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Spices can complement cocktail prawns very well

Spices can be added to cocktail dishes

While a caterer's inspirational recipes may focus on the creation of exciting main courses, there is no reason why small cocktail offerings should not be similarly adventurous.

These could be great for starters or sharing when guests are not that hungry - but how to ensure there is a suitably wide range of flavours?

In an article for the Independent, celebrity chef Bill Granger recommended the use of chilli and coriander in a prawn lettuce dish.

This took the form of an Indonesian-inspired lettuce parcel and it could really appeal to diners who want to sit outside with some light bites when the summer sun is out.

Here at Schwartz for Chef, we really advocate innovation, so why not let your imagination run wild with a range of similar options?

Our resident expert Chef Steve says researching other culinary traditions is one of his key professional inspirations - and this approach could pay dividends.

Related Products: Crushed Chillies, Ground Coriander, Sea Salt

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