Katrina Meynink wants you to change the way you approach your daily dinner. In her new cookbook, From Salt to Jam, she reveals how a handful of simple sauces, seasonings and condiments can completely transform your cooking.
“This recipe is so lovely – the spicy ‘nduja and briny tapenade contrasting with the creamy stracciatella and bitey mouthfeel of the rice. Don’t skip on fifinishing with the entirely necessary mantecatura – a fifinal lashing of butter and cheese – which gives risotto its luscious richness.” – Katrina Meynink.
"This is your culinary bulletproof vest for when you need the kind of side that will outshine the main or morph into the main itself." – Katrina Meynink.
"Crispy sweet ’n’ salty things are an addiction. It’s a thing. This tarte tatin should also be a thing. Slow-cooked jammy onions, puff pastry and chicken salt. This is flavour-chasing at its finest." – Katrina Meynink
“We now live in a world where the words ‘monosodium glutamate’ are whispered furtively in dark places. So, this feels like a glorious rebellion. And it makes food taste like it’s alive. Never again should chicken salt be relegated to a stash of hot fries the morning after the night before. It should go on almost everything.”
"This is how you feed a crowd. It’s also the dish I turn to most when I just need to get dinner done. When people are hungry, and ‘being fed’ is the order of the day, you’ll have this on the table in the time it takes to cook the pasta." – Katrina Meynink
“Salty, briny, with a whisper of smoke, its applications are many – from a cheese platter to sides and stand-alone meals. Keep this vegetarian by replacing anchovies with 4 tbs nutritional yeast flakes.”
