The Curse of Novelty

Photo © Rob Jones

I have to be in the mood to take risks.

But part of being a foody is having a compulsion to try out new things. As I wander around the supermarket I’m always on the look out for new and enticing foodstuffs. Usually I’ll spot something that looks interesting, and force myself to walk away. This is the equivalent of ‘sleeping on it.’ If I then return five minutes later and ‘finger’ the product, it means that I’ve been intrigued by it. If I return for a third time then it means it’ll go into the basket for exploration and contemplation at home.

Over Easter I had to do a fly-by in Hereford to carry out some research for a writing project, and then headed north back home. But that meant passing by the Ludlow Farm shop, one of those places you keep passing and thinking, ‘I really must pop in there one day to see what they’ve got on offer.’

Today was that day.

Lots of lovely stuff - a cheese counter - with little pieces to try. A butcher’s, a baker’s and lots of really nice things which in general were totally out of my price range.

And a cheap section. My eye was drawn to a peculiar looking bread that was all black, but not Black Bread. It was bread with Charcoal. And it was reduced. Snaffled!

It actually tastes fabulous, though apart from making the bread pitch black, I’m not really sure what the charcoal adds to it. Though a chemist acquaintance has point out that the Ancients used it as an antidote to poisons. Plus many animals instinctively eat it if they are feeling poorly. You also find it in water and air filters. But bread?? Anyhow, it tastes quite nice, especially toasted.

Once back in my kitchen I decided to pair it with a ‘rash buy’ from some months back - a tin of mackerel in a Katsu sauce.

What?

Yes. Anyway, it’s been in my cupboard for a while now. Mainly because apart from tuna and achovies, I’m not a great fan of tinned fish.

‘So why did you buy it then,’ I can hear AMM asking.

Because I think I ought to like it and it’s good for you. I think I bought the Katsu curry version because I thought it might be more tempting. But apparently not tempting enough, as the tin has stayed resolutely closed. Until today.

Oh - a fact - Katsu (カツ) is a shortened form of the word katsuretsu (カツレツ) which is a Japanese transliteration of the English word "Cutlet." Due to it’s recent popularity, in the minds of the Great British Buying Public, it’s just come to mean Japanese Curry.

So, OK - the day had come to try it.

Katsu is a vegetable puree flavoured with miso, and actually - it’s quite nice. I think the pairing with the toasted Charcoal Bread was the right choice. If I had to describe the taste, I’d say it was like having lumps of Tuna in a slightly sweet but mild creamy curry. Unsettling.

However, It’s opened up a new culinary avenue. I think I may look into creating my own Katsu sauce and pairing it with a variety of unwise buys.

Watch this space.

R