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Culinary spices can make chicken a real winner

Culinary spices are key to jerk recipes

Caterers who wish to really make their chicken recipes stand out from the crowd and attract more diners to their restaurant may wish to try using new combinations of culinary spices.

Some of these can be combined to make flavourings such as a jerk sauce, which was described as a "real winner" by celebrity chef Hugh Fearnley-Whittingstall in the Guardian.

He added the paste can be used for a wide range of other meats, such as pork or fish, or aubergines for those who wish to provide a vegetarian option.

Indeed, McCormick's resident expert Chef Steve says some of his favourite things about herbs and spices are their versatility and their ability to bring out the natural flavour of other ingredients.

Preparation of Fearnley-Whittingstall's recipe involved mixing allspice, cloves, cinnamon, coriander, nutmeg and thyme into a smooth paste and covering the meat, refrigerating overnight to ensure it is properly marinated and removing half an hour before cooking.

Related Products: Cloves, Ground Cinnamon, Ground Coriander, Ground Nutmeg, Thyme

 

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