Regallion
Cook
This may or may not be news to you established gourmands but I wanted to post based on my recent personal experience.
1 - Potatoes in Chicken Stock
If you're boiling, roasting, par-boiling, mashing or whatever - cook your potatoes in chicken stock. The flavour is just outstanding. My favourite is crushed boiled new potatoes in stock. Boil as normal in the stock and when done, just crush with the back of a fork. Add some herbs. Amazing.
I make my own stock when I can, but I also sneakily keep some pre-made stuff from the supermarkets in reserve which to honest tastes just as good (although very pricey).
2 - Balsamic vinegar and tomatoes
This goes superbly with any tomato based sauce / dish. Just add a splash and it totally transforms the taste. It's packed with Umami! I just made a vegetable dish with fresh tomatoes, mushrooms and pancetta (simlply stir-fried).
Please try them and experiment - you won't be disappointed!
1 - Potatoes in Chicken Stock
If you're boiling, roasting, par-boiling, mashing or whatever - cook your potatoes in chicken stock. The flavour is just outstanding. My favourite is crushed boiled new potatoes in stock. Boil as normal in the stock and when done, just crush with the back of a fork. Add some herbs. Amazing.
I make my own stock when I can, but I also sneakily keep some pre-made stuff from the supermarkets in reserve which to honest tastes just as good (although very pricey).
2 - Balsamic vinegar and tomatoes
This goes superbly with any tomato based sauce / dish. Just add a splash and it totally transforms the taste. It's packed with Umami! I just made a vegetable dish with fresh tomatoes, mushrooms and pancetta (simlply stir-fried).
Please try them and experiment - you won't be disappointed!