Roast chicken and avocado

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MEATER™ Graph Chicken. Gary Lum.
MEATER™ Graph Chicken.

Roast chicken and avocado

I had a very filling lunch of a bacon and egg wrap with barbecue sauce so I figured I should keep tea as light as possible. I had a chicken thigh in the refrigerator so I roasted it and ate it with an avocado.

Ingredients

  • Chicken thigh
  • Avocado
  • Olive oil

Instructions

  1. Turn the oven on to 200 °C (392 °F).
  2. Season the chicken with iodised salt.
  3. Insert a meat thermometer.
  4. Put the chicken into the oven and cook to achieve an internal temperature of about 76 °C (168 °F).
  5. On reaching 76 °C, remove the chicken from the oven and allow it to rest.
  6. Cut an avocado in half, remove the deed and slice the cheeks into slices.
  7. Serve the chicken and avocado on a plate and dress with olive oil.
Roast chicken and avocado. MEATER™ wireless meat thermometer enabled. Gary Lum.
Roast chicken and avocado. MEATER™ wireless meat thermometer enabled.

Lunch

Bacon and egg wrap with BBQ sauce and a coffee. Gary Lum.
Bacon and egg wrap with BBQ sauce and a coffee.

Beef sausages and avocado salad

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Beef sausages and avocado salad

I had three thick beef sausages left from the packet I opened last night. I bought some mushrooms this afternoon on the way home from work.

Ingredients

  • Beef sausages
  • Mushrooms
  • Spring onions
  • Butter
  • Queensland nut oil
  • Avocado
  • Cos lettuce
  • Tomatoes
  • Olive oil
  • Lime juice
  • Cooking sherry
  • Cream

Instructions

  1. Heat up a frypan.
  2. Cook the snags with the lid on the frypan for about 15 minutes.
  3. Remove the snags.
  4. Squirt in some Queensland nut oil and add sliced mushrooms and chopped spring onions.
  5. Sauté the mushrooms and spring onions until soft.
  6. Add a small knob of butter and the snags into the frypan with the mushrooms and spring onions, put the lid on the frypan and cook for 5 minutes.
  7. Remove the lid and the snags and add a splash of cooking sherry and cook off the alcohol.
  8. Add a little cream, turn off the heat, and stir to make a simple mushroom sauce.
  9. While the snags, mushrooms, and spring onions are in the frypan, shred some cos lettuce, halve some cherry tomatoes, remove the juice and zest from the lime and mix with some olive oil to make a salad and dressing.
  10. Dice an avocado and toss the salad. Do not look up toss the salad in Urban Dictionary.
  11. Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.
Beef sausages and avocado salad with fennel, red onion, radish and creamy mushrooms. Gary Lum.
Beef sausages and avocado salad with fennel, red onion, radish and creamy mushrooms.

Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad

Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad.

I cooked for Mum and Dad tonight. The salmon is from Morgan’s Seafood Market at Scarborough.

Ingredients

  • Salmon
  • Cos lettuce
  • Cherry tomatoes
  • Orange juice
  • Orange zest
  • Lime juice
  • Lime zest
  • Salt
  • Sugar
  • Radish
  • Red onion
  • Fennel
  • Mango
  • Avocado

Instructions

  1. Remove the zest from a lime and an orange.
  2. Remove the juice from the orange and lime and put the juice and zest into a small bowl.
  3. Slice the radishes, red onion, and fennel and put into the citrus juices.
  4. Add a pinch of salt and a teaspoon of sugar.
  5. Mix the sliced radish, red onion, and fennel through the ‘pickling’ solution.
  6. Allow to sit for 30 minutes.
  7. Preheat an oven to 200 °C (392 °F).
  8. Brush the salmon fillets with a high vapour point oil. All I could find in Mum’s kitchen was peanut oil.
  9. Place the salmon skin-side up on a baking sheet.
  10. Season the skin with a little salt and pepper.
  11. Put the salmon into the oven for 15 minutes.
  12. Shred some cos lettuce.
  13. Dice the cheeks of an avocado.
  14. Cut dices from a mango.
  15. Slice some cherry tomatoes into halves.
  16. Put the lettuce, mango, avocado, and cherry tomatoes into a salad bowl.
  17. Drain the radish, red onion, and fennel of the ‘pickling’ juices and put the radish, red onion, and fennel into the salad bowl and toss the salad. Do not look up “tossed the salad” in Urban Dictionary.
  18. When the salmon is cooked, remove it from the oven and allow it to rest for a few minutes.
  19. Plate up the salmon next to some salad on a dinner plate.
Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad. Gary Lum.
Baked salmon with pickled red onions, fennel, and radish in a mango and avocado salad

Happy new year

Baked salmon and fennel salad

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Baked salmon and fennel salad

It’s Monday and we all know that means a fillet of salmon.

Ingredients

  • Salmon
  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped parsley
  • Chopped coriander
  • Diced avocado
  • Lime juice
  • Olive oil
  • Chilli flakes

Instructions

  1. Heat the toaster oven to 200 °C (392 °F).
  2. Put the salmon skin side up on a sheet of baking paper.
  3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
  4. Place the salmon in the toaster oven for 15 minutes.
  5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
  6. Chop the parsley and coriander with a sharp knife.
  7. Remove the seed from an avocado and dice the flesh of the cheeks.
  8. Mix some lime juice and olive oil for a salad dressing.
  9. Put all the salad ingredients into a mixing bowl and stir through the dressing.
  10. Add the salad to a dinner plate.
  11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
  12. Bon Appétit.
Photograph of baked salmon with avocado fennel salad. Gary Lum.
Baked salmon with avocado fennel salad.

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.

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