Sous vide eye fillet with lentils à la dijonnaise

I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.

Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Ingredients

  • Eye fillet steak
  • Iodised salt
  • Black pepper
  • Leftover lentils à la dijonnaise
  • Broccolini
  • Olive oil
Tied up eye fillet steak after cooking sous vide (under pressure)

Instructions

Steak

  • Tie the eye fillet with cooks string.
  • Season the steak with salt and pepper.
  • Seal the steak in a vacuum bag.
  • Cook sous vide (under vacuum) for 2 hours at 55 °C.
  • When finished, remove the steak from the vacuum bag and dry the surfaces with absorbent kitchen paper.
  • Sear the steak in a hot cast-iron skillet using high vapour point oil like Queensland nut oil or rice bran oil.
  • Add a nudge of butter to the skillet and spoon the melting butter over the steak.
  • Allow the steak to rest and then slice thinly with a sharp knife.

Broccolini

  • Wash the broccolini in water and then rub olive oil on the heads.
  • Season the broccolini with salt and then cook in an oven at 200 °C for about 20 minutes.

Leftover lentils à la dijonnaise

Plating up

  • Spoon the lentils onto a dinner plate which has been warming on the water bath.
  • Transfer slices of steak over the lentils and spoon burnt butter over the steak.
  • Place the broccolini next to the steak and lentils.
Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Mozzarella covered southern fried chicken thigh, sweet potato, and broccolini

I’m really enjoying these prepared pieces of southern fried chicken thigh. I buy them as a two-pack. Back in the day, I’d eat both in one sitting. Now, what I should do is cut each piece in half and keep half for lunch the next day.

If you haven’t tried using a mortar and pestle to pound your black whole peppercorns, I highly recommend it. It’s like the pepper sings in your mouth.

Mozzarella covered southern fried chicken thigh, sweet potato, and broccolini
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Oven-cooked chicken wings, broccolini, kale sprouts, and cherry tomatoes

I felt lazy today. I had chicken wings and I had some green vegetables. I figured a one ‘pot’ meal was in order.

Oven-cooked chicken wings, broccolini, kale sprouts, and cherry tomatoes.
Oven-cooked chicken wings, broccolini, kale sprouts, and cherry tomatoes.
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Deboned pan-fried chicken thigh with broccolini and kale sprouts

I’ve now finished all the pizza dough and other leftover stuff from the weekend. I’m back to the regular weeknight routine of chicken. I’ve been mixing things up and alternating between thigh meat and wing meat lately. This week, it’s thigh meat.

Deboned pan-fried chicken thigh with broccolini and kale sprouts
Deboned pan-fried chicken thigh with broccolini and kale sprouts
Continue reading “Deboned pan-fried chicken thigh with broccolini and kale sprouts”

Pan-fried gnarly skinned salmon with steamed broccolini and kale sprouts

The skin is gnarly because I received a text message from work while I was cooking it and I had to attend to that rather than the salmon. Things got sticky.

Pan-fried gnarly skinned salmon with steamed broccolini and kale sprouts.
Pan-fried gnarly skinned salmon with steamed broccolini and kale sprouts.
Continue reading “Pan-fried gnarly skinned salmon with steamed broccolini and kale sprouts”

Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy

Happy Canberra Day. It’s Monday, I have salmon for dinner.

Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy. Gary Lum.
Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy.

Ingredients

  • Salmon fillet skin on
  • Broccolini
  • Asparagus
  • Red capsicum
  • Green capsicum
  • Mushroom
  • Red onion
  • Fennel
  • Radish
  • Whole black peppercorns
  • Queensland nut oil
  • Leftover gravy from last night’s tea

Instructions

  • Cut a couple of asparagus spears in half.
  • Cut a couple of broccolini stalks in half.
  • Slice a large mushroom.
  • Dice the red and green capsicum
  • Finely dice the red onion, radish, and fennel and mix with black peppercorns which have been ground in a mortar with a pestle.
  • Heat up a frying pan and begin cooking the vegetables except for the red onion, radish, and fennel and black peppercorns.
  • Once the vegetables are softish clear half the frying pan and add some Queensland nut oil to the pan.
  • Put the salmon in skin side down and put a lid on for 5 minutes.
  • After 5 minutes turn the salmon and cook for a further 2 minutes.
  • Remove the salmon to rest and add in the leftover gravy and stir through the vegetables along with the red onion, radish, and fennel and black peppercorns.
  • Serve everything in the frying pan on a dinner plate and add the salmon on top.
Close up. Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy. Gary Lum.
Close up. Pan-fried salmon with broccolini, asparagus, capsicum, red onion, fennel, and leftover gravy.