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Rosemary can help bring out taste of braised pork

Rosemary can help bring out taste of braised pork

The festive period is nearly upon us but that does not mean that cooks should be putting away their autumnal treats for another year.

Indeed, some of the more inventive autumnal dishes are a great way for caterers to set their menu apart from competitors.

Using different herbs and spices with meals can help to bring life to any dish and Telegraph food journalist Diana Henry said utilising rosemary can help this.

Indeed, she suggested using the herb alongside braised pork, chestnuts and sauteed wild mushrooms to give a real feast of tender autumnal food.

The expert also advised crushing 20 juniper berries in a mortar before adding them with the rosemary to help truly release the pork's fragrance.

This kind of innovation will aid any menu and why stop there?

Researching the festive traditions of other cultures can also be a positive source of inspiration and our resident expert Chef Steve is a real advocate of this.

Related Products: Rosemary, Juniper Berries, Garlic Cloves

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