I'm making a beef & bean chilli, and wondering if I should use just the leaves (as usual) or finely chop the stalk for addition before slow cooking?
davidt4,
Nov 12, 7:42pm
I'd put the stalks in at the beginning, as long as they are nice and fresh.Leaves at the end.
papariccardo,
Nov 12, 7:43pm
After research, the answer is yes. It is stronger in flavour, should be added at the beginning of the cooking, leaving the leaves till later. Ideal for Thai recipes supposedly.
papariccardo,
Nov 12, 7:43pm
Snap, davidt!!
beaker59,
Nov 12, 7:59pm
I use the lot the stalks are fine at the end too they are just a tad crunchy which I like, the roots are great at the beginning finely chopped up and have a lovely flavour though need a bit of cooking.
davidt4,
Nov 12, 8:17pm
If you've got some coriander roots treasure them!They freeze well.
One of the simplest Thai (Issan) dishes is chicken pieces or wings marinated 24 hours in a mixture of coriander root, garlic and coarsely ground black pepper, all pulverised with a mortar and pestle.Bake them or char grill and serve with assorted veges cooked in coconut milk and galangal or ginger.
papariccardo,
Jul 31, 7:08am
Hmmm, Ms DT4, when do I get to try your Issan dishes?! I'm still soo boring with my Thai cooking, I only do curries. Given how yummy everything Thai generally is, I really should have done a course in BKK or CM.
Cheers for the freezing tip, I will freeze some today as I have more than immediately needed.
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