What to do with... umami

Possible uses for the latest addition to my pantry...http://www.telegraph.co.uk/foodanddrink/7215687/Umami-I-tried-it-and-now-I-want-more-and-more.html

Ingredients: tomato puree, garlic, anchovy paste (anchovies, salt, sunflower oil), black olives, balsamic vinegar, porcini mushrooms, parmesan cheese, olive oil, vinegar, sugar, salt - so all natural, no additives or preservatives, and no colourings... that's a good start. Tried it straight off the tube and it's so strongly packed with flavours it's unpleasant - the taste lingers in your mouth for a good half hour. Pretty powerful stuff...

Sauté de veau au paprika: veal loin, onion, white wine, red pepper, paprika and a dollop of umami paste

Let me just say... wow! This recipe is normally pretty kick-ass in terms of flavours, but the umami paste really did add something very special to it. I have to admit I licked my plate...

Sauté de veau au paprika (serves 3/4)

600gr veal loin, cubed

1 large onion, thinly chopped

1 large red bell pepper, peeled, deseeded and sliced in ¼ inch strips

50cl dry white wine

1.5 tbsp paprika

25gr butter

salt, freshly ground black pepper to taste

Optional: 1 tbsp umami paste

·       In a cocotte, heat the butter and brown the veal on all sides.

·       Remove the veal, add the onion and stir-fry until translucent (do not let it brown). Add the bell pepper and stir-fry for a few more minutes.

·       Add the veal back in, the wine and paprika (and umami paste if you are using it), season to taste and bring to a boil.

Cover and simmer on low heat for 35 to 40 minutes (more or less depending on the cut of veal you are using), stirring occasionally.

·       Serve with plain steamed rice.