I had another good day at work. I love that I work with great people. I still had some things to work on from home so I needed something that I could just put in the oven while I worked.Continue reading “Iron-clad oven-cooked pork belly with crispy crackling, frozen greens, onion, strawberry jam, and cherry tomatoes”
I stayed home today. The headache lingers and I felt very congested. The rhinorrhoea began too.
I did work from home answering e-mails and participating in teleconferences.Continue reading “Sick bed chicken thigh and frozen vegetables”
Well, today I had a big lunch. I went out with a fellow consultant and our trainees to a local Chinese restaurant, viz., Garran Kitchen. We had duck, bean curd with chicken, pork, and beef.
Tonight I wanted something light but rather than just stick a chicken thigh in the oven I thought I’d play with my meat first.Continue reading “Deboned roast chicken thigh”
Tonight was a very simple meal. I had an unpleasant experience this morning when two men tried to relieve me of my wallet while I was out walking. By the time I got home after work I didn’t feel like cooking much.
- Beef sausages
- Frozen capsicum, corn, black beans, and peas
- Gravox™ gravy
- Unwrap the snags from the plastic wrapping.
- Heat up a frypan.
- Put the snags into the frypan.
- Put the frozen vegetables into the frypan.
- Put a lid on the frypan.
- Cook for 20 minutes.
- Boil water.
- Put the Gravox™ powder in a mug and pour in boiling water and whisk until it is thick.
- When the 20 minutes has elapsed, turn off the frypan, remove the lid and transfer everything to a shallow bowl.
- Pour over the gravy.
- Allow everything to cool a little and then devour.
A workmate bought me this vanilla slice today from the Curtin Bakery. She was being kind to me because of the incident earlier in the day. It certainly made my day. I have wonderful workmates. The vanilla slice was delightful. The custard was light and fluffy and yet not too sweet. It had a good vanilla flavour and unlike some bakery vanilla slices there wasn’t too much gelatine. The passionfruit icing was delicious and again, not too sweet and not too thick. The pastry was firm.
A cool change hit Canberra overnight. Yesterday peaked at 43 °C (109 °F) and this morning when I went for a walk, apart from the smoke haze of nearby bushfires, the air was cool.
A hot lunch felt in order for me. I had a piece of salmon in the refrigerator and some mushrooms.
Pan-fried salmon, chives, and mushrooms with frozen black beans, capsicum, and corn
- Salmon fillet (middle portion)
- Frozen black beans, capsicum, and corn
- Queensland nut oil
- Iodised salt
- Heat a frypan.
- Squirt in a little high vapour point oil, e.g., Queensland nut oil.
- Chop some chives and slice some mushrooms and add them to the frypan and sauté.
- Wait for the mushrooms to absorb the oil and soften along with the chives.
- Brush some Queensland nut oil over the surfaces of the fillet of salmon.
- Season the skin of the salmon fillet with some iodised salt flakes.
- Put the salmon skin side down into the frypan.
- Add a small handful of the frozen black beans, capsicum, and corn to the frypan.
- Add a knob of butter on top of the frozen vegetables.
- Put a lid on the frypan. Do NOT turn down the heat.
- Set a timer for 5 minutes.
- At the end of five minutes, remove the lid and lift the salmon out of the frypan and put it on a plate.
- Stir and mix the vegetables in with the mushrooms and chives and then serve next to the salmon on the plate.
I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off.Continue reading “Roast chicken and frozen vegetables”
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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Friday tea. Corned beef and frozen vegetables.
Corned beef, Black beans, Capsicum, Cheese, Corn, Cream, Dijon mustard, Peanuts, Peas, Queensland nuts, Tomatoes, and Worcestershire sauce all mixed together for tea tonight.