400g minced pork 50g fresh ginger root, finely shredded 4 garlic cloves, crushed and chopped 2 tsp toasted sesame oil 30g
fresh coriander leaves, scissor - snipped and extra whole leaves and sprigs for garnish 2 tbsp thick cream 2 tbsp soy sauce 200g (36 - 40) wonton skins (dumpling wrappers)
Mix together 4 ripe tomatoes, seeded and finely chopped; 1 small red onion, finely chopped; 1 red chilli, seeded and chopped; 1/4 cup of
fresh coriander leaves, chopped; 1 tablespoon of lime juice.
To serve, garnish with
fresh coriander leaves.
100g pumpkin, chopped coarsely 1 Tbsp water 1/4 cup (40g) corn kernels 1/4 tsp chilli flakes 1 clove garlic, crushed 25g grated extra-light cheddar 1 x 28g (17 cm) corn tortilla 1 x 28g (17 cm) corn tortilla 1/4 small red onion (25g), chopped finely 1/4 cup firmly packed
fresh coriander leaves 2 tsp lime juice
5Add
the fresh coriander leaves and toasted pumpkin seeds and toss it again.
2 large ripe avocados 1/2 large onion, grated 2 garlic cloves, chopped 2 fresh chiles, serranos, seeded 2 tablespoons
fresh coriander leaves 1 freshly squeezed lime 1/2 teaspoon salt 1 tablespoon pomegranate juice 3 tablespoons pomegranate seeds
Remove to a serving bowl, garnish with
fresh coriander leaves and serve with chapathi, naan or pulao.
How to use it in your kitchen: You can use
fresh coriander leaves or ground coriander seeds in almost everything.
Garnish with
fresh coriander leaves, add a few drops of lemon juice to add that zing and enjoy!
Ingredients for the Salad 1 cup chickpeas (kabuli chana), soaked and cooked until soft 1 big size tomato, finely chopped 2 big onions, finely chopped 1 green chilli, finely chopped 1 small size potato, peeled, boiled and cut into small cubes generous helping of
fresh coriander leaves, finely chopped
Serve with steamed basmati rice, a dollop of natural yoghurt,
fresh coriander leaves and chutney.
Ingredients: 240g chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful
fresh coriander leaves 1/4 teaspoon ground cardamon 1 heaped teaspoon ground turmeric (or 1 heaped tablespoon of freshly grated) 2 teaspoons heaped ground coriander 1 teaspoon heaped ground cumin 2 tablespoons olive oil 1 heaped teaspoon sea salt 2 tablespoons gram flour (chickpea flour) Extra gram flour for rolling with
Lemon chilli chicken fajitas 4 skinless free - range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1 tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful
fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped
4 skinless free - range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika 1/2 tsp chilli flakes (optional) 3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine - ripened tomatoes, chopped 1/2 red onion, finely chopped1 tbsp extra-virgin olive oilJuice of 1/2 limeSmall handful
fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped.
I'd incorporate Indian flavors using paneer instead of feta, tortilla chips with roti (baked till crisp and lightly crushed), In the magic sauce recipe, I'd substitute rosemary and thyme with dried fenugreek leaves (kasoori methi) and
fresh coriander leaves.
2 bundles glass noodles (bean thread noodles) 1 baby cos lettuce 1/2 telegraph cucumber 1 handful fresh mint leaves 1 handful
fresh coriander leaves 1 handful fresh basil leaves 1 handful micro greens (these are optional extra, I used rhubarb shoots in these photos)
Once done sprinkle
fresh coriander leaves and onion strips over the roasted chicken wings.
Chickpea Curry is usually served with cooked basmati rice and chopped
fresh coriander leaves.
Serve up the aubergines with your choice of sides, garnish with
fresh coriander leaves and drizzle over the cashew cream.
fresh lime juice 1 loose cup chopped
fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley.
The mustard needs to pop while cumin should brown a bit before you throw in some chopped onions and grated ginger, saute till onions turn transparent and pour this over the cooked and mushy lentils and finish off with
fresh coriander leaves garnish.
Add garam masala, chopped
fresh coriander leaves and lemon juice in the tempering and pour over the lentil curry.
Toss well and garnish with
fresh coriander leaves.
Lovely sprinkled with
fresh coriander leaves & sliced fresh chilli.
Thanks Michelle, I actually cooked up a batch of onion and coriander soup based on your recipe with a few alterations; I didn't use butter (you just have to prolong the initial cooking time) and instead of the croutons / cheese I added a stonking huge amount of
fresh coriander leaf chopped up and ate it with some lovely salt - crusted bread.
You could also add spices to your pancake, such as cumin seed (brown in oil first), or
fresh coriander leaf, or have it plain.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground
coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup
fresh cilantro 1/4 cup
fresh basil or mint
leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
Can I substitute
fresh cilantro for the
coriander leaves?
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful
fresh cilantro
leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground
coriander freshly ground black pepper and salt to taste
I still have 4 kiwis, 3/4 of a jar of green pesto, a
coriander plant and
fresh chilli flakes
left for another meal!
Else, just garnish with
fresh cream and
fresh fragrant
coriander leaves.
Of course cumin and
coriander seeds are a must and
coriander leaves (we call cilantro) as well as
fresh parsley.
Taste for salt and spicing and add your chia seeds, lime juice and garnish with finely chopped red onion,
fresh coriander and tomatoes before serving (remember to fish out your lime
leaves and cinnamon stick).
Garnish with
fresh coriander or mint
leaves.
Here is the ingredient list I found for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt,
Fresh turmeric, Lemongrass, Spices (
coriander seeds, cumin, cardamom, cinnamon, bay
leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin,
coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
Add half measure of plucked
fresh mint
leaves and adjust seasoning for
Coriander and Mint Chutney.
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced
fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh ginger 1 Tbsp chopped
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground
coriander Salt and pepper to taste
Fresh lime wedges and cilantro l
Fresh lime wedges and cilantro
leaves
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and
left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry
leaves (
fresh or dried or substitute with 1 bay
leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for garnish
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8
fresh basil
leaves, chopped — a small bunch of
coriander, chopped — salt
50g flat
leave parsley 25g mint
leaves 10g tarragon (about half a bag) A few
fresh oregano
leaves (about a third of a bag) 25g
coriander (optional) 3 cloves of garlic 1/2
fresh red chilli (optional) 2 tbsp olive oil 2 tbsp apple cider / red / white wine vinegar Juice of 2 lemons
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons
coriander seed 1 stick cinnamon 1 star anise 5 bay
leaves 1 cup
fresh mint
leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry
leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2
fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground
coriander seeds 3 bay
leaves, crushed 4 whole cloves 1 teaspoon dried thyme
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon
coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful
fresh mint
leaves — chopped sea salt to taste
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon
coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage
leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted
fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay
leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon
coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
1 stalk lemon grass 2 — 3 birds eye chilli's 1 teaspoon of
fresh ginger 1 — 2 kaffir lime
leaves 1 lime 1 tomato 2 — 3 oyster mushrooms (or any variety you have) 1/2 onion 1 can of coconut milk 1 1/2 tablespoons of fish sauce Juice of half lime 100 grams of chicken Spring onions &
coriander
Ingredients: Marinated sliced tempeh (see recipe blow), blanched scallion greens, raw bean sprouts, julienne - peeled carrots,
fresh coriander, and blanched cabbage
leaves.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry
leaves 4 green cardamom pods, seeds crushed 1 tsp ground
coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste
coriander leaves for serving
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon
coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped
fresh cilantro
leaves and tender stems • 1 teaspoon coarse sea or kosher salt