A busy week at Myrtle HQ – we have finally, after 5 years of planning, launched our range of seasonings. Six in all, and all include the amazing super herb, Lemon Myrtle. These pots are a Summer Table essential, perfect for BBQ & picnic baskets. Finally balanced seasonings, fragrant and delicious.
A customer first sent us in the direction of Lemon Myrtle and ever since we have been trying to incorporate it into one of our preserves. The flavour and aroma got lost, so we soon realised that this deserved a special place of its own underneath the Myrtle banner.
You have been warned, prepare yourself to fall in love with Lemon Myrtle. Prized by Australian Aboriginals for not just its cooking uses, but its healing properties. It has a reputation as a “Superfood”. A native bush food, it is now regarded as Queen of the lemon scented plants in Australia.
Often used as a leaf for tea, or with its oil extracted, we have used the leaf ground and added it to award winning DROITWICH BRINE SALT.
To this blend we have added a herb, (either dill, rosemary, tarragon, oregano, mint & thyme) balancing the flavours to create a unique seasoning for your food. All are available from our website:
Here is one of our favourite recipes that includes the Oregano seasoning. These tomatoes pop with flavour. We use them in a orzo pasta dish with fresh pesto and shredded basil.
A real taste of summer.
Oven dried tomatoes in oil with oregano seasoning
This is an ideal recipe if you have an Aga or Rayburn as they need a lovely slow roast at a low temperature. I have cooked them in a conventional cooker, but to make it really cost effective, I would suggest filling the oven with the fruit.
You can often find real bargain boxes of tomatoes at the end of a day at a market or this is a dream recipe for a keen gardener with a glut of tomatoes.
1.8 kilo tomatoes (any variety) but a cherry variety will dry quicker.
1 tbsp sugar
Myrtle’s oregano seasoning and ground black pepper
3 Tbsp white wine vinegar
200ml Extra virgin olive oil
- Preheat oven to 70 c (gas ¼ – ½ )
- Slice cherry tomatoes in half or quarter larger tomatoes. The juicier the tomato, the longer they will take to dry out.
- Spread the tomatoes out on a roasting tray. Spread them out so that they dry more quickly. Leave in the oven for 7+ hours or overnight. They need to have shrunk almost by half and be dry.
- Allow them to cool completely.
- Sterilise a jar & lid. On a low heat in a small saucepan, gradually heat your oil and vinegar together until it comes to boiling point. Add as many chilli flakes as you like (I put about a teaspoon in) and the seasoning and allow to cool.
- Pack the tomatoes in your sterilised jars and finally slowly pour in your olive oil mixture. Tap your jar gently on the counter surface to release any air pockets and finally seal. Store somewhere cool or in the fridge.
Cooks notes, I love oregano so confess that I added more to the oil. I also don’t let the oil to go to waste, I use it for dressings and frying!