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Love it or hate it, liquorice is an acquired taste that most of us will only be familiar with in candy form. However, in the kitchen, liquorice has plenty of untapped potential as both an elegant and sophisticated ingredient worth further exploration.
Learn how to cook with liquorice and you will discover its versatility in both sweet and savoury dishes and the characteristic edge it imparts to dishes.
The Great British Chefs recommend liquorice in savoury dishes with game and pork as well as pairing it with bitter herbal juniper notes. While, come dessert time, liquorice is bold enough to take centre stage against a neutral backdrop like ice cream and panna cotta. Conversely, liquorice can also pair up well with other big flavours like mint, ginger, rhubarb and raspberries.
Liquorice can be bought for cooking either in its natural form as a woody root, or finely ground in powder form (find out how to make your own at Ferdies Food Lab), while desserts sometimes call for the childhood favourite black shiny liquorice in sweet form.
Here are 5 recipes to show you how to cook with liquorice.
Quail with liquorice and soya sauce
Black garlic, liquorice and macadamia crusted Alaska salmon
The Great British Chefs have the recipe for black garlic, liquorice and macadamia crusted Alaska salmon