Oven-cooked salmon with leftover sous vide duck and curry red cabbage

It’s Easter Monday and I worked from home today.

Oven-cooked salmon with leftover sous vide duck and curry red cabbage.
Oven-cooked salmon with leftover sous vide duck and curry red cabbage.
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Curry red cabbage with sous vide duck breast

Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.

Easter Sunday Weight chart.
Easter Sunday Weight chart.

Ingredients

  • Duck breast
  • Iodised salt
  • Red cabbage
  • Chicken stock
  • Coconut cream
  • Curry powder
  • Lime juice
  • Whole black peppercorns

Instructions

  • 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.

Breakfast

Happy Easter. Steamed egg and wilted spinach.
Happy Easter. Steamed egg and wilted spinach.

Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee

Lunch

Tinned Mackeral and tinned smoked oysters with smoked cheddar and triple cream brie.
Tinned Mackerel and tinned smoked oysters with smoked cheddar and triple cream brie.

Afternoon tea

Earl Grey Tea and Zero teapot. National Critical Care and Trauma Response Centre teacup.
Earl Grey Tea and Zero teapot. National Critical Care and Trauma Response Centre teacup.

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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Curry pork sausage and duck breast

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.

Curry pork sausage and duck breast. Gary Lum.
Curry pork sausage and duck breast.
Continue reading “Curry pork sausage and duck breast”

Curry corned beef with cherry tomatoes and spinach

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.

Ingredients

  • Tinned corned beef
  • Curry powder
  • Cherry tomatoes
  • Spinach leaves

Instructions

  1. 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.
  2. Add some curry powder and stir in.
  3. Add the tomatoes and spinach leaves, put a lid on and cook for a few minutes.
  4. Be careful the tomatoes are really hot.
  5. Serve and enjoy.
Curry corned beef with cherry tomatoes and spinach. Gary Lum.
Curry corned beef with cherry tomatoes and spinach.

Curry chicken and frozen vegetables

Tuesday tea. Curry chicken and frozen vegetables.

Photograph of Curry chicken and frozen vegetables. Gary Lum.
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.

Ingredients

  • Chicken thigh
  • Peas
  • Carrot
  • Capsicum
  • Black beans
  • Coconut cream
  • Curry paste
  • Ginger
Chicken MEATER™ graph. Gary Lum.
Chicken MEATER™ graph

Instructions

  • 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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