We asked Nicola Lando, founder of SousChef.co.uk, what her top five specialist ingredients are, and how best to use them.
August saw the launch of Sous Chef – an online shop which is revolutionising the choice available to home cooks. Founder Nicola Lando spent a year tracking down hard-to-find ingredients and equipment in preparation for its launch. Here are her top five favourite foodie discoveries so far:
1. Tonka beans
Every year, MasterChef contestants use tonka beans in soufflés, ice creams, and sweet custards – but they’re so hard to get hold of. Since tracking them down, I’ve been grating a little of the complex clove/liquorice/coconut scented bean over white fish and scallops; the delicate flavours really lift a dish without overwhelming it.
2. Korean red pepper powder
Korean food is having a moment, with lots of Korean restaurants popping up and David Chang’s two Momofuku books encouraging more people to cook Korean at home. Kimchi (fermented vegetables) is at the heart of the cuisine, and it’s a great thing to make yourself - I always have a couple of pots on the go, at different stages of fermentation. The red pepper gives kimchi its colour and flavour, making it a delicious condiment to go with rice.
3. Forum Chardonnay vinegar
There is a lot of emphasis on which oils cooks should use – but vinegars are just as important. I use two oils in the kitchen, but around five vinegars, depending on what I’m cooking. Forum Chardonnay has developed a cult following and it’s no surprise; I’ve been using it to dress salads all summer, along with just a pinch of salt.
4. Pearl sugar
Pearl sugar has extra-large crystals with a higher melting point than other sugars, meaning that they hold their shape when cooked. If you sprinkle pearl sugar over pastries before putting them in the oven, they'll give a professional-patisserie crunch to cinnamon buns, brioche, and coquettes (see main picture above).
5. Smoked salt
Salish salt and Viking salt are a great way of introducing complex, smoky flavours to food without having to cook over a campfire. I always stir a little through scrambled eggs, and have also been using the smoked salts as a meat rub, for dabbing quails’ eggs in. I even put a pinch in my Bloody Mary!
What are your five favourite unusual cooking ingredients? Tell us in the comments box below.
For more information see www.souschef.co.uk
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