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i have just about got back on top of the garden and to my suprise and joy found that i have a bumper crop of loose leaf parsley, has anyone got any ideas of any recipies or what i can do with it, i cant let a good oppotunity like this to go to waste.
thaks
all the best
Russ

Want to borrow my goats? They've eaten all mine....

How about an Iranian Dish - Noodle and Bean soup - it requires 1kg of parsley. Here's the link - http://www.netcooks.com/recipes/Soups/A ... Soup).html

I made some yummy parlsey pesto the other week. http://www.bbc.co.uk/food/recipes/datab ... 1633.shtml

Chickpea salad - olive oil, lemon juice, salt and pepper, garlic, lots of flat leaf parsley. Oh, and chickpeas.

Keep cutting off what you need for as long as it keeps growing. Parsley works well with fish, in tomato sauces, chillies, fried mushrooms, tabouli, soups and stews, in stuffing, bean salads, leaf salads, hell, it's good in any kind of salad, with potatoes, croutons or you could make parsley pesto using walnuts or make a parsley sauce to accompany meat and fish dishes or just eat a sprig or two at the end of each meal.

If you want to preserve some chop it up and put in ice cube trays with a little water. Decant the ice cubes into a bag or they'll get freezer burn.

I was glad I'd put so much in the freezer when my goats demolished the rest!

I saw a Rick Stein "Food Heroes" episode where he visited a butchers in Lincolnshire that was famous for its parsley stuffed pork. When I had a big parsley crop a couple of years ago I tried a similar idea and was very pleased with the results.

As I recall, I took a boneless joint of pork and unwrapped it. I cut a number of deep slits along its length and, after seasoning with salt, pepper and probably some garlic, I stuffed generous amounts of parsley into each gash. I then bound it all up again to hold things together and roasted it. The parsley taste wasn't overpowering in the richness of the meat and it meant that each slice was patterned with lines of green.

Wulf

I appear to have had a small mix up - My parsley turned out to be carrots with any luck some of my carrots will turn out to be parsley

Same family - a mistake easily made!

contadina wrote:

If you want to preserve some chop it up and put in ice cube trays with a little water. Decant the ice cubes into a bag or they'll get freezer burn.

I chop it finely and put it into a plastic bag, e.g bread wrapper and put it in the freezer. You can then spoon it out as you need it it freezes loose not as a clump.

Parsley pesto?

You can make pesto out of any leaves or nuts - definitely need olive oil but everything else you can mix or match. Garlic and parmesan can be added at your discretion, depending on what flavours you're after and what you want to use if for. Aside from basil, you can use rocket, parsley, watercress, sorrel, sage, kale, cilantro mint or spinach. I always use walnuts as I've got a walnut tree and pine are so expensive. You can add sundried tomatoes or anything else. The good thing aboutt pesto is you can keep tasting and adding as you go along. I make really big batches - throughout the summer and freeze them.