Every cook has a secret ingredient, which you can add to fairly bog standard things to make them more interesting/tasty......
Mine is:
"Geo Watkins Mushroom Ketchup. This rich mushroom ketchup was the secret of success of many Victorian cooks in making steak and kidney pies and puddings, roast meats, sauces, and soups. Try it on traditional cuisine or as a new flavor to modern cooking. (This is not a ketchup as Americans think of it, but closer to the ketchups which were used in the 1800's. Its consistency is more like a sauce.) "
Great in stews, chillis etc for a meaty flavour. I originally bought it because it has fantastic retro packaging.
Also Alistair's favourite...Tabasco Sauce.
Highly Recommended: OXO cubes, Ketjap Manis (Indonesian soy sauce...it's sweeter) a pinch of sugar (good with winey/beery stews) Mirin (a sweet Japanese cooking wine).
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