My favourite kitchen hack
Katerina Pavlakis 
Life-saving flavour boosters in a jar
Sometimes (often?) dinner needs to be get on the table quick (like, 5 minutes ago).
That's when I turn to my favourite kitchen hack for a quick boost of flavour.
It's the trick I use in my kitchen when I'm short on time, or just feeling plain lazy, without wanting to skimp on flavour (because, who wants to skimp on flavour, ever?)
The trick: using a flavour paste as a quick topping, marinade or sauce.
I always have a few jars of such 'flavour bombs' to hand, and use them regularly.
Most of them keep well in the fridge for a while, especially if the top is sealed with a thick layer of olive oil to keep the air out.
Some are home-made, some are shop bought.
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I'm talking about things like:
- Sundried tomato paste
- Olive paste (tapenade)
- Harissa (Maroccan-style spiced chilli paste, more flavour than heat)
- Miso paste (Japanese-style fermented rice paste)
- Umami paste (the miso concept reimagined, e.g. fermented bean paste)
- Thai-style curry spice paste (note: the spice paste not the sauce), or any other spice paste (Indian, Malaysian, Jamaican...)
- Pesto (any kind: basically minced herbs and oil, with optional added nuts and/or cheese)
- Veggie stock paste (basically veggies minced with salt)
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How I use any of them:
- As a quick topping for grilled or roasted fish fillets (or other quick cooking meat like chicken fillets) - just smother on top, like so.
- As a topping for 'meaty' vegetables like aubergine, courgette, squash, cauliflower before grilling or roasting.
- For more of a 'herb crust' effect mix with breadcrumbs, oats or ground almonds (or other nuts).
- As a quick marinade mixed with olive oil and perhaps other flavourings/herbs.
- Smothered all over a piece of meat for the slowcooker or the oven.
- Mixed into a stir-fry.
- Mixed into fried rice.
- Drizzled on eggs (fried, poached or hard-boiled)
- Mixed into a salad dressing or sauce for extra flavour
- Mixed into mayonnaise, hummus or smashed beans for a quick dip or dressing.
- Tossed with boiled new potatoes or smothered over roast potatoes before they go in the oven
- Last but not least: I love any of these on toast for a quick snack!
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Of course, this list is not exhaustive: I'm sure there are many other uses!
What's your favourite quick flavour boost?
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