Baked salmon and salad

Photograph of Baked salmon and salad. Gary Lum.
Baked salmon and salad

Ingredients

Salmon, Salad leaves, Tomatoes, Lemon zest, Lemon juice, Olive oil

Instructions

  • Apply Queensland nut oil the surface of the salmon
  • Season the salmon with iodised salt and freshly cracked black pepper
  • Preheat the toaster oven to as high as it will go
  • Place salmon skin side up on baking paper on a baking tray
  • Cook in the toaster oven for 15 minutes
  • Allow the salmon to rest for a few minutes
  • Put salad leaves in a bowl
  • Add halved cherry tomatoes
  • Remove the zest of a lemon
  • Remove the juice from the lemon
  • Add the lemon zest and juice to some olive oil
  • Mix the salad dressing and pour over the salad leaves and tomatoes
  • Plate up

Eat with a knife and fork unless you’re a non-Sapien animal and then you can eat using your forelegs to shove food in your gob. 

Check out the podcast.

Red curry-flavoured sous vide duck breast and squid rings

Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.

Photograph of Red curry-flavoured sous vide duck breast and squid rings. Gary Lum.
Red curry-flavoured sous vide duck breast and squid rings

Ingredients

  • Almonds
  • Black beans
  • Capsicum
  • Coconut cream
  • Corn
  • Curry
  • Duck breast
  • Ginger
  • Lime juice
  • Lime zest
  • Peanut paste
  • Peanuts
  • Peas
  • Red curry paste
  • Squid rings
  • Tomatoes

Last night I cooked duck breasts and squid rings by sous vide. I sliced up a leftover breast and set it aside with the squid rings.

I put the lime leaves and coriander from the sous vide bag into a frypan and fry off with some frozen corn, capsicum, black beans, and baby peas.

I added in a tablespoon of red curry paste and incorporated it with the vegetables. I then poured in some coconut cream, stirred it through and simmered everything while the coconut cream reduced.

There was a splash of fish sauce and the juice from a lime too before adding in the duck and squid rings at the end to warm through. 

Check out the podcast broadcast.

Sous vide squid and duck

I’ve just posted a recipe to Yummy Lummy.

Photograph of Sous vide duck breast and squid rings with mango, nectarine, and avocado salad dressed with lime and olive oil. Gary Lum.
Sous vide duck breast and squid rings with mango, nectarine, and avocado salad dressed with lime and olive oil.

It’s a recipe for sous vide squid and duck with a mango, nectarine, and avocado salad dressed with lime juice and olive oil.

The “how to” YouTube video

Corned beef and frozen vegetables

Photograph of Corned beef and frozen vegetables.
Gary Lum.
Corned beef, Black beans, Capsicum, Cheese, Corn, Cream, Dijon mustard, Peanuts, Peas, Queensland nuts, Tomatoes, and Worcestershire sauce all mixed together for tea tonight.
Friday tea. Corned beef and frozen vegetables. Corned beef, Black beans, Capsicum, Cheese, Corn, Cream, Dijon mustard, Peanuts, Peas, Queensland nuts, Tomatoes, and Worcestershire sauce all mixed together for tea tonight.

Friday tea. Corned beef and frozen vegetables.

Corned beef, Black beans, Capsicum, Cheese, Corn, Cream, Dijon mustard, Peanuts, Peas, Queensland nuts, Tomatoes, and Worcestershire sauce all mixed together for tea tonight.

The “how to” YouTube video

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