Getting marvellously carried away
That feeling when you make something delicious but have no idea how you did it? Yeah. That. It's a bit like Roald Dahl's George's Marvellous Medicine. If you haven't read it. Do.
George's Marvellous Medicine was my first experience of dramatic irony as a child. George decides to create a new medicine for his pretty horrid grandmother and accidentally blows her (and a chicken) up to gigantic proportions. Dazzled by the idea of giant animals solving world hunger (and no doubt giant profits), George's Dad encourages George to make more of the medicine. Sadly, George was so caught up in being marvellous that he has no idea what was actually in it. Grandma by the way, is relegated to the shed. As a child I was endlessly frustrated with George for two reasons.
1) Why didn't he write it down?!
2) Why doesn't he just flick back a few pages and read the recipe (so helpfully noted by the author) for himself?
The irony of being three pages away from glory still burns today, but I now understand George's failure to remember what went into his medicine as I frequently make the same mistake in the kitchen. I struggle to define my cooking ability.
Option 1: I may be an undiscovered culinary genius, able to make delicious gastronomic concoctions out of anything you give me (or what is lurking at the back of the fridge). Option 2: I may be a walking dustbin which eats whatever is cooked out of a stubborn refusal to throw any food away - no matter how it tastes.
Perhaps after years of kitchen experiments I have trained my brain to rewire all flavours into 'edible' and strengthened my resolve to digest anything. I don't think it is a bad way to be, but I'm not so sure I'd ever serve my food to others.
This particular dish was a combination of anything that could be remotely classed as oriental inspired (or even sounding to be honest ) I could find in the kitchen.
With a 10k race in the morning I wanted some carbs so I decided to base my dish around rice. Everything becomes blurred from there on out. There was tofu marinaded in garlic, spring onions and a spoonful of instant miso soup. Carrot ribbons were stir fried with salted edamame beans and more of the afore mentioned instant miso. This was then layered on top of sticky white rice (with a spoonful of instant miso for good measure) and topped with my own attempt at a crispy seaweed substitute (kale and purple cabbage crisps which dangerously walked the line between crunchy and incinerated).
It was delicious in the way that only food cooked with a pinch of culinary chaos theory can be.
Seasoned by the fact that I'll never be able to replicate it again made it taste that much sweeter and reminded me that sometimes, most times, it is ok to treat your kitchen apron as a lab coat and get experimenting in the kitchen.