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Culinary herbs can make a sauce for cockles

Herbs are great for seafood sauces

Culinary herbs have a wide range of uses that make them a key ingredient for professional caterers to keep in the kitchen.

Indeed, McCormick's resident expert Chef Steve says this versatility is one of his favourite aspects of herbs and spices, as it means they come in handy for everything from soups to desserts.

They can also be made in bulk and stored for later or used in sauces that complement a main meal.

For instance, professional chef and author of the Countrywise Country Cookbook Mike Robinson suggested using garlic and parsley to create a seafood sauce in an article for the Guardian.

Preparation involved frying leek, shallots and garlic until they are softened but not browned, before adding cider, parsley and cream and cooking cockles in the hot liquid.

Alternatively, caterers thinking of serving a seafood dish with a spicier kick could browse the Bick's range at Schwartz for Chef.

Related Products: Garlic Granules, Ground Black Pepper, Parsley

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