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Herb flavours can be balanced

Salmon can work well with whiskey

Head chef at Linthwaite Country House Hotel Chris O'Callaghan has recommended taking time to ensure that different ingredients are carefully balanced when it comes to preparing new dishes for your restaurant's menu.

He explained that elements of taste - sweet, sour, savoury and acidic - need to even out.

There are so many different approaches that chefs can take if they are looking to bring something new and exciting to their offerings.

Our resident expert Chef Steve says that mixing culinary herbs and spices with meals in exciting and innovative ways is a great means of achieving this.

Mr O'Callaghan said: "The basics of [his method] are salt and pepper, lemon, olive oil and coriander, basil, tomato and olive, and coriander and cumin."

The expert added that he is currently working on new combinations involving the likes of salmon and whiskey, as well as goat's cheese and honey.

This goes to show you should not be afraid of trying new things!

Related Products: Basil, Ground Coriander, Ground Cumin

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