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Serve parsley with pork chops

Parsley can top off a pork chop

Those wondering how to incorporate culinary herbs with winter dishes could serve parsley with pork chops.

Chef patron at Murano restaurant Angela Hartnett recommended this recipe in an article published in the Guardian.

She said professionals in the industry such as Fergus Henderson and Mark Hix have worked with producers to ensure the British variety is "some of the best pork in the world".

Ms Hartnett recommended seasoning the meat and coking evenly on all sides, adding a knob of butter to caramelise it before removing from the pan.

A red cabbage and apple slaw was the suggested side serving, which is a mix of cabbage, apple, olive oil and red wine vinegar topped off with parsley.

In an article recently printed in the same paper, head chef at Denmark's oldest fish restaurant Krogs in Copenhagen Lars Eriksen advised serving oysters with parsley jelly, which involved blending the herb into a puree with water and sheets of gelatine.

Related Products: Cracked Black Pepper, Parsley, Sea Salt

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