Sous vide pork cutlet with mint salad and spring onion butter sauce

Check Yummy Lummy’s latest post

Please visit my post at Yummy Lummy on my second work trip to Norfolk Island and check out what I ate.

Norfolk Island Captain Cook’s stones.

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I’m back after spending four days in Norfolk Island for work.

I’ve put on a couple of kilograms.

Coles, Australian pork. Pork cutlet wrapped. Gary Lum.
Pork cutlet wrapped.
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Pan-fried salmon and butter fried eggs

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 I ate a light lunch and a light tea.

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Spam with mushroom sauce and mango salad

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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.

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Deboned roast chicken thigh

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Chicken thigh ready for deboning. Gary Lum.
Chicken thigh ready for deboning.

Deboned roast chicken thigh

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.

Check out tonight’s recipe post on Yummy Lummy “Does the size of the bone make any difference to the flavour of your meat?”

Seared rib eye bone in with meat thermometer inserted. MEATER™. Gary Lum.
Seared rib eye bone in with meat thermometer inserted. MEATER™.
Continue reading “Deboned roast chicken thigh”

Deboned roast chicken thigh

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

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. Ready for the oven. Gary Lum.
Deboned chicken thigh rolled around Spam with a drumstick and extra Spam. Ready for the oven.
Continue reading “Deboned roast chicken thigh”

Roast chicken and avocado

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MEATER™ Graph Chicken. Gary Lum.
MEATER™ Graph Chicken.

Roast chicken and avocado

I had a very filling lunch of a bacon and egg wrap with barbecue sauce so I figured I should keep tea as light as possible. I had a chicken thigh in the refrigerator so I roasted it and ate it with an avocado.

Ingredients

  • Chicken thigh
  • Avocado
  • Olive oil

Instructions

  1. Turn the oven on to 200 °C (392 °F).
  2. Season the chicken with iodised salt.
  3. Insert a meat thermometer.
  4. Put the chicken into the oven and cook to achieve an internal temperature of about 76 °C (168 °F).
  5. On reaching 76 °C, remove the chicken from the oven and allow it to rest.
  6. Cut an avocado in half, remove the deed and slice the cheeks into slices.
  7. Serve the chicken and avocado on a plate and dress with olive oil.
Roast chicken and avocado. MEATER™ wireless meat thermometer enabled. Gary Lum.
Roast chicken and avocado. MEATER™ wireless meat thermometer enabled.

Lunch

Bacon and egg wrap with BBQ sauce and a coffee. Gary Lum.
Bacon and egg wrap with BBQ sauce and a coffee.

Beef sausages and avocado salad

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Beef sausages and avocado salad

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

  1. Heat up a frypan.
  2. Cook the snags with the lid on the frypan for about 15 minutes.
  3. Remove the snags.
  4. Squirt in some Queensland nut oil and add sliced mushrooms and chopped spring onions.
  5. Sauté the mushrooms and spring onions until soft.
  6. 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.
  7. Remove the lid and the snags and add a splash of cooking sherry and cook off the alcohol.
  8. Add a little cream, turn off the heat, and stir to make a simple mushroom sauce.
  9. 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.
  10. Dice an avocado and toss the salad. Do not look up toss the salad in Urban Dictionary.
  11. Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.
Beef sausages and avocado salad with fennel, red onion, radish and creamy mushrooms. Gary Lum.
Beef sausages and avocado salad with fennel, red onion, radish and creamy mushrooms.