Strange secret ingredients you put in your cooking?

One I learned from my grandad - all homemade Yorkshire puds must contain a sprinkling of mustard. It really enhances them.

Also a +1 for a square of chocolate in a chilli con carne, and a massive recommendation for a few diced pieces of apple and celery in any kind of curry.

Owt odd you can recommend?

 

Laura's aunty once put dog food in her fellas stew.

 

if i've been out walking and find a few mushrooms when i get home i often cook them but my secret ingredient is 4 rashers of bacon 3 sausage 2 eggs, slice of fried bread, fried tomatoes, and a mug of tea, i find this little tweek makes all the difference to an otherwise bland dish

 

I put ginger in a curry once and the kids went mad, mind you, they loved that cat

 

I remember working at Butlins in 1973 and one lad used to gob in the soup. Does that count?

 

I sh it thee nay, salted porridge with bacon, fried eggs and maple syrup is an absolute game changer.

 

Porridge with a shot of Jameson's over it.

 

I put beef gravy granules, brown sauce, cheese and chilly powder in my beans. When I'm having beans on toast.

 

I've tried putting chocolate in chilli, can't say I noticed much difference to be honest.

Peanut butter in porridge is absolutely awesome, and I often add either pesto or whole grain mustard to mashed potato.

 

That sounds like an end of night self serve, when you failed to keep a few bob for a curry or kebab.

And in all honesty, something that I'd probably concoct as well

 

Worcester Sauce. In the right circumstances. Corned Beef Hash and cheese on toast for example.

 

...or horse radish sauce.

A stew is incomplete without a good glug of Worcester sauce and a dash of balsamic vinegar.

 

I lightly toast my bread before adding the cheese so it doesn't go soggy in the middle.

 

Poya Asbaghi beans

 

My brother-in-law worked in Abu Dhabi for their air force for a while. Apparently the mess food tasted better on the days after they sighted rats in the canteen - whether it was droppings or the rats that made the difference he wasn't sure...

 

A tablespoon of peanut butter in a thai red curry.

Worcester sauce and mustard in the roux for a fish pie.

Another vote for pimping up mashed potato with wholegrain mustard, horseradish, parmesan, pesto or just good old chives with a bit of creme fraiche.

And not weird, but if anyone makes a curry from scratch, marinate the meat overnight in yoghurt and spices and then oven bake it. Makes the world of difference.

 

Chocolate in chilli is inspired by the dish Mole Negro from Mexico. A very complex dish to make but the simpler version is just dark choc in a chilli or stew.

In my experience it works better in hotter chillis.

 

Regarding the choc in chilli I use a tablespoon of bourneville powder

 

One other ingredient we use quite a bit of is harissa. Absolutely love the stuff.

Can use it to make a dressing for a salad, add a little bit of creme fraiche and marinate chicken. Coat butternut squash with it before oven roasting. or just have it neat with a baguette.

Marvellous ingredient as long as you get a gutsy one that packs a bit of a punch.