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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Want to know the worldwide secret to all the best dishes? Two not-so-secrets, actually.
The first is using fresh herbs in your cooking, rather than dried. Not to put down dried herbs too hard - they definitely have their place and are always good in a pinch. However, fresh herbs (preferably those you've grown yourself) are transformative. They bring colour and a punchy flavour to your cooking that dried just can't match.
Freshly grown
You can buy fresh herbs from all grocers and in most supermarkets, but growing your own really puts the 'fresh' in fresh herbs. It's also less wasteful to be able to pick exactly the quantity you need, rather than buy a huge bunch off the shelf.
If growing your own feels too daunting, a good compromise is to buy potted herbs and keep them by your kitchen window, or another sunny spot at home. Most will continue to grow and produce for a few months at least. Just remember to water them regularly.
Freshly ground
The second (not well-kept) secret is found in your pantry because while you could certainly grow and dry your own spices, the convenience of ready-made just can't be beaten. That said, try to buy your spices whole and grind and toast them as you need them. You won't find a pre-ground spice on the shelf that comes close to the aromatic pungency of freshly-ground.
An electric spice grinder will make the job easy. There are plenty to choose from on the market, but it's a good idea to find one that has a removable cup for easy cleaning. You don't want your wǔxiāng fěn getting all up in your baharat.
If you want to truly connect with your spice load, the humble mortar and pestle can't be matched. Unlike the cutting motion of a modern electric grinder, a mortar and pestle bashes spices to pulverise them, which is more effective at releasing their aromatic oils.
Freshly fabulous
However you choose to herb and spice, you won't believe how much more flavoursome your cooking becomes. Using more herbs and spices mean you can use less salt, less effort and a ton less angst to produce fabulous dishes that really wow.
Pie rapt
This freeform pie can be put together with only one baking sheet in the oven. Credit: Kitti Gould
Happy marriage
Adam Liaw brings spanakopita together with shakshuka for a made in herby heaven. Breakfast need never be routine again.
Salsa spice
This steak dinner is served with a fresh salsa made with parsley, chilli, capers and spring onion. Credit: Kitti Gould
Pick this
Picadillo features a spice blend known in Cuba as 'sazon completa'. Credit: Danielle Abou Karam
Good damp
A classic Aussie bread is made extra good when jammed full of fresh herbs. Make this for a quick picnic lunch in the middle of your busy work day (it travels well).
Herb goddess
This dressing lives up to its stately name – it's a perfectly balanced blend of creamy, tart, herbaceous elements. Credit: Kitti Gould
Ricely done
Fragrant Yemeni spiced rice includes aromatics like ground cumin, cardamom, cinnamon and black pepper. Credit: Adam Liaw
Pure pilafhas
This special recipe for qabli pilaf as been passed down through generations of Rosemary Kariuki-Fyfe's family. Credit: Adam Liaw
Thai style
A Thai salad means colour, freshness and flavour in abundance. Credit: Adam Liaw
Freshest salad
Vietnamese salads are known for their umami and tangy flavours, like this grilled pork and herb salad. Credit: Danielle Abou Karam
Don't forget the spice
These beautifully spiced cakes are made with olive oil for a moist batter, and can be garnished with apple chips for a burst of sweetness and extra spice. Credit: Danielle Abou Karam
High chai
This chai tea cake combines tea and spices with a classic butter cake. Credit: Jiwon Kim
HERBS AND SPICES
Hamed's Persian love cake
