More is always more where 'kitchen lipstick' is concerned
I’m a big fan of srirarcha sauce, so this ode by Jay Rayner to ‘lifting’ ordinary dishes with the addition of things you find in cupboards and fridges, spoke to me. My tips? Try coconut in your porridge, and balsamic vinegar (or pesto) on your next pizza.
Where dinner is concerned, God is always in the detail. By this, I mean the kind of dinner you scarf by yourself when it’s so late it’s almost early; the thing you eat when nobody is watching and the options are meagre but you still regard yourself as a person of high gastronomic standards, who sees the lowliest of food items as merely the opening salvo in a negotiation.
Which is how I found myself one night pelting a chicken and mushroom Pot Noodle which just happened to be lurking in the cupboard, with freshly sliced spring onions and batons of ginger, shiny black ribbons of finely chopped toasted nori and dollops of sriracha sauce and crispy chilli oil. And lo: the humble instant noodle has been elevated to the king of snacks, courtesy of my exquisitely honed culinary sensibility, and my endearing conviction that more really is always more.
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A friend of mine describes doing all this as adding “kitchen lipstick”. I get her point: it’s the application of seemingly small details which vastly elevate the otherwise everyday. The original purchase suggests questionable taste. The adornments and embellishments restore one’s sense of self. Perhaps right now you have lurking in the fridge a pot of that grim corner-shop hummus, looking to stunt double as tile grouting? Why not go the full Ottolenghi and decorate it with toasted pine nuts, a thick dusting of smoked paprika, an extra dribble of that grassy olive oil over there and, for a final flourish, finely chopped flat-leaf parsley? Add fancy whole grain mustard and manuka honey to the cheapest of sausages, and glugs of madeira and a spoonful of dijon to instant gravy.
Source: The Guardian