Easy Recipes - and Natural Spice Stories from The Art of Flavour Post

It is always nice to lead into these Sunday chats with a note from a member. In this case a nice phone call with Trevor N. Port Macquarie NSW.

Trevor made the point that the flavour may also come from a side dish, condiment or dressing. This is not to mean that the main part of the dinner should not have full flavour, rather the side or condiment should be in flavour harmony with the main

Another way of describing both flavour generosity and excitement in a memorable meal I suppose !

This sort of thing is worth thinking about when planning meals. Think of a best steak. The flavours are great but add something as simple as Dijon Mustard or Grain Mustard and you have a new flavour dimension.

The possibilities of side dishes are endless and allow your imagination to work. A Cheesy Potato Mash side dish will lift roasted green vegetables and staying with potatoes Irish Colcannon with corned beef or the classic Potato Dauphinoise with just about anything.

A history of 2000 years

Our Middle Eastern friends have worked with this sort of thing for the last 2000 years or so. They understand the magic that complimentary flavours can bring. Look at Tabbouleh, the flavours pairing beautifully with really anything, especially anything cooked on a barbeque.

With a barbeque it’s the smokiness from the barbeque joining with the lemon, parsley and mint in the Tabbouleh that creates the magic.

Couscous is another classic Middle Eastern side and another ready for your imagination – see our recipe: Couscous with Raisins and Pinenuts. The nutty sweet flavours of couscous, with your additions, should pair wonderfully with a favourite casserole, mince or even better, roast vegetables.

Stunning Matbuccha

Returning to our phone call and the comment that inspired this small piece on side dishes; African Matbucha. A stunning side dish that will easily double as a main course.

The ingredients are simple enough; Eggplant, Capsicum, Red Onion, Garlic, Tomato and Olive Oil. The key to turning these ingredients into a flavour condiment masterpiece is the roasting and then carefully reducing, to almost removing all the liquid, leaving the intense flavour.

Certainly, there is some time involved but you will see the rewards. Serve the Matbucha as a side with, say, roast lamb or roasted vegetables and your flavours will reach a new level.