Flavour packed marinades, salsas, sauces and dressings are the unsung heroes that make even the simplest dishes extra special. Join Dale to learn how to make recipes from a range of different cuisines: Scandinavian-style beetroot and dill cured ocean trout, served on blinis with dill cream fraiche and tomato-avocado salsa cruda; North African spice-rubbed chargrilled chicken breast, served with spicy garlic, herb, lemon and olive oil chermoula sauce and fragrant freekeh salad; cumin crusted grilled lamb loin served on hummus with an American fresh tomato-mint marmalade; and finally for a simple Italian dessert classic, marinated sweet ripe strawberries in aged balsamic syrup with whipped mascarpone and almond biscotti.
Marinades to Salsas: Nordic to North African and beyond
The unsung heroes that make dishes extra special
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