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Valhalla Farm - Organic Herb Farm in the Cowichan Valley on Vancouver Island

Recipes

We've had a lot of fun creating our products and then using them in some of our favourite recipes, so we thought we would add a few to the web page. Some are recipes we have created, some are those sent to us by customers and friends. If you have used our product in creating or modifying a recipe please let us know at valherb@shaw.ca and we will add it to the list.

EASY MOLE SAUCE

HOI SIN GLAZED PORK ROAST

COCOA RUB COATED PORK TENDERLOINS

BREADED PORK CHOPS

BAKED HAM WITH A HOT TOMATO BASIL GLAZE

HERBAL CHEESE MOONS

CHICKEN WITH HERB AND MUSHROOM SAUCE

CHICKEN BREAST WITH APRICOT HABANERO AND BRIE

CRANBERRY PEPPER APPETIZER

GASTRIQUE

HENRI'S QUICK AND EASY B.B.Q SAUCE

HERBAL SALAD DRESSING

WELSH RAREBIT A LA PAT

HERBED ROAST POTATOES

JEFF'S HERBED SALMON

LAMB ROAST WITH HERBES DE PROVINCE CRUST

RASPBERRY VINEGAR SALAD DRESSING

FRUIT DROP COOKIES

RASPBERRY FRENCH TOAST

DUKKA

SCALLOPS WITH GARLIC AND DRAGON FINGER SAUCE

LOUISIANA RIBS

LEMON THYME AND LIME ROAST CHICKEN

BAKED SALMON WITH HORSERADISH AND SAGE CRUST

HORSERADISH AND SAGE GLAZED BEETS

 

EASY MOLE SAUCE

This lovely rich sauce can be used on many different meats. The following recipe is quite mild, you can spice it up by adding more chili powder.

  • 3 cups chopped onions

  • 3 tbsp olive oil

  • 3 tbsp chili powder

  • 2 tsp sugar

  • 3 tbsp Mole Rub

  • 2 tbsp peanut butter

  • 2 - 3 cup chicken broth

  • 1 - 16 oz canned tomatoes, drained and chopped

  • 2 tbsp raisins

  • 3 garlic cloves, minced and mashed with,

  • 3/4 tsp salt

In a large skillet sauté the onions with the oil over moderate heat, stirring until brown. Add the cocoa rub and the chili powder, stirring for one minute. Stir in the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic and salt to taste. Simmer uncovered, stirring occasionally for about 20 minutes. Puree the sauce, add the remaining broth, if necessary, to thin it to the desired consistency.

HOI SIN GLAZED PORK ROAST

This recipe is so simple yet it add a whole new dimension of flavour. It is delicious with pork but we tried it with chicken and it was just as tasty.

  • 2 1/2 lb pork roast

  • 1 tbsp ground Mulling Spices

  • 1 tsp ground black pepper

  • 3/4 cup hoi sin sauce

  • 2 tbsp soy sauce

Preheat oven to 350. Brush roast with oil. Mix ground mulling spices with pepper; sprinkle and rub the mixture all over the roast. Roast for 60 minutes then brush with 1/4 cup of the hoi sin sauce. Roast 20 - 30 minutes more or until cooked. Combine remaining hoi sin sauce with soy sauce to serve with roast.

BREADED PORK CHOPS

These pork chops have a delicious little surprise inside them.

  • 4 - 1 inch thick pork chops

  • 4 slices brie or camembert

  • 4 tsp Quince and Vanilla Jelly

  • 1/2 cup Panko crumbs (can us ordinary bread crumbs but these are crunchier)

  • 1/4 cup grated parmesan

  • 1 tsp lemon zest

  • 1/4 cup plain yogurt

  • salt and pepper to taste

With a sharp knife, cut a pocket into the side of the chops. In each pocket, put a slice of brie and 1 tsp of the Quince and vanilla jelly. Season with salt and pepper. Combine Panko, parmesan and lemon zest in a bowl. Put yogurt in another dish. Dip each chop into the yogurt, then the Panko mix making sure they are totally covered. Put into the frig for about 1/2 hour. Heat oiled frying pan and fry till golden brown on each side.

MOROCCAN PORK TENDERLOIN

Cocoa used as a savory may seem unusual but gives meat a lovely rich flavour.

  • 1 whole pork tenderloin

  • 2 tbsp Moroccan Rub

Trim fat and membrane from tenderloin and sprinkle liberally with cocoa rub. Let sit for 30 minutes. Preheat oven to 450. Heat oiled frying pan and sear tenderloin on all sides. Place on baking sheet and bake for 10 minutes. Remove and let rest for 5 minutes. Slice and serve.

This is so tender that it melts in you mouth.

BAKED HAM WITH A HOT TOMATO BASIL GLAZE

This recipe is also delicious with salmon.

  • 5lb ham, bone in or boneless

  • 3/4 cup Hot Tomato Basil Marmalade

  • 1/2 cup wine (red or white)

  • 1/2 cup brown sugar

Score the ham. Combine 1/4 cup of the wine with the Hot Tomato Basil Marmalade. Heat slightly to blend. Place ham in oven-proof cooking pan and cover the whole top with the glaze. Top with the brown sugar. Bake at 350 degrees, basting often until the ham is done. Add more wine if the juices evaporate. Let the ham sit for 10 minutes before slicing. Deglaze the pan with the remaining wine and use it for a sauce.

HERBAL CHEESE MOONS

We adapted this recipe from one shown on House and Home. The original recipe didn't call for herbs in the pastry or a hot jelly inside. Try it both ways.

  • 1 cup all purpose flour

  • 1/4 tsp salt

  • 5 tbsp shortening or lard

  • 1/2 cup Imperial Sharp Cheddar

  • 2 tbsp water (if required)

  • 1 1/2 tbsp Henri's Herb Blend

  • hot pepper jelly

Cream the cheese by hand or in the processor. Mix all dry ingredients in a separate bowl and cut in shortening adding water if necessary to make dough stick. Then kneed in cheese and form a ball. Refrigerate dough for 1 hour. When dough is hard enough , roll out with a rolling pin to 1/8 inch thick then cut into rounds of about 3 inch in diameter. Lift the rounds and put onto an ungreased or parchment lined cookie sheet. Add a good dab of jelly to the middle of each circle. Fold the circles over to form a moon and pinch edges to seal. Prick with a fork. Bake at 400 F for 9 min.

CHICKEN WITH HERB AND MUSHROOM SAUCE

Herbes de Province combined with mushrooms makes a rich, tasty sauce for chicken or pork .

  • 1 chicken, cut up

  • 1/4 cup wine

  • 1/4 cup flour

  • 1 tbsp Herbes de Provence

  • 2 tsp olive oil

Combine flour and Herbes de Provence. Coat the chicken with the mix. Heat oil in frying pan and heat chicken until golden. Keep warm in oven. Deglaze the frying pan with the wine and save it in a cup.

Sauce:

  • 1/2 cup onions, finely chopped

  • 2 cups mushrooms, sliced

  • 1/4 cup green and red peppers, finely chopped

  • 2 tbsp butter

  • 1/2 cup milk

  • 2 tbsp flour (use any left from coating chicken)

Heat butter in a pan. Add onions, peppers, and mushrooms. Cook until tender. Add flour to make a roux. Add pan deglazing and milk then stir until thickened. More milk or chicken stock may be added to achieve desired consistency. Place chicken in a deep serving dish. Cover with the sauce and garnish with parsley.

CHICKEN BREAST WITH APRICOT HABANERO AND BRIE

Many times we have sold out of Apricot Habanero Jelly just at the mere mention of this dish.

  • 4 chicken breasts

  • 4 tsp Apricot Habanero Jelly

  • 4 - 1/4 inch slices of Brie

  • 1/2 cup toasted almond slices

  • 1/4 cup white wine

Preheat oven to 350. Sear both sides of the chicken breasts in a hot, lightly oiled, frying pan; place in a baking dish. Top each breast with a slice of brie and 1 tsp of the Apricot Habanero Jelly. Deglaze the frying pan with wine, pour over chicken. Top with the almond slices. Bake in oven for about 20 minutes.

* For a vegetarian alternative use a Portobello mushroom instead of the chicken breast. Bake it gill side up so that it holds the delicious ingredients.

CRANBERRY PEPPER APPETIZER

This recipe was given to us by a customer at the market, we forgot to get her name to give her credit for it. This is an extremely easy and versatile recipe and different cheeses and/or jellies can be substituted.

  • 1 package Pillsbury crescent roll dough, 4 rolls per package

  • 4 tbsp camembert cheese, sliced

  • 4 tbsp Cranberry Pepper Jelly

Spread 1 tbsp of Cranberry Pepper Jelly and camembert cheese on each of the crescent roll dough pieces, roll and bake at 350 degrees for about 8 minutes. Slice and serve.

GASTRIQUE

A thick sauce produced by a reduction of vinegar or wine, sugar and usually a fruit. It is often served over meat or seafood to add a fruit flavour to the dish. We found that with seafood adding some lemon zest to the sauce gave it extra flavour.

  • 2 tbsp sugar

  • 3 tbsp Herbal Vinegar

  • 1 1/2 cup fruit juice of choice

Melt the sugar in a heavy-bottomed saucepan until golden brown. Add the Herbal Vinegar. Mix this with the fluid you made from the deglazing and serve.

HENRI'S QUICK AND EASY B.B.Q SAUCE

  • 3 small shallots, finely minced

  • 1 cup catsup

  • 1/3 cup brown sugar

  • 1 tbsp HP Sauce

  • 2 tsp Henri's Herb Blend

  • 1/2 tsp Worcestershire Sauce

  • Tabasco, salt & pepper to taste

Combine ingredients in a bowl. Brush over meat during grilling. Delicious with beef, pork and chicken.

HERBAL SALAD DRESSING

This salad dressing is a basic recipe.

  • 3/4 cup olive oil

  • 1/4 cup Herbal Vinegar

  • 1 tbsp Dijon mustard

  • 1tbsp chopped chives

  • pepper to taste

Whisk ingredients together in a bowl. Drizzle the dressing over the salad. Toss and serve.

As long as you maintain the proportions you can change the ingredients to suit the salad.

WELSH RAREBIT A LA PAT

Not quite the Welsh Rarebit you may be used to but very tasty.

  • 1 tsp Henri's Herb Blend

  • 1/2 cup Creme Fraiche (recipe below)

  • 2 eggs

  • 2 tsp Dijon Mustard

  • 1 cup cheddar cheese, grated

  • 4 slices French bread

  • 4 tbsp Hot Red Pepper jelly

  • Worcestershire, to taste

Preheat oven to 375.

Place the bread into a baking pan and toast in the oven, then, spread the jelly on the top of each slice. In a bowl slightly beat the eggs, then add Creme Fraiche, mustard, Henri's Herb Blend and cheese. Stir until mixed then spoon some of the mixture over each slice of toast. Bake in a 375 oven for 15 minutes. Lightly score the top of the surface and drizzle some Worcestershire on the top. Cooked, chopped bacon would be a tasty addition.

Creme Fraiche

  • 1 cup fresh cream

  • 2 tsp buttermilk

Heat cream to 95F and stir in buttermilk. Put into a clean covered container and let sit in a warm place for 24hr. Then refrigerate and allow to thicken.

HERBED ROAST POTATOES

  • 4 large potatoes, peeled or unpeeled

  • 3 tbsp olive oil

  • 1 tbsp Henri's Herb Blend

  • pepper to taste

Cut the potatoes into 6 pieces. Put the potatoes into an oven proof baking pan, cover them with the oil and sprinkle on Henri's Herb Blend and pepper. Mix thoroughly. Bake, uncovered at 350 degrees for 45 minutes. Stir once during baking

JEFF'S HERBED SALMON

This is the recipe Jeff used for his famous baked salmon. Not only does Jeff cook this dish but he is a great fisherman and catches most of them. An additional reason to want them cooked just right.

  • 5 lb salmon, filleted and de-boned

  • 1/4 cup margarine / butter

  • 3/4 cup honey

  • 3/4 cup brown sugar

  • 4 tsp lemon juice

  • 1 tsp Henri's Herb Blend

Dot salmon with butter. Pour honey, brown sugar and lemon juice over salmon then sprinkle with Henri's Herb Blend. Cover and marinate overnight. Bake in the oven at 350 degrees or wrap the fish in foil and place it on the barbeque for 35 - 40 minutes, or until cooked. (Courtesy of Jeff Fisher)

LAMB ROAST WITH HERBES DE PROVENCE CRUST

The herbal crust on this savory roast enhances both the succulent lamb and the steamed vegetables that accompany it. The crust would compliment pork as well. We found this recipe in a magazine and "tweaked" it to make it our own.

  • 6 tbsp Dijon-style mustard

  • 1 1/2 tbsp soy sauce

  • 2 large garlic cloves, minced

  • 1 1/2 tbsp Herbes de Provence

  • 1 1/2 tbsp olive oil

  • 2 lb boneless lamb roast, trimmed of excess fat and tied

Place the mustard, soy sauce, garlic and Herbes de Provence in a blender or food processor. With the machine running, gradually add the oil. Coat the entire surface of the roast with the mustard mixture. Cover and refrigerate for several hours or overnight. Place the lamb on a rack set on a tray in an oven preheated to 400F. Immediately turn the heat down to 350F and roast 1 hr to 1 hr 15 min. Do not overcook. Allow the lamb to rest 15 min before carving. (The Herb Companion, Feb/Mar. 1994)

LEMON BALM WINE COOLER

Lemon Balm Wine Cooler is thirst quenching and delicious with only half the alcohol content.

  • 1 large handful Lemon Balm

  • 1 bottle white wine

Cut a large handful of Lemon Balm. Wash the leafy stalks thoroughly, shake off the excess water and pat dry with toweling. Place the Lemon Balm in the bottom of a non-metallic pitcher. Pour a bottle of your favorite wine over the herbs. With a wooden spoon, bruise the leaves thoroughly. Cover the pitcher and refrigerate the mixture for at least 6 hours. Strain out and discard the Lemon Balm. Fill tall glasses with ice, then fill each glass halfway with the herb flavored wine, topping it up with ginger ale or club soda.

FRUIT DROP COOKIES

These cookies are a conglomerate of many different recipes.

  • 2/3 cup raisins

  • 2/3 cup dried cranberries

  • 1 cup, finely diced, fresh apple, skin on

  • 2/3 cup chopped figs, or dates

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1/2 cup quick cooking rolled oats

  • 1-1/2 tbsp Mulling Spices

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3 tbsp unsalted butter

  • 1/4 cup canola oil

  • 1-1/4 cup packed, light brown sugar

  • 2 large eggs

  • 1/2 banana, mashed

Preheat oven to 350. Line baking sheet with parchment paper. Place raisins and cranberries in a small bowl and cover with hot water to soften. About 10 min. Drain and pat dry. Mix the raisins, cranberries, apple and figs in a bowl and set aside. In a separate bowl, stir in all-purpose flour, whole wheat flour, oats, Mulling Spices, baking soda and salt. Beat the butter until light and fluffy. Beat in the oil and brown sugar. Add the eggs and banana and beat until well combined. Stir the flour mixture into the wet ingredients using a wooden spoon. Stir in the fruit until well combined. Drop golf-sized spoonfuls onto prepared cookie sheet and bake for 10 - 12 minutes or until slightly brown. Cook cookies then remove from the pan.

RASPBERRY FRENCH TOAST

To use the words of Emeril, this kicks French toast up a notch.

  • 4 thick slices of raisin bread

  • 1/2 cup mascarpone cheese

  • 1 tbsp Blood Orange Marmalade

  • 4 eggs

  • 1 tsp vanilla

  • 2 tbsp cream

Mix together mascarpone and marmalade. Lay bread flat, and using a sharp knife cut a pocket into the slice of the bread. Fill with 1/4 of the cheese mixture. Repeat with the three other slices. In a flat dish, beat eggs, cream and vanilla. Dip bread into egg mixture; let soak for 1 minute on each side. Fry in a lightly buttered griddle till golden brown.

* For a quick and simple recipe pick up a 500 gram package of oatmeal cookie mix. Follow the package instructions but add 1-1/2 tbsp Mulling Spices and the fruit from the above recipe, as well as the mashed 1/2 banana. The cookies turn out to be almost as good.

RASPBERRY VINEGAR SALAD DRESSING

  • 1/4 cup Raspberry Vinegar

  • 3/4 cup olive oil

  • 1 tbsp Dijon Mustard

  • salt& pepper

Combine ingredients, adjust seasoning to taste. Serve over salad.

DUKKA

  • 2/3 cup ground or finely chopped unsalted almonds

  • 2 tbsp sesame seeds

  • 2 tbsp Louisiana Spice Rub

Mix all ingredients together. Serve with a small bowl of olive oil and bread as a simple and tasty appetizer. May also be used as a delicious coating on chicken or pork.

SCALLOPS WITH GARLIC AND DRAGON FINGER SAUCE

  • 1 lb cleaned scallops

  • 1 tbsp olive oil

  • 1/4 cup white wine

  • 1/2 cup whipping cream

  • 2 tbsp Garlic and Dragon Finger Jelly (or more to taste)

  • 1 tbsp chopped parsley (optional)

Heat oil in medium pan and sear scallops on both sides, then remove from pan. Deglaze pan with wine and reduce by 1/2. Add whipping cream and again reduce by 1/2. Add jelly and let it melt into the sauce. Add scallops and serve over rice.

LOUISIANA RIBS

  • 2 lbs pork side ribs

  • 2 tbsp Louisiana Spice Rub

  • oil

Remove membrane from back of ribs. Place on baking sheet. Rub oil on meat and sprinkle rub all over ribs. Cover with foil. Bake at 300 for 2 hours. Remove foil and bake for another 30 min.
For a change try Moroccan or Mole rub.

LEMON THYME AND LIME ROAST CHICKEN

  • 1 roasting chicken

  • 1 jar Lemon Thyme and Lime jelly

  • Lemon tarragon Fleur de Sel

Loosen skin of chicken with your fingers and fill pocket with jelly, spreading it around to cover chicken. Sprinkle the skin with Fleur de Sel and roast at 350 for 20 minutes per pound.

BAKED SALMON WITH HORSERADISH AND SAGE CRUST

  • 2 salmon filets

  • 2 cups Panko breadcrumb

  • 3 tbsp Horseradish and Sage jelly

  • 2 tbsp olive oil

  • Garlic and Basil Fleur de Sel

Place salmon in ovenproof dish. Sprinkle with Fleur de Sel. In a bowl mix Horseradish and Sage jelly with Panko; divide mixture in half.
Spread mixture over each salmon filet to approx 1/2 inch thick. Place in 375 degree oven for about 10 minutes.

HORSERADISH AND SAGE GLAZED BEETS

  • 1 lb beets, boiled and peeled

  • 4 tbsp Horseradish and Sage jelly

  • 1 tbsp butter

  • Lemon tarragon Fleur de Sel

Chop beets into bite sized pieces. In a pot add butter and jelly; melt to combine. Add beets and coat them with glaze. Sprinkle with Fleur de Sel and serve.