Three days ago I bought fresh coriander to prepare a fish-meal with it. For one time, I didn't forget to water it and it's still alive and kicking.

I'm leaving on a holiday on Tuesday and want to honor the coriander one more time. The problem is that it's one of the spices I don't know that well. Any good ideas ?

Schnapps.



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[Edited 7/3/05 12:54pm]

2the9s said:

Directions:

Put 20-25 whole, dried coriander seeds in a clean glass jar with tight-fitting lid.

Add 25 centiliter colourless, non-flavoured vodka - 40% alcohol content (80 proof).

Let steep for 2-8 days in a dark place at room temperature,
18-20°C (64-68°F).

Shake lightly and taste it from time to time.

Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

Store (age) for a month or so in a dark place at room temperature before serving.

If necessary, dilute your schnapps with the same type of vodka you used as base. Leave it a couple of days to settle.

Serve your coriander schnapps at room temperature - in suitable glasses.

2the9s said:

Great idea, my dear, but I need to eat !

MarieLouise said:

Pour the coriander schnapps into an icecube tray. Cover the tray with plastic wrap. Then poke toothpicks through the plastic and freeze the whole thing.

Schnapps cubes!

2the9s said:

Ok, but I'm leaving for France in two days. I need some good-looking bull, trout, pasta, I don't care, as long as it's soft and tender and willing to get a coriander-treatment by Miss ML.

If this thread keeps silent, I will turn my prejudice into a fact: the American orgers are bad cooks and the European ones are just too rude to help me and my dying coriander out !!!

You can bake bread with Koriander and take it with you!

HowComeYouDontCallme said:

googling "corianderbread".....

MarieLouise said:

I bought Indian Naanbread yesterday and it has Coriander and garlic in it!

HowComeYouDontCallme said:

The recipes I just found seem to basically combine coriander and ginger.

But I never baked bread before. First times are always scary.

Funny that you mention this because I had dinner at my parents' house tonight and my mom had made a coriander based sauce to go with the tenderloin meat. It had yellow onion and oil in it, but that's all I could identify (it tasted great!). Unfortunately my mom's asleep now and can't tell me what else she put in it.

MarieLouise said:

Sorry, have to write this in Dutch...Koop een pak Koopmansmeel (kant en klaar broodmeel) Hak de koriander fijn en doe het erdoor..Kan niet misgaan joh. Nee heb je, ja kun je krijgen.
En als het toch mislukt.. De plant gaat toch dood tijdens je vakantie!

HowComeYouDontCallme said:

"Koopsmansmeel" lol, dat klinkt zo vreselijk Hollands. Ik denk niet dat ze dat hier verkopen.

But I'll listen to my stomach tomorrow, put my head on my boy's belly and let them decide for me.

That's all for now folks. It's midnight and my boy just announced we will take a bike and cruise the city.

Coriander Protein Shake

1 cup coriander seeds
1 block tofu
1 glass orange juice (8 oz)

Place ingredients in blender. Blend. Serve!

Just smoke it baby!

Well you obviously have to make a curry, if you have coriander. The 2 go hand in hand.

Chuck it in pretty much any curry.

i Cilantro

i grow it all summer long and put it in alot of things

Creamy Coriander Chicken


This dish gets its flavor from both the leaves and seeds of the coriander plant. Ground coriander seasons the chicken while coriander leaves, better known as cilantro leaves in the United States, accent the creamy sauce.







Prep Time: 10 minutes
Cook Time: 15 minutes

Makes 4 servings





1 1/4 teaspoons Ground Coriander
1/2 teaspoon Garlic Salt
1/8 teaspoon Ground Turmeric
2 tablespoons cornstarch, divided
1 1/4 to 1 1/2 pounds chicken cutlets or boneless, skinless chicken breasts
2 tablespoons butter
1 pound sugar snap peas
3/4 cup chicken broth
1/4 cup dry white wine
1 1/2 teaspoons Cilantro Leaves
2 - 3 tablespoons heavy cream




1. Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.

2. Melt butter in large skillet over medium heat. Sauté chicken 3-4 minutes per side until golden and cooked through. Remove chicken to platter; tent with foil.

3. Steam sugar snap peas in a separate pan about 3 minutes, or until crisp-tender.

4. Meanwhile, combine broth, wine, cilantro, and remaining 1 tablespoon cornstarch; add to skillet. Bring to a boil. Reduce heat to simmer, cook 1 minute. Stir in cream. Serve over chicken with sugar snap peas and couscous or rice, if desired.