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If you’ve already met us, then you know we love to talk paté, food and life in general. This page is our chance to talk some more !
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New website, with a completely new look for us, we hope you like it . . . Its a little unusual, but then so are we ! Given that there are a lot more pictures on this one, compared to our previous site, I thought I’d talk a little about them, specifically the herbs.
To us, herbs are the make or break element in our products. Getting the right balance of herbs is an important element in a paté recipe. Some have a hint of herbage, in the same way as garlic is sometimes used to season a dish, but not to make it a ‘garlic’ dish., whereas others are very heavy in herb taste and aroma. Our green mojo is full of the unique taste and aroma of Coriander, whereas our Chicken Liver paté has just a hint of soft sage. Balance is everything with herbs.
So, dried or fresh ? Well for us, its always fresh. That's not taking away from the merits of dried herbs, its just that we like to work with fresh herbs, not just for the taste, but the colour and texture both play a part in our products. Just take a look at our lemon prawn paté with the flecks of chopped chives - as pretty a paté as ever existed !
We grow as many of our own herbs as we can. That's not always possible when a recipe calls for fresh basil and its the middle of a typical British winter, but whenever possible, we try to be as self-sufficient as possible when it comes to wonderful, aromatic full flavoured herbs.
Next month - Spices !!!!
To us, herbs are the make or break element in our products. Getting the right balance of herbs is an important element in a paté recipe. Some have a hint of herbage, in the same way as garlic is sometimes used to season a dish, but not to make it a ‘garlic’ dish., whereas others are very heavy in herb taste and aroma. Our green mojo is full of the unique taste and aroma of Coriander, whereas our Chicken Liver paté has just a hint of soft sage. Balance is everything with herbs.
So, dried or fresh ? Well for us, its always fresh. That's not taking away from the merits of dried herbs, its just that we like to work with fresh herbs, not just for the taste, but the colour and texture both play a part in our products. Just take a look at our lemon prawn paté with the flecks of chopped chives - as pretty a paté as ever existed !
We grow as many of our own herbs as we can. That's not always possible when a recipe calls for fresh basil and its the middle of a typical British winter, but whenever possible, we try to be as self-sufficient as possible when it comes to wonderful, aromatic full flavoured herbs.
Next month - Spices !!!!