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Why not introduce herbs to basic dishes

Parsley can be great with eggs

Culinary herbs can be used in almost any recipe and indeed, McCormick's resident expert Chef Steve says this is one of his favourite things about the ingredients.

This being the case, why not use them in a range of creative and exciting new ways, such as by introducing them to a simple old favourite?

In an article for the Guardian, celebrity chef and owner of the River Cottage Hugh Fearnley-Whittingstall recommended the use of parsley in eggs with egg tartare sauce.

Professionals in the catering industry could adapt this recipe to make a great side serving, light bite or even a breakfast option.

Preparation involved boiling eggs before running them under cold water to stop them cooking further.

These are then peeled and folded into the sauce - which is made from mayonnaise, gherkins, capers, spring onions, parsley and seasoning.

Some of the parsley is kept to one side in order to scatter over the meal to serve.

Related Products: Ground Black Pepper, Parsley, Sea Salt

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