Sage 50g

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With a strong, aromatic flavour that is earthy, slightly peppery, and slightly bitter. It is commonly used in Mediterranean and European cuisines, particularly in Italian and French dishes, traditionally compliments pork, beef, duck and chicken dishes and commonly found in stuffing recipes.

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Uses and recipe ideas for dried sage:
  1. Seasoning for Meat: Dried sage is often used to season meat, especially poultry, pork, and sausages. You can sprinkle it over the meat before cooking or incorporate it into marinades or rubs.
  2. Stuffing: Dried sage is a classic ingredient in stuffing or dressing for Thanksgiving and other holiday meals. It adds a distinctive flavour to the bread or rice mixture.
  3. Soups and Stews: Add dried sage to hearty soups and stews to enhance the depth of flavour. It pairs well with ingredients like potatoes, beans, butternut squash, and onions.
  4. Roasted Vegetables: Toss vegetables such as potatoes, carrots, or Brussels sprouts with olive oil, salt, and dried sage before roasting them. The herb adds a savoury element to the vegetables.
  5. Pasta Sauces: Dried sage can be used in pasta sauces, particularly cream-based sauces. It complements flavours like butter, garlic, and Parmesan cheese.
  6. Infused Oils and Vinegars: You can make infused sage oil or vinegar by adding dried sage leaves to a bottle of olive oil or vinegar. Let it infuse for a few weeks, then use it to add flavour to salads, marinades, or roasted vegetables.
  7. Herbal Tea: Dried sage can be used to make a soothing herbal tea. Steep a teaspoon of dried sage in a cup of hot water for a few minutes, then strain and enjoy.
Here’s a simple recipe to try:
Sage Brown Butter Sauce for Pasta:
  • 4 tablespoons butter
  • 8-10 fresh sage leaves or 1 teaspoon dried sage
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Cooked pasta of your choice
  1. Melt the butter in a saucepan over medium heat. Add the sage leaves and cook until they become crispy and the butter turns golden brown, about 2-3 minutes.
  2. Add the minced garlic to the saucepan and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Remove the saucepan from heat and season the sauce with salt and pepper to taste.
  4. Toss the cooked pasta with the sage brown butter sauce until well coated.
  5. Serve the pasta immediately, garnishing with additional sage leaves if desired.

Dried sage

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