Random Yummy: Recent Episodes
Gary
Random food stuff. What I eat and how I prepare it as well as information about kitchen tools and food photography.
Check out the full recipe at Yummy Lummy.
If you have any questions please go to the blog post and ask a question in the comments box.
https://yumlum.co/33pZoM3
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Sous vide scotch fillet steak with avocado, cherry tomatoes, and sour cream
Show notes at https://yumlum.co/31APDdF
Ingredients
- Scotch fillet steak
- Garlic
- Butter
- Black pepper
- Iodised salt
- Avocado
- Cherry tomatoes
- Sour cream
Instructions
- Season the scotch fillet steak with iodised salt.
- Seal in a vacuum bag.
- Cook sous vide at 57 °C for 2 hours.
- Remove the steak from the vacuum bag and pat it dry with a paper towel.
- Heat up a cast-iron skillet and sear the steak with butter and garlic.
- Season the cooked steak liberally with black pepper while the steak rests.
- Serve the steak with an avocado cheek, some halved cherry tomatoes, and a dollop of sour cream.
Lunch
Working from home COVID-19 life lunch. Truffle cheddar cheese, pickled onion cheese, salted caramel nuts, Nutella, Mayver's peanut paste, Bartlett pear, and Pink Lady apple.
Thoughts on this steak dinner
I used a new water bath and stand tonight. The old water bath had developed a small crack.
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I made my first pizza dough tonight
Show notes at https://yumlum.co/2BFJJge
Ingredients
Pizza dough
- 1½ cups warm water
- 1 pinch caster sugar
- 2 teaspoons dried yeast
- 4 cups plain flour
- 1 teaspoon salt
- ¼ cup olive oil
Pizza topping
- Salami
- Tomato paste
- Dried basil
- Bocconcini
- Mushrooms
Instructions
- In a glass mixing bowl add the water, sugar, and yeast. The sugar is optional but provides fuel for the yeast to consume as part of the blooming fermentation.
- Whisk the suspension of yeast and allow the yeast to bloom.
- In another glass mixing bowl add the flour and salt and then make a well and add the olive oil.
- Add the bloomed yeast to the olive oil in the flour well and mix everything with a spatula until it forms a smooth ball of dough.
- Gently knead the dough into a ball.
- With a brush, oil the inside of a glass mixing bowl and add the ball of dough and oil the surface of the dough.
- Seal the glass mixing bowl with plastic wrap and set aside in a warm spot for 30 minutes so the dough proves. This could take a lot longer, e.g., maybe 3 hours.
- Sprinkle flour on to a board and then tip out the proved dough onto the board.
- Form the dough into a log with your hands and cut into three even-sized pieces.
- Roll the dough flat and then top with tomato paste, and your choices of cured meats, fungi, vegetables, and cheeses.
- Put into a hot oven and cook until the dough has cooked through.
Plating up bit
- Remove the pizza from the oven and cut it into slices.
- An Italian would use one of those fancy pizza cutters.
- I use a Chinese meat cleaver.
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Oven cooked pork belly and pressure cooker cabbage
Show notes https://yumlum.co/2ZaEiOe
Ingredients
- Pork belly strips
- Drumhead cabbage
- Red cabbage
- Hoisin sauce
- Black bean sauce
- Vegetable stock
Instructions
- Heat an oven to 200 °C.
- Dry and season the pork belly strips with salt.
- Put the strips into the oven for 40 minutes.
- Cut the cabbage into thin strips and put into a pressure cooker with the sauces and stock and cook for 10 minutes.
- Pour the cabbage and broth into a bowl.
- Dice the cooked pork and add it on top of the cabbage.
- Eat with chopsticks.
Thoughts on the meal
I had a pretty good day. It started well and finished well. I spoilt myself with pork belly and I also had a muffin at work.
The crackling was good. It was a little too salty so next time I'll hold back a little.
The cabbage soup was pretty good and the cabbage was perfectly cooked.
Work treat
Raspberry and white 'chocolate' muffin and a coffee.
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Pressure cooker minced beef and pork belly with fried noodles and kale sprouts
Show notes at https://yumlum.co/3dp1Iod
Ingredients
- Beef mince
- Pork belly
- Hoisin sauce
- Noodles
- Kale sprouts
Instructions
- Put some beef mince and diced pork belly into a pressure cooker vessel along with a squirt of hoisin sauce and a cup of water.
- Cook for 15 minutes
- While the pressure cooker is on put some 2-minute noodles into a bowl with some kale spouts and add boiling water to soften the noodles.
- Drain the water from the noodles and kale sprouts and transfer the noodles and kale sprouts to a frying pan with some butter and fry until the noodles become crispy and take on some colour.
- Transfer the noodles and kale sprouts to a bowl and add the meat from the pressure cooker on top.
Thoughts on this meal
I had a busy day at work and by the time it got to about 1630 I felt like I needed some carbs for tea so I went with noodles. It wasn't the most elaborate meal but it was quick and tasty and had a good mouthfeel.
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Pressure cooker curry chicken wings and vegetables
Show notes at https://yumlum.co/2BwWAkK
There's nothing pretty about this meal, in fact, it's pretty ugly. Ugly but delicious.
This is a meal for microbiologists. I bought a packet of chicken wings two weeks ago and split them into two lots and vacuum-packed each lot. I ate the first batch a couple of days after the purchase date. Tonight's lot found its way to the back of the refrigerator and I forgot about them. While the refrigeration and vacuum packing assists in inhibiting bacterial growth, it was probably a bit too long. I didn't want to waste them so I basically sterilised them in an autoclave, also known as a pressure cooker. Rather than a 15-minute cook I went belt and braces and added an extra 5 minutes for a 20-minute cook.
Ingredients
- Chicken wings
- Curry powder
- Drumhead cabbage
- Red cabbage
- Frozen peas
- Frozen beans
- Frozen broccoli
Instructions
- Add shredded red and drumhead cabbage into the pressure cooker vessel.
- Pour in the frozen vegetables.
- Add sufficient water to cover the vegetables.
- Stir through 2 tablespoons of hot and spicy curry powder.
- Add the chicken wings and stir everything.
- Put the lid on the pressure cooker and seal it.
- Cook for 20 minutes.
- Release the pressure.
- Remove the lid and transfer the contents to a bowl.
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Pan-fried crispy skin salmon and balsamic vegetables
Show notes at https://yumlum.co/2NftLMq
Ingredients
- Salmon (skin on)
- Balsamic vinegar
- Leftover cooked mixed vegetables
- Queensland nut oil
- Iodised salt
- Black pepper
Instructions
- Heat an oven to 200 °C.
- Put some leftover cooked mixed vegetables (leeks, spring onions, carrots, celery, and broccolini) onto a baking sheet and drizzle some balsamic vinegar over the top.
- Put the vegetables into the oven and cook for 15 minutes.
- Once the vegetables are cooked, heat up a cast-iron skillet.
- Rub Queensland nut oil over the salmon and season the salmon with salt.
- Initially cook the salmon in the skillet skin side down and press firmly on the salmon with a spatula to improve the skin searing to ensure a crispy skin.
- Cook the other side and then the sides of the fillet of salmon.
- Remove the salmon from the skillet and allow it to rest on a dinner plate.
- Add the balsamic vegetables next to the salmon on the dinner plate.
Thoughts
For a long time I cooked salmon in a couple of fairly lazy ways. My greatest fear with salmon is overcooking it so it becomes dry and unpleasant. I much prefer medium rare salmon which remains moist and flakes perfectly. I'd usually thought of crispy skin as a bonus. However, lately, I've been sharing food photos with a friend, GC, and she's been showing a strong crispy skin game. So rather than being a lazy cook, I'm focussed on being an attentive cook 😃
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Reverse seared bone-in rib-eye steak with rocket salad
Show notes at https://yumlum.co/2V4Rgfh
I bought some steak so I could have a bit leftover for lunches this week.
Ingredients
- Bone-in rib-eye steak 363 grams at $AUD32/kilogram ($AUD11.62)
- Salted butter
- Garlic
- Dried Italian herbs
- Rocket leaves
- Red onion
- Cherry tomatoes
- Lime juice
- Olive oil
Instructions
- Dry brine the steak on a rack in the refrigerator overnight.
- Melt some butter with microwave radiation.
- Crush a clove of garlic with a cook's knife and then after removing the 'paper' chop the garlic finely.
- Whisk in the garlic and some dried Italian herbs.
- Allow the butter to solidify at room temperature.
- Turn on an oven to about 100 °C and insert a meat thermometer into the steak.
- Cook the steak until the internal temperature reaches 45 °C.
- Heat up a cast-iron skillet and when it's hot start searing the steak turning frequently.
- Turn the heat down a little and add into the garlic and herb butter and begin to spoon over the steak as it melts.
- Once the steak has a good crusty sear remove it from the skillet and allow it to rest.
- Add some rocket (arugula for North Americans) to a mixing bowl along with some sliced red onion and halved cherry tomatoes.
- Dress the salad with lime juice and olive oil.
- Transfer the salad to a dinner plate.
- Dissect away the spinalis dorsi (deckle) from the longissimus dorsi (eye fillet). Set the longissimus dorsi aside for lunch meat.
- Slice the spinalis dorsi and lay on top of the salad.
Homemade gravy
- Leftover leeks, carrots, and celery plus spring onions, broccolini, and cherry tomatoes.
- Sautéd until everything is soft.
- Refrigerated overnight.
- Take half a cup of the vegetable mix and add to half a cup of water and then blend in a food processor.
- Heat until it simmers in a frying pan and then filter through a sieve.
- Cool the broth to room temperature.
- After the steak has been seared add this brother to hot skillet and deglaze the pan.
- Add a roux made from melted butter and plain flour and thicken the broth to a gravy.
- Spoon the gravy over the steak.
https://photos.app.goo.gl/pQdyK4LXhcgPNj519
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Crumbed, nutted, and beaten rump steak with rocket salad after watching Jamie Oliver cook crumbed and beaten chicken breast
Show notes at https://yumlum.co/3117VUQ
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Porterhouse steak and radicchio salad
Show notes at https://yumlum.co/2PxvDkY
There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.
Ingredients
- Porterhouse steak
- Iodised salt
- Garlic powder
- Black peppercorns
- Queensland nut oil
- Spring onions
- Mushrooms
- Sherry
- Salted butter
- Cream
- Radicchio lettuce
- Fennel
- Red onion
- Radish
- Parsley
- Lime juice
- Olive oil
Instructions
Steak and salad
- Unwrap the steak from the environmentally unfriendly plastic wrapping and dry the steak with absorbent kitchen paper.
- Season the steak with lots of salt and some garlic pepper and freshly cracked black peppercorns.
- Put the steak into the refrigerator uncovered for a few hours to brine a little.
- Heat a toaster oven or a regular oven to about 150 °C (300 °F).
- Insert the thermometer deep into the meat.
- Place the meat onto a rack over a baking sheet and put it into the oven.
- Cook until the internal temperature reaches about 45 °C (110 °F).
- Slice some radicchio and put it into a bowl.
- Slice some fennel, red onion and radish and add it to the bowl.
- Chop some parsley and add it to the bowl.
- Remove the juice from a lime and mix it with some olive oil to make a salad dressing.
- Dress the salad.
- Heat up a frying pan.
- Remove the thermometer from the meat.
- Rub Queensland nut oil over the steak.
- Season with freshly ground black peppercorns using a mortar and pestle to get a coarse grind.
- Sear the steak until you get a nice crust.
- Remove the steak and allow it to rest.
- Add some spring onions and mushrooms to the frying pan and sauté until the spring onions and mushrooms are soft.
- Add some sherry to help deglaze the frying pan and allow the sherry to be absorbed into the mushrooms.
- Cook until the wine is reduced.
- Add a knob of butter and allow it to melt and be absorbed.
- Add some cream and stir through.
- Garnish with chopped parsley.
- Turn the heat off and take the frying pan off the heat .
Plating up bit
- Put the salad on a dinner plate.
- Slice the steak and add some to the salad.
- Slice the rest of the steak and keep it for lunches at work.
- Pour the sauce over the steak.
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Show notes at https://yumlum.co/2T7FAqm
Prawn scallop and speck fried cauliflower rice with mushrooms
Random Yummy notes https://yumlum.co/2vWWQXm
Ingredients
Ready 'riced' cauliflower rice
Prawns
Scallops
Speck
Mushrooms
Sherry
Soy sauce
Queensland nut oil
Spring onions
Red onion
Whole black peppercorns
Instructions
Cut some speck into cubes.
Slice some spring onions.
Slice some red onion.
Slice some mushrooms.
With a nice heavy pestle in your dominant hand grind the black peppercorns to a rough coarse texture in your mortar.
In a hot frying pan fry up the speck to render out the fat.
Cook the speck until it has changed colour to a golden brown but not burnt.
Toss in the prawns and cook until the prawns change colour to red.
Toss in the scallops and fry up with the speck and prawns until the surface of the scallop meat begins to whiten.
Transfer the speck, prawns, and scallop meat to a bowl and leave the pig fat in the frying pan.
Toss in the sliced mushrooms and some of the spring onions and cook until soft.
Keep some of the spring onions aside for the final garnish.
Add a splash of sherry and keep the mushrooms and spring onions moving in the frying pan.
While the mushrooms and spring onions are absorbing the sherry and pig fat, cook the cauliflower rice using microwave radiation according to the instructions on the packet of cauliflower rice.
Once the cauliflower rice has been cooked, toss it all into the frying pan and combine the cauliflower rice with the mushrooms and spring onions.
Add a good splash of soy sauce and stir through.
Add in the speck, prawns and scallop meat and combine everything.
Transfer everything in the frying pan to a bowl.
Garnish with the coarse pepper and spring onions.
Eat with chopsticks 🥢 in support of oppressed Chinese Australians who are suffering racist side looks and shade from ignorant arseholes who assume everyone who looks Chinese is infected with SARS-COV-2 and has COVID-19.
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Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Show notes at https://yumlum.co/2OXjkOH
Go to the show notes for the full recipe.
Ingredients
Steak
- Porterhouse steak
- Iodised salt
- Freshly cracked black pepper
- Thyme
- Rosemary
Sauce
- Spring onions
- Mushrooms
- Green peppercorns
- Beef stock
- Sherry
- Butter
- Cream
Potato gems
Avocado
Cherry tomatoes
Instructions
Steak
About six hours before planning to cook (or overnight if possible) unwrap the steak from its environmentally unfriendly plastic wrapping. Pat the steak dry with absorbent paper. Season the steak with iodised salt and put the steak on a rack and place it into a refrigerator uncovered to dry out the surface of the steak and season it better.
When you’re ready to cook the steak bring it out of the refrigerator and turn on the oven and set the temperature to 100 °C (212 °F). Insert the thermometer deep into the meat muscle and put the steak on a rack over a baking tray and put it into the oven.
Cook the steak until it gets to about 45 °C (113 °F) and then remove from the oven.
Have everything in place for the searing and the sauce making.
Brush the steak with some Queensland nut oil.
Season the steak with freshly cracked black pepper and chopped thyme and rosemary leaves.
Heat a frying pan to a high heat and sear the steak flipping frequently until a crust has formed.
Remove the steak from the frying pan and allow it to rest comfortably so it can reabsorb all its meaty juices.
Once rested, slice the steak with a sharp knife. I like to use my Dick™ brand butchers knife.
Sauce
While the reversed seared steak is resting comfortably, begin the preparation to make the sauce.
Add some chopped spring onions and sliced mushrooms to the frying pan which was used to sear the steak.
Add some sherry to deglaze the frying pan and to infuse the sherry flavour into the mushrooms. Keep cooking until the sherry has reduced and then add in some beef stock and allow it to simmer and reduce.
When the liquid has thickened add in some cold butter and allow it to mix thoroughly into the sauce and finish with some cream.
Season to taste.
Potato gems
Turn the fan-forced oven on when you turn the toaster oven on and heat it to 200 °C (392 °F).
Put the frozen potato gems (tater tots if you’re from North America) onto a baking sheet and put them into the oven for about 25 minutes or until thy are golden and crunchy.
Lightly season the potato gems with salt and pepper.
Avocado and tomatoes
Slice an avocado cheek.
Halve the cherry tomatoes with a sharp knife.
Plating up bit
On a dinner plate pour out the thick sauce.
Lay out slices of steak on the sauce.
Place the avocado and tomatoes on the sauce next to the steak.
Place the potato gems next to the steak.
Eat with chopsticks to support the Chinese Australians and Australian born Chinese who are experiencing racism because of COVID-19.
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Triple pork fried cauliflower rice
Show notes at https://yumlum.co/375pDWR and https://yumlum.co/3boHoDF
Triple pork fried cauliflower rice sounds a bit weird but it was the best I could come up with at short notice.
It’s been a bit crazy at work and I only got home at about 4 pm and didn’t feel like doing a long cook. I will be cooking some duck breasts tonight by sous vide but for tea I wanted something relatively easy.
I decided since I had pork rashers, pork sausages, and lup chong that I had a triple threat of pork. I’m still eschewing carbs, so the fried rice had to be cauliflower rice.
I know what you’re thinking, where’s the bacon? I did think of buying some bacon but I decided against it. Can you believe it?
I’m eating more pork in preparation for shortages in case African Swine Fever virus infection becomes more of a problem which will mean Australian pork will be in higher demand from overseas pork lovers, especially the Chinese market which has been affected by ASF.
Questions and answers
Is pork your favourite meat?
As much as I love a tender and juicy rare rib steak, the versatility of pork is what makes it my favourite meat. Being basian helps too because so many basians and Asians love pork. I mean Triple pork when three is better than one or two.
Is cauliflower really a substitute for rice?
As a low carbohydrate alternative, you bet it is.
Will ASF get to Australia?
I hope not. ASF in Australia would be a disaster for the pork industry. The prices for any pork let alone Triple pork will skyrocket.
Final thoughts
- Do you like pork? Do you like the idea of triple pork?
- What do you think of cauliflower rice?
- Would you add pork fat to fried cauliflower rice?
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Australia Day 2020 roast lamb shoulder and fresh slaw
Show notes at https://yumlum.co/2RrN08p
I hope you’ve had a good day. I’ve been working from home today. I’ve spent nearly all day behind my laptop reading and editing documents.
Ingredients
- Boneless lamb shoulder roll
- Iodised salt
- Lime (sliced)
- Red cabbage (shredded)
- Carrot (grated)
- Celery (sliced)
- Red onion (sliced)
- Fennel (sliced)
- Radish (sliced)
- Cherry tomatoes (halved)
- Lime zest
- Lime juice
- Olive oil
Instructions
- Unwrap the Tasmanian grass-fed boneless lamb shoulder roll from the cryovac wrapping.
- Place the lamb on a rack over a baking tray.
- Rub in some iodised salt and add a few slices of lime.
- Allow the lamb to dry brine for a few hours to dry out the fat layer a bit.
- Heat an oven to 200 °C (392 °F).
- Insert the meat thermometer deep into the muscle meat.
- Put the lamb in the oven and cook until the temperature has reached about 54 °C (129 °F).
- While the lamb is in the oven prepare the fresh slaw by shredding the red cabbage, grating the carrot, slicing the celery, slicing the red onion, slicing the fennel, slicing the radish, halving the cherry tomatoes, removing the zest and juice from a lime, then mixing it all together with some olive oil to make a fresh slaw salad.
- When the lamb is cooked, remove it from the oven and then allow it to rest for about 17 minutes.
- Slice the lamb with a sharp knife.
- Serve everything on a dinner plate with a little mustard.
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Happy Chinese New Year Tomahawk steak with mushrooms, and green and gold vegetables
Show notes at https://yumlum.co/38EPq9u
Year of the rat
Dedicated to the water rats of Belconnen, Canberra.
Happy Chinese New Year or Happy Lunar New Year. It’s the year of the rat and I’m a rat according to the Chinese Zodiac.
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Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices
Show notes at https://yumlum.co/30AIOpV
Video at https://youtu.be/0WD1eWvpRUE
Ingredients
- Chicken Maryland
- Iodised salt
- Ground black pepper
- Garlic powder
- Italian dried herbs
- Frozen peas, corn, capsicum, and black beans
Instructions
- Debone the chicken thigh (see the video)
- Season the chicken with iodised salt, ground black pepper, garlic powder, and Italian dried herbs.
- Roll the chicken thighs and tie with cooking twine using surgical knots.
- Roast the rolled chicken thighs, drumsticks, and bones in a baking tray at 200 °C for 45 minutes.
- Cook the frozen vegetables using microwave radiation for 2 minutes.
- Drain the vegetables.
- Place the drumsticks into a container for work lunches.
- Place the rolled chicken thighs onto a dinner plate.
- Pour the chicken juices and the femur bones into a frypan along with the drained vegetables.
- Cook the vegetables in the chicken juices until all the liquid has reduced to nothing and the vegetables begin to stick to the frypan.
- Plate the vegetables next to the rolled chicken thighs.
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Sous vide pork cutlet with mint salad and spring onion butter sauce
Show notes at https://yumlum.co/30wO7Xa
I’m back after spending four days in Norfolk Island for work.
I’ve put on a couple of kilograms.
Ingredients
- Pork cutlet
- Iodised salt
- Black pepper
- Mint
- Parsley
- Cos lettuce
- Tomatoes
- Red onion
- Radish
- Fennel
- Lime zest
- Lime juice
- Olive oil
- Queensland nut oil
- Cooking sherry
- Butter
- Spring onions
- Cream
Instructions
- Vacuum seal pork cutlets.
- Cook the pork cutlets by sous vide at 54 °C for 75 minutes.
- Make a salad with mint leaves, chopped parsley, shredded cos lettuce, cross sliced red onion, sliced radish, cross sliced fennel, lime zest, lime juice, and olive oil.
- After sous vide cooking, dry the surface of a pork cutlet and sear in Queensland nut oil and butter.
- After searing remove the pork cutlet to rest and add chopped spring onions to the hot frypan along with some extra butter.
- Sauté the spring onions in the butter until the butter has clarified and then add in some cooking sherry.
- Cook off the sherry and add some cream to make a sauce.
- Cut off the rib bone of the pork cutlet and then slice the muscle.
- Plate up the salad, layer on the meat slices, and spoon on some sauce.
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Norfolk Island take 2
Show notes at https://yumlum.co/2TAA9ST
I spent the last four days in Norfolk Island. This was a follow up trip to the week I spent there in December.
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Pan-fried salmon and butter fried eggs
Show notes at https://yumlum.co/2TpeEnE
This doesn’t even seem worthy of posting and sharing it’s so easy.
The weekend saw a move into the red zone so today we a light lunch and a light tea.
Lunch
Slices of carrot, celery, cheese, and dates
Tea
Pan-fried salmon and two eggs fried in butter.
I cook my salmon this way for simplicity. I turn on the frypan and add a little Queensland nut oil and then lay the salmon skin side down. I put on a lid and start a 5-minute timer. At the end of 5 minutes I remove the lid, add some butter and crack in two eggs. I then turn the heat off and put the lid on for 90 seconds. You get perfect rare to medium rare salmon, crispy skin, and soft yolked fried eggs. I love the runny yolk with the salmon flesh and the crispy skin.
The featured photograph is a Secret Santa gift 😃
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Spam with mushroom sauce and mango salad
Show notes at https://yumlum.co/36H8q6B
Happy Sunday to you. I had a huge morning tea and didn't have lunch today. Mind you I had been feeling a little nauseated. The Dobinson's Bakery coffee card allowed me a free coffee and cake today and I went with a really rich chocolate eclair.
Spam with mushroom sauce and mango salad
Ingredients
- Spam
- Mushrooms
- Spring onions
- Butter
- Cream
- Dijon mustard
- Sherry
- Cos lettuce
- Mint
- Red onion
- Fennel
- Mango
- Lime juice
- Olive oil
Instructions
- Shred the cos lettuce.
- Slice the red onion.
- Slice the fennel.
- Remove the juice from a lime.
- Chop the mint leaves.
- Dice the Kensington Pride mango.
- Toss the salad ingredients in a bowl with a little olive oil.
- Don’t look up toss the salad in Urban Dictionary.
- Sauté the diced Spam in some Queensland nut oil in a hot frypan until the surface of the Spam cubes changes colour.
- Remove the Spam and add the spring onions and mushrooms and sauté until soft.
- Deglase the frypan with a little cooking sherry.
- Stir in some Dijon mustard, butter, and cream to make a sauce.
- Add in the cooked Spam and mix through.
- Serve everything on a plate.
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Deboned roast chicken thigh
Show notes at https://yumlum.co/2QJvv35
Tonight I deboned a chicken thigh and rolled it around a baton of Spam plus some thyme and sage. I served it with a salad and some gravy.
Deboned chicken thigh rolled around Spam with gravy and salad.
Ingredients
- Chicken thigh
- Spam
- Thyme
- Sage
- Iodised salt
- Black pepper
- Cos lettuce
- Tomatoes
- Red onion
- Fennel
- Lime juice
- Olive oil
Instructions
- Cut off a baton of Spam.
- I had dry brined the chicken overnight and the skin was dry to touch.
- I trimmed off the excess skin and carefully dissected out the femur.
- Season the inside of the thigh meat with iodised salt and black pepper plus some sage and thyme.
- Place a baton of Spam on the thigh meat.
- Roll the thigh meat around a baton of Spam and tie it up with some cooking twine.
- Sear the Rolled chicken in a hot frypan.
- Cook it using a meat thermometer aiming to achieve an internal temperature of 76 °C.
- Make a simple salad with cos lettuce, cherry tomatoes, fennel, red onion, lime juice, and olive oil.
- Make a simple gravy with spring onion, thyme, sage, sherry, and cream.
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Does the size of the bone make any difference to the flavour of your meat?
Show notes at https://yumlum.co/2TdVi59
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Deboned roast chicken thigh
Show notes at https://yumlum.co/2tOTnZP
Well, today I had a big lunch. I went out with a fellow consultant and our trainees to a local Chinese restaurant, viz., Garran Kitchen. We had duck, bean curd with chicken, pork, and beef.
Tonight I wanted something light but rather than just stick a chicken thigh in the oven I thought I'd play with my meat first.
Deboned chicken thigh rolled around Spam with a drumstick and extra Spam.
Ingredients
Chicken thigh Frozen peas and corn Vegemite Spam
Instructions
Open a tin of Spam and cut off a baton or two. I had dry brined the chicken overnight and the skin was dry to touch. I trimmed off the excess skin and carefully dissected out the femur. I then rolled the thigh meat around a baton of Spam and tied it up with some cooking twine. I cooked it using a meat thermometer aiming to achieve an internal temperature of 76 °C. Boil a mug of water and stir with a teaspoon of Vegemite. Cover frozen vegetables with the Vegemite water and heat in a saucepan until the water boils. Turn off the heat and drain the vegetables. I served this with some frozen vegetables which I'd cooked in Vegemite water.
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Beef sausages and avocado salad
Show notes at https://yumlum.co/2QxMyov
I had three thick beef sausages left from the packet I opened last night. I bought some mushrooms this afternoon on the way home from work.
Ingredients
- Beef sausages
- Mushrooms
- Spring onions
- Butter
- Queensland nut oil
- Avocado
- Cos lettuce
- Tomatoes
- Olive oil
- Lime juice
- Cooking sherry
- Cream
Instructions
- Heat up a frypan.
- Cook the snags with the lid on the frypan for about 15 minutes.
- Remove the snags.
- Squirt in some Queensland nut oil and add sliced mushrooms and chopped spring onions.
- Sauté the mushrooms and spring onions until soft.
- Add a small knob of butter and the snags into the frypan with the mushrooms and spring onions, put the lid on the frypan and cook for 5 minutes.
- Remove the lid and the snags and add a splash of cooking sherry and cook off the alcohol.
- Add a little cream, turn off the heat, and stir to make a simple mushroom sauce.
- While the snags, mushrooms, and spring onions are in the frypan, shred some cos lettuce, halve some cherry tomatoes, remove the juice and zest from the lime and mix with some olive oil to make a salad and dressing.
- Dice an avocado and toss the salad.
- Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.
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Sausages, frozen vegetables, and gravy.
Show notes at https://yumlum.co/2FnSZnV
Tonight was a very simple meal. I had an unpleasant experience this morning when two men tried to relieve me of my wallet while I was out walking. By the time I got home after work I didn't feel like cooking much.
Ingredients
Beef sausages Frozen capsicum, corn, black beans, and peas Gravox™ gravy
Instructions
Unwrap the snags from the plastic wrapping. Heat up a frypan. Put the snags into the frypan. Put the frozen vegetables into the frypan. Put a lid on the frypan. Cook for 20 minutes. Boil water. Put the Gravox™ powder in a mug and pour in boiling water and whisk until it is thick. When the 20 minutes has elapsed, turn off the frypan, remove the lid and transfer everything to a shallow bowl. Pour over the gravy. Allow everything to cool a little and then devour.
Extra tidbit
A workmate bought me this vanilla slice today from the Curtin Bakery. She was being kind to me because of the incident earlier in the day. It certainly made my day. I have wonderful workmates. The vanilla slice was delightful. The custard was light and fluffy and yet not too sweet. It had a good vanilla flavour and unlike some bakery vanilla slices there wasn't too much gelatine. The passionfruit icing was delicious and again, not too sweet and not too thick. The pastry was firm.
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Feasting in Brisbane over the New Year week
Show notes are at https://yumlum.co/39y0Vka
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Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.
Show notes at https://yumlum.co/35nRala
Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.
Fortunately, Coles had some available on Friday night when I got back into Canberra.
Ingredients
- Butter
- Chives
- Coriander
- Cos lettuce
- Cream
- Fennel
- Green peppercorns
- Iodised salt
- Lime juice
- Lime zest
- Orange juice
- Orange zest
- Parsley
- Queensland nut oil
- Radish
- Red onion
- Rib eye fillet bone in
- Sherry
- Spring onions
- Tomatoes
Instructions
- Unwrap the meat and dry the surface with absorbent kitchen paper.
- Season the surfaces of the meat with iodised salt.
- Place the meat on a rack and refrigerate overnight to dry brine.
- Remove the zest from an orange and a lime.
- Remove the juice from an orange and a lime.
- Slice radishes and cross slice fennel and red onion.
- Cover the radish, fennel, red onion, lime zest, and orange zest with the juice from the orange and lime.
- Refrigerate the pickling radish, fennel, and red onion for about one hour.
- Shred a cos lettuce.
- Chop parsley.
- Chop coriander.
- Cut cherry tomatoes in half.
- Put the lettuce, parsley, coriander, and tomatoes in a mixing bowl.
- Drain the pickling juices from the radish, fennel, and red onion and mix with the lettuce, parsley, coriander, and tomatoes.
- Preheat an oven to 200 °C (392 °F).
- In a hot frypan add some high vapour point oil, e.g., Queensland nut oil along with a knob of butter.
- Sear the steak in the butter.
- Insert a meat thermometer and put the meat on a rack in the oven.
- Cook until the internal temperature reaches about 57 °C (134 °F).
- Allow the meat to rest for about 10 minutes.
- With a boning knife remove the rib bone.
- With a sharp cook's knife slice the steak.
- Chop the chives and spring onions.
- Open a tin of green peppercorns and drain the brining fluid.
- Reheat the frypan and then added the chopped chives, spring onions, and green peppercorns and sauté to absorb the burnt butter and beef fat.
- Add a splash of sherry and cook off the alcohol.
- Add some cream and cook until a sauce has been formed.
- Plate up the rib bone and place the salad next to it.
- Lay slices of steak over the salad and add the green peppercorn cream sauce on top of the steak.
- When finished gnaw the meat off the rib bone.
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Baked salmon with pickled radish, fennel, and red onion
Show notes at https://yumlum.co/2QufM6E
Tonight I baked some salmon and pickled some radish, fennel, and red onion with orange and lime juice. The green stuff is parsley and mint.
Ingredients * Salmon * Radish * Red onion * Fennel * Orange * Lime * Parsley * Mint * Iodised salt * Brown sugar
Instructions 1. Preheat an oven to 200 °C (392 °F). 2. Oil the skin of a salmon fillet with Queensland nut oil. 3. Lightly season the skin with iodised salt. 4. Cook in the oven for 15 minutes. 5. Slice the radish, red onion, and fennel and put in a mixing bowl. 6. Add the juice of an orange and a lime with the zest from the orange and lime. 7. Add a pinch of iodised salt and a teaspoon of brown sugar. 8. Mix in chopped parsley and mint. 9. Serve it all on a plate.
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Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce.
Video at https://youtu.be/kHWNhRvtf_Y
Show notes at https://yumlum.co/2u19Ryt
Recipe Name
Baked salmon, Hollandaise sauce, and red cabbage slaw with pickles.
Recipe Summary
Baked salmon, Hollandaise sauce, and red cabbage slaw with pickled radish and red onion. Goodbye 2019 and hello 2020.
Equipment
Toaster oven
Stick blender
Microwave oven
Zesting tool
Juicing tool
Mandolin
Ingredients
Salmon
Salmon
Iodised salt
Queensland nut oil
Hollandaise sauce
3 Egg yolks
Lime juice
Dijon mustard
Hot sauce
Butter
Red cabbage slaw with pickled radish and red onion
Lemon zest
Lemon juice
Orange zest
Orange juice
Iodised salt
Brown sugar
Radish
Red onion
Red cabbage
Fennel
Instructions
Salmon
Preheat an oven to 200 °C (392 °F).
Dry the outside surfaces of a salmon fillet with absorbent kitchen paper.
Salt the salmon fillet with iodised salt and allow to rest for 30 minutes.
Place the salmon fillet on a rack and brush with Queensland nut oil.
Put the salmon and rack on a baking sheet and insert into an oven.
Cook the salmon for 15 minutes.
Remove the salmon from the oven and allow it to rest.
Hollandaise sauce
Melt the butter using microwave radiation or melt the butter in a saucepan.
Remove the juice from a lime.
Mix the lime juice with a couple of teaspoons of dijon mustard and a teaspoon of hot sauce.
Put three egg yolks into a tall plastic cup and process with a stick blender.
Blend in the lime juice, dijon mustard, and hot sauce.
Slowly add the melted butter while blending until you have a thickened Hollandaise sauce.
Red cabbage slaw with pickled radish and red onion.
Remove the zest and juice from a lemon and an orange and put them into a mixing bowl.
Using a mandolin slice a couple of red radishes and put the slices into the zesty juice.
Using a mandolin cross some red onion and fennel and put it into the zesty juice.
Add a teaspoon of brown sugar and a couple of pinches of iodised salt into the mixing bowl.
Store the pickling radish, red onion, and fennel in a container in the refrigerator for about an hour.
With a sharp knife thinly slice some red cabbage
When it comes time to make the slaw, drain the pickled radish, red onion, and fennel of it's pickling juices and add the pickled vegetables to the red cabbage.
Plating up bit
Put the salmon on a dinner plate.
Add the slaw next to the salmon.
Pour the Hollandaise sauce over the salmon and slaw using the sauce like a salad dressing.
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Roast chicken thigh and frozen vegetables
Show notes at https://yumlum.co/2rAdlqI
I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off.
Ingredients * Dry brined chicken thigh * Frozen peas, corn, black beans, capsicum
Instructions 1. Preheat an oven to 200 °C (392 °F). 2. In a baking tray add a stock cube, a cup of water, and a cup of frozen vegetables. 3. Put a rack on the baking tray and put the chicken thigh on top. 4. Brush some Queensland nut oil on the chicken. 5. Insert a meat thermometer. 6. Put the chicken and vegetables into the oven. 7. Cook until the target temperature reaches 78 °C (172 °F). 8. While the chicken is resting put the cooked vegetables into a frypan and heat until all the stock reduces. 9. Serve on a plate and eat.
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Roast chicken thigh and red cabbage slaw
Show notes at https://yumlum.co/2ZnNpek
Meat thermometers are the best I ate too many carbs yesterday. When I weighed in this morning I was in the red zone.
Ingredients * Chicken thigh * Sliced red cabbage * Grated carrot * Chopped coriander * Chopped parsley * Chopped mint leaves * Pickled sliced radish * Pickled red onion * Queensland nut oil * Iodised salt * Freshly cracked black pepper
Instructions 1. The night before or early in the morning, uncover the chicken thigh and sprinkle some iodised salt on the chicken skin. Leave the chicken uncovered in the refrigerator to dry brine to ensure a crispy skin. 2. During the afternoon slice some radish and red onion. 3. Remove the zest from a lime and an orange. 4. Remove the juice from a lime and an orange. 5. Pickle the red onion and radish with the zest and juice from the lime and orange. 6. Preheat an oven to 200 °C (392 °F). 7. In a baking tray add some chicken stock. 8. Place a rack over the baking tray. 9. Put the dry brined chicken thigh on the rack and brush with some Queensland nut oil. 10. Season the chicken with freshly cracked black pepper. 11. Insert a meat thermometer. 12. Place the chicken into the oven and cook according to the meat thermometer aiming for an internal temperature of 78 °C (172 °F). 13. Once the internal temperature reaches 78 °C (172 °F) remove the chicken and allow it to rest. 14. Add a knob of butter to a frypan and allow it to melt. 15. Sprinkle in some plain (all purpose flour) and form a roux. 16. Pour the chicken fat flavoured chicken stock into a frypan and mix with the roux to form a gravy. 17. While the chicken is cooking slice the red cabbage, grate the carrot, chop the coriander, chop the parsley, and chop the mint leaves. 18. Mix the red cabbage, grated carrot, chopped parsley, chopped coriander, chopped mint leaves, and the drained pickled radish and red onion. 19. Serve the chicken and slaw along with the gravy.
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What I ate for Christmas 2019
Please check out the show notes at https://yumlum.co/2rqhDkh
You can see all the images
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Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.
Show notes at https://yumlum.co/34TFgPO
I cooked this lamb on the weekend.
Ingredients
- Leftover slowly roasted lamb shoulder roll
- Plain flour (this is not a low carb meal)
- Butter (because butter makes everything better)
- Sliced celery
- Sliced carrot (you know to improve your eyesight)
- Cream (see butter)
- Beef stock
- Worcestershire sauce
- Red wine (I don’t drink but I like cooking with it)
- Chopped fennel
- Chopped red onion
- Sliced radish
- Mint leaves (because it goes with lamb)
- Crushed Queensland nuts
- Crushed peanuts
Instructions
- Give the Tupperware™ container holding your leftover lamb a good shake to loosen it up.
- Open the Tupperware™ container holding your leftover lamb.
- Put some Queensland nuts and salted peanuts into a ziploc bag with about a teaspoon of plain (all purpose) flour.
- Crush the nuts with your favourite nut crusher (I use a heavy weighty stainless steel coffee tamper).
- Add the flour and crushed nuts to the Tupperware™ container.
- Close the lid on the Tupperware™ container and give it a shake to coat the lamb with a little flour.
- Heat up a frypan and add a little high vapour point cooking oil like Queensland nut oil.
- Add in the sliced celery and carrot and cook until the celery and carrot has softened a little.
- Add in the flour coated lamb and move around until it starts to brown a little.
- Add in a splash of red wine and Worcestershire sauce and stir everything while the liquid begins to thicken.
- Add in the beef stock and wait for a thick gravy to form.
- Add in a little cream and a knob of butter.
- Mix everything in the frypan and then turn the heat off.
- Transfer the contents of the frypan to a dinner plate.
- Add in the chopped fennel and red onion.
- Add in the radish.
- Add in some chopped mint leaves.
- Arrange everything to look nice for a photograph.
- Eat with chopsticks.
Seasons greetings
If you celebrate Christmas, Merry Christmas. If you observe some other religious event, I hope your celebration is fun and enjoyable. If you observe nothing, have a good day tomorrow or any day this week.
Comments
If you have questions or comments please write them in the comments box below this post.
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Baked salmon and fennel salad Show notes at https://yumlum.co/2ENc3eN
It’s Monday and we all know that means a fillet of salmon.
Ingredients * Salmon * Sliced radish * Sliced red onion * Sliced fennel * Chopped parsley * Chopped coriander * Diced avocado * Lime juice * Olive oil * Chilli flakes
Instructions 1. Heat the toaster oven to 200 °C (392 °F). 2. Put the salmon skin side up on a sheet of baking paper. 3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil. 4. Place the salmon in the toaster oven for 15 minutes. 5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife. 6. Chop the parsley and coriander with a sharp knife. 7. Remove the seed from an avocado and dice the flesh of the cheeks. 8. Mix some lime juice and olive oil for a salad dressing. 9. Put all the salad ingredients into a mixing bowl and stir through the dressing. 10. Add the salad to a dinner plate. 11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate. 12. Bon Appétit.
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Mmm... pork belly The show notes are at https://yumlum.co/2MkDWPx
Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.
Ingredients * Sliced radish * Sliced red onion * Sliced fennel * Chopped coriander * Chopped parsley * Lime zest * Lime juice * Pork fat * Pork belly * Iodised salt * Kensington Pride mango
Instructions 1. Dry the surface of a couple of strips of pork belly with paper kitchen paper. 2. Place the strips on a rack and put the rack on a baking tray. 3. Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F). 4. Cook for 45 minutes. 5. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel. 6. Chop some coriander (also known as cilantro in some countries) and continental parsley. 7. Remove the zest of a lime. 8. Remove the juice of a lime. 9. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt. 10. When the pork has finished cooking remove the pork to rest on a cutting board. 11. Pour the rendered pork fat into the mixing bowl with the salad elements. 12. Mix the rendered pork fat through. 13. Cut the pork belly into small cubes. 14. Dice the mango and add to the bowl. 15. Add the chopped coriander and parsley to the salad bowl. 16. Toss in the cubes of pork belly and mix through. 17. Transfer everything to a bowl and eat with chopsticks.
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Saturday tea. Slowly roasted lamb shoulder roll and fennel salad.
Check out the show notes at https://yumlum.co/2rem4yv
Video at https://youtu.be/9lDgt8moppE
Ingredients
- Avocado
- Bay leaves
- Beef stock
- Butter
- Carrots
- Celery
- Coriander
- Fennel
- Garlic
- Lamb shoulder roll
- Lime juice
- Nectarine
- Olive oil
- Parsley
- Radish
- Red onion
- Red wine
- Rosemary
Instructions
- In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
- Add a stock cube, some red wine, and water.
- Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
- Place the seared lamb on the vegetable trivet.
- Cover with more rosemary and some garlic.
- Cover the baking tray with two layers of aluminium foil and form a loose seal.
- Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
- Slowly roast for four hours.
- Remove the baking tray and remove the aluminium foil.
- Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
- Cook for a further 20 minutes to make the fat crispy.
- While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
- Using a mandolin with cross blades cut fennel and red onion.
- Without the cross blades slice radishes.
- Chop coriander and parsley.
- Dice a nectarine and avocado.
- Mix some lime juice and olive oil for a dressing.
- Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
- Remove the baking tray and lamb from the oven.
- Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
- When the lamb juices form a syrup add a knob of butter.
- Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
- Aliquot some lamb for work lunches and place into the refrigerator.
- Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
- Add the salad to a plate and then the chunks of lamb muscle.
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Episode 14 is all about eating choices on Norfolk Island.
I've posted on https://yumlum.co/2ELG3aR about how I spent my spare time while working on Norfolk Island this week.
The blog post shares photographs and maps on where to go.
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It's good to be back after a week working in Norfolk Island.
Check out the show notes at https://yumlum.co/2Zcycwp
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G'day food lovers and welcome to the Random Yummy
Last night I made nood bog for the first time using 🍆 for the noodles and I made a bolognese sauce from scratch https://yumlum.co/34nhjjE
Check out the YouTube video too https://youtu.be/qJO5Zy50uE8
I'm going on a week's hiatus and won't be on-line.
Catch you next week.
Please feel free to leave me feedback and rates on Podcast platforms like the Apple Podcast App, Stitcher, Pocket casts, and Anchor.
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Low carb nood bog made with eggplant and a mix of beef and pork mince. Inspired by a work friend of Italian heritage.
Recipe will be at https://yummylummy.com/20191214 later tonight (2019-12-14)
The recipe post will also have the YouTube video
I'd love some feedback please.
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I bought dinner (Potato scallops Prawn cutlets Seafood salad) from the local fish and chip shop tonight.
More at https://randomyummy.com/2019/12/13/potato-scallops-prawn-cutlets-seafood-salad/
YouTube video at https://youtu.be/DeUwhwUjPD0
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Spam, spam, spam, spam, wonderful spam Have you seen and heard the wonderful Monty Python's Flying Circus sketch on spam? Here is the live version https://youtu.be/Gxtsa-OvQLA Here is the original soundtrack https://youtu.be/jrZyZn5nVks Tonight I went with spam, egg, and spinach More on https://randomyummy.com
https://randomyummy.com/2019/12/12/spam-eggs-and-spinach/
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Wednesday tea
Ingredients
- Chicken thigh
- Salad leaves
- Avocado
- Lemon zest
- Lemon juice
- Olive oil
Instructions * On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called “dry brining” and will ensure the skin is dry when it cooks in the oven and the skin will be crispy. * Turn on the toaster oven and turn up the heat to as high as it will go. * Place a rack on a baking tray. * Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle. * Place the chicken thigh on the rack and then put it into the toaster oven. * Cook until the internal temperature gets to approximately 76 to 78 °C (168.8 to 172.4 °F for Myanmar, Liberia, USA-based readers). * Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate. * While the chicken is cooking, put some salad leaves into a bowl. * Add some diced avocado to the bowl. * Remove the zest from a lemon and put into a cup. * Remove the juice from the lemon and put into the cup. * Add some olive oil to the cup. * Mix the lemon zest, lemon juice, and olive oil into a salad dressing. * Pour the salad dressing over the salad leaves and avocado and toss your salad. * Do NOT go to Urban Dictionary and look up “toss your salad”. * Plate it all up however you like. * Eat your meal with a knife and fork or if you're feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones.
For more show notes check out https://randomyummy.com
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Tuesday tea. Curry chicken and frozen vegetables.
Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables.
Ingredients
Chicken thigh, Peas, Carrot, Capsicum, Black beans, Coconut cream, Curry paste, Ginger
Instructions
In a frypan and laid down some frozen vegetables. In a cup of hot water I mixed a couple of tablespoons of the red curry paste. I poured the curry water into the frypan. I inserted the thermometer into the chicken thigh. I put the chicken thigh on top of the vegetable layer in the frypan. I put the lid on the frypan and turned on the heat. I followed the cooking process by monitoring the internal temperature of the chicken. My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables. I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream. I poured the vegetables into a bowl and laid the chicken thigh on top. I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that.
More at https://randomyummy.com
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Tuesday lunch. Brie Carrot Celery Dates Ginger beer
Ingredients
Tasmanian Heritage triple cream brie, Carrot, Celery, Dates
Instructions
Slice the brie and put it into a container.
Slice the carrot, celery, and dates and put in the same container as the brie.
Eat for lunch
Extra information
This is a filling yet light lunch with no added sugar
More show notes at https://randomyummy.com
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Monday tea. Baked salmon and salad. Ingredients Salmon, Salad leaves, Tomatoes, Lemon zest, Lemon juice, Olive oil Instructions Apply Queensland nut oil the surface of the salmon Season the salmon with iodised salt and freshly cracked black pepper Preheat the toaster oven to as high as it will go Place salmon skin side up on baking paper on a baking tray Cook in the toaster oven for 15 minutes Allow the salmon to rest for a few minutes Put salad leaves in a bowl Add halved cherry tomatoes Remove the zest of a lemon Remove the juice from the lemon Add the lemon zest and juice to some olive oil Mix the salad dressing and pour over the salad leaves and tomatoes Plate up Eat with a knife and fork unless you’re a non-Sapien animal and then you can eat using your forelegs to shove food in your gob. Please visit https://randomyummy.com
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Monday lunch. Leftover sous vide duck with carrot, celery, and dates. Ingredients Duck, Carrot, Celery, Dates Instructions Slice the remaining duck breast and put it into a container. Slice the carrot, celery, and dates and put in the same container as the duck. Eat for lunch Extra information This is a filling yet light lunch with no added sugar
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Sunday tea. Red curry-flavoured sous vide duck breast and squid rings. Almonds, Black beans, Capsicum, Coconut cream, Corn, Curry, Duck, Duck breast, Ginger, Lime juice, Lime zest, Peanut paste, Peanuts, Peas, Red curry paste, Squid, Squid rings, Tomatoes Last night I cooked duck breasts and squid rings by sous vide. I sliced up a leftover breast and set it aside with the squid rings. I put the lime leaves and coriander from the sous vide bag into a frypan and fry off with some frozen corn, capsicum, black beans, and baby peas. I added in a tablespoon of red curry paste and incorporated it with the vegetables. I then poured in some coconut cream, stirred it through and simmered everything while the coconut cream reduced. There was a splash of fish sauce and the juice from a lime too before adding in the duck and squid rings at the end to warm through. Video at https://youtu.be/-63_icOh3VY Blog post at https://randomyummy.food.blog/2019/12/08/red-curry-flavoured-sous-vide-duck-breast-and-squid-rings/
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Sunday lunch. Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach. In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam. I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted. I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish. You'll find the blog post at https://randomyummy.food.blog The video is at https://youtu.be/d-I0x8VXSZY
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This is the first episode of the Random Yummy. It was more of a pilot broadcast than anything else. For more information about the Random Yummy, check out the website.
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