Slow cooker rump roast

Dear Reader,

Slow cooker Rump Roast with vegetables and gravy. Served with lentils, baby green peas, potato, and mushrooms.

It’s a cold, cloudy day in Canberra, with a maximum forecast temperature of eight degrees Celsius today. That’s 46 °F for any reader in the USA, Liberia, and Burma.

It felt like a good day to have the slow cooker on as well as the heating.

While grocery shopping this morning, I saw a nice lump of rump which looked like it would be perfect for this week’s meal planning.

I hope wherever you are, that you are warm and comfortable.

Have a good weekend.

Gaz

Ingredients

  • Rump roast
  • Barbecue sauce
  • White onion
  • Beef stock
  • Lentils
  • Potato
  • Instant gravy
  • Baby green peas

Instructions

Slow cooker

  1. Empty a tin of lentils into the cooking vessel.
  2. Lay the rump roast on the lentils.
  3. Cut a potato in half and place it into the cooking vessel.
  4. Cut the onion in half and put it into the cooking vessel.
  5. Squirt a good glug of barbecue sauce into the cooking vessel.
  6. Add a cup of beef stock to the cooking vessel.
  7. Cook for eight hours.

Baby green peas

  • Cook the frozen peas with microwave radiation.

Instant gravy

  • Prepare as per the instructions for use on the packaging.

Plating up

  1. Divide the rump into pieces for meal planning for the week. My plans include a pasta dish, some cold slices and salad for lunches, and perhaps a noodle soup.
  2. Divide the lentils and keep some aside for dinner putting the rest into a container.
  3. Slice a small piece of beef and put it onto a warmed dinner plate.
  4. Serve a spoon of lentils and the potato onto the dinner plate.
  5. Put the baby green peas onto the dinner plate.
  6. Pour the gravy over the meat and vegetables.
  7. Give thanks to the Lord for wages earned to buy food, cook food, and eat food to nourish my body and my enjoyment.

This week’s highlights in life

  • Work has been good. I remain blessed to work with amazing people. 
  • It’s reassuring to see people in Canberra more aware of their health and safety and cognisant that the δ (delta) variant must be respected. This week, I read a paper that revealed that the viral load associated with the δ variant is about 1000 times greater than with the original virus recovered from the beginning of the pandemic. Without wanting to be morbidly crass, I’m in awe of the biology of SARS-COV-2 and the ability of this virus and the infection it causes (COVID-19) to change and adapt. I’m sure if I wasn’t in a sequestered, safe bubble, like Canberra, I’d be feeling more anxious and worried. ^
  • It’s been worrying seeing what has been happening in NSW, Victoria, and Queensland.
  • I started reading John Owen’s Overcoming Sin and Temptation. This book is a collection of three of Owen’s seminal works on the “Of the Mortification of Sin in Believers”, “Of Temptation: The Nature and Power of It”, and “The Nature, Power, Deceit, and Prevalency of Indwelling Sin”. It’s a challenging read in a couple of ways. Owen writes in an archaic style, and the subject matter penetrates deeply. 
  • I’m also reading Tim Keller’s Prayer: Experiencing Awe and Intimacy with God. The two works are complementary, in my opinion.
  • I received a bunch of fresh free-range eggs from a friend this week. Fresh eggs are the best!

Final thoughts

  • Have you enjoyed fresh free-range eggs? How do you like to cook them?
  • How have you been coping this week with the pandemic?
  • Are you in an area where the δ variant is circulating in your community?
  • What’s the weather like where you are at the moment? Let me know in the comments how you’re enjoying the weather (or not).

^The Bible App I use today presented me with Proverbs‬ 12:25‬. (‭ESV)‬‬

“Anxiety in a man’s heart weighs him down, but a good word makes him glad.”

Sous vide duck breast with lentils, broccolini, and potato mash

Tonight I made sous vide duck breast with lentils, broccolini, and potato mash. For the full recipe and story go to Yummy Lummy.

Sous vide eye fillet with lentils à la dijonnaise

I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.

Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Ingredients

  • Eye fillet steak
  • Iodised salt
  • Black pepper
  • Leftover lentils à la dijonnaise
  • Broccolini
  • Olive oil
Tied up eye fillet steak after cooking sous vide (under pressure)

Instructions

Steak

  • Tie the eye fillet with cooks string.
  • Season the steak with salt and pepper.
  • Seal the steak in a vacuum bag.
  • Cook sous vide (under vacuum) for 2 hours at 55 °C.
  • When finished, remove the steak from the vacuum bag and dry the surfaces with absorbent kitchen paper.
  • Sear the steak in a hot cast-iron skillet using high vapour point oil like Queensland nut oil or rice bran oil.
  • Add a nudge of butter to the skillet and spoon the melting butter over the steak.
  • Allow the steak to rest and then slice thinly with a sharp knife.

Broccolini

  • Wash the broccolini in water and then rub olive oil on the heads.
  • Season the broccolini with salt and then cook in an oven at 200 °C for about 20 minutes.

Leftover lentils à la dijonnaise

Plating up

  • Spoon the lentils onto a dinner plate which has been warming on the water bath.
  • Transfer slices of steak over the lentils and spoon burnt butter over the steak.
  • Place the broccolini next to the steak and lentils.
Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Lentils à la Dijonnaise (mustard and speck lentils)

You can find the full recipe at Yummy Lummy.

Lentils à la Dijonnaise

Ingredients

  • 300 grams of green lentils
  • 1 litre of tap water
  • One carrot (sliced)
  • One onion (halved)
  • Two cloves
  • One sprig of thyme
  • Two bay leaves
  • One clove of garlic
  • 150 grams of smoked speck
  • Two tablespoons Dijon mustard
  • salt and pepper to season
  • One nudge of butter

Instructions

  • Rinse the lentils in cold water and then put the lentils into the saucepan.
  • Then add the water (three times the volume of lentils, e.g. 900 mL of water to 300 grams of lentils).
  • Bring the water and lentils to the boil.
  • Remove the scum floating on the water with a spoon. I have no idea what difference this does, but apparently, French cooks do this. Not that I care about what French cooks do or think. 
  • Slice the carrot with a sharp knife or a mandolin and be careful not to slice your fingers open.
  • Half the onion with a sharp knife and again be careful. Blood in the lentils may add a little saltiness but is not usually required.
  • Insert a clove into the top of the dome of half of the onion.
  • Add the carrot, onion with the clove in situ, garlic, bay leaves, and thyme.
  • Add the speck,
  • Mix everything so that the water covers everything.
  • Do not salt early, salt after 20 minutes because the lentils will not cook properly (or so they say).
  • Cook for 30 minutes with the lid on with low heat. 
  • After 30 minutes, remove the aromatic vegetables but not the carrot.
  • Remove the speck and pan fry it for the finished dish.
  • Take some of the hot fluid and mix with the dijon mustard to dilute the dijon mustard.
  • Then pour the creamy thin dijon mustard back into the saucepan and gently mix everything. 
  • Serve the lentils in a bowl.
  • Add a nudge of butter. What is a nudge of butter? I have no idea. 
  • Add the speck to the bowl. 
  • Garnish with something green to make it pretty because all TV and YouTube cooks will tell you, “we eat with our eyes”. Now, what a stupid thing to say. I mean, sure you can pour small quantities of a liquid over your eyes to permit the collection of nutrients in your conjunctivæ. The nutrients will travel via capillary action down through the nasolacrimal ducts into your nasal passages where if you swallow hard, you can ‘consume’ the liquid. This approach is hardly an efficient way to eat a bowl of lentils.
  • Add some wholegrain mustard for a contrasting taste and mouthfeel.
  • Add some pepper.