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Herbs really set off a smoky sausage dish

Add a variety of herbs to any dish

Preparing simple recipes for diners can be quite frustrating for caterers.

While they are often popular options - particularly staples such as roast dinners - and there is clearly strong demand, it can get a bit dull making the same meal over and over.

So why not try to bring your own unique twist to the dishes?

There are many ways to go about doing this - one of which is adding culinary herbs to the food while it is in preparation.

In an article for the Guardian, chef and patron of Ottolenghi and Nopi in London Yotam Ottolenghi recommended the use of garlic, coriander and ginger in scallops with Chinese sausage and peas.

Here at Schwartz for Chef, we like to encourage an approach that involves trying new ways of cooking - so don't be afraid to let your imagination run wild with this kind of suggestion and try new flavour pairings.

Related Products: Chopped Garlic in Oil, Ground Coriander, Ground Ginger

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