What Food Is In The Cupboard? Part 5 Of 5

Sauce up your kitchen by adding some new ingredients to your store cupboard..

Is your cupboard a bit boring when it comes to the condiments, sauces and bits and pieces – well lets remedy that together and discover what’s new.

CONDIMENTS
All those extras.

Salt
There are several type available today. One of the most popular is sea salt. It has more flavour than ordinary table salt, which tends to have many additives.

Pepper
There are several types of peppers availabe though the most common is black peppercorns. Do your self a favor and buy a grinder and peppercorns instead of the pre-ground stuff. The fragrence and taste is far superior – you will never go back.

English mustard powder
This has always been popular because it can be used in recipes as well as mixed to a paste with water to serve with steaks, beef and ham. It has a strong, pungent flavour and quite a kick.

Dijon mustard
This has become a favorite of mine. It has a mild flavor and comes in a paste form that you keep in the fridge once opened. It is delicious on ham sandwiches and in white sauces or anything else you want to use a mustard with.

Moutarde de Meaux
A whole-grain mustard, that has a wonderful texture, which makes it a good ingredient in sauces. Mustard sauce and mustard mayonnaise are made with this mustard. We also like it on ham sandwiches.

SAUCES
There are many sauce you can keep in your storecupboard. They are versatile and can be used in cooking and at the table. We will just list a few of the more common here but next time in your store take a look an the different ones available and try something new.

Keep your sauces in a cool, dry, dark place. Check the label but once opened many need to be stored in the refrigerator.

Tomato ketchup
An all time favorite. Where would sausages, burgers or chips be without tomato ketchup.

Brown sauce
This sauce is good in sweet-andsour sauces and goes very well with bacon and egg.

Worcestershire sauce
This very spicy sauce has been a favorite in Britain for many years. It is often asked for in casserole, stew, sauce and soup recipes. It is also used in the famous Bloody Mary Cocktail.

Soy sauce
Soy sauce is used in many Chinese dishes and often served at the table as well. It adds a salty flavour. Light soy sauce, which relates to the color is used with seafood and chicken whilst dark soy sauce is preferred with duck and meat.

Sweet chili sauce
This hot sauce made from chilis, vinegar, sugar and salt is traditionally used as a dipping sauce. I love it with hot potato wedges and sour cream.

Plum sauce
It has a fruity flavour with a spicy overtone. Traditionally used with Peking it also goes well with pork and chicken. You can also use it as a dipping sauce for crab cakes, spring rolls and won tons.

Oyster sauce
Made of oysters and brine this is a thick, dark-brown sauce. Although it may not sound appetizing it is the secret to many asian dishes.

Thai fish sauce (nam pla)
This sauce is used in many recipes in Thai cooking. It is similar to soy sauce.

OTHER ITEMS
Gelatine
Is a colorless, tasteless, odorless ingredient used to set jellies, mousses and souffles. You can buy it in packets of granules or leaf gelatine. It should be stored in a dry place.

Poppy seeds
These are very tiny, blue-black seeds. They are often used as a garnish on breads. Their mild flavour, crunch and attractive color adds interest to food.

Sesame seeds
Sprinkle them on top of salads or add them to bread mixes and dressings.

Cocoa
Cocoa powder is a powdered chocolate flavor often used for baking and desserts.

Sun-dried tomatoes
Fantastic in salads and pasta sauces. We prefer the semi-dried ones, they tend to be softer and more delicate.

Pesto sauce
Make your own, or buy it ready made. Pesto sauce made from basil and oil is a great pasta sauce standby.

Stock cubes, powder or liquid
You can always make your own stock but if you don’t have the time or the inclination then you can buy it. Out of the three commercial types, I prefer the liquid, it is easy to use and seems to have a better flavor.

Syrup
Several types can be purchased. They are handy to have as a topping for pancakes or oatmeal. Also used in baking heavy items such as flapjacks, treacle tarts and gingerbread.

Honey
Honey has an extremely long shelf life and is a natural antibacterial agent. If it goes candy, just warm the jar in a saucepan of hot water and it will return to it’s runny state. Use honey as a sweetener in beverages, spread on toast, or spooned over cereal.

Coffee
There are many types available. Store it in an airtight container or in the freezer.

Tea
Whether you prefer leaf tea or tea bags they will keep better in an airtight container.

Happy Cooking
Francis Chang