Subliminal advertising

  Imagine my joy after the phone rang with an invite to Nando's this evening with a couple of my good mates. Before you start scratching your head and trying to work out if you're reading the right blog and what happened to the tale of Sunday's dinner, this is the right blog and if you wait a bit I'm getting to dinner but this is relevant.

  The joy came about because I was looking forward to great company, but when I pointed out that I wouldn't be eating anything, there was profound confusion on the part of the caller who, and I know I can be a bit oversensitive, seemed to be taking this news personally. "Why on earth not, what's wrong with you, are you fasting?" is pretty much the reply I got. I pointed out that the quality of the chicken was shite and was then told that it tasted good and that was all the reason I needed to eat it so get with the program. 

  Unless this is the first time you've read this blog, you will probably know why I've no interest in eating chicken from Nando's. If this is your first time however, in a nutshell, most restaurants are more interested in profit than the wellbeing of chickens or their customers, (by which I mean the restaurant's customers, not the chicken's customers). (Yes, we worked that out. -Ed.). They buy cheap, i.e. lower quality, meat which will be filled with hormones and antibiotics. As for the taste... Well, this leads me nicely to Sunday's dinner.

Tortillas and various cures for blandness.

  The sunny Sunday afternoon offered the management and I an opportunity for a peaceful stroll along the canal with, it turned out, most of the other residents of Islington. And Hackney. And a load of their friends. And family. Anyway, the subject of supper came up on the way home, and, as we neared the biggest supermarket on our route, a decision had to be made. Almost by magic we both simultaneously plumped for some form of taco. We then both simultaneously noticed that we were standing outside a Mexican restaurant. What a coincidence.

  In the supermarket, we made a bee line for the Mexican section to look for shells or wraps and noticed, amongst many other accoutrements, a tin of refried beans. There was a squeal of excitement, not from me I might add, followed by a swift reminder that I was as likely to eat that as I would eat anything from Nando's. Cut to back home and, as you have no doubt guessed, homemade refried beans. How is that connected to Nando's?

  In both those (and countless other) cases, the method is adding flavour to something bland. Chicken is bland so Nando's caramelise it on a grill and cover it in flavoursome sauce. Similarly, pinto beans are bland so they get mixed with toasted coriander and cumin seeds which have been sweated with onion and garlic and then blended, (to rapturous applause, in case you needed to be told). Soft corn tortillas are bland so they get filled with cheese, guacamole, refried beans, griddled veg etc. you get the idea.

  You're starting to see a theme developing here and I recommend you stay with me on this one. I've not come across anyone teaching cooking this way, where the focus is on the flavour and texture added to a bland ingredient, but I'll be giving it a go. I'll be honest and tell you I'm not exactly sure how this is going to pan out but you'll find out over the next few instalments. Stay tuned.

Kirk out

RevoltingFood.com