DILLWEED

FISH BURGERS WITH TARTAR SAUCE
Inspired By: Fish Burgers with Tartar Sauce

1 lb. white fish fillets
2 Tbsp. PureSpice ® parsley
2 Tbsp PureSpice ® Dill
2 Tbsp. lemon juice
1 Tbsp capers, finely chopped
2 gherkins, finely chopped
11 oz potatoes, cooked and mashed
plain flour, for dusting
2 tsp oil
4 hamburger buns
lettuce leaves
2 tomatoes, sliced

Tartar Sauce:
1/3 cup mayonnaise
½ finely chopped gherkin
2 tsp capers, finely chopped
½ tsp malt vinegar
2 tsp PureSpice ® parsley
2 tsp lemon juice

1. Place the fish fillets in a frying pan and cover with water. Slowly heat the water, making sure it doesn’t boil. Cover and cook over low heat until the fish is just cooked. Drain the fish on paper towels, transfer to large bowl and flake with fork. Add the parsley, dill, lemon juice, capers, gherkin and mashed potato, season well and mix thoroughly. Divide into 4 portions and shape into patties, handling the mixture carefully, since it’s soft. Dust lightly with flour and refrigerate on a plate for 1 hour.
2. Meanwhile, make tartar sauce by mixing all the ingredients in a bowl.
3. Heat the oil in a frying pan, carefully add the patties, and cook for 5-6 minutes on each side, until heated through, and well browned.
4. Meanwhile, cut the hamburger buns in half and toast under a grill. Fill the buns with lettuce leaves tomato slices, the patties and then a spoonful of tartar sauce.


DILL SEED

DILL PICKLES
Inspired By: www.preservefood.com

Ingredients:

72 smaller cucumbers
10 cups water
6 cups cider vinegar
12 tablespoons PureSpice ® pickling seasoning
15 tablespoons PureSpice ® DILL SEED
2 tablespoon PureSpice ® mustard seed
18 cloves garlic

1. Rinse cucumbers, remove stems and cut off a small slice from each end. Combine water, vinegar and salt in large kettle. Boil the mixture.
2. Pack the cukes somewhat loosely into quart jars. Be sure to leave one-half inch of space at the top of the jar. Add 2 1/2 tablespoons DILL SEED to each jar. Also toss in 1 teaspoon (1/3 tablespoon) of mustard seed along with 3 cloves of garlic.
3. Now pour the boiling hot brine into the packed jars. Don't forget to leave the one-half inch of head-space at the top of jar. Wipe rims, put on and adjust lids. Using boiling-water canner, process for 10 minutes.
4. Remove jars from canner. Let cool in rack. Let sit for at least 1 week.
5. This should make about 6 quart jars.

MATZO BALL SOUP
Inspired By: "Aunt Gillie's Matzo Ball Soup from Saveur Cooks

Ingredients:

For Soup:

1-3 lbs Chicken
3 Carrots, Halved
2 Medium Yellow Onions, peeled and Halved
5 stalks of celery, with leaves, halved
3 parsnips, halved
2 Leeks, well cleaned, with parts only
1 Head Garlic, unpeeled, split
4 stalks FRESH dill
1 FRESH bunch parsley, washed

Fot Matzo Balls:

1 Medium Yelow Onion, peeled and halved
8eggs
8 Tbsp margarine, melted and slightly cooled
2 1.2 cups matzo meal
2 Tbsp PureSpice ® Parsley
PureSpice ® Salt and Freshly Ground Pepper to tase
2 Tbsp PureSpice ® Dill Weed

To Make Soup:

1. Combine chicken, carrots, onions, celery, parsnips, leeks, garlic, fresh dill and fresh parsley in a large stockpot with water to cover. Bring just to a boil over medium-high heat. Skim foam. reduce to low and simmer for 2 1/2 hours. Strain and discard solids. (Reserve chicken for another use!). Cool to room temp. Refrigerate for at least 3 hours, then remove any solidified fat from surface.

To Make Matzo Balls:

1. Grate enough onion to yield about 2 Tbsp and set aside to rest. In a large bowl, combine the grated onion, eggs, margarine, matzo meal, parsley and 1/4 cup of water or chicken soup. Mix well, and season with salt and pepper. Set aside to sit for at least 30 minutes.
2. Wet hands and roll dough in your palms into 23 2-inch balls. (They will expand as they cook). Meanwhile, bring a large pot of water to a boil. Add 2 Tbsp of salt and remaining onion. Drop matzo balls into water one at a time. (They won't stick together if your pot is large enough). Reduce heat, cover, and simmer for 30-40 minutes. Drain, remove to a plate, and cover until ready to use. (The balls will keep for a maximum of 3 days).

To Serve:

Heat soup over medium heat and season to taste with salt and pepper. Add matzo balls and heat through. Sprinkle each bowl with pinch of dill.