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Try Hugh Fearnley Whittingstalls milk recipes

Milk can be used in many recipes

Chefs looking for some unusual ways to use culinary herbs may not automatically think of combining them with milk to create a dish.

However, as celebrity chef Hugh Fearnley-Whittingstall has highlighted in an article for the Guardian, the liquid actually works well when paired with meat.

He recommended making pork in milk, in which the meat is poached and flavoured with thyme, sage leaves, basil, rosemary and garlic gloves.

This helps to keep the flesh soft as well as carrying the flavour.

Alternatively, those who prefer not to eat meat could try making cullen skink, a classic Scottish soup.

Fearnley-Whittingstall's recipe requires smoked Pollack to be gently simmered in milk before cooked onions, potato and ground black pepper are added.

"But one word of caution: when using milk, if the dish contains acidic ingredients, you run the risk of sauces curdling if cooked at high temperatures," the expert, who also presents Channel 4 show River Cottage, stated.

Related Products: Rosemary, Sage, Thyme, Basil

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