For lunch I tried out a Yotam Ottolenghi recipe from the Guardian magazine from a couple of weeks ago for chicken and buttermilk soup. It was meant to be a cold soup, but did say you could heat it up if you were really careful not to let it curdle. Rather frustratingly though, after lots of messing about and then being super-careful, it still curdled and tasted rather nasty and sour ... still, if you don't try ...
Thankfully, dinner was rather more successful. I was wandering round Sainsburys at a complete loss for ideas and was so uninspired, I ended up in the ready meals section ... yes, I know! I did spy some crispy seaweed (actually crispy shredded greens) though which gave me an idea. I got some salmon fillets and pulled out a really old recipe for soy-baked salmon. You marinate the salmon in c.100ml mirin, 80ml soy sauce, a good chunk of grated ginger and a couple of star anise, in the fridge. The original recipe said for 6 hours, but I only had a couple of hours today, which still did the trick. Then you bake the whole lot (the salmon in the marinade in an ovenproof dish) for about 15 mins at 200C. Served with the crispy seaweed (yes, I did succumb), some purple sprouting broccoli and a bit of boiled rice, it came out great, with just a bit of the sauce drizzled over the top.
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