This sandwich made working from home better. My Sunday sandwich. Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter.
It got me inspired (thanks to GC) to make a sandwich while I participated in teleconferences while working from home on a Sunday.
I still had some leftover pâté, blue cheese, and sourdough bread and I thought with a bit of extra lubrication (again thanks GC 😉) from Lurpak butter on the inside and using mayonnaise as a browning agent on the outside I’d make a fabulous sandwich.Continue reading “Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter”
This soup is a bit of a cheat and is a quick way to make a tasty pumpkin soup on a weeknight.
All you need is a pumpkin, some Thai curry paste, and some coriander (if you can tolerate it).Continue reading “Quick Thai spiced pumpkin soup”
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”
Today was pretty good. I had one teleconference which I could do from home and then there was just a bunch of e-mails to read and answer and other documents to work on.
For dinner, I had a slab of pork belly and some red cabbage to enjoy.Continue reading “Pork belly and red cabbage”
It’s Easter Monday and I worked from home today.Continue reading “Oven-cooked salmon with leftover sous vide duck and curry red cabbage”
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.