The leaves of
coriander (like fresh limes)
became the subject of hype in the early 1990s. Attention was drawn to two very
important ingredients. But here we are concerned not with the leaves but
with the tiny beige-brown seeds, a magical spice that is said to have the
flavour of roasted orange peel. Since I have been using the leaves I have come
to discern the connection between the two, even though they're at the same time
different. Coriander seeds are important in curries, Middle Eastern and Greek
dishes.
The leaves and seeds
of the coriander plant are one of the most essential in Thai cooking. The root
is also used, often pounded with garlic and other ingredients, to make a
marinade.
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Chickpea,
Chilli and Coriander Cakes with Marinated Red Onion Salad
Chickpea,
Chilli and Coriander Soup
Chilled
Fennel Gazpacho with Olive Ciabatta
Croûtons
Chilled
Marinated Trout with Fennel
Curried
Parsnip and Apple Soup with Parsnip Crisps
Egg
and Lentil Curry with Coconut and Pickled Lime
Latin
American Beef Stew with Marinated Red Onion Salad
Marinated
Chicken Kebabs with Whole Spices
Marinated
Courgette and Coriander Salad
Marinated
Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper
Mixed
Vegetable Salad a la Grecque
Moroccan Baked Chicken with Chickpeas and Rice
Oven-roasted
Carrots with Garlic and Coriander
Oven-roasted
Ratatouille and Mozzarella Strudel with Parmesan and Pecans
Roast
Seville Orange-glazed Duck with Port Wine Sauce
Roasted
Red Peppers Stuffed with Fennel
.