I reckon celeriac mash is the bomb, especially when made creamy with butter, cream, and Dijon mustard.
Supermarket southern fried chicken thigh, instant gravy, and celeriac mash
Category: Tea
Beef rump roast
The full recipe and story can be found at Yummy Lummy.
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 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.
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.
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.
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.
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 southern fried chicken thigh with peppery kale sprouts and mozzarella filled portobello mushroom
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts
Check out the full recipe over at Yummy Lummy.
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
Beef short ribs, leeks, onion, garlic, Bundaberg DIET Sarsaparilla 
Beef short ribs and my Dick boning knife 
Leeks, onion and cloves of garlic 
Beef short ribs and my Dick boning knife 
Slow cooker beef short ribs before cooking 
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts 
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts 
Bundaberg sarsaparilla beef short ribs with sweet potato and 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.
