The cherry trees in blossom are gradually fading, but the rapeseed fields are back to the familiar blanket of bright yellow out here – fingers crossed, it’s a normal* Spring! Asparagus is *in*; and as we’re blessed with having a farm growing it walking-distance from the house you can be chomping on some stems that were literally just in the ground a few hours before: absolutely delicious.
** There have been sudden occurrences of snow at this time before, though this year it might be limited to the north.
This week, I’ve dug out some frozen de-boned chicken I’d almost completely forgot about and experimented with my method of making teriyaki (which I’m still not completely satisfied). Teriyaki has been something I’ve always known but I’ve never really settled with a fixed method so it is has always been variable. Though this batch was ok, I found it a tad too bitter to put my stamp of approval so it’s back to tweaking it again – at least it wasn’t as salty as a some attempts in the past.
We have finally dealt with all the wild garlic – it’s a pesto base and a bright green ‘garlic’ butter – but some of the reserved flowerheads are now in full bloom (as can be seen in some of the bento): they sit in a little bit of water and lack the powerful garlic kick as they started off with. Hopefully we won’t use it all too quickly – surely it’s properly too much garlic!
Oh! Before I forget: the spicy eggplant recipe I’ve revisited is loosely based on the Sichuan dish Yu xiang qie zi; but as I didn’t have all the proper ingredients on-hand I replaced the ginger and garlic components with my piri piri sauce and black vinegar with balsamic. Do note that this is quite a saucy dish – so if you plan to have this for lunch make sure your container is water (in this case, oil) tight.
April 27
A new week, a new noodle broth and a welcome return of a short seasoned veggie: asparagus. Today it’s udon with steamed asparagus, nori, steamed baby carrots, teriyaki chicken, spring onion and a cherry tomato garnish with a soy chicken broth. A simple soup this time so not to overwhelm the fresh asparagus that was harvested on Saturday morning. As much as I like udon, these are difficult to eat without slurping or the mess that entails
April 28
Ah, warm rice how I’ve missed you so. It’s another sun-off, sun-on spring day with chicken karaage, pickled red cabbage, ramsons butter mushrooms, quick pickle cucumber with preserved lemon, steamed asparagus, steamed carrots and a tomato
April 29
In this light, the colour is dulled but the flavours are as varied. Lunch is cucumber, spiced adobo-style eggplant, steamed asparagus, tamagoyaki, tomato, teriyaki chicken and ref cabbage coleslaw.
April 30
A bit of repetition but it’s all still tasty. Lunch is teriyaki chicken, tamagoyaki, pickled cabbage, tomato and steamed broccoli
May 1
I’m sure the authentic version is better but I’d say my rendition isn’t too shabby. Nothing like the combination of eggplant, deep frying and chilli.. It’s the only freshly cooked item; I think my dad would love it. Lunch is bastardized cheater’s “fish-fragrant” eggplant, asparagus slices, tomato, balsamic-vinegared red cabbage, tamagoyaki and osso bucco (beef, not veal)
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