Pomegranate molasses is made by reducing the juice to a thick syrup, with or without added sugar. It adds extra layers of flavour to traditional north African recipes such as Muhammara dip and bulgar wheat salad.
Tag: Ingredients
Feta Cheese
Feta Cheese. Traditional feta is a soft, salty, tangy cheese from Greece that is made from sheep’s and goat’s milk.
Protected Designation of Origin
Protected designation of origin ( PDO ) is legislation used in the European Union and the UK to protect food and drink made or grown in specific geographical areas and using local ingredients and classic recipes and techniques.
Massaman Curry Paste
Massaman curry is believed to originate with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is … Continue reading Massaman Curry Paste
Worcestershire Sauce
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.
Cloves
Cloves are a spice that come from the flower buds of a tree originally from Indonesia and are a common ingredient in savoury and sweet recipes in Asian, African and Middle Eastern cuisines.
Star Anise
Star anise is instantly recognisable as the star-shaped spice which is used in many Chinese, Vietnamese, Indonesian and Indian dishes.
Sriracha
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Fines herbes
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Tarragon
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
A Cook's Compendium 