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Corriander

Discussion in 'Cookery' started by cosmos, Sep 7, 2011.

  1. I would just go by taste. Add it bit by bit until you are happy with the flavour.
     
  2. egyptgirl

    egyptgirl Senior commenter

    I agree with Cosmos. Just keep tasting. That's what good cooking is about anyway, in my book.
     
  3. nick909

    nick909 Lead commenter

    It's also down to your own personal taste. I love coriander and add loads when cooking. Lots of people aren't so keen though!
     
  4. inky

    inky Lead commenter

    I cook an Indian chicken recipe [one of Maddhur Jaffrey's, actually] which uses garlic, fresh ginger, chilli and masses of chopped coriander leaves. It's beautiful.
    Corinader leaves are an acquired taste and it took me years to grow to love them.
    The ground seeds make a wonderful flavouring for pork, by the way. I always rub some in when I cook chops or whatever, even when I'm doing it with cream and cider. Lovely and sweet.
     

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