It’s a bit of a trudge at work; a co-worker pointed out that it’s another Friday the 13th and we’re still suffering the same curse from last month’s. Though the week started off well given epic curry making had resulted in some leftovers, there wasn’t much inspiration in food produce terms.
In the meantime I finally made a (really big) fresh batch of piri piri and got around to making sakura denbu (how seasonally appropriate). There is frozen white fish fillets for the purposes of serving as a meal stash – one which I used for the sakura denbu – but perhaps the batch I have is not particularly great as it as a fish tasted pretty bland! (Perhaps that is normal here, poms generally know of 2 types of fish: cod, salmon and a third at a stretch: mackerel). I accidentally poured too much red colouring but it’s not too far from the bright pinks I’ve seen elsewhere.
Surprisingly, despite the general mood the ‘spring’ sushi turned out rather well considering that most of the ingredients were ‘stash’ items. Definitely worth repeating soon before summer hits!
March 9
Veggie curry and sushi: not a complimentary combination but they were tasty on their own. Lunch is steamed carrot, tomato, dressed steamed beans, cucumber, mixed vegetable curry and California makizushi
March 10
First attempt making sakura denbu, though it looks OK I am starring to think there is not much that can be done with frozen white fish fillets in terms of flavour.. Lunch is pescatarian with ponzu seasoned steamed beans, veggie curry, soy eggplant, coleslaw and tomato with sakura denbu rice (with quinoa)
March 11
A very simple one today, but it was speedy to prep. Lunch is chorizo-style sausage in piri piri on rocket, steamed carrot and broccoli, tomato and coleslaw. I should of used some of my spare time for sleep!
March 12
I packed too much food, but is there ever a thing as too much sushi? Okazu is a repeat of yesterday with a spring themed pressed sushi: tricolour layers (sakura denbu, plain, aonori) topped with more sakura denbu, yukari furikake, kinshi tamago (shredded thin egg crêpe), steamed broad beans, cooked prawn and nori. I’m going to have to repeat this with the oshizushihako; it’s easy and looks pretty good.
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- The full spread
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- Bottom tier: sushi!
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- Top tier: meh!
March 13
And now for something completely different.. It’s been a while since I’ve had pasta for lunch, and given the supplies at home it wasn’t hard to prepare the chipolata, fried capsicum, steamed carrot ‘threads’, steamed purple sprouting broccoli and pan ‘roasted’ cherry tomatoes.
Bowled up the cooked tomatoes and sausage has plenty of flavour. Mixed together the carrot is a welcome addition to increase the veggie count.
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