Leftover rib eye with brie, cream cheese, and truffle honey

Leftover rib eye thinly sliced with a sharp knife. Gary Lum.
Leftover rib eye thinly sliced with a sharp knife.

Leftover rib eye with brie, cream cheese, and truffle honey

I had a light meal for tea tonight. It consisted of thinly sliced steak, Tasmanian Heritage Triple Cream Brie, Philadelphia cream cheese, and truffle honey. The odour from the truffles in the honey was really strong, almost overpowering.

Leftover rib eye with Tasmanian Heritage triple cream brie, Philadelphia cream cheese, and truffle honey. Gary Lum.
Leftover rib eye with Tasmanian Heritage triple cream brie, Philadelphia cream cheese, and truffle honey.
Unsweetened yoghurt, Kensington Pride mango, and blueberries. Gary Lum.
Unsweetened yoghurt, Kensington Pride mango, and blueberries.

Creamy lamb and vegetables

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Unsplash Sheep original photograph by John Fowler. Edits by Gary Lum using Prisma.
Unsplash Sheep original photograph by John Fowler. Edits by Gary Lum using Prisma.
unsplash-logoJohn Fowler

Creamy lamb and vegetables

Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.

I cooked this lamb on the weekend. For the details on how I cooked it check out this post.

Ingredients

  • Leftover slowly roasted lamb shoulder roll
  • Plain flour (this is not a low carb meal)
  • Butter (because butter makes everything better)
  • Sliced celery
  • Sliced carrot (you know to improve your eyesight)
  • Cream (see butter)
  • Beef stock
  • Worcestershire sauce
  • Red wine (I don’t drink but I like cooking with it)
  • Chopped fennel
  • Chopped red onion
  • Sliced radish
  • Mint leaves (because it goes with lamb)
  • Crushed Queensland nuts
  • Crushed peanuts
Photograph of a coffee tamper. It is not a butt plug or sex toy. I use it to crush nuts. No, not testicles. Gary Lum.

Coffee tamper

Instructions

  1. Give the Tupperware™ container holding your leftover lamb a good shake to loosen it up.
  2. Open the Tupperware™ container holding your leftover lamb.
  3. Put some Queensland nuts and salted peanuts into a ziploc bag with about a teaspoon of plain (all purpose) flour.
  4. Crush the nuts with your favourite nut crusher (I use a heavy weighty stainless steel coffee tamper).
  5. Add the flour and crushed nuts to the Tupperware™ container.
  6. Close the lid on the Tupperware™ container and give it a shake to coat the lamb with a little flour.
  7. Heat up a frypan and add a little high vapour point cooking oil like Queensland nut oil.
  8. Add in the sliced celery and carrot and cook until the celery and carrot has softened a little.
  9. Add in the flour coated lamb and move around until it starts to brown a little.
  10. Add in a splash of red wine and Worcestershire sauce and stir everything while the liquid begins to thicken.
  11. Add in the beef stock and wait for a thick gravy to form.
  12. Add in a little cream and a knob of butter.
  13. Mix everything in the frypan and then turn the heat off.
  14. Transfer the contents of the frypan to a dinner plate.
  15. Add in the chopped fennel and red onion.
  16. Add in the radish.
  17. Add in some chopped mint leaves.
  18. Arrange everything to look nice for a photograph.
  19. Eat with chopsticks.
Photograph of creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish. Gary Lum.
Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.

Seasons greetings

If you celebrate Christmas, Merry Christmas. If you observe some other religious event, I hope your celebration is fun and enjoyable. If you observe nothing, have a good day tomorrow or any day this week.

Comments

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