Slow cooker lamb shank meat with oven cooked kale sprouts and vegetables

#CovidLife #WorkFromHome

Another day working from home with the slow cooker working hard.

Slow cooker lamb shank meat with oven cooked kale sprouts and vegetables
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Slow cooker beef cheeks and red cabbage coleslaw

#covidlife #workfromhome

So there was a little work today but I managed to get in a couple of nice walks.

Beef cheeks
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Slow cooker caramelised onion pizza

#meatfree

It’s Friday and I worked from home today. The last few Fridays I’ve been making a pizza for tea so I thought I would try to keep this going. Given I was home I figured I’d caramelise some onions in the slow cooker. 

Caramelised onion pizza
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Toasted provolone and pickled onion cheeses with pepperoni on pumpkin bread with lashings of butter

#covidlife #workfromhome

On Fridays I’ve been working from home and participating in teleconferences through the day.

Toasted provolone and pickled onion cheeses with pepperoni on pumpkin bread with lashings of butter
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Pressure cooker pork belly with cabbage curry

I indulged in a tuck shop lunch today of hot chips. To balance that indulgence I went with a meal in my fast slow cooker. Pork belly with some sliced cabbage is quick easy and tasty.

Pressure cooker pork belly with cabbage curry
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Mozzarella covered southern fried chicken thigh, sweet potato, and broccolini

I’m really enjoying these prepared pieces of southern fried chicken thigh. I buy them as a two-pack. Back in the day, I’d eat both in one sitting. Now, what I should do is cut each piece in half and keep half for lunch the next day.

If you haven’t tried using a mortar and pestle to pound your black whole peppercorns, I highly recommend it. It’s like the pepper sings in your mouth.

Mozzarella covered southern fried chicken thigh, sweet potato, and broccolini
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Oven-baked salmon with creamed spinach and mushrooms

It’s Monday so that means salmon. Tonight I did something a little different and a little fancy 🤪

Oven-baked salmon with creamed spinach and mushrooms
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Oven-baked southern fried chicken thigh with peppery kale sprouts and mozzarella filled portobello mushroom

Oven-baked southern fried chicken thigh with peppery kale sprouts and mozzarella filled portobello mushroom
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Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts

Check out the full recipe over at Yummy Lummy.

Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts

Ingredients

  • Slow cooker Bundaberg sarsaparilla beef short ribs
  • Beef short ribs
  • Bundaberg DIET sarsaparilla
  • Cherry tomatoes
  • Onion
  • Leeks
  • CSR golden syrup
  • Garlic
  • Sweet potato
  • Frozen McCain sweet potato cross trax
  • Kale sprouts

Instructions

Slow cooker Bundaberg sarsaparilla beef short ribs

  • Hone your Dick boning knife with a steel.
  • With a Dick boning knife slice beef short ribs between the rib bones.
  • Slice the leeks.
  • Quarter the onion.
  • Punch the knob of garlic with your fist to loosen the cloves and remove all the ‘paper’ and stab the cloves.
  • In the slow cooker vessel (I’m using a Fast Slow Cooker) put the individual beef short rib pieces on the bottom.
  • Pour in two 375 mL bottles of Bundaberg DIET sarsaparilla.
  • Squirt a good load of CSR golden syrup over the fat of the beef short ribs.
  • Add in the onion, leeks, garlic cloves, and cherry tomatoes.
  • Seal the Fast Slow Cooker and set the timer for 8 hours.
  • After the 8 hours, lift the ribs out of the cooking vessel and set aside in a tray and keep the ribs warm.
  • Start pondering if you’ll set aside two of the ribs for later in the week or whether you’ll be the human macrophage you are and just eat all three ribs. I mean most of the weight is in the bone and there really isn’t that much muscle and fat attached to each rib. So really, as a single bloke whose going to know you ate all three ribs?
  • Strain the fluid in the cooking vessel with a sieve and pour the liquor into a saucepan and bring to a boil and simmer to reduce the liquid to a thicker consistency to form a gravy.

Sweet potato

  • Turn the oven on to 200 °C and heat for about 10 minutes.
  • Remove the McCain sweet potato cross trax from the freezer and add some to a mixing bowl and season with some iodised salt and dried Italian herbs.
  • Spread the sweet potato on a lined baking sheet.
  • Put in the oven for 10 minutes and then turn them over for another 10 minutes.

Kale sprouts

  • In a mixing bowl slash a little olive oil on the kale sprouts and season with some iodised salt.
  • During the last 10 minutes of the Sweet potato cook, add the kale sprouts to the baking sheet.

Plating up bit

  • Okay, so you’ve decided not to set aside any of the ribs so the thing to do is stack the ribs and then put the sweet potato and kale sprouts next to the ribs.
  • Spoon some of the gravy over the ribs.
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts

Provolone piccante, salami and pepperoni grilled cheese toastie

#covidlife #workfromhome

My Italian friend, GC, has again hit a six. She uses provolone cheese on her toasties (also known as grilled cheese sandwich for North American readers). GC recommended I combine the cheese with some spicy cured meats. I’ve never tried provolone as far as I know. I went to the Belco markets and found some provolone piccante at the deli. GC explained the piccante has more bite than the dolce. Indeed, this cheese is bitey. I like it. This is a fantastic sandwich. I highly recommend it. Thanks, GC 🤤😃👍

This working from home gig on Fridays is going well. 

Provolone piccante, spicy salami and pepperoni with pane di casa.
Provolone piccante, spicy salami and pepperoni with pane di casa.
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