Reverse seared scotch rib fillet steak

The last few weeks I’ve cooked salmon under vacuum (sous vide) on a Sunday night.

This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣
This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣

Yesterday, while grocery shopping I saw a nice thick piece of scotch rib fillet steak and thought it looked too good to go past.

Butter Flour Milk

Tonight I cooked the steak by the reverse sear method. That is, I start cooking the steak in a low-temperature oven and then finished the cooking with a hot but short searing on a cast-iron skillet at the end.

Butter Flour Milk Gorgonzola

I also thought it would be nice to make a blue cheese sauce with some leftover Gorgonzola cheese.

Ingredients

  • Steak
  • Salt
  • Pepper
  • Butter
  • Plain flour
  • Milk
  • Cheese
  • Baby green peas
Butter Flour Gorgonzola Scotch fillet steak

Equipment

  • Toaster oven
  • Cast-iron skillet
  • Saucepan
  • Heat source (I use a portable induction hob)
  • Meat thermometer (I use a wireless one connected to an application on a smart device)
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Instructions

Dry brining

  1. Last night, I unwrapped the steak and patted it dry with absorbent kitchen paper.
  2. I put it on a rack over a baking dish and then seasoned all surfaces of the steak with salt.
  3. I put the steak (left uncovered) in the refrigerator overnight and all of today.

Reverse searing the steak

  1. When I was ready to cook dinner, i.e., after a Group FaceTime session with my daughters, I turned on the toaster oven to about 75 °C.
  2. I took the steak out of the refrigerator and inserted the meat thermometer, so the tip of the probe was deep into the fillet portion of the steak.
  3. For readers unfamiliar with the anatomy of a scotch fillet steak, the eye fillet is surrounded in part by the deckle meat which has a fat cap attached. The eye fillet is very tender and is relatively lean, unlike the deckle meat, which is often fatty. Regular readers will know what part of the scotch rib fillet steak I like the best. 😉
  4. I opened the associated application on my smart device and set the desired target temperature to 45 °C.
  5. I put the steak into the toaster oven and then allowed it to cook until the internal temperature had reached 45 °C.
  6. On the application, I followed the progress of the interior and ambient temperatures As the internal temperature approached 45 °C I wiped some Queensland nut oil onto the cold surface of my cast-iron skillet and turned on the heat to high.
  7. When the application signals the internal temperature has reached 45 °C, I turned the toaster oven off and removed the steak. I gently placed the steak onto the hot cast-iron skillet and began searing the surfaces of the steak.
  8. To avoid uneven cooking of the meat, I like to turn the steak over relatively frequently. I also use kitchen tongs to hold the steak and sear the edges of the steak, especially the fat cap, so the fat renders a little.
  9. Once the steak had seared to my liking, I removed the steak from the skillet and put it onto a plate and then brushed it over with some melted butter.
  10. At this stage, I seasoned the steak with freshly cracked black pepper.
  11. I allowed the steak to rest for a few minutes before dissecting away the deckle meat from the fillet. Dissection means inserting your fingers between the spinalis dorsi and the longissimus dorsi muscle bundles and prising them apart. With a cooked steak, the connective tissue plane has dissolved, and the muscle bundles should pull apart with little to no resistance. As the Borg say, “Resistance, is futile.”
  12. I placed the fillet portion into an airtight container and refrigerated it for later in the week.
  13. I sliced the deckle portion for dinner. 
  14. On the dinner plate, smother the steak with blue cheese sauce.
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Blue cheese sauce

  1. Weigh 25 grams of butter.
  2. Weigh 25 grams of flour.
  3. Crumble some blue cheese. I chose to use some leftover Gorgonzola cheese.
  4. In a cold saucepan, begin to melt the butter on low heat.
  5. When the butter has melted, add flour and cook the flour in the butter for a few minutes. 
  6. Slowly add some cold milk and stir until it begins to thicken.
  7. Add in the cheese and incorporate with a wooden spoon until the sauce is smooth.
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Baby green peas

  1. Rapidly boil some water.
  2. Add in a cup of frozen baby green peas.
  3. Bring the water back to the boil and turn off the heat.
  4. Drain the water from the peas.
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas
Reverse seared scotch fillet steak with blue cheese sauce and baby green peas

Serving up

  1. On a warm dinner plate, add the sliced steak and next to the steak, use a spoon to add the peas.
  2. With a spoon smother the steak with blue cheese sauce.

Tonight was the first time I’ve made a blue cheese sauce. It was a great addition with the steak.

If you make this meal, please let me know. Leave a comment or contact me on social media.

This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣
This is how I think we should breed cows. Scotch fillet steak with greater deckle meat to eye fillet ratio 🤣

Friday night meat-free pizza

It’s Friday night, and that means pizza.


I had some dough in the refrigerator from last week for tonight. When I opened the container, I noticed the dough was more moist than usual, and it also had a bit of a sour, funky sort of smell. It was more like sourdough.

I’m bloody hopeless at shaping pizza dough. Take a look at tonight’s effort. I really need help.

Pizza

Tonight’s toppings included tomato paste, mozzarella cheese, porcini mushrooms, gorgonzola, and basil. I also threw on a few cherry tomatoes.
Check out the apron I wore tonight.

Me wearing a Ford apron
Friday night pizza

Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with Dijon creamed baby green peas

Ingredients

  • Salmon
  • Cooking salt (iodised)
  • Baby green peas (frozen)
  • Dijon mustard
  • Cream

Instructions

  • Brine the salmon in ice-cold water with a handful of salt and leave overnight in the refrigerator.
  • Vacuum seal the salmon and then cook sous vide (under vacuum) for 40 minutes at 50 °C.
  • When the salmon is cooked, open the bag and gently peel off the skin.
  • Place the skin on a lined baking sheet and put into a hot oven (240 °C) for about 10 minutes to make the skin crispy.
  • While the salmon skin is cooking, boil some water in a saucepan and then add a cup of frozen baby green peas and bring the water back to the boil.
  • Turn the heat off and wait for the peas to become tender.
  • Drain the peas and put them back into the saucepan and turn the heat back on and add a small knob of butter.
  • Then stir through some Dijon mustard and cream.
  • Serve everything on a dinner plate which has been warming on the water bath.
Sous vide salmon with Dijon creamed baby green peas

Sous vide salmon with crispy skin plus bacon and Brussels sprouts

Sous vide salmon with crispy skin plus bacon and Brussels sprouts.

Sunday salmon cooked sous vide (under vacuum) with lots of crispy bits like the salmon skin, bacon, and Brussels sprouts.

Sous vide salmon with crispy skin plus bacon and Brussels sprouts

Ingredients

  • Salmon
  • Cooking salt (iodised)
  • Brussels sprouts
  • Streaky bacon
  • Sour cream
Sous vide salmon with crispy skin plus bacon and Brussels sprouts

Instructions

  • Brine the salmon in cold water with a handful of salt and leave the salmon overnight in the refrigerator.
  • Wash the salmon in cold running water to remove all the albumen.
  • Seal in a vacuum bag.
  • Heat the water in a water bath to 50 °C and cook the bagged salmon for 40 minutes.
  • While the water bath is warming, slice the streaky bacon with a sharp knife.
  • Put the Brussels sprouts into a lined baking tray and mound the sliced bacon on top of the Brussels sprouts.
  • As the bacon cooks the fat renders, and the Brussels sprouts absorb the bacon fat. 
  • Cook the Brussels sprouts and bacon in an oven (starting cold) at 200 °C for 40 minutes.
  • Once the salmon has cooked, open the bag and then gently peel off the skin.
  • Place the salmon skin on a lined baking sheet and put it into a hot (240 °C) oven for about 10 minutes to get the skin crispy.
  • Serve everything on a dinner plate which has been warming on top of the water bath and add a little sour cream.
Sous vide salmon with crispy skin plus bacon and Brussels sprouts

I hope you’re enjoying your Sunday evening. If you make this dish, please let me know. Have a good night.

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Happy Saturday night everyone. For more of a story check out the post at Yummy Lummy.

Udon noodles, coconut cream, pork belly, prawns, and choy sum

Ingredients

  • Udon noodles
  • Coconut cream
  • Garlic
  • Choy sum
  • Pork belly
  • Fresh prawns
Udon noodles, coconut cream, pork belly, prawns, and choy sum

Instructions

  • Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
  • Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
  • Rinse the noodles and choy sum in cold water and drain.
  • Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
  • Add the noodles and choy sum.
  • Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
  • Add in the prawns and cook through.
  • Cut the pork belly into small pieces and add to the skillet.
  • Transfer everything to a bowl and eat with chopsticks.
Udon noodles, coconut cream, pork belly, prawns, and choy sum

The meal was delicious. The question is, is this Asian or Italian?

Hawaiian pizza Yummy Lummy-style

Hawaiian pizza Yummy Lummy-style 

I’ve now been making a pizza on Friday nights for a few months. I’m grateful to my Italian pizza mentor, GC, who has been helping with flavour combinations for toppings and different ideas.

Me in my Spam Hawaii T-shirt with a tin of Bacon Spam with a background of Acacia pycnantha Wattle

It’s been a most enjoyable exploration into an area I never thought I’d venture. 

While I remain very much the student, my “big kid” attitude started thinking on Thursday about venturing somewhere beyond the traditional (and possibly acceptable).

Out of respect for GC, I did ask if we’d still be friends if I went out on a limb. Fortunately, GC is a very accommodating soul and agreed we can remain friends. 😊

Hawaiian pizza Yummy Lummy style

I’ve noticed on some on-line food forums the thought of pineapple on a pizza stirs up high emotions. I’ve certainly eaten pineapple on pizza before, and I don’t mind it. Given a choice though, like if I’m paying for a pizza or making one, generally, I avoid pineapple. Tonight will be the exception which proves the rule. 😉

Pizza base (bread making machine)

Ingredients

  • Water 200 mL
  • Olive oil one tablespoon
  • Iodised salt one teaspoon
  • Caster sugar one teaspoon
  • Bread flour 375 g
  • Tandaco yeast one sachet (1¾ teaspoons)
Hawaiian pizza Yummy Lummy style

Instructions

  • Follow the dough making instructions for your machine
  • Split the dough into two and put one portion into an airtight container and refrigerate for a week.
  • Roll the remaining dough on a lightly floured surface into a 25 cm round for a thin based pizza.
  • Place onto a lightly floured baking tray.
  • Add selected toppings.
  • Bake in a preheated oven at 250 °C for 12–15 minutes.
Hawaiian pizza Yummy Lummy style

Toppings

  • Diced bacon flavoured Spam
  • Crushed pineapple
  • Tomato paste
  • Mozzarella 
  • Gorgonzola
  • Baby capsicums
Hawaiian pizza Yummy Lummy style

Most people think ham and pineapple when they think of Hawaiian pizza, but for me, Hawaii means Spam. I mean check out my T-shirt. 🍕

Hawaiian pizza Yummy Lummy style

I was very happy with how this turned out. It tasted delicious and best part was the gorgonzola contrasting with the sweetness of pineapple. 🍍

Sous vide salmon with curry coconut cream frozen vegetables

Sous vide salmon with curry coconut cream frozen vegetables.

Yesterday, I brined, and then cooked fillets of salmon sous vide (under pressure). I ate one piece of salmon last night and left the other fillet for tonight.

Sous vide salmon with curry coconut cream frozen vegetables

Ingredients

  • Salmon cooked sous vide
  • Red cabbage
  • Baby green peas
  • Parsley
  • Coconut cream
  • Cooking sherry
  • Curry paste
Sous vide salmon with curry coconut cream frozen vegetables

Instructions

  • Turn on the oven to about 250 °C and remove the skin from the cooked salmon.
  • Pit the skin on a lined baking sheet and dry the surface with some absorbent kitchen paper.
  • Season the skin with some iodised salt and put the salmon skin into the oven for about 15 minutes.
  • Shred some cabbage and sauté in some Queensland nut oil in a hot skillet.
  • Once the cabbage has softened, add in a cup of frozen baby green peas.
  • Once the peas are hot, splash in some cooking sherry and cook off the alcohol.
  • Stir in a tablespoon of curry paste and get all the vegetables coated.
  • Add in some continental parsley leaves.
  • Pour in some coconut cream and bring it to a boil and then turn down the heat to simmer and reduce.
  • Put the cold salmon into the skillet and break it up into chunks.
  • Turn off the heat and allow the heat to penetrate the salmon.
  • Serve in a bowl and add the crispy salmon skin on top.
  • Add a few cherry tomatoes to the bowl too.
Sous vide salmon with curry coconut cream frozen vegetables

If you make this, please let me know. Thank you.

Sous vide salmon and creamed kale

It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.

Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

Ingredients

  • Salmon
  • Iodised salt
  • Kale (washed)
  • Dijon mustard
  • Cream
  • Cooking sherry
  • Cherry tomatoes (washed)

Instructions

  • Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours.
  • Wash and rinse the salmon in tap water and dry with absorbent paper.
  • Seal the salmon in vacuum bags.
  • Cook sous-vide (under vacuum) for 40 minutes at 50 °C.
  • When the salmon has finished cooking, remove it from the bag and then peel off the skin.
  • Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy.
  • In a skillet add some Queensland nut oil and turn the heat up.
  • Sauté the shredded kale until it wilts and add a glug of cooking sherry.
  • When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through.
  • Add the cherry tomatoes at the end.
  • Serve everything on a dinner plate which has been warming on top of the water bath.
Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

If you make this, please let me know. 

Leftover sous-vide salmon with leftover hollandaise sauce and Udon noodles

Last night I cooked the salmon and made the hollandaise sauce. There was enough leftover for a meal tonight.

Leftover sous vide salmon with leftover hollandaise sauce and Udon noodles

Ingredients

Instructions

  • Boil a saucepan of water and cook the Udon noodles for 8 minutes.
  • Rinse the noodles in cold water.
  • Heat up some garlic and olive oil in a skillet and add the cold noodles.
  • Add the cold salmon and flake in the skillet with a wooden spoon.
  • When the salmon has warmed through add in the cold leftover hollandaise sauce and stir until the hollandaise sauce is warmed through.
  • Season with salt and pepper and garnish with fresh basil.
Leftover sous vide salmon with leftover hollandaise sauce and Udon noodles

Sous vide salmon, spicy hollandaise sauce, and kale sprouts

The last couple of weeks I’ve been buying two pieces of salmon with the skin on from Coles. I’ve been eating salmon on Sunday and Monday evenings and I’ve been cooking them under vacuum (sous vide).

Sous vide salmon with spicy homemade hollandaise sauce and crispy kale sprouts

As much as I like a quick cook on a cast-iron skillet and getting a really crispy skin, the texture of sous vide salmon is sublime. The flesh just flakes with the slightest pressure. The cooking time is relatively short and the temperature is very gentle. I usually set my precision cooker for 50 °C for 40 minutes.

A feature of sous vide salmon is wet brining the salmon. This is an optional step but if you don’t brine, it will mean you will have a film of coagulated albumin over the surface of the salmon when it’s cooked.

Wet brining the salmon is dead easy. A few hours before cooking, put the pieces of salmon into a container. Add a handful of iodised salt and then add the iced water. Put the lid on the container and then refrigerate it for a few hours. 

After removing the salmon from the refrigerator and removing the lid you’ll see a wispy slimy film over the salmon. This needs to be washed off using tap water. Once the albumin has been removed, dry the salmon gently with a towel or kitchen paper.

Put the salmon into a vacuum bag or a ziplock bag. If you have a vacuum extractor use the vacuum bag. If you prefer the water displacement method, use the ziplock bag.

Your salmon is now ready for cooking in the water bath. I always set up my water bath fresh for each cook so I fill it with cold tap water and attach the precision cooker. If you don’t know what a precision cooker is, it’s a water heater and circulator. It keeps the water at a set temperature and I know some people who will keep it running for many hours and in some situations, days depending on what they’re trying to cook.

Salmon is delicate, so as I wrote in a preceding paragraph, I set the precision cooker for 50 °C for 40 minutes.

Once the salmon is cooked, I will put one piece in the refrigerator for tomorrow night and I’ll keep the other piece warm sitting on the water bath while I go about finishing off the other elements of the meal.

At this point, I remove the salmon from the vacuum bag and carefully dry the skin. I then peel the skin off and put it on a lined baking tray. I cover the salmon flesh with aluminium foil and put the plate on top of the water bath to keep it warm. The aluminium foil is to keep the flesh moist and preventing it from drying out. No one likes dry fish flesh.

At about this time I toss some kale sprouts into a large mixing bowl and squirt in some Queensland nut oil plus some freshly ground iodised salt and black whole peppercorns (I do this in a mortar with a pestle). With my hands, I toss the kale sprouts in the bowl and try to get good coverage of the leaves with the oil, salt, and pepper.

I then spread the seasoned and oiled kale sprouts onto a lined baking sheet (next to the salmon skin) and put the tray into a hot oven which has been set to about 180 °C for about 15 minutes. The aim is to get the leaves of the kale sprouts crispy like chips without burning.

While the kale sprouts are in the oven I get out of the refrigerator three eggs, some butter, and some dijon mustard and hot sauce. I also get a lime and some hot sauce plus a red onion and a fennel bulb.

With a mandolin, I shred into fine pieces the red onion and fennel. These raw aromatic vegetables will give the hollandaise some added bite and kick.

I melt the butter, about 125 grams will do, using microwave radiation. I then separate the yolks of three eggs and out them into the bottom of a tall plastic cup. After squeezing the juice from the lime I mix it with a teaspoon of the dijon mustard plus a teaspoon of hot sauce.

It’s now a matter of getting everything together because making hollandaise sauce requires some focus and dexterity. I use a stick blender because I have spindly arms and thin wrists with poor muscle power for a whisk. Begin blending the egg yolks and then add the mixture of dijon mustard, lime juice, and hot sauce. While still blending, slowly pour in the melted heavenly goodness which is melted butter. As you pour in the butter which has been enhanced with microwave radiation, marvel at how it forms a thick unctuous sauce.

Once the hollandaise sauce is made, add in the bits of red onion and fennel. At this stage, you could wonder why you didn’t crispy up some streaky bacon bits and add them too. Stir through the red onion and fennel knowing the flavours and mouthfeel will be amazing with the salmon.

By now the kale sprouts and salmon skin should be done and it’s time to make a plate of food.

Uncover the moist and tender salmon flesh and gently transfer it to a dinner plate. You need to be careful because it will easily flake and fall apart. If it does, then one option would be to create rough flakes with a fork and mix the flakes into the hollandaise sauce you’ve made.

If you can keep the salmon altogether, put it on the dinner plate and then spoon over the hollandaise sauce with the bitey red onion and fennel in it.

If the salmon skin hasn’t burnt to a crisp, place it atop the salmon in some artistic fashion.

Place the kale sprouts next to the salmon and then with a teaspoon you might like to dribble a little hollandaise sauce on the kale sprouts.

Alternatively, put the remaining hollandaise sauce in a ramekin and use it as a dipping sauce for the crispy kale sprouts.

This meal is indulgent and decadent. You will have consumed more butter than you should. You’ll be impressed with the texture and mouthfeel of the sous vide salmon. You’ll love the crispy kale sprouts. Most of all, the tangy spicy hollandaise sauce will draw everything together.

I hope you enjoyed this. If you decide to make this for yourself, I’d love to hear from you and hear how it went.

Have a good week and stay safe from COVID-19. If you’re one of those conspiracy people who don’t believe SARS-COV-2 exists, then out of respect for others, please keep your views to yourself and don’t go out in public and please don’t share your nonsense on-line. That’s just as annoying as the way I’ve prattled on about this recipe.