Way way back, when this Sceptred Isle had turned much of the World Map pink some jolly Colonialists in India discovered a dish called ‘Khichri’ which combined rice and lentils. They bought it back home to the Mother Country, adding butter, boiled eggs and curry powder to spice it up and called it Kedgeree. Traditionally served at breakfast time!
Some say this is all total rubbish and that it was actually thought up in Scotland and then transported out to India. Nevertheless Kedgeree is one of those old-school dishes that has survived the ages.
So its been nearly 4 weeks without a kitchen. Living off take-aways, ready meals and all sorts of rubbish. But before we lost our hob (feels like forever) I trawled the cupboards for spices and herbs to create a curry.
That heading (minus the chorizo bit) could go on my gravestone.
When I go food shopping after a hard day slaving over spreadsheets and Powerpoint I have a habit of buying random things in the hope that I will think up something to do with them later on.
Combine this potentially irritating (not to say expensive) trait with a tendancy to enjoy ‘cooking with wine’ and the culinary creations that result can be interesting to say the least. However in this instance (with a random packet of chorizo to hand) everything went according to (the nonexistent) plan:
I had some duck left over from the other day. And I love hoisin sauce. So it made perfect sense to put the two together. Again. Like a kind of redux (sic). Think Apocalypse Now for those who know their movies.
Rendang is a sort of Oriental meat curry dish originating in Indonesia. According to Wikipedia it was voted as one of the ‘World’s 50 Most Delicious Foods’ as polled by CNN (Now how did I get that off Wiki when today is the day they blacked it out?)