- 2 teaspoons olive oil
- 1⁄4 cup fresh parsley
- 1⁄4 cup fresh oregano
- 1⁄4 cup fresh rosemary
- 1⁄4 cup fresh thyme
- 1⁄4 cup purple onion, chopped
- 1⁄4 cup red bell pepper, chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 2 garlic cloves, chopped
- 1 teaspoon sea salt
- 1⁄2 teaspoon course black pepper
- Red Chillis
- Bay Leaves
- Kaffir Limes
Getting ready for another big batch of snags. Time to have a re-think on the herbs we can pass onto the Clune’s Butcher.
Our Walfdorf Oven has sadly been out of commission for a month now. Our BBQ has become our oven and we’ve got baked dinner to cook so I can’t use that. Oh woe is me. No. Boom. Our smoker bbq. As long as I keep an eye on the fire I think drying herbs out in the smoker might make for a great herb mix.