Cheese encrusted leftover slow cooker beef cheeks with carrot, celery, onion, and tomatoes

Yesterday, I used my slow cooker to cook two beef cheeks. I enjoyed one last night and saved one for tonight.

Cheese encrusted leftover slow cooker beef cheeks with carrot, celery, onion, and tomatoes. Gary Lum.
Cheese encrusted leftover slow cooker beef cheeks with carrot, celery, onion, and tomatoes.
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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.

Leftover lamb with corn and peas in cheese gravy

Another busy day and on the way home I got a call from work to check something out. It meant my plan for takeaway was thwarted because once I’m home I don’t want to go out again.

I had the last of the lamb in the refrigerator from the weekend roast lamb shoulder. I looked in the freezer and saw some corn cobs and peas.

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Deboned roast chicken thigh

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Chicken thigh ready for deboning. Gary Lum.
Chicken thigh ready for deboning.

Deboned roast chicken thigh

Tonight I deboned a chicken thigh and rolled it around a baton of Spam plus some thyme and sage. I served it with a salad and some gravy.

Check out tonight’s recipe post on Yummy Lummy “Does the size of the bone make any difference to the flavour of your meat?”

Seared rib eye bone in with meat thermometer inserted. MEATER™. Gary Lum.
Seared rib eye bone in with meat thermometer inserted. MEATER™.
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Sausages, frozen vegetables, and gravy

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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.

Ingredients

  • Beef sausages
  • Frozen capsicum, corn, black beans, and peas
  • Gravox™ gravy

Instructions

  1. Unwrap the snags from the plastic wrapping.
  2. Heat up a frypan.
  3. Put the snags into the frypan.
  4. Put the frozen vegetables into the frypan.
  5. Put a lid on the frypan.
  6. Cook for 20 minutes.
  7. Boil water.
  8. Put the Gravox™ powder in a mug and pour in boiling water and whisk until it is thick.
  9. When the 20 minutes has elapsed, turn off the frypan, remove the lid and transfer everything to a shallow bowl.
  10. Pour over the gravy.
  11. Allow everything to cool a little and then devour.
Beef sausages with frozen vegetables and Gravox™ gravy. Gary Lum.
Beef sausages with frozen vegetables and gravy.

Extra tidbit

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 workmate gave me this Curtin Bakery Vanilla Slice after I had an unpleasant experience this morning. It was delicious. Gary Lum.
A workmate gave me this Curtin Bakery Vanilla Slice after I had an unpleasant experience this morning. It was delicious.