Easy at Home Sweet and Savoury Flavours

Easy at Home Sweet and Savoury Flavours
There is something hugely satisfying about the mix of sweet and savoury flavours. If craving the flavours of favourite Asian or Middle Eastern restaurants and takeaways, here are some easy tips and swops from Bonne Maman to make the most of your kitchen ingredients and deliver some great flavour mixes at home.

1. Many Thai curry recipes call for palm sugar which has a rich almost butterscotch-like flavour. A simple substitute is Bonne Maman Salted Caramel. For every 25g the recipe suggests use a generous tbsp of the caramel.

2. Mix 2 tbsp of Apricot Conserve with 1 clove crushed garlic and a teaspoon of chopped fresh rosemary (or a pinch dried herbs). Brush fresh tuna steaks, lamb burgers or simply pork sausages with the mix for the last 2-3 mins of grilling time for a delicious sticky glaze.

3. Make your own sweet and sour sauce for stir-fries by mixing 2 tbsp of any Bonne Maman Marmalade with 2 tbsps tomato ketchup, 2 tbsp soy sauce and 2 tbsp vinegar.

4. Don’t throw away the peel from any oranges. Next time you have cooked something in the oven, cut the peel into strips with scissors and scatter on a baking sheet. Put it in the oven just as you turn it off and let the strips dry out for 20 mins or so. Store the dried peel in a jar and use it to flavour soups (carrot or butternut squash), lamb stews or Bolognese sauce.

5. If you usually make your own hummus but can’t find the tahini, use the same quantity of peanut butter with your chickpeas instead.

6. If you have bought some pickles – onions, beetroot or gherkins - don’t throw away the vinegar once they’re gone. Use it in your next salad dressing/vinaigrette. Use three times the amount of oil to vinegar, e.g. 6 tbsp olive oil whisked with 2 tbsp vinegar. Add a pinch of salt, a pinch of sugar - or tsp of a Bonne Maman Conserve for a fruitier flavour - and store in a jar in the fridge.

Here’s a lovely summer meal that will get your taste buds tingling, Sizzling Chilli and Peach Chicken. This recipe works equally well with Mirabelle Plum, Apricot Conserve or Apricot Compote if you don’t have Peach. The chicken is also delicious served cold with salad or torn into fine shreds and served in wraps with soured cream and salad leaves.

Another alternative is to try this recipe with 450 g raw king prawns.


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