Posted: 19/04/2019

Clodagh McKenna – My Magic Ingredient


Chef and food writer Clodagh McKenna explains what makes Nielsen-Massey’s rose water such a valuable ingredient in the kitchen.

I discovered rose water quite a few years back while reading through a Moroccan cookbook. I was intrigued by its exoticness, and, soon after, started experimenting with it in recipes. There are lots of different brands of rose water available (and believe me, I have tried many), but the best in my opinion is Nielsen-Massey. 

The floral flavour of rose water is very delicate. It is delicious whipped into melted dark chocolate in a decadent chocolate mousse or used to make rose water pistachio chocolate Florentines – one of my favourites from my new book Clodagh’s Suppers. Rose water is also sensational in a raspberry pavlova, or simply folded into whipped cream to add a bit of magic to a dessert. 

On a savoury note, I have mixed it with harissa which I then use to marinate a chicken, before serving it with spiced and herby couscous. It made me feel like I was back in Morocco! 

This story appeared in the April issue of Fine Food Digest. You can read more on the digital edition here.

Read more of the latest news from Fine Food Digest here

Return to the top