I've got these herbs, spices etc, so what meat?

[skeggysteve]

I'm cooking on Saturday and I want to do something different and a surprise.

So if I have a look in the pantry and tell you what I have, herbs, spices, flour, etc. You know, the things you add.

Could you tell me what all they would work with?

Conditions:

1. It must be easy to cook - or give me idiot instructions ( yes I can burn water )

2. Nothing to spicy ie Indian. Chinese is good though.

3. Impossible to get this Saturday in Tescos/Somefield/ or the other one thats near me - can you tell that I don't go shopping that often !

If anyone wants to help I'll try to have a sneaky look in the pantry tomorrow and post back.

[FastLaneGirl]

I'm game Also, if you go to the BBC recipe website, you can type up to 3 ingredients in the search box & it will show you a selection of recipes which use them, which always gives me ideas.

[skeggysteve]

Thanks for the info about the BBC website - I'll have a look.

Things I found in the pantry - Red & white wine vinegar, Chicken & fish stock cubes, tarragon, basil, chives, thyme, rosemary, Marjoram, cinnamon, and ginger.
Along with the usual things like salt and black pepper.

[FastLaneGirl]

From what you have posted - lamb I think it was a BBC recipe, but I made a lovely rub for lamb leg steaks with thyme, cinnamon, cumin, chilli and a few other bits, just fried off in a pan & then deglazed with a splash of red wine.

You could adapt this, maybe thyme, rosemary, garlic, cinnamon (very small amount) and some salt and pepper crushed together, rubbed into lamb and left for an hour, then fry off till done as you like. Remove lamb from pan, turn up heat and splash in some red wine and maybe a small cup of veg stock & reduce to make a sauce. Nice with crushed new potatoes (boiled till cooked, then literally add some olive oil, roasted garlic if you're feeling flash and rosemary and crush lightly with a fork).

I reckon marjoram may go well with pork, but that's a random thought and I haven't tried it. Tarragon & chives says chicken to me, tarragon sauce made with white wine (you'll need to look up a recipe, I remember making this years ago).

Most of all, experiment! There are no rules to cooking so adapt flavours and herbs/spices to suit your tastes. The more stuff you try the more you'll find out what goes with what