Thursday, 3 February 2011
Store cupboard 1: A taste of things to come
Can't have one without the other really. If you can only afford one I'd suggest black peppercorns and a grinder (buy one you can refill). If you add black pepper to white sauce you'll get visible specks, of course, so have a small pot of ground white on hand as well if you can afford it.
If you can only afford one go for a white wine or cider one. Malt's best for chips but it isn't all that great in anything else, like sweet and sour sauce or salad dressing.
A tin of dried mustard powder is a wonderful thing to have. It adds heat and spice to lots of foods and will perk up sad curries or chilli. Don't buy the ready made stuff in a jar. It goes off. And you can always mix a bit of your own if you fancy some on a ham sandwich - the instructions will be on the side of the tin.
You can do that over the space of three weeks so it doesn't break the bank but you'll still be able to make some good tastes from day one.
My suggestions? For the curry fan you'll eventually need black mustard seed, fennel seed, cumin, dried ginger, turmeric, garam masala, cardamom and fenugreek.