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THE AMATEUR COOK’S dilemma: you’ve followed the recipe to the letter, done everything it said to do, and your meal still doesn’t taste quite right. Do not fear, help is here.
These food items are largely cheap and easy to find in your local supermarket – perhaps you even have them in the press already – and they’re good to keep to hand to bring a lacklustre dish to life.
A handy one that can be used to thicken sauces or make a light batter for chicken and fish. Cornflour is great for experimenting with Asian cooking at home, without the need for heavy batter and deep-frying.
Dried mixed herbs can be added to pasta sauces, stuffing, sprinkled over homemade potato wedges – you name it. Best of all, they’ll keep for ages, until you’re ready to graduate to fresh herbs.
Red pepper flakes (they can also be called ‘crushed chillis’) come in varying degrees of heat – they can be added to soups and pasta sauces for an extra kick, if that’s your thing.
Chicken stock is probably the most versatile option, but there are all sorts available. Use it to bulk up soups without the need for heavy cream, or mix the stock with curry powder for a more flavourful curry sauce.
Worcestershire sauce is a traditional addition to steaks, but a little in shepherd’s pies and stews (and homemade Bloody Marys, obv) is also delightful.
Not just for Pancake Tuesday. Lemon juice is a multi-purpose wonder - a dash in some pesto sauce really brings out the flavour, it can be used as a marinade, and it’s also excellent in salad dressings for a hint of freshness.
How you got any sure-fire ways to liven up a meal? Share them with us in the comments.
Friday 15 November, 2024
Friday 15 November, 2024
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8 essential kitchen ingredients for amateur cooks
THE AMATEUR COOK’S dilemma: you’ve followed the recipe to the letter, done everything it said to do, and your meal still doesn’t taste quite right. Do not fear, help is here.
These food items are largely cheap and easy to find in your local supermarket – perhaps you even have them in the press already – and they’re good to keep to hand to bring a lacklustre dish to life.
Cornflour
A handy one that can be used to thicken sauces or make a light batter for chicken and fish. Cornflour is great for experimenting with Asian cooking at home, without the need for heavy batter and deep-frying.
Dried mixed herbs
Dried mixed herbs can be added to pasta sauces, stuffing, sprinkled over homemade potato wedges – you name it. Best of all, they’ll keep for ages, until you’re ready to graduate to fresh herbs.
Red pepper flakes
Red pepper flakes (they can also be called ‘crushed chillis’) come in varying degrees of heat – they can be added to soups and pasta sauces for an extra kick, if that’s your thing.
Balsamic vinegar
This is brilliant for simple homemade salad dressings, a nice dip for fancy bread, and also strangely delicious when drizzled on strawberries, FYI.
Stock cubes
Chicken stock is probably the most versatile option, but there are all sorts available. Use it to bulk up soups without the need for heavy cream, or mix the stock with curry powder for a more flavourful curry sauce.
Sesame oil
Sesame oil costs around €2-€3, is fairly good for you, and is a great addition to stir fry sauces. PS: It smells AMAZING.
Worcestershire sauce
Worcestershire sauce is a traditional addition to steaks, but a little in shepherd’s pies and stews (and homemade Bloody Marys, obv) is also delightful.
Lemon juice
Not just for Pancake Tuesday. Lemon juice is a multi-purpose wonder - a dash in some pesto sauce really brings out the flavour, it can be used as a marinade, and it’s also excellent in salad dressings for a hint of freshness.
How you got any sure-fire ways to liven up a meal? Share them with us in the comments.
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