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.
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.
Turn the oven on to 200 °C (392 °F).
Season the chicken with iodised salt.
Insert a meat thermometer.
Put the chicken into the oven and cook to achieve an internal temperature of about 76 °C (168 °F).
On reaching 76 °C, remove the chicken from the oven and allow it to rest.
Cut an avocado in half, remove the deed and slice the cheeks into slices.
Serve the chicken and avocado on a plate and dress with olive oil.
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.
Queensland nut oil
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. Do not look up toss the salad in Urban Dictionary.
Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.