Food-wise, February in Auckland is the month for Golden Queen peaches, watermelon and sweetcorn.
The Big T has been away a lot this month, the boy-child is making the most of the long summer nights to hang out with friends, and for me that’s meant quite a few meals-for-one.
I know lots of people don’t like cooking just for themselves, but I see it as a chance to celebrate solitude — and to plan meals that only have to please my palate.
This dish turned out so well, I cooked it again for the Big T.
I cut about 150 grams of yellow fin tuna into strips about 3cm square, seared them on each side and brushed them with a teriyaki cum ponzu glaze I made by heating soy sauce, Mirin and lemon juice together until the mixture reduced to a syrup.
The sweetcorn was slow-poached them grilled over the gas hob until it started to char. I stripped the kernals off the cob (not particularly elegantly I admit) and heaped some on a plate. Some toasted sesame seeds and a salad/slaw of red onion and Savoy cabbage added a bit of extra crunch.
Version 2 (The Changing Seasons V2):
- Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons
- Each month, post one photo (recipe, painting, drawing, whatever) that represents your interpretation of the month.
- Don’t use archive stuff. Only new material!