Ah, so mace is the headier part of the nut. Yeah, just a few scrapings against my nutmeg grater is enough for a pan of mashed spud. Very sparingly. Yes, fenugreek does something to most Curries but I have no idea what the other spice is, or how it’s pronounced.Nutmeg is the inner seed/nut, mace is the outer husk of it. But I don't think anyone calls it the meg. It's actually the other way round, mace is the stronger, you'd never put in the same amount of ground/powdered mace as nutmeg. Neither is exactly subtle but, as i'm sure you know if you already use it, if you use it sparingly the payoff is there. It's a bit secret spice, like asafoetida and fenugreek. Many people don't know about them and if they do they don't know how they can lift a dish by just adding a smidge.
As I mentioned, a little mace (or nutmeg) does great things for white-based sauces. If you can do parsley sauce (something else anathema to many thanks to school dinners) a bit of mace and a squeeze of lemon in the last few minutes of cooking elevates it hugely. Cauli cheese? Yep, mace that fucker too.
Similarly, I'll take a light or heavy sauce with it, it's just that balsamic cream jobby is my go-to. Piece of piss to make and it cloys beautifully onto the liver and mash. Toss some sliced mushrooms in there and fry them off before the balsamic, parsley and cream and you've got, to quote Jimmy Price from Layer Cake, "Food that'll make your bollocks tingle".
And don't forget the cheapest of the lot, chicken livers. Essential for the ragu, imo, and a great hors d'oeuvre type thing an old friend introduced me to when we were about 20 and I was just setting aside childish things re: shit I didn't used to eat.
Chicken livers and a sliver of fresh sage leaf (not a whole one, way too strong) wrapped in bacon, pinned together with a cocktail stick and roasted. Fucks sake. That with some warm, buttered crusty bread and wine or a dark beer and you are way into the how can something so simple be so good territory.
Had a huge cauliflower cheese a few days ago and did the same with the nutmeg, but I’ll have to ge some mace next time and give it a go.
Funny how these robust spices add a little life to many a dish. The best shepherd’s pie recipe I’ve ever used and tasted has a bit of cinnamon in with the lamb during the browning stage. It just sits in the background, almost unnoticeable, even to the fucker who put it in the pan, but it adds something that definitely lifts the final dish.
Fuck yeah, chicken livers. I haven‘t used them in a while but pate was their most often destination.....or fried with onions, butter, garlic and some spices. Fucking beaut.