Essential building blocks for the budding chef. Just like having a prep-chef on hand when you need it
Black Olive Tapenade is a spread that bursts with flavour and originates from the Provence region of France. Using simple ingredients, olives, capers, anchovies and olive oil you can create a spread is right up there in the flavour steaks. The anchovies provide an umami / briny hit to the taste, but not all Tapenade recipes use them.
Egyptian Dukkha is a mixture of nuts and spices often eaten as a dip with bread moistened with olive oil. But it’s not a one trick pony, it can be used as a crusty coating for grilled fish or try it as a finishing sprinkle on roasted vegetables, soups or hummus.
The name refers to the Arabic term for pounding, and the mix is made by pounding roasted nuts, and spices together in a mora and pestle. It should be in crushed but not powdered form, unlike many spice mixes.
Harissa Paste is a condiment originating from Tunisia and one of those flavours that once tasted, you become hooked on. If you like spicy, rich flavours, then this is a must-have ingredient in your kitchen.
These are The 12 Best Seasonings you need to get sensational results in the kitchen. They should be in everybody’s kitchen at home, and in fact, I would go so far as to say I feel culinary naked without these. Some of these you will …
Flavoured Butters are one of the easiest ways of putting flavour onto a dish. I simply can’t think of anything else you can that make that will transform your cooking so quickly and efficiently. Imagine a simple jacket potato lifted by adding cheesy bacon butter. Boring cooked rice given a punch with lime, ginger, chilli, and coriander butter. Or a grilled chicken breast topped with harissa flavoured butter, amazing!
Learn how to make the best Basil Pesto. Simple tips and tricks to get the best from this classic sauce.
Easy to make Tomato and Chilli Jam. One taste and your hooked! Great with meats and shellfish. The possibilities are endless
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest.
Make your own ghee at home. It’s easy to do and very versatile. You will get better quality for less money.
Make these essential Indian pastes at home. To make you a master of the curry.
The making of Indian onion pastes. Often used in restaurants to enrich and thicken a curry. Easy to make at home and give your curries a professional finish.
Time to get planting next years garlic crop ready for the Spring. Also learn how to make a Chefs Secret – chive oil.
The Food Files pages contain essential information for the serious cook. Fundamental how-to tips and tricks to improve your cooking, The F.A.Qs will provide answers to everyday kitchen problems.
