Think restaurant-quality food is just for eating out? Think again. Tenderstem® has teamed up with much-loved Irish chef, author and food creator, Daniel Lambert to show how a few simple tricks, clever flavour combinations and delicious ingredients can elevate everyday meals into something a little more special.
Daniel has created three mouthwatering recipes to show home cooks how they can take familiar ingredients and give them a restaurant-worthy twist. Showcasing Tenderstem’s® sweet, slightly nutty flavour by pairing it with punchy sauces, interesting textures and clever finishing touches Daniel will inspire you to embrace your inner chef and seriously impress in your own kitchen.
Daniel’s recipes include:
- Tenderstem® Broccoli with Black Garlic Whipped Tahini, Chilli Oil, Sesame & Crispy Chickpeas.
It’s creamy, spicy and crunchy all at once. - Butter-Glazed Tenderstem® with Beetroot Hummus, Brown Butter Cashews & Pickled Raisin Escabeche.
Bringing together buttery, sweet and sharp flavours in one colourful plate. - Soy-Glazed Tenderstem® with Satay Sauce, Pineapple & Toasted Almonds.
This combines salty, sweet and nutty flavours with plenty of crunch.
For home cooks, it’s about knowing the little touches that can take a dish from the everyday to something worth getting excited about. Perhaps a great sauce, a bit of crunch, something sharp or spicy, or simply cooking an ingredient differently can completely transform a dish and give you the confidence to experiment.
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