One pizza made on Friday night has become four meals. This use of leftover pizza is how I’m approaching portion control.
It’s Anzac day. I did my grocery shopping in the afternoon and spied some steak and prawns and thought “I’ll have that for dinner”.Continue reading “Simple surf’n’turf”
Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.
- Duck breast
- Iodised salt
- Red cabbage
- Chicken stock
- Coconut cream
- Curry powder
- Lime juice
- Whole black peppercorns
- Remove two breasts from the packaging.
- Rub some iodised salt over the skin of your breasts.
- Place your breasts into plastic bags and vacuum seal them.
- Put one of your breasts in the freezer to enjoy on another day.
- Heat up your water bath to 55 °C and then insert your breast for 1 hour.
- At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
- Chop up a red cabbage.
- Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
- Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
- Add a can of coconut cream and a couple of tablespoons of curry powder.
- Bring the cabbage and coconut cream to a simmer.
- Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
- With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
- Add the juice of one lemon to the curry red cabbage and duck and stir through.
- Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
- Eat with chopsticks.
Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee
It’s Good Friday and I’ve been working from home writing papers and answering questions and trying to add some value to my current work commitments.
Unlike the accepted wisdom, I don’t usually have fish on Good Friday, I have red meat, specifically, beef.
While I was working I had the beef cheeks in the slow cooker.
- Beef cheeks
- White onion
- Red wine
- Beef stock
- Whole black peppercorns
- Unwrap the beef cheeks from the plastic packaging.
- Heat up a frying pan and sear the beef cheeks to get a good caramelisation on all the surfaces.
- After searing the beef cheeks, move the cheeks to a plate and add some chopped onion to the frying pan to sweat.
- While the onions are sweating, slice some carrot and celery and then add the carrot and celery to the sweating onions.
- Cook the onions, celery, and carrot until each has soften.
- Deglase the frying pan with some red wine and beef stock.
- Add the onions, carrot, and celery to the cooking vessel of the slow cooker.
- Pour in the red wine and beef stock.
- Add the seared beef cheeks to the slow cooker cooking vessel.
- Seal the lid of the slow cooker and cook for six (6) hours.
- When the six (6) hours of complete, remove the beef cheeks to a plate and then decant the cooking juices to a saucepan.
- Bring the cooking juices to simmer and puree with a stick blender.
- Reduce the sauce to a thick gravy.
- Add some cream and then butter to finish the gravy.
- Make potato mash by boiling potatoes and then mashing them with iodised salt and butter.
- Cook some frozen peas, corn, and capsicum in a frying pan until soft.
- Add the potato mash to a dinner plate and add the peas, corn, and capsicum next to the potato.
- Lay a beef cheek on the potato mash and pour over some of the gravy.
- Grind the whole black peppercorns in a mortar with a pestle and season the potato mash, beef cheeks, and vegetables.
The meal was delicious. I reckon it’s the best Good Friday meal I’ve eaten in a long time.
Breakfast and lunch
For breakfast I had a steamed egg and some wilted spinach with a coffee. I followed this is a stick of butter and a couple of toasted hot cross buns.
For lunch I went with a well toasted hot cross bun and smear of Vegemite.
TGIF. ManFlu continues and I feel like I’m living in a snot pit.
I stayed home again and worked from home.Continue reading “Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado”
ManFlu has hit me hard. I stayed home and worked from home while I produced and expelled copious amounts of mucus from my nose and mouth as I sneezed, coughed and cleared my nasal passages of virus-laden mucus.
I’ve consumed analgesics, oral decongestants, intranasal decongestants, and sugar in the form of chocolate.
I couldn’t be bothered sharing how I cooked my meals today. Suffice to say when I have a fever I believe in feeding a fever.
This morning I woke up and looked in the fridge and spied a block of speck. For breakfast, I’m eating a block of pig fat and I couldn’t be happier 😃🐖
I’ll be heading into work later this morning. I woke up early to check out what e-mail had come in overnight at work.
I thought I would share how my routine starts and how I centre myself digestively each morning, especially on a Sunday when I want a little peace, quiet, and relaxation rather than a weekday morning which can be a little rushed with making lunch and doing everything to get to work by 6.15.Continue reading “Steamed egg, wilted spinach, and coffee”
While it is nice being away on holidays, it is just as enjoyable being in a familiar kitchen, cooking food I want to eat myself, and eating that food.
I need to return to my routine and for breakfast that means an egg and spinach and on alternating days it may include some melted cheddar cheese.