces about1 to 2 cm square, place in cup and add boiling water. Add Stevia leaves to sweeten if desired. Leave to infuse for 3 to 4 minutes. For all teas triple quantities, leave to brew for five minutes add ice block to cool then place in fridge. Once chilled place 50ml in glass, fill with water for cool summer drink.
Mintea Two Stevia leaves, six Moroccan Mint Leaves one Lime Verbena leaf.
Fruitea One med pineapple sage leaf, one fruit salad sage leaf one lemon verbena leaf.
Lemonzap Four lemon verbena leaves, two lime verbena leaves, half pineapple sage leaf.
Uppitea Two leaves of Mexican tarragon, sprig of Brahmi, two leaves lime verbena
Memortea Two sprigs of Brahmi, two leaves lemon verbena, one leaf fruit salad sage.
Baked Fish Served with Coriander, Dill, French Tarragon, Marjoram, Avocado and lime oil and coconut, Ruby Chard.
Ingredients: four small Dory fillets, half cup of chopped coriander, half cup of coarse chopped dill, half cup of chopped French Tarragon, quarter cup of finely chopped marjoram, 75ml of Avocado oil infused with Caribbean lime. Half cup of shredded coconut. Dozen large leaves of ruby chard.
Preheat oven to 240.
Place 35 ml of oil on flat oven tray.
Mix all herbs together.
Using half of the herbs make a bed on oven tray.
Brush half remaining oil onto both sides of fish fillets.
Place fish on bed of herbs
Mix coconut with remaining herbs and place half mixture in top of fish fillets
Place tray in oven.
After 10 to 12 minutes depending on thickness of fish remove from oven and cover with rest of herb/coconut mixture. Drizzle rest of oil on top and place back in oven.
After further 4 to 6 minutes fish should be cooked. Remove from oven and place on cooked chard.
Chard: Put 2cm of water in pan on over and bring to boil.
Cut chard leaves in thirds and place in steamer on pan of boiling water. Steam for 2 to 3 minutes – do not over cook. Leaves should maintain structure. Drain and place on plates. ENJOY!
Vegie Stir-fry Flavoured with Mushroom Plant, Chilli, Garlic, Laksa Leaf, Fennel Seed, Turmeric, Ginger, Soy Sauce. This dish can be made with all vegetables, seafood and vegetables or meat and vegetables.
Ingredients: Small chilli (heat to taste), four cloves of garlic, 8 young leaves of Laksa Leaf, teaspoon of ground fennel seed. Teaspoon of fennel seeds, Teaspoon freshly grated turmeric, piece of ginger (5cm x 3cm x 2cm), 15ml of soy sauce, half cup of sliced almonds. One medium carrot, 12 large snow peas, small head of broccoli, one medium onion, one bok choi, 1 paclet of baby corn (300g), cup of Mushroom plant leaves.
Julienne carrots, chop snow peas, cut onion into quarters and pull off out layers on each quarter then dice inner parts. Chop baby corn in to2cm long pieces. Chop broccoli into small heads.
Place wok on high heat, also boil 500 ml of water. Pull apart bok choi and chop off base of older leaves, then thickly slice these pieces.
Put 75ml of oil in wok and when hot add in chopped onion and crushed garlic. Grate in ginger and add grated turmeric. Stir for 30 secs. Add in carrot and almonds. Stir for 30 sec and add 100 ml of boiling water. Add chilli and ground fennel seed. Stir for another 45 secs then add remaining vegetables and soy sauce. Add Laksa leaf and mushroom plant. Add 200ml of boiling water and salt to taste. Cook for further 45 secs and then serve on freshly cooked rice. Meat/seafood can be used and should be added just prior to adding carrots. ENJOY!
Ingredients: One large eggplant, half cup of fresh Thai Basil, quarter cup of oregano, quarter cup of rosemary, quarter cup of basil mint, 200 ml of extra virgin olive oil. Oyster sauce, eight roma tomatoes. 4 larges sprigs of curly parsley.
Cut egg plant into four 2cm thick slices. Rub salt them olive oil into each piece make sure oil is fully absorbed into flesh. Turn slices over and repeat. Now rub half a teaspoon of oyster sauce into flesh of eggplant. Put aside and let sit for 30 mins. Meanwhile thickly slice tomatoes and place in fry pan with chopped herbs and 40ml of olive oil. Cook, stirring regularly until tomatoes start to break down. Add 50 to 100 ml of hot water.
Take eggplant and place in heavy based frypan. Place oyster sauce side down. After 1 minute turn eggplant over. Cook for another minute then pour over tomatoes mixture and cover with lid for a further 2 to 4 mins (until eggplant is mushy in centre) Serve on wilted spinach leaves. ENJOY!
Ingredient notes
Herb Blocks These are something I use during winter or when I am temporarily out of Coriander or Basil. I make up a blend of the herbs to taste, adding a small amount of quality extra virgin olive oil to give a smooth paste. Then place in ice block track in freezer. Careful not use too much garlic as it can overpower the herbs. A) Coriander/ginger/garlic B) Basil/Oregano/garlic C) Basil/Coriander/Dill
Coconut Oil: Several brands generally from Health food shops. Usually have two types, one with flavour and one with flavour removed. Must use former.
Avocado Oil: Oil made from avocado and infused with Caribbean lime available in most supermarkets. Can be replaced with extra virgin olive oil mixed with 30ml of fresh lime juice.
