The other night I made what I think of as a good old (faux) Mexican fry-up: Mince with onions, mushrooms, kidney beans, chili sauce and plenty of grated cheese, all over rice. And it was fine. But something was missing. So I looked through the fridge, and my eyes fell on a jar of gherkins.
Now, I know this is wrong. I love pickles and gherkins and anything chutneyish, but I mean, come on. Gherkins and the above? Sick!
Until I tried it. I chopped up the gherkins and sprinkled them on top, and they were the perfect garnish. The acidity adds a nice punch to the dish and makes it much less filling than otherwise.
Of course, when I told my friends, they thought I was nuts. But then, I can say that their habits of Marmite, cheese, and potato chip sandwiches are equally revolting.
Any food combinations you love, […]