Dark chocolate is the sort of ingredient which seems to have been crafted by angels. Of course as a child, it was a grotesque option and I preferred chocolate of the vastly milk and sugar variety. To me now however, it really emits a true taste of luxury and satisfying richness.
To be honest, just enjoying a portion of dark chocolate simply on its’ own with a red wine or even a good coffee is a great pleasure, but this wouldn’t be much of a blog post if I just left it there…
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Looking back at my ‘a spoonful of…’ series, I find myself astounded that I haven’t yet confronted one of my top 3 store cupboard ingredients – balsamic vinegar. I love the stuff. In fact, some may even say I’m a little heavy handed with it, but I just adore the acidic tang and the almost sour depth it brings to food.
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Lemon juice is perhaps one of the most widely used ingredients in both ancient and contemporary cuisine. The uses are arguably endless, being used as a key player in recipes from breakfast, to dinner, to dessert. In general, citrus fruits can be used as a much needed hit of tartness in a huge assortment of dishes.
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Chili powder is a go-to pantry ingredient. A staple for every kitchen for those throw together meals that need added punch. It is a quick fix to give oomph and shape to a meal. Beneath that, however, there is a delicious savoury flavour that is more than just heat.
Chili powder is usually a collective of different spices, often including paprika, garlic powder, cayenne pepper, oregano, cumin and onion powder. Chili powder should not be confused with of cayenne pepper, which is pure dried and ground chili peppers making it a much stronger and hotter option.
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Mustard comes in different forms the world over. A delicious thick sauce with a sharp, sweet, and spicy flavour, it rounds off the right dishes with oomph and bite. The wholegrain variety is perfect for both cooking with as well as for using as a condiment to accompany dishes.
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Spinach may seem an odd choice for the first subject of discussion in this “ode to an ingredient-esque” series. However, it really is a simply delicious and versatile ingredient.
Spinach truly is a “super-food” with its sources of niacin, zinc, protein, fibre, vitamins A, C, E and K, as well as iron and calcium. This vibrant leaf has a delectably rich and earthy flavour with an almost creamy tone. Used raw it is crisp, light and nutty. Why not try throwing some sunflower seeds, feta, steamed runner beans, and a generous glug of balsamic vinegar in with a big bowl of spinach – you’ve got yourself a healthy, flavour-rich supper.
Wilted, spinach is almost a completely different ingredient. Smooth and mild, it melts at the touch of heat and softens in to a gorgeously silky green. Mix simply with butter and garlic to make a more than worthy side dish. Stir in to pots of tangy tomato stew, tagine, curry and deeply spiced pans of Huevos Rancheros to bring a rounded element of earthiness; you can almost taste the nutrients that prosper in each leaf.
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