The concept of the refrigerator buffet sandwich
was defined by my friend and pub landlord extraordinaire, Oisin Rogers. It
basically involves a latenight raid on the refrigerator, but I feel it is best
explained by the man himself, thus:
“It is most
likely to occur at around two in the morning. Items from the refrigerator,
freezer, and pantry are allowed, including leftovers. The matching of stuff
depends often on the extent to which the muses have swept away my senses.
Self-imposed law forbids the use of electrical or mains gas appliances, except
the fridge and the freezer.
“Refrigerator
Buffet began to become interesting from the weird food aisle at the
supermarket. I began to have a slightly different vista when in ethnic or
specialist food stores. I might spot a jar or can of something. Anchovy paste,
Kimchi, No. 5 Umami, confiture du caramel, harissa, chipotle, kerda pickle, or
salted galangal. These become coveted purchases, for my late night gluttonous
armory.”
Osh says he
prefers the ballast of a crisp-bread or cracker. I, of course, would shovel
everything between two slices of bread.
To the left are some of Osh’s combinations but,
of course, the sandwich should consist of whatever can be foraged from the
refrigerator. The buffet should always come with a drink, preferably alcoholic.
Makes 1
INGREDIENTS
Fillings of your choice, foraged from the refrigerator (see
some of Osh’s combinations below)
2 slices bread of your choice
Lettuce, sun-dried
tomatoes, brined cockles, capers, rouille. Dessert: blood orange, mint sugar.
Drink: Amaretto sour. Doritos, anchovy
paste, green tomato jam, aged Gouda, saucisson, baby capers. Dessert: melon,
honey.
Drink:
PX sherry.
Ispíni,
green tomato and Tabasco or hot chili sauce, focaccia. Drink: Innis & Gunn
beer.
