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  SAGE
Sage is a versatile herb with a subtle peppery taste which goes well well with rich meats, stuffings and onions, in soups and sauces. It is also good in pates, quiches, pasta, cheese dishes, in casseroles and Mediterranean dishes.


SAGE HINTS

Add sage leaves to your kebab combinations.
Add sprigs of sage to roast chicken, under the skin and inside the cavity.
Combine chopped sage with cream cheese and a little white wine as a light creamy spread or dip.
When sauteeing onions add a few sage leaves to the pan to intensify the richness of the onion flavour.
Add finely chopped sage leaves to soups and stews.
Add finely chopped sage leaves to flour for coating chicken before roasting.
Mix finely chopped sage leaves with softened butter, roll in plastic wrap and chill, slice as medallions and put on steaks or chicken just prior to serving.
 
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