Mushrooms add the hint of umami that meat-lovers might have missed.

Brinjal ragu on taglietelle 

Serves 4

Ingredients

3 medium-large brinjals
250g mushrooms
Olive oil, for frying
2 onions, finely chopped
4 stalks celery, finely chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tsp cinnamon
½ tsp ground cloves
4 springs each rosemary and thyme
100g tomato paste
½ cup red wine
1 can (400g) cherry tomatoes
2 cups vegetable stock
½ tbsp marmite
2 tsp Worcestershire sauce
Salt and milled pepper
Pinch of brown sugar, to taste 

For serving 

400g cooked tagliatelle pasta
Grated hard cheese or Parmesan, for serving 

Method

1. Dice aubergines and mushrooms into lcm cubes. 
2. Heat 1 Tbsp oil in a large pot over high heat. Brown diced aubergine and mushroom, working in 2-3 batches to avoid overcrowding and steaming veg. Remove and set aside. 
3. Lower heat, add another glug of oil and sauté onions and celery for 10 minutes until golden and softened. 
4. Add spice and tomato paste, cook for a minute until sticky and then add wine. Cook until wine is almost evaporated. 
5. Return browned vegetables to pot and add in the remaining ingredients. 
6. Bring to a low simmer and cook partially covered, stirring regularly, for about 40-50 minutes or until a thick sauce is created. 
7. Toss sauce through cooked pasta and serve with sprinklings of grated cheese.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Spicy miso brinjal dip

The post Brinjal ragu on taglietelle  appeared first on MyKitchen.

We have five tastes that dominate our senses: sweet, salty, sour, bitter and umami. Each of them have distinctive properties that deepen and enhance flavour.  

Sweet  

Flavours that are higher in sugar such as honey, fruits, milks and carrots. Combining sweetness with savoury elements, like peanut butter and chicken, create a fun taste that our mouths and brains love. 

Salty  

Cheese, pickles and cured meats – these satisfy that craving for sharpness in food. Adding a salty element to sweet dishes boosts the flavour of sweet ingredients such as chocolate or caramel. We 

Sourness  

These are flavours that are high in acidity, such as juice from citrus or tomatoes. Adding sweetness to a tomato-based dish levels out the intense acidic flavour. Acidity also plays well with sweet baked goods that use vanilla or chocolate, cutting through the buttery richness. 

Bitterness  

Cocoa, coffee, citrus zests, dark leafy greens and beer are all examples of bitterness. Adding a hint of bitterness plays a unique part in dishes. Pairing a fatty rich cut of meat with a coffee rub smooths out flavour, while a sprinkling of lemon zest over cheesecake breaks richness to add depth of flavour. 

Umami  

The most recent addition to the group, umami is described as a savoury, lightly toasted, salty and meaty flavour. Mushrooms, fish sauce, soy sauce, garlic and miso all contribute to this complex flavour. Umami pairs well with other salty flavours including cheese or fish, as well as dairy like yogurt or chocolate. It is powerful, so remember a little goes a long way. 

Recipes & Styling: Sjaan van der Ploeg 

Food assistant: Lerato Motau 

Photographs: Zhann Solomons 

The post The science of taste matching  appeared first on MyKitchen.