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Wednesday 24 October 2012

The 12 Secret Ingredients Every Domestic Slut Needs

Laura Santtini Taste #5 Umami Dust, £2.99
Some secret ingredients will always be exactly that – a secret. We'll never know exactly what gave Creamola Foam its irresistible fizz, or where Irn-Bru gets its tongue-tingling taste (no, it's not girders). And other secret ingredients, well, they're only secret when you want them to be. But I won't tell if you don't – so here's my essential kitchen witchcraft:
  1. BALSAMIC VINEGAR: Everyone should have a bottle of good-quality balsamic vinegar in their store cupboard. It’s not just for making salad dressings, though. Try it drizzled over strawberries, peaches, raspberries or plums, with a sprinkling of sugar. Or add a spoonful while you’re making strawberry jam. It also makes the perfect finishing touch to soups and stews.
  2. UMAMI DUST: I am in love with Laura Santtini’s Taste #5 Umami Dust. I shake it on to pasta, rice dishes, stir fries… it’s kind of addictive! You can achieve a similar umami taste with fish sauce or, to some extent, Worcestershire sauce – but I really like the fact that this is in powdered form.
  3. PEANUT BUTTER: Add a spoonful to your chicken soup at the end of cooking. Honestly, it’s DELICIOUS.
  4. VERMOUTH: I developed a taste for vermouth while I was living in Madrid, where they do enjoy a wee glass once in a while. In cookery, it’s a brilliant – and often better – substitute for white wine, especially in risottos. Keep a cheap bottle of dry vermouth by the stove and it’ll last for ages, unlike white wine. And when the bottle’s open, don’t forget to try one of Nick’s fabulous gin martini recipes
  5. TOMATO KETCHUP: A squirt of Mr Tommy K peps up a great many dishes, and I don’t just mean a dollop on the side. Add a little to anything that includes tinned tomatoes – the added sugar will make all the difference. And if you’ve over-spiced a curry, tomato ketchup can save the day. My local Indian restaurant uses it all the time in their dishes.
  6. GREEN & BLACK'S CHOCOLATE: We all know about adding square or two of dark chocolate to chilli, but I go a step further and throw in either Green & Black’s Maya Gold, or their Espresso chocolate. TASTE SENSATION. 
  7. CORNFLAKES: Use them pulverised when a recipe calls for a breadcrumb coating. They’re crispier than traditional breadcrumbs, which I like, and they’re particularly good when making chicken kiev. I love chicken kiev. Don't judge. 
  8. WORCESTERSHIRE SAUCE: I’m beginning to think there isn’t a savoury dish around that a good splash of Lea & Perrins can’t improve (Kat’s soup from hell is the exception, of course) – spaghetti bolognese, lasagne, macaroni cheese, you name it… but my favourite tip is to add some to your apple pie filling for a certain je ne sais quoi. I also brush the insides of my pastry with it when I’m making sausage rolls or pasties. Try Henderson’s Relish for a vegetarian, vegan, and gluten-free version. (Commemorative ‘Strong & Northern’ Jessica Ennis bottle optional.)
  9. ORANGE JUICE: Of course we’re all boiling our carrots in orange-juiced-water already, aren’t we? (If not, get to it.) It’s also a great addition to tomato-based sauces – I use a couple of tablespoons of the smooth variety in all my homemade pasta sauces, and it makes the flavours zing. 
  10. COFFEE: Not just a life-saver in the mornings, coffee can be added to gravies and sauces to enhance both the colour and the flavour. I use a decent instant and add it to taste. Or try pouring a cup of strong espresso into a pan of chilli as it simmers – coffee balances the spicy flavours beautifully (hence why I use espresso-flavoured chocolate in mine). Ground coffee also makes a great rub for steak.
  11. HORLICKS: Surprisingly great with lamb – use it in sauces and stuffings for a malty flavour. Or add some to a batter mix before deep-frying fish or chicken. Oh, and if you become a Horlicks cookery convert, I’ve found just the recipe book to inspire you. 
  12. SMASH INSTANT MASH: Use it to thicken sauces when you’ve run out of cornflour. Just cast your potato snobbery aside for a moment, and stir in a little of the powder until everything’s looking more substantial. Check for lumpy bits before serving. Then don’t tell a soul that the Smash Martians helped you in the kitchen.

Finally, here’s a guest appearance from Serious Laura B (she only comes out once a year, don’t fret):

Remember that the more volatile secret ingredients – especially anything nut- or fish-based – should not be kept a secret if you’re feeding other people, who could be suffering from a food allergy *teachingyouhowtosuckeggsface*.

So, I’m agog – what are your secret ingredients? Do tell!

26 comments:

  1. Laura, this is INGENIOUS! Particularly the bit about the cornflakes - and the vermouth; I'm always seeing recipes for risotto saying vermouth or wine, but I've never had any in (and, er, I always have white wine). This is super useful, thank you.

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  2. Amazing! Deffo need to get my hands on that Umami dust!

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    1. It's brilliant - I think I really am addicted!

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  3. You know when you make a bolognese? and its sort of sauce and mince / veggie mince rather than a properly all in one sludgy goo? (mmmm sounds tasty doesnt it? you know what I mean though). I crumble a weetabix or handful of all bran into the pan and hey presto - it sort of acts as the magical binding ingredient when you havent got time to wait for it to all breakdown of its own accord. Also makes the mince go further in that desperate dash to payday........ Youre very welcome!

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    1. Wow - what a great tip, Anon. Thank you! I'll definitely be trying that soon.

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  4. Cornflakes make best homemade fish fingers ever. And noilly prat in everything (but mostly in equal measures with disaronno over ice: a perfect example of something becoming a great deal more than the sum of its parts. Gah, it's not even respectable cocktail hour and I'm spitting feathers for one of those now.)

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    1. Ha ha, sorry for unleashing your cravings!

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  5. This such a great post – would never have thought of most of these! Definitely going to be boiling my carrots in orange juice water and trying out the cornflakes-as-breadcrumbs idea.

    Great shout on the balsamic with fruit too - try strawberries, goats cheese and rocket with balsamic, mmmm mmmmm! A little bit in gravy also really adds flavour

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    1. Hope you enjoy your orange-juiced carrots. It really brings out the flavour. And you've made me want to try your strawberries and goat cheese concoction immediately!

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  6. I love all those suggestions. I'm already a firm believer in using Worcestershire sauce in everything I can (I think it might have magical properties).
    I'll also use porridge oats when I make any mince dish (a handful once the mince has been cooked through) as it bulks it up and does a great job at absorbing all the other flavours that you're adding to your lasagne/bolognese/chilli, etc - particularly red wine!

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    1. I'll be trying the porridge oats tip soon, as well as Anon's nifty trick above of using All Bran or Weetabix to bulk up mince! Great advice - you lot are like kitchen alchemists!

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  7. Irn-Bru is definitely made from girders, whatever you say...

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    1. Hee hee, we'll never know for sure, Ruth!

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  8. Hendersons is AMAZING stuff. Having lived in Sheffield for 4 years whilst at Uni I became a fan and I now get it shipped to me in a billy can as I live overseas. Wonderful in a cottage pie (used it last night in fact).

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    1. Isn't it great? Have you tried the Henderson's-flavoured crisps? I really want them... NOW!

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  9. Truffle oil... I know it's posh/expensive - but it takes the place of butter for me when finishing vegetables (particularly good with green beans). Gives mash a depth that makes you want to dive in. A little dizzle on your spag bol and you'll believe you're a culinary genius - mix it with some garlic infused oil and brush it over veg that you're roasting....

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    1. Yum - truffle oil's going on my next shopping list, for sure!

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  10. P.S. - I 'm SOOO grateful for the cornflake tip - I'm Gluten free and have been missing breadcrumbs like crazy.... I had written off the idea of Chicken Kiev (which I too love) - but now... oh... thanks.. :)

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    1. Polenta is a good gluten free breadcrumb alternative, so are bashed up gf oat cakes!

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    2. I was just about to say to you, Redmagda, that our Caleigh would have some great alternatives to breadcrumbs - but she beat me to it! Love the idea of using oatcakes!

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  11. I keep a jar of caramelized onion chutney in the cupboard to add to stews and gravy when they need something extra. I always have ruby port, too, to use in place of red wine in cooking (red wine doesn't last long once it's opened in my house!)

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    1. Ooh, using ruby port in place of red wine is a fabulous idea!

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  12. Don't the cornflake breadcrumbs taste... cornflaky?

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  13. Try crushed rice krispies instead, Sian... x

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  14. Try crushed rice krispies instead, Sian... x

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