Grilled cheese sandwich with avocado, salami, jam, red onion, Coon™ mozzarella and Colby cheeses

Introduction

Yesterday I posted about a salami and Vegemite sandwich after a conversation with my friend GC and our speculation on sandwich combinations.

Have you ever had a turkey and cranberry sandwich? I really like the combination of turkey and cranberry. I’ve also enjoyed ham and jam before but I’ve never had salami and jam.

I’m a big fan of jam combinations. One of my favourite jam combinations is orange marmalade, peanut paste, and sliced banana.

Turkish bread roll with Lurpak butter, jam, salami, Coon™ mozzarella and Colby cheeses and avocado sandwich. Diagonal cut.
Turkish bread roll with Lurpak butter, jam, salami, Coon™ mozzarella and Colby cheeses and avocado sandwich. Diagonal cut.
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Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado

TGIF. ManFlu continues and I feel like I’m living in a snot pit.

I stayed home again and worked from home.

Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado. Gary Lum.
Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and avocado.
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Deboned chicken thigh and drumstick with cauliflower, tomatoes, and avocado

Came home and didn’t feel much like cooking so I removed the bones from a chicken thigh and drumstick and put them into a baking tray. To that I added a piece of cauliflower plus some cherry tomatoes. I seasoned everything with iodised salt and black peppercorns which I’d ground in a mortar with a pestle.

I served it with an avocado cheek.

Corned beef with mushrooms, corn, peas, and avocado

Yay, it’s Friday. I got home and grabbed tins of corned beef, mushrooms in butter, and corn. I had frozen baby green peas in the freezer and some spinach leave on their last legs in the refrigerator.

Corned beef with mushrooms, corn, peas, and avocado. Gary Lum.
Corned beef with mushrooms, corn, peas, and avocado.
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Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.

Hmmm…long day. I woke up at 2 am and didn’t get back to sleep.

Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges. Gary Lum.
Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.
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Pan-fried salmon with creamy mushrooms and avocado

I’m stepping up my salmon game. Rather than once a week on a Monday, I’m thinking I’ll have it on Sunday more regularly.

Close up. Pan-fried salmon with creamy mushrooms and avocado. Gary Lum.
Close up. Pan-fried salmon with creamy mushrooms and avocado.
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Leftover lamb rump with creamy mushrooms and avocado

It’s hump day but really all the days are melding.

Tonight I used some leftover lamb rump from the weekend.

Ingredients

  • Leftover lamb rump
  • Spring onions
  • Mushrooms
  • Tomatoes
  • Spinach
  • Butter
  • Cream
  • Avocado

Instructions

  1. Slice the spring onions and mushrooms and sauté them.
  2. Chop up some leftover lamb rump and toss that into the frypan along with some cherry tomatoes.
  3. Put on a lid for five minutes.
  4. After five minutes, remove the lid and add in a handful of spinach leaves plus a knob of butter and some cream.
  5. Serve on a plate with some diced avocado cheek.
  6. Eat and enjoy.
Leftover lamb rump with creamy mushrooms and avocado. Gary Lum.
Leftover lamb rump with creamy mushrooms and avocado.

Pan-fried duck breast with avocado and buttery mushroom sauce

It was nice having some duck with my melted butter.

Ingredients

  • Duck breast (just one, you don’t want to be greedy with breasts)
  • Mushrooms (I bought about four small mushrooms and sliced them)
  • Spring onions (I sliced about 5 cm worth of about 10 blades)
  • Butter (A generous knob because I am a generous knob)
  • Frozen peas and corn (About half a cup)
  • Avocado (Sliced cheeks)

Instructions

  1. Heat a frypan.
  2. Squirt in some Queensland nut oil.
  3. Sauté the sliced mushrooms and spring onions until soft.
  4. Clear a bit of the frypan and lay the duck breast down skin side down.
  5. Put a lid on the frypan and cook for 10 minutes.
  6. Turn the duck breast over and cook for another five minutes with the lid on.
  7. Remove the duck breast from the frypan and add the butter to the mushrooms and spring onions along with the frozen peas and corn.
  8. Cook until the peas and corn are warmed through.
  9. Serve the duck breast with the buttery mushroom sauce and the sliced avocado cheeks.
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