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Digital Subscriptions > Delicious Magazine > July 2016 > THE TREND INGREDIENT VERJUS

THE TREND INGREDIENT VERJUS

Back in the Middle Ages verjus was prized by cooks for its sourness, but then lemons and other such ingredients arrived in Europe and it dropped off our culinary map. Now, as chefs rediscover its virtues, we celebrate the renaissance of this historic flavouring

WHAT YOU NEED TO KNOW ABOUT IT

Also known as verjuice, it’s an acidic, sour, yet delicately flavoured liquid. It’s made by pressing unripe grapes, crab apples or other sour fruit, although the one you’ll find in the shops is generally the grape version. The name comes from the French words for ‘green’ and ‘juice’, and it’s been in use in Europe since the Middle Ages when it was served as a condiment. These days verjus is popular in Australia and is widely used in Turkish and Persian cooking.

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About Delicious Magazine

The July issue of delicious. is all about reinventing summer cooking with new sticky BBQ recipes and brilliant picnic ideas. You’ll also find a seaside menu from Cornwall, seasonal courgette dishes and the 10 most useful recipes for summer. Debbie Major works her magic with curry powder, Natasha Corrett rustles up fast, healthy meals, plus there’s a guide to baking fennel-seed buns and a stunning 16-page Collector’s Edition Pastry Special.