I had an extended day at work and I arrived home later than normal. All I wanted to do was quickly cook a piece of salmon. I’m now able to finish off some work from home.
Continue reading “Pan-fried salmon and mushrooms”Tag: Avocado
Roast chicken and avocado
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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
- Turn the oven on to 200 °C (392 °F).
- Season the chicken with iodised salt.
- Insert a meat thermometer.
- Put the chicken into the oven and cook to achieve an internal temperature of about 76 °C (168 °F).
- On reaching 76 °C, remove the chicken from the oven and allow it to rest.
- Cut an avocado in half, remove the deed and slice the cheeks into slices.
- Serve the chicken and avocado on a plate and dress with olive oil.
Lunch
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
- Heat up a frypan.
- Cook the snags with the lid on the frypan for about 15 minutes.
- Remove the snags.
- Squirt in some Queensland nut oil and add sliced mushrooms and chopped spring onions.
- Sauté the mushrooms and spring onions until soft.
- 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.
- Remove the lid and the snags and add a splash of cooking sherry and cook off the alcohol.
- Add a little cream, turn off the heat, and stir to make a simple mushroom sauce.
- 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.
- Dice an avocado and toss the salad. Do not look up toss the salad in Urban Dictionary.
- Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.
Holiday reef and beef
Holiday reef and beef with pickled radish, red onion, and fennel avocado salad.
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
- Remove the zest from a lime and an orange.
- Remove the juice from the orange and lime and put the juice and zest into a small bowl.
- Slice the radishes, red onion, and fennel and put into the citrus juices.
- Add a pinch of salt and a teaspoon of sugar.
- Mix the sliced radish, red onion, and fennel through the ‘pickling’ solution.
- Allow to sit for 30 minutes.
- Preheat an oven to 200 °C (392 °F).
- Brush the salmon fillets with a high vapour point oil. All I could find in Mum’s kitchen was peanut oil.
- Place the salmon skin-side up on a baking sheet.
- Season the skin with a little salt and pepper.
- Put the salmon into the oven for 15 minutes.
- Shred some cos lettuce.
- Dice the cheeks of an avocado.
- Cut dices from a mango.
- Slice some cherry tomatoes into halves.
- Put the lettuce, mango, avocado, and cherry tomatoes into a salad bowl.
- 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.
- When the salmon is cooked, remove it from the oven and allow it to rest for a few minutes.
- Plate up the salmon next to some salad on a dinner plate.
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
- Heat the toaster oven to 200 °C (392 °F).
- Put the salmon skin side up on a sheet of baking paper.
- Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
- Place the salmon in the toaster oven for 15 minutes.
- While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
- Chop the parsley and coriander with a sharp knife.
- Remove the seed from an avocado and dice the flesh of the cheeks.
- Mix some lime juice and olive oil for a salad dressing.
- Put all the salad ingredients into a mixing bowl and stir through the dressing.
- Add the salad to a dinner plate.
- Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
- Bon Appétit.
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
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.
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.
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