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Sage complements grouse with blaeberries

Sage adds something great to roasts

There is so much scope for adventurous caterers who are looking to bring something innovative and exciting to their restaurant's menu.

Celebrity chef Mark Hix has recommended a recipe for grouse with blaeberries - and culinary herbs played a prominent role in preparation.

In an article for the Independent, the owner of the Hix Oyster & Chop House in London suggested rubbing the meat with sage prior to cooking.

Our resident expert Chef Steve says that culinary herbs and spices offer caterers so many options in terms of bringing a new taste sensation to any dish.

This approach could really keep diners coming back for more - particularly when used to adapt a recipe that is already slightly leftfield.

So don't be afraid to experiment with new combinations to try and see what you can come up with - and this can also be applied to other ingredients.

For instance, Hix advised adding port to a cooking pan when making his grouse meal.

Related Products: Ground Black Pepper, Sage, Sea Salt

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