Description
Sage is a wonderfully fragrant herb with soft, silvery-green leaves and a strong, earthy flavour. Common garden sage, Salvia officinalis, is an aromatic perennial herb with a long history of culinary use.
A little goes a long way. Sage pairs especially well with butter, chicken, pork, roast vegetables, potatoes, pumpkin, butternut, beans and stuffing. It can be used fresh or dried, although dried sage has a more concentrated flavour.
A little tip: Sage loves fat. Frying the leaves gently in butter or oil brings out their flavour and can make the leaves deliciously crisp.
Sage Butter
Ingredients
100 g butter
8 to 10 fresh sage leaves
Pinch of salt
Black pepper, optional
Method
Melt the butter gently in a small pan.
Add the sage leaves and cook over a low to medium heat until the butter smells wonderfully nutty and the leaves begin to crisp.
Remove from the heat and add a pinch of salt.
Pour over pasta, roast potatoes, butternut, pumpkin or chicken.
Tammy’s tip: Don’t throw away the crispy sage leaves. They’re arguably the best part.
