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Pork escalope can be flavoured with sage

Sage complements pork perfectly

One of the best things about culinary herbs is the fact that they can bring out the natural flavours of other ingredients.

This often means they are the unsung hero of many meat dishes - and our resident expert Chef Steve says this is one of his favourite things about herbs and spices too.

In an article for the Guardian, chef patron at Murano restaurant and consultant at the Whitechapel Gallery and Dining Room in London Angela Hartnett recommended using sage in a recipe for pork escalope with peppers and pak choi.

She said that this is a quick and simple summer dish to prepare and is very summery - so this could make it a popular hit with diners!

However, in order to ensure that your restaurant's menu really stands out from the crowd, be a bit more adventurous and bring your own unique combinations of herbs and spices to the recipe.

Related Products: Basil, Sage, Sea Salt

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