Tag: ingredients
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Pickled Gherkin Powder
Gherkin powder is great for giving a tangy, vinegar flavour to meat, vegetables, drinks and sauces. You can use it to transform egg mayonnaise into the perfect tartare sauce for example. Simply Drain a jar of sliced pickles and then dehydrate them until fully dry. Then you just need to give them a few pulses…
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Garlic And Rosemary Confit
Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable. Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour. You can use it many novel ways, anything from spreads to garnishes…
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Lemon, Garlic And Olive Oil Sauce And Marinade
Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat. Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.…
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How Do I Use Pomegranate Fruit?
The pomegranate shrub is a hardy plant originally hailing from the Mediterranean. It’s large round red-purple fruit look and smell amazing. Pomegranates are used in cooking and baking, uses ranging from juices, smoothies, wines, teas, garnishes, jams and fillings. The outside of the fruit should feel firm and straw like when lightly squeezed. The fruit…
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What Are Mushy Peas?
Simply put, Mushy Peas are a United Kingdom wide staple. Peas, apparently Marrow Peas, are slowly boiled down to a semi-mushy mash of peas and butter. They are the star of the show if you ask me. Growing up, I only ate them with fish and chips but you can pair them with a wide…
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How do I use Saffron?
Saffron is a spice that adds a rich crimson yellow colour and grassy flavours to many dishes. The red threads of the saffron crocus flower (see below) are collected and dried. Real saffron is considered expensive but ‘worth it’s weight in gold’. If you are simply chasing its colouring effect, there are cheaper alternatives such…
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How Do I Use Za’atar?
Popular in Middle Eastern and eastern Mediterranean regions this spice blend adds a fragrant earthy flavour to your dishes. Regional variants abound but most blends contain the herbs oragano, savoury, thyme and majoram mixed with spices and seasame seeds. Common spices are cumin, coriander seeds and fennel seeds. I mostly use this spice mixture as…
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Sumac
Sumac is a very small fruit native to several continents, that has an exciting citrus taste. Sumac based dry rubs pair with lamb so well and Australia has lots of lamb. 🙂 Please don’t stop using it there though. It makes a great garnish on salads, hummus dips, tasting plates and is often added to…
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Star Anise
Star Anise is from an evergreen shrub that originally hails from China and Southeast Asia. It is an important cooking ingredient that imparts an earthy aniseed flavour and aroma. It is also used to in making beverages, confectionary, natural medicine remidies and beauty products. Star Anise seeds and their star shaped pods: I mainly use…
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Powdered Dashi Stock
Dashi stock forms the base of many Japanese dishes, imparting a noticeable umami flavour. Traditional dashi is made from kelp and fish (bonito or anchovies) and there are many variants involving mushrooms. I am showing you Dashi no moto which is a processed modern powdered version. The flavours are often artificially enhanced with MSG and…
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