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Dont leave herbs out of a picada recipe

Herbs are great in liquid based dishes

Celebrity chef and cookbook author Diana Henry has suggested preparing a roast chicken and pumpkin with black lentils and hazelnut picada.

Sharing her recipe in an article for the Daily Telegraph, she explained that it is not quite accurate to refer to the dish as a picada.

"Picada is generally used as a thickener in Spanish braises, so is normally added to liquid," Ms Henry remarked.

"It's a good mixture of textures and flavours, and there's nothing wrong with using it like an Italian gremolata," she continued.

A range of culinary herbs - including the likes of bay leaves, garlic, parsley and thyme - were used in the preparation of the dish.

Our resident expert Chef Steve says that his favourite thing about these ingredients is the scope that they offer for experimentation.

So don't be afraid to bring your own twist to the recipe by coming up with new flavour pairings of your own.

Related Products: Bay Leaves, Chopped Garlic in Oil, Parsley, Thyme

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