Sage - Glossaries - Tools

Cookery Class >>> Glossaries

Sage
Pungent grey-green herb with fuzzy leaves. A perennial herb with a slightly bitter flavour. Too much sage in a dish can be overpowerring, so it should be used sparingly.

Use: It is common in both English and European cuisine. It goes particularly well with pork, poultry, stuffings, sausage, beans and tomatoes. In Britain it is used as added flavour for stuffings, traditionally the sage and onion stuffing for roast, turkey or pork. Breads and cheese are a great host for this herb as it intensifies and compliments well. Italian cooks combine sage with veal and veal chops with sage and white wine.

10 things to do with Sage

-	Butternut rice with sage butter	-	Sage and cream jacket potatoes
-	Spinach gnocchi	-	Bacon and sage roasties
-	Sage tea	-	Mutton with apricots
-	Butter fried herb pasta	-	Grilled lamb cutlets with cannellini mash and fresh herbs
-	Kingklip with blue cheese topping	-	Leg of pork with pecan nut and sherry sauce

All listings under 'S' in A-Z OF INGREDIENTS

- Sago
- Samp
- Sardines
- Salmon
- Snoek
- Sole
- Soy sauce
- Squid
- Stock
- Sultana
- Sweet potato
- Star fruit
- Sage
- Spinach
- Strawberry
- Saffron

The African Kitchen
by Josie Stow

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