What secret/special ingredient do you add to certain food/dishes?

heather38

i always put a big blob of hp in corned beef hash, yum yum,

Androcles

Lois_and_CK wrote: »

squeekymoo wrote: »

I buy bunch of corriander from the asian grocers and put the whole bunch straight in the freezer - just chop from frozen - the stalks go into sous, chilli and curry at the begining and the leaves can be crumbled rather than choping from frozen towards the end of cooking

Do other herbs freeze well? I have lots of basil at the moment and don't need to use it.

Stirring in Pesto is a great way of adding basil and it freezes well too.

Take 8 - 10 leaves of basil, 2 cloves of garlic, 2.5 ozs pine nuts, 2 ozs freshly grated parmesan, 3.5fl ozs of good quality olive oil, salt and pepper and blitz in a mini blender (I use the Kenwood one that Delia uses) to give green paste, scrape into a plastic bag and freeze. Multiply up the ingredients if you have a big blender.

Thawed, keeps in a jar for weeks in the fridge, and any time you need basil add a teaspoon or two. Great spread fish for grilling, lamb chops or add to omelettes.

Also works with parsley - which is great spread on fish as well.

Haven't tried it with other herbs though!

:beer:

milkybars

I use my Grandma's tips of a heaped teaspoon of branston pickle (or similar) into bollogs and a half teaspoon of sugar into hm coleslaw to take the bitterness off the cabbage.

elf06

Well as I am tucking into another yummy (in my opinion ) homemade pizza I was wondering about my 'secret' ingredient and about how many other people might share theirs with us.........

To start us off I thought I would share mine with you (ok so its not a major biggy but I think it makes all the difference). Whenever making a margerita pizza I add a layer of green pesto underneath my tomato base. Tastes delish

Any one else care to share...................?

parsonswife8

Mine is a dash of Worcestershire Sauce in most soups and stews.:D
Not anything with poultry in it though.

elf06

Nice one!! I am hoping people will share so that I can experiment a bit more

I always add worcester table sauce to my mince and tatties

Pink.

Hi elf,

Mine is to always add mustard to cheese sauce....brings out the cheese flavour resulting in needing less cheese so moneysaving as well as tasty.

This earlier thread has lots more tips that should interest you:

What secret/special ingredient do you add to certain food/dishes?

I'll merge this thread with it once you've had more input to keep the replies together.

Pink

mrbrightside842

I always grate a carrot into lasagne

SUESMITH_2

a slug of milk into most meat dishes is lovely - a Norwegian friend told me that and it works - especially with mince

Bongedone

SUESMITH wrote: »

a slug of milk into most meat dishes is lovely - a Norwegian friend told me that and it works - especially with mince

Yes, works well with bolognaise.