New Herb Recipes

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Hidden Valley Herbs are a wonderful source of inspiration for fresh, healthy cooking.  

Find lots of great recipe ideas here using fresh Hidden Valley Herbs.









Hidden Valley Herbed Butter



250gms salted butter
1 tbspn chopped HIDDEN VALLEY HERB parsley
1 tbspn chopped HIDDEN VALLEY HERB basil
1 tbspn chopped HIDDEN VALLEY HERB sage
1 tbspn chopped HIDDEN VALLEY HERB thyme
1 tbspn chopped red chilli
zest of one lemon finely grated

Soften butter then place in a large bowl and mix the remainder of ingredients in the butter.

Place on a sheet of baking paper and roll into a log shape and refrigerate for 1 hour.

Cut into discs and place on top of your favourite steak 2 minutes before you serve.

{serves 4}


Beef Teriyaki



500g lean beef strips – prepared from rump, sirloin, rib eye (scotch fillet), blade, fillet or round steak.
1 tbspn virgin olive oil
1 tspn crushed garlic
1 tspn chopped ginger
1 red capsicum, sliced
2 sticks celery, sliced
50g mushrooms, sliced
230g can sliced water chestnuts, drained
½ cup teriyaki sauce
1 tbspn HIDDEN VALLEY HERB parsley chopped
1 tbspn HIDDEN VALLEY HERB garlic chives, chopped

Mix beef strips with half oil, garlic and ginger. Heat wok (or frypan) on high. Stir-fry strips in small batches for 1 -2 minutes. Remove when cooked and allow wok to reheat before stir-frying next batch. Heat remaining oil in wok. Stir-fry capsicum, mushrooms, celery and water chestnuts for 1- 2 minutes, add herbs. Return stir-fried beef strips. Stir in teriyaki sauce.

Toss to heat through, about 1 – 2 minutes. Serve with or toss through fresh wok noodles.

{serves 4}


Crunchy Lemon & Thyme
Roasted Potatoes


8 peeled desiree potatoes
1 tbspn freshly chopped HIDDEN VALLEY HERB thyme
zest of one lemon finely grated
100gms salted butter or virgin olive oil 100mls
Bring a large pot of water to the boil, add potatoes and simmer for 10 minutes. Drain the water from the potatoes keeping the potatoes in the pot. Add the butter, thyme and lemon zest to the potatoes. Place a lid on the pot and shake until the outside of the potatoes are roughed up and completely covered in butter.

Place on a flat baking dish and cook in a preheated 180°c oven 40 to 50 minutes. Remove from the oven and place in a serving dish and sprinkle with sea salt and sprigs of fresh thyme. Serve immediately with your favourite roast meat.

{serves 4}


Herbed Atlantic Salmon


4 steaks Atlantic Salmon
200ml virgin olive oil
1 tbspn chopped HIDDEN VALLEY HERB parsley
1 tbspn chopped HIDDEN VALLEY HERB basil
1 tbspn chopped HIDDEN VALLEY HERB sage
1 tbspn chopped HIDDEN VALLEY HERB dill
zest of one lemon finely grated
sea salt flakes to taste

Combine herbs and lemon zest with the olive oil in a bowl. Place salmon steaks in a dish, pour over herb and oil mixture, then cover with cling wrap and refrigerate for one hour.

Preheat barbecue or pan until hot. Place salmon skin side down 5 minutes each side and only turn once. Remove and rest in a warm place for two minutes, sprinkle with sea salt and serve with your favourite green salad.

{serves 4}


Prawn & Saffron Risotto


½ tspn saffron threads
500gm raw Australian prawn cutlets
60ml virgin olive oil
2 cloves crushed garlic
3 tbspn chopped HIDDEN VALLEY HERB parsley
120ml dry white wine
1.5ltr fish stock
1 onion finely chopped
440gm / 2 cups Arborio rice
100gm of butter (optional)
Soak the saffron threads in a small bowl with 3 tablespoons of warm water. Heat half the oil in a medium pan, add garlic and Australian prawn cutlets, season with salt and pepper, then cook for 2 minutes. Add wine and saffron threads with the liquid. Remove the prawns with a slotted spoon and place to one side. Simmer the liquid until reduced by half, add fish stock and 1 cup of water, cover and leave to simmer. In a heavy large based pan add the other half of the oil and onions and cook until golden brown for approx. 3 minutes. Add the rice and stir for 3 minutes. Then add hot stock (a half cup at a time) to the rice. Do not add more until the stock has been fully absorbed (this will take approx. 25 minutes) then add prawns.

For a very creamy finish add the butter and stir through until it has melted. Add the parsley and season to taste. Serve with a leafy green salad, crusty bread and shaved parmesan cheese.

{Serves 4} {Cooking Time 40 minutes}


Chilli Con Carne


500g lean beef mince
2 tspn virgin olive oil
375g jar sockarooni sauce
300g can red kidney beans
1 tbspn chopped HIDDEN VALLEY HERB parsley
Mexican chilli powder

Heat oil on high in a large deep frypan. Fry mince stirring constantly until well browned. Stir in sockarooni sauce and drained red kidney beans. When boiling, reduce to low heat, cover and simmer gently for 20 minutes. Add parsley and season to taste with chilli powder.

Serve over baked jacket potatoes or rice.
Accompany with a salad.

{serves 4}


Beef Marrakesh


750g diced lean beef – round, skirt, chuck or gravy beef
1 tablespoon virgin olive oil
1 onion, sliced
2 tbspn crushed garlic
1 tbspn ground cumin
3 tbspns chopped HIDDEN VALLEY HERB coriander
1 tbspn turmeric
1 tspn cinnamon
1 cup sultanas
½ cup apricot nectar
½ cup beef stock

Heat a little of the oil on high in a deep-sided pan. Fry onion and garlic for 1 – 2 minutes. Remove and put aside. Heat a little more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add remaining ingredients, stirring to combine. Cover and simmer gently for 1 – 1½ hour for round and 1½ – 2 hours for skirt, chuck or gravy beef. Stir occasionally. Season to taste. If curry needs thickening, boil with lid off for 10 – 15 minutes.

Serve with couscous and roasted capsicum. Garnish with toasted almonds.

{serves 4}


Thai Chicken Salad


500g chicken thigh fillets cooked and shredded
6 dried Chinese mushrooms
200g cellophane noodles
3 shallots, finely sliced
1 cup finely shredded English spinach
½ cup coarsely chopped peanuts
1 tbspn HIDDEN VALLEY HERB fresh mint leaves
2 tbspns HIDDEN VALLEY HERB FARM fresh coriander leaves
green oak lettuce leaves

¼ – ½ cup lemon juice
3 tbspns fish sauce
2 tbspns sugar
1 small fresh red chilli, finely chopped

Cover dried mushrooms with boiling water and let stand 20 minutes. Drain. Slice into thin strips. Cover cellophane noodles with boiling water, stand 10 minutes, drain. Cool noodles in cold water 8 – 10 minutes, remove and drain. Combine shallots, shredded chicken, spinach, peanuts and mint leaves.
Line a platter with green oak lettuce leaves, arrange cellophane noodles on top. Spoon chicken mixture over noodles. Sprinkle with coriander leaves and mushroom strips.

For dressing; whisk all ingredients together until combined. Pour over dressing and serve.

{serves 4}





1 tbspn virgin olive oil
2 medium onions, finely chopped
1 clove garlic, crushed
2 tspn rogan josh curry paste
½ teaspoon salt
1 tablespoon white vinegar
250 gm chicken mince
½ cup water
2 tspn sweet chilli sauce
2 tbspn chopped HIDDEN VALLEY HERB coriander
1 pkt frozen spring roll sheets
1½ cups virgin olive oil

Heat the wok; add oil and fry onions and garlic until onion are soft. Add curry paste and salt and fry a little. Stir in the vinegar. Add chicken mince and stir-fry on high until changes colour. Break up any lumps. Reduce heat, add the water, cover and cook until most of the water is absorbed (about 6 minutes). Uncover, add chilli sauce and coriander. Stir until the water has evaporated and mince is dry, remove to plate to cool. Rinse wok. Cut 10 spring roll wrappers into 3 even pieces i.e. (6½ x 20 cm). Place a teaspoon of filling at bottom end and fold over the pastry diagonally, forming a triangle. Fold again on the straight; continue to make 3 folds in same manner. Moisten the inside edge of the last fold with water and press gently to seal. Heat the clean wok. Add enough oil to be approximately 6 cm deep. Heat oil but take care not to overheat. Add 3 or 4 Samosas and fry until golden. Remove with a slotted spoon to a tray lined with paper towels. Repeat with the remainder. If Samosas become dark in colour, immediately remove from heat to drop the oil temperature.

{Yields 30 – 36}


Greek Style Honey Lamb Skewers



1kg diced lean Australian lamb
12 wooden bamboo skewers
(Rosemary can be used as an alternative)

150ml lemon joice
1/2 tbspn chopped HIDDEN VALLEY HERB thyme
1/2 tbspn chopped HIDDEN VALLEY HERB oregano
1/2 tbspn chopped HIDDEN VALLEY HERB basil
1/2 tbspn chopped HIDDEN VALLEY HERB parsley
2 chopped garlic cloves
150ml virgin olive oil
100ml honey

Thread the lamb on the bamboo skewers and place in a flat dish. Mix the ingredients for the marinade. Pour over skewers and coat evenly, then cover and refrigerate for at least 2 hours. (Over night is preferred) Pre-heat barbeque on high until hot, grill skewers for approx. 2 – 3 minutes on each side, basting with left over marinade as the skewers are grilling. Serve with crisp leaf salad and baked potato.

{Makes about 12}


Indian Balti Lamb Curry



750g diced lamb forequarter
selection of Indian pickle or chutney
1 onion
283g can balti mild cooking sauce
400g can tomatoes
2 tbspns chopped HIDDEN VALLEY HERB coriander
½ cup yoghurt
1 cup basmati rice

Heat a little oil on high in a deep-sided pan. Fry onion for 1 – 2 mins and remove. Brown lamb in small batches, removing each batch before adding the next.
Reduce heat and return lamb and onion to pan. Add curry sauce and tomatoes (including juice). Cover and simmer for 1½ – 2 hours or until tender.

Add coriander and yoghurt just before serving. Cook rice according to packet directions.
Serve with basmati rice and choice of pickle or chutney.

{Serves 4}


Pork and Pasta Salad



600g lean diced pork
1 tbspn virgin olive oil
375g spiral pasta
1 cup sugar snap or snow peas
1 cup fresh cut asparagus or celery cut into 3cm lengths
2 oranges peeled and segmented
1 red capsicum, seeded and cut into strips

1 tbspn olive oil
2 tbspns fresh orange juice
2 tbspns freshly chopped HIDDEN VALLEY HERB coriander
freshly cracked pepper
olive oil
100ml honey

Heat oil in large frypan, lightly brown pork, cook 6 – 8 minutes. Remove. Cook pasta in boiling water according to packet. Drain and place in large serving bowl. Top and tail peas then gently simmer peas and asparagus or celery 1 – 2 minutes; add to pasta with pork, orange and capsicum.

Toss gently with dressing to combine, season with pepper. Can be served hot or cold.

{Serves 4}


Ham Roulade
with Mustard sour Cream Sauce



500g ham, finely chopped

1 tbspn virgin oil
6 eggs, separated
4 tbspns flour
4 tbspns butter, melted
½ tspn ground pepper
2 tbspns chopped HIDDEN VALLEY HERB parsley
2 tbspns tarragon
4 tbspns Madeira

1 tbspn chopped HIDDEN VALLEY HERB dill
1 tbspn tarragon
1 cup sour cream
1 tbspn Dijon mustard

Lightly oil roulade or Swiss- roll pan. Line with oiled greaseproof paper, edges extending 12cm at each end. Combine ham, egg yolks, flour, cooled butter, herbs, seasoning and Madeira. Beat egg whites until stiff and fold into ham mixture. Spread mixture into pan, bake in oven preheated to 190°C for 20 minutes. Turn out onto two overlapping sheets of greaseproof paper, peel off lining paper. Use the paper to help roll into a roulade. Place on serving dish. Mix sour cream, mustard, tarragon & chopped dill. Serve roulade sliced with sauce.

{Serves 4}


Middle Eastern Tabbouli


1 cup bulgur (cracked wheat)
500ml boiling water
2 roma tomatoes seeded and finely chopped
1 bunch of spring onions finely sliced
4 tbspn finely chopped HIDDEN VALLEY HERB mint
2 cups of finely chopped HIDDEN VALLEY HERB
italian parsley
125ml fresh lemon juice
60ml extra virgin olive oil
pinch of sea salt
freshly cracked papper to taste

Add bulgur and boiling water to a large bowl and let stand for 1 hour stirring occasionally. Drain well in a strainer or squeeze excess water out in a clean cloth. Place back in the bowl and add all other ingredients and mix well. Refrigerate for 2 hours.

Serve as a side dish with barbecued meats.


Philly Berry Towers



125g Philadelphia cream cheese, softened at room temp.

1 tbspn honey
12 slices almond bread
1 punnet strawberries, sliced
1 punnet blueberries
1 tbspn icing sugar (to dust)
12 garden mint leaves

Mix philly cream cheese with honey. Dollop cream cheese onto two slices of almond bread,
top with fruit, then place one on top of each other, finish with a third slice of almond bread to form a tower. Repeat with remaining cream cheese, almond bread and fruit to form four towers. Dust liberally with icing sugar and decorate with mint.

{Serves 4}


Strawberry Sorbet



9 lge frozen strawberries
Lge tbsp of grounded Hidden Valley Herb Stevia leaves
1/2 cup of lemon
1 cup of lemonade
Hidden Valley Herb mint chocolate leaves

1. Chop hull off frozen strawberries and place inside blender (fruit used is the Pohlmans Strawberry Hokowase)
2. Pour in large tablespoon of freshly grounded Hidden Valley Herb Stevia leaves into blender
3. Squeeze 1/2 fresh lemon into blender
4. Blend the strawberries, and lightly pour lemonade into the mix until you have a smooth texture
5. Ready to serve and decorated with a single Hidden Valley Herb chocolate mint

{Serves 4}


Italian Pizza


1 pizza base
1 tbspn tomato paste
2 tspn crushed garlic
1 tbspn chopped HIDDEN VALLEY HERB pizza thyme
Handful of whole HIDDEN VALLEY HERB sweet basil leaves
1/2 cup peeled sweet potato (or pumpkin)
1/2 cup sliced kabana (omit for vegetarian)
1/4 cup halved kalamata olives (pitted)
1/2 cup chopped fetta cheese
3/4 cup grated mozzarella cheese
Pre-heat fan-forced oven to 170˚C (or convection oven to 200˚C).

Spread pizza base with crushed garlic and tomato paste. Sprinkle chopped thyme on base.

Cover pizza evenly with basil leaves, sweet potato, kabana, olives and fetta. Top with mozarella.

Cook in oven on middle shelf for approx. 10-15 minutes or until cheese is browned.

{serves 2-4}