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

pavlovs_dog

nutmeg in mashed swede gets lots of positive noises in our house

serious_saver

Black forest ham! They sell it in Lidl and aldi for 79p and the same product in Waitrose is closer to £3.

Here's a pretty good explanation http://en.wikipedia.org/wiki/Black_Forest_ham

But basically It's a lovely thin cured smoked ham.

It's always better when cooked into something but I like it
- Cut up into strips and added to omlettes
- On top of a cheaper margarita pizza to turn it into something a bit more special
- Added to baked beans for beans in toast or a tasty jacket potato
- On toast with a poached egg (my favourite)
- Finely cut up and added to a basic cheese sauce for a very nice carbonara
- I've been told it's also good instead of normal ham in pea and ham soup
- wrapped around mozzarella and served with salad mmmmmm tasty!

Because it has such a strong flavour you only need a really small amount, in most dishes, for it to make a big difference to taste so it's good for if you're calorie counting!

It's just such a useful ingredient that I always have some in my fridge . . . and because it's a cured meat it has a good shelf life

Finefoot

I like to use lime juice instead of lemon, gives an nice zing to dishes. I even m ix it with mayo for tuna sandwiches.

Hippeechiq

Mols wrote: »

I always add a couple of teaspoonfuls of cocoa powder to our vegetable chilli.

It gives it a lovely rich and silky texture and tastes amazing!

I've read on here before about people adding cocoa to their chilli - what a random thing to do! But clearly it works, because several members on here do it. Might have to give that a go myself next time I do a chilli.

Bogof_Babe wrote: »

What type of mustard do you all use in your cheese sauces? Is Basics mild English okay, or does it have to be powdered?

I use ready made English mustard personally, after I've made the basic white sauce, a little at a time, until I get the desired flavour.

Also, it's not necessary to make a "roux" when making a white/cheese sauce. Just plonk it all in a saucepan and whisk (not stir) constantly while melting the marge or butter/flour/milk/cheese and bringing the sauce to the boil. A little paprika and cayenne also helps to bring out the flavour of the cheese.

I was a bit sceptical when someone told me this years ago, but it does work, and takes the hassle out of making a sauce......but then all you Old Stylers probably already knew that

brighthair

Tibbie's_mum wrote: »

My OH's gran used to boil mince in milk and serve it. I'm not sure if there was any other ingredients involved but OH remembers the dish fondly and talks about it everytime I'm cooking mince.

I always add a splash of milk to spag bol, and chopped pancetta too

Not really a recipe, but a fave bedtime drink Ive found is hot milk, with a dash of any coffee syrup (the type you get in Costa etc) topped with cinnamon. I've bought some vanilla syrup and some eggnog and it's lovely

elf06

Hippeechiq wrote: »

I've read on here before about people adding cocoa to their chilli - what a random thing to do! But clearly it works, because several members on here do it. Might have to give that a go myself next time I do a chilli.



I use ready made English mustard personally, after I've made the basic white sauce, a little at a time, until I get the desired flavour.

Also, it's not necessary to make a "roux" when making a white/cheese sauce. Just plonk it all in a saucepan and whisk (not stir) constantly while melting the marge or butter/flour/milk/cheese and bringing the sauce to the boil. A little paprika and cayenne also helps to bring out the flavour of the cheese.

I was a bit sceptical when someone told me this years ago, but it does work, and takes the hassle out of making a sauce......but then all you Old Stylers probably already knew that

Yup I use the yellow english mustard (find this too strong on a sarnie but a tsp in cheese sauce really makes the difference).

And I find that making a roux then plonking everthing else is giving it a stir then leaving it seems to work for me means I dont need to stir constantly.........I do stir every now and then but I reckon I only stir 3 times while making it

flipperOSN

Hippeechiq wrote: »

Also, it's not necessary to make a "roux" when making a white/cheese sauce. Just plonk it all in a saucepan and whisk (not stir) constantly while melting the marge or butter/flour/milk/cheese and bringing the sauce to the boil. A little paprika and cayenne also helps to bring out the flavour of the cheese.

I was a bit sceptical when someone told me this years ago, but it does work, and takes the hassle out of making a sauce......but then all you Old Stylers probably already knew that

I'll have to give this a go, I have to add flour very slowly normally otherwise instant lumps!!

alec_eiffel

elf06 wrote: »

Yeah I have been wondering about the marmite thing - do all the people who use it in their dishes like marmite?? I personally hate the stuff but would try it in dishes if its not too obvious.............??

I don't like marmite in its raw form but I do add it to stews and things. I find the longer it's cooked the less marmitey it tastes and you're just left with the richness. So if it's simmering on the hob or in the slowcooker it's fine. I wouldn't add it just for something that's cooking for 15 minutes the tang would still be there, but that's just me.

fairtrade

Thumbs down to the marmite.
The oyster sauce from the Chinese supermarket is very rich and a lot cheaper, so that is what I use.

HellBoy_2

i use scwartz season all in my tomato sauce, it gives it a nice zing