You're viewing a single thread.
I have acquired fresh parsley and I don't know what to use it for!
Pretend it's catnip and that you're a cat
You could buy some mince and chop it up, mix it with the mince and make hamburgers or you could fry the mince and throw in chopped up parsley and spices or you could make a pesto with some pine nuts. Pine nuts are cheaper at Aldi.
I'm sort of a few days out from being able to shop again so I have try and make do with what I have at the moment.
I was going to make garlic butter bread/loaf slices and maybe thinking about using the pasley in that.
Was going to do fish burgers too but I don't know if pasley mixes well with that?
Yeah, parsley goes very well with fish burgers. It'll also keep in your fridge for a week. Just put it in a plastic bag so it doesn't dry out.
@Duenan @CEOofmyhouse56 Parsley and fish definitely can work together 😊
Do you have any lemons?
Any neighbours with a lemon tree in the front yard?
If so, you might want to try a lemon parsley butter with your fish: https://www.recipetineats.com/lemon-butter-sauce-fish/
No lemon sadly :( @CEOofmyhouse56@aussie.zone
I was going to do something similiar to a Maccas Fillet O Fish.
Smokey Cheese, Tartare sauce and battered fish.
Sounds good.
Use the parley in the tartare sauce?
Yeah but are you making it because theres alot more in it than herbs. If you have a store bought one just add the parsley to a portion.
Also get some of your margarine and put it in bowl and add heaps of finely chopped parsley and a little bit of garlic, mix it all up and you've got garlic butter. Any leftovers put some glad wrap on it and put it in your fridge for next time.
Ah no, I've got a bottle of store bought tartare sauce.
Ok, I'll try that out as well since I'm doing it for breakfast tomorrow.
That's fine. Put the parsley and tartar sauce in bowl and mix and if it's a bit too thick add a tiny bit of cold water.
I put it in mashed potato , I also use a whole bunch when I make minestrone
Not a bad suggestion with the mash potato. Now I need potatoes.
Gremolata! Keeps for yonks in a jar if you put an oil film on top.
Fasolada or some other Greek stew is always my go to with parsley. Lots of good recipes here: https://www.mygreekdish.com/category/collections/traditional-greek-soup-recipes/