Flavour is a huge component to a dish and to cooking it. If a dish is under or over seasoned it can really affect the taste and experience of the dish. Simply over salting a dish will make all that work inedible and you will be ordering pizza in. 😉

As I was rummaging through my fridge, I found some ingredients that once cooked and purée would be similar and even better than a store-bought version of  ‘marinade’ or ‘spice package’. I can control the amount of salt, fat etc. leaving the chemicals out.

Bonus: Not wasting the mushrooms that might be on the edge….

The following are recipes for what I’m labelling as ‘Flavour Enhancers’.

I will be using them in future recipes on the 5 o’clock rush

Flavour Enhancers

Red Onions and Cubanelle Peppers Flavouring

Ingredients

• 1 red onion, chopped
• 1 Cubanelle pepper, chopped
• 1 tbsp of olive oil
• 1 tbsp of agave
• 2 tbsp of fig balsamic vinegar
• 1/2 cup of water
• 1/4 tsp white pepper

In a nonstick frying pan, heat the olive oil and then add the red onions and cubanelle peppers. Sauté the onions and peppers until soft. Season with the white pepper. Add the agave and caramelize. Add water and balsamic vinegar and reduce until thick. Let cool.

Place in food processor and purée until smooth.

Freeze in small batches to use as flavour enhances for other dishes.

Cremini Mushrooms Flavouring

Ingredients

• 1 pkge of Cremini mushrooms, sliced
• 2 pkges of Shimegi mushrooms, tops and trimmed
• 1 tbsp of olive oil
• 2 tbsp of fig balsamic vinegar

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Place in food processor and finely chop.

Freeze in small batches.

Yellow & Jalapeño Peppers and Onions Flavourings

Ingredients

• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 1/2 of a jalapeño pepper, chopped
• 1/2 of a red onion, chopped

Sauté the peppers and onions in olive oil until softened.

Let cool.

Purée in food processor until smooth.

Freeze in small batches.

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