It’s Easter Monday and I worked from home today.Continue reading “Oven-cooked salmon with leftover sous vide duck and curry red cabbage”
Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.
- Duck breast
- Iodised salt
- Red cabbage
- Chicken stock
- Coconut cream
- Curry powder
- Lime juice
- Whole black peppercorns
- Remove two breasts from the packaging.
- Rub some iodised salt over the skin of your breasts.
- Place your breasts into plastic bags and vacuum seal them.
- Put one of your breasts in the freezer to enjoy on another day.
- Heat up your water bath to 55 °C and then insert your breast for 1 hour.
- At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
- Chop up a red cabbage.
- Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
- Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
- Add a can of coconut cream and a couple of tablespoons of curry powder.
- Bring the cabbage and coconut cream to a simmer.
- Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
- With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
- Add the juice of one lemon to the curry red cabbage and duck and stir through.
- Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
- Eat with chopsticks.
Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee
TGIF. ManFlu continues and I feel like I’m living in a snot pit.
I stayed home again and worked from home.Continue reading “Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado”
Just a light meal tonight after going out for breakfast this morning.Continue reading “Roast curry cauliflower with bacon”
I’ve got a few pork sausages left in a packet I bought on the weekend as well as a couple of duck breasts which I cooked on Saturday evening.
I like a curry with coconut cream and this meal was pretty simple to make with a can of coconut cream. I always keep a can in the shelf of shame.Continue reading “Curry pork sausage and duck breast”
I had to dash home for a 7 pm international Skype call. I got home at 6.30 pm, threw a week’s worth of shirts into the washing machine and then quickly fried up some curry corned beef.
- Tinned corned beef
- Curry powder
- Cherry tomatoes
- Spinach leaves
- Put a tin of corned beef into a frypan, heat it up and cook until it’s broken down and starts to release its juices.
- Add some curry powder and stir in.
- Add the tomatoes and spinach leaves, put a lid on and cook for a few minutes.
- Be careful the tomatoes are really hot.
- Serve and enjoy.
Tuesday tea. 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.
- Chicken thigh
- Black beans
- Coconut cream
- Curry paste
- 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.
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