Flavour boosters

Flavour Boosters

By understanding how a few different ingredients work together you can create intensely flavourful pastes and pestos that can then be made in bulk to elevate simple dishes.

These sauces consist of a few key elements, as listed below. They can be combined in any way you wish, with certain combinations bringing to mind particular parts of the world. Lime, coconut oil and coriander for example takes you straight to South East Asia.

Element 1: Nuts

Hazelnuts ~ pumpkin seeds ~ walnuts ~ pine nuts ~ pistachios ~ almonds

Element 2: Herbs

All soft herbs work. You can use a combination.

Basil ~ oregano ~ marjoram ~ coriander ~ mint ~ parsley ~ dill

Element 3: Acid

Balsamic vinegar ~ orange ~ rice wine vinegar ~ lime ~ lemon ~ white wine vinegar

Element 4: Oil

Coconut oil ~ avocado ~ rapeseed oil ~ walnut oil ~ olive oil ~ coconut milk

Element 5: Top Note Flavour

Honey / agave / maple syrup ~ garlic ~ pecorino ~ red chilli ~ soy sauce ~ green chilli ~ shallot

Anna's Favourite Smashes

Pesto (the Classic)

Makes 250ml

Ingredients

50g pine nuts, a large handful of fresh basil, 50g parmesan or vegetarian alternative, 150ml olive oil, 2 garlic cloves (peeled).

Method

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Place them alongside all the other ingredients in a food processor, blend until smooth, then season to taste.

Chimichurri

Makes 250ml

Ingredients

A handful of oregano (finely chopped), a handful of coriander (finely chopped), 1 shallot (finely diced), 1 green chilli (deseeded and finely chopped), 2 tbsp white wine vinegar, 5 tbsp extra virgin olive oil.

Method

Put all the ingredients together in a bowl and add salt to taste. Make sure the ingredients are finely chopped, as you won't be using a food processer. Just mix the ingredients together.

Italian Salsa Verde

Makes 250ml

Ingredients

A handful of fresh mint, 2 cloves of garlic (peeled), a large handful of fresh basil, 2 large handfuls of flat leaf parsley, a small handful of capers, a small handful of cornichons, 3 tbsp of red wine vinegar, 8 tbsp extra virgin olive oil.

Method

Pick the herb leaves, then finely chop on a large board with the cornichons, capers and garlic. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency. Season to taste.

Mexican Salsa Verde

Makes 250m

Ingredients

350g green tomatoes, 1 medium jalapeno, a quarter chopped edium onion, a small handful of coriander leaves, 1 tbsp lime juice, 1 diced avocado.

Method

1. Grill the green tomatoes and the jalapeno for about five minutes, then flip over and grill for another five until they are splotchy-black and blistered.
2. Blend together the coriander, lime juice and a 1/4 teaspoon of salt in a food processor. Transfer the tomatoes and the jalapeños with all their juices to the food processor, then blend until smooth.
3. Let the salsa cool for 30 minutes, then blend in the avocado.

Gremolata

Makes 250ml

Ingredients

A large handful of flat-leaf parsley, 2 garlic cloves (peeled and minced), zest of 1 lemon, 2 tsp of lemon juice, 125ml of olive oil.

Method

Place all the ingredients in a food processor. Pulse, but leave some texture. Add olive oil if the mixture needs to be loosened.

Chermoula

Makes 250ml

Ingredients

3 handfuls of coriander, 1 handful of flat leaf parsley, 6 peeled and roughly chopped garlic cloves, 1 tbsp ground cumin, 1 tbsp smoked paprika, 75ml olive oil, 5tbsp of lemon juice.

Method

Place all the ingredients in a food processor. Pulse, but leave some texture. Add olive oil if the mixture needs to be loosened.

Zhoug

Makes 250ml

Ingredients

1 jalapeno, 2 garlic cloves peeled and chopped, 1 handful of coriander including the small stems, 1/2 teaspoon ground cardamom, 1tsp cumin, 75ml olive oil, 2 tbsp lemon juice, 1/2 teaspoon chilli flakes.

Method

Put all the ingredients apart from the lemon and the olive oil into a food processor and pulse. Add the oil and lemon juice then pulse again. Add salt and chilli flakes to taste.

Indian Green Chutney

Makes 250m

Ingredients

1 large handful of coriander, 1 small handful of mint, 1 green chilli (finely chopped), 1 thumb size piece ginger (grated), 1.5 tbsp of yoghurt, 1/2 lemon's juice, 2 tsp sugar, 30ml olive oil, 1 tsp chaat masala.

Method

Put all the ingredients in a food processor and blend until smooth but not for too long otherwise it become too dark. Season with salt to taste.

Thai Nam Jim

Makes 250ml

Ingredients

2 green chillies, 1 garlic clove, a small handful of coriander stalks, 1 dash of vegetarian fish sauce, 3 limes' juice, a dash of rice wine vinegar.

Method

Pound all the ingredients apart from the lime juice in a pestle and mortar. Add the lime juice after, to taste. It should be a green watery liquid with the pounded chilli mix floating on the surface, that tastes spicy, salty and sour.

Store Bought Flavour Boosters

Harissa ~ Chilli oil / chilli crisp ~ Rayu ~ Japanese togorashi ~ Zatar