Spam, eggs, and spinach

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Spam, spam, spam, spam, wonderful spam

Photograph of Baked spam with steamed eggs and wilted spinach. Gary Lum.
Baked spam with steamed eggs and wilted spinach

Here’s the how to YouTube video  

Have you seen and heard the wonderful Monty Python’s Flying Circus sketch on spam?

Here is the live version

Here is the original soundtrack

Tonight I went with spam, egg, and spinach

Roast chicken and avocado salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Wednesday tea

Photograph of Roast chicken and avocado salad. Gary Lum
Roast chicken and avocado salad

It’s hump day. The middle of the week. I woke up at midnight and had trouble getting back to sleep. I’m tired and all I want to do is cook something that is easy to make and delicious to eat.

One of my favourite Tweeps, viz., Rachael, loves Hump Day.

Ingredients

  • Chicken thigh
  • Salad leaves
  • Avocado
  • Lemon zest
  • Lemon juice
  • Olive oil

Instructions

  • On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called “dry brining” and will ensure the skin is dry when it cooks in the oven and the skin will be crispy.
  • Turn on the toaster oven and turn up the heat to as high as it will go.
  • Place a rack on a baking tray.
  • Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle.
  • Place the chicken thigh on the rack and then put it into the toaster oven.
  • Cook until the internal temperature gets to approximately 76 to 78 °C (168.8 to 172.4 °F for Myanmar, Liberia, USA-based readers).
  • Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate.
  • While the chicken is cooking, put some salad leaves into a bowl.
  • Add some diced avocado to the bowl.
  • Remove the zest from a lemon and put into a cup.
  • Remove the juice from the lemon and put into the cup.
  • Add some olive oil to the cup.
  • Mix the lemon zest, lemon juice, and olive oil into a salad dressing.
  • Pour the salad dressing over the salad leaves and avocado and toss your salad.
  • Do NOT go to Urban Dictionary and look up “toss your salad”.
  • Plate it all up however you like.
  • Eat your meal with a knife and fork or if you’re feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones.
Photograph of tool I use to remove the zest from limes and lemons.
The tool I use to remove the zest from limes and lemons.
Photograph of the tool I use to remove the juice from lemons.
The tool I use to remove juice from lemons.

Listen to the podcast on anchor.fm

Or, listen to the audio directly here.

Carrot, Celery, Cheese, and Dates

Wednesday lunch

Another light lunch in an effort to stop myself from gaining weight.

Ingredients

  • Carrot
  • Celery
  • Cheese (Coon®)
  • Dates

Instructions

  • After my morning walk and consuming a glass of fibre grab a block of cheese, some celery, and a carrot from the refrigerator.
  • Slice and dice everything including a few dates from a container in the pantry.
  • Pack in a Tupperware™ container with an ice brick and take to work.
  • Enjoy lunch while sitting behind a desktop PC reading and replying to e-mails.

Additional information

Coon® cheese gets its name from an American, Edward William Coon.

Curry chicken and frozen vegetables

Tuesday tea. Curry chicken and frozen vegetables.

Photograph of Curry chicken and frozen vegetables. Gary Lum.
Curry chicken and frozen vegetables

Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables.

Ingredients

  • Chicken thigh
  • Peas
  • Carrot
  • Capsicum
  • Black beans
  • Coconut cream
  • Curry paste
  • Ginger
Chicken MEATER™ graph. Gary Lum.
Chicken MEATER™ graph

Instructions

  • In a frypan and laid down some frozen vegetables.
  • In a cup of hot water I mixed a couple of tablespoons of red curry paste.
  • I poured the curry water into the frypan.
  • I inserted the thermometer into the chicken thigh.
  • I put the chicken thigh on top of the vegetable layer in the frypan.
  • I put the lid on the frypan and turned on the heat.
  • I followed the cooking process by monitoring the internal temperature of the chicken.
  • My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables.
  • I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream.
  • I poured the vegetables into a bowl and laid the chicken thigh on top.
  • I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that.

Listen to the podcast on anchor.fm

Brie, Carrot, Celery, Dates, and Ginger beer

Tuesday lunch. Brie Carrot Celery Dates Ginger beer

Ingredients

  • Tasmanian Heritage triple cream brie
  • Carrot
  • Celery
  • Dates
  • Ginger beer

Instructions

  • Slice the brie and put it into a container.
  • Slice the carrot, celery, and dates and put in the same container as the brie.
  • Eat for lunch

Extra information

This is a filling yet light lunch with no added sugar

Here’s the podcast on Anchor.fm

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.

Leftover sous vide duck with carrot, celery, and dates

Monday lunch. Leftover sous vide duck with carrot, celery, and dates.

Ingredients

Duck, Carrot, Celery, Dates

Instructions

  • Slice the remaining duck breast and put it into a container.
  • Slice the carrot, celery, and dates and put in the same container as the duck.
  • Eat for lunch

Extra information

This is a filling yet light lunch with no added sugar

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.

Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach

Sunday lunch. Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach.

Photograph of Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach. Gary Lum.
Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach

In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam.

I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted.

I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish.

If you want to hear the podcast, click on this link.

Steamed egg, melted cheese, and wilted spinach

So like I showed you yesterday, the whole steamed egg and wilted spinach is a thing with me.

This morning, I made a little mound of cheese on the spinach on which to nest my egg.

I broke the yolk deliberately before shooting the photograph so you can appreciate the oozy goodness of the yolk porn.

Photograph of steamed egg, melted cheese, and wilted spinach. Gary Lum.
Steamed egg on cheese on wilted spinach

What did you have for breakfast today?

Here’s a link to Random Yummy Season 1 Episode 001.

%d bloggers like this: