3 ways to add fast flexible flavour with:
As people travel more across the Americas, they are expanding the flavours they try. As a result, Latin flavours like chimichurri are starting to thrive back in the UK and are being adapted onto menus. The unique flavours from the mixing of parsley, garlic, olive oil, oregano and vinegar give a unique twist to recipes with the strong flavour it has when combined. Chimichurri mixed in with pulled brisket and cheese is a great way to add a South American twist to a simple sandwich. Not only that but you can also use Chimichurri paste to mix with beef for a burger, and as a marinade for lamb.
Korean BBQ sauce
Korean BBQ sauce is a great way to add a fusion of trends to your menu. The sauce brings out the sweet American BBQ flavours alongside the savoury and spicy Korean flavours to create a perfect combination. It’s highly versatile and it works really well when mixing into a pizza base, when it’s marinated into chicken for a salad and it especially works well when mixed in with pulled pork for bao buns – perfect as a takeaway option. This sauce is great for when you are looking to add Asian flavours simply to your menu!
Using smokehouse oil is a simple but effective way of adding American smoky flavours to your dishes. The smoking cooking technique is making a come-back as the bitterness and umami flavours it brings out are proving popular again. You can add the oil to a huge variety of dishes to boost its flavour; you can add a smoky twist to a typical pasta dish by mixing it into the sauce, you can marinade brisket with it for burgers, and you can even mix it into a hummus for a really flavoursome vegetarian option on your menu.