Sous vide salmon and creamed kale

It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.

Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

Ingredients

  • Salmon
  • Iodised salt
  • Kale (washed)
  • Dijon mustard
  • Cream
  • Cooking sherry
  • Cherry tomatoes (washed)

Instructions

  • Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours.
  • Wash and rinse the salmon in tap water and dry with absorbent paper.
  • Seal the salmon in vacuum bags.
  • Cook sous-vide (under vacuum) for 40 minutes at 50 °C.
  • When the salmon has finished cooking, remove it from the bag and then peel off the skin.
  • Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy.
  • In a skillet add some Queensland nut oil and turn the heat up.
  • Sauté the shredded kale until it wilts and add a glug of cooking sherry.
  • When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through.
  • Add the cherry tomatoes at the end.
  • Serve everything on a dinner plate which has been warming on top of the water bath.
Sous-vide salmon with crispy skin and Dijon creamed kale with cherry tomatoes

If you make this, please let me know. 

Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale

Have you ever mixed chicken and Spam together? It’s a great combination. To keep it healthy, I added kale (cooked in butter).

Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale. Gary Lum.
Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale.
Continue reading “Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale”

Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy

So, I’m slowly recovering from the #ManFlu and I thought a slowly cooked lump of lamb would be ideal.

Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy. Gary Lum.
Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy.
Continue reading “Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy”