Crème fraîche the French for ‘fresh cream’ is a dairy product, a soured cream containing 10–45% butterfat. It is often served simply with soft Summer berries or poached fruits and added to soups and sauces as an alternative to cream. Crème fraîche is produced by adding a starter culture of bacteria to heavy cream, and allowing it to stand at room … Continue reading Crème fraîche
Granola is an increasingly popular breakfast cereal made from baked oats with honey and sugar.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice. It is a staple of many professional kitchens used in sauces such as Chasseur, omelettes, with olive oil, garlic, and basil as a topping for bruschetta and when added to Béarnaise sauce to make Choron sauce, served with fish and seafood.
Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.
In cooking, we can use all of the coriander plant, its leaves and stems, the seeds and the roots and each has its own distinct flavour.
Chives taste and smell mildly of onion and are delicious in potato, cheese and egg dishes.
It is most often used in recipes for oysters, scallops, and fish, but also compliments fennel, pork and chicken.