Another London interruption (at least this was work related)! Work schedules have been thrown out from people taking leave and this work trade show being so close together, hopefully this won’t impact next month when things appear stable (for now at least).
The stir fry on Sunday alongside coconut jasmine rice provided a refreshing change; the piquant flavours reminded me of tamarind-based dishes (odd considering that none was added). Later on restocking the pantry with a visit to one of the better supermarkets gave the opportunity to get daikon to make an attempt at a dish I’ve been meaning to do for a while (simmered with miso dressing). Apparently daikon can be peeled by hand (if you create a notch up to a certain feature of the cross-section) but either it was me or the nature of my specimen that I failed in doing so – reverting to peeling by knife.
Reviewing this week made me realize that I’ve been frying more often; this definitely is not a healthy trend..
February 23
Something unusual has crept into my box today. Lunch is chilli miso potato, tomato, stir fried bean sprouts, lemon pork stir fry and coconut jasmine rice. Surprisingly I didn’t need a spoon for the rather aromatic rice
February 24
I wanted to eat more, but that’s the danger of fried foods. Lunch is spicy miso dressed eggplant, steamed broccoli, polenta-crumbed croquettes, tomato and mixed veggies namul (bean sprouts, broccoli stem and purple carrot)
February 25
Good thing that there’s a separate kitchen area: it’s mackerel time. Lunch is spiced oats crumbed mackerel, tomato, polenta coated croquette, spicy miso eggplant, beans & sprout namul and kombu no tsukudani
February 26
I’m at a work exhibition show but I’ve prepared for the dire options here. Lunch is tomato, spiced oats crumbed mackerel, bean & quinoa salad, simmered daikon with miso sauce and spiced namasu salad with onigiri (kombu no tsukudani, prawn & mayo and anchovy & spring onion). No unique identifiers; it’s onigiri roulette
February 27
Back in the work kitchen, some repeats but some new items. Lunch is spiced oats-crusted mackerel, tomato, piri piri prawns, kombu no tsukudani, simmered daikon with miso sauce and grean beans goma-ae
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