Trying to be healthful albeit with streaky bacon

I worked from home today. While on teleconferences I cooked lunch. It was mostly vegetables, but there was some streaky bacon too.

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Mayver’s crunchy dark roast peanut paste slow beef Thai red curry with red cabbage

I’ve already blogged this at Yummy Lummy but because Facebook has still banned me posting links from Yummy Lummy I’m repeating the link here so I can share this on Facebook.

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Pork belly and red cabbage

Today was pretty good. I had one teleconference which I could do from home and then there was just a bunch of e-mails to read and answer and other documents to work on.

For dinner, I had a slab of pork belly and some red cabbage to enjoy.

Pork belly and red cabbage ready to be cooked.
Pork belly and red cabbage ready to be cooked.
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Oven-cooked salmon with leftover sous vide duck and curry red cabbage

It’s Easter Monday and I worked from home today.

Oven-cooked salmon with leftover sous vide duck and curry red cabbage.
Oven-cooked salmon with leftover sous vide duck and curry red cabbage.
Continue reading “Oven-cooked salmon with leftover sous vide duck and curry red cabbage”

Curry red cabbage with sous vide duck breast

Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.

Easter Sunday Weight chart.
Easter Sunday Weight chart.

Ingredients

  • Duck breast
  • Iodised salt
  • Red cabbage
  • Chicken stock
  • Coconut cream
  • Curry powder
  • Lime juice
  • Whole black peppercorns

Instructions

  • Remove two breasts from the packaging.
  • Rub some iodised salt over the skin of your breasts.
  • Place your breasts into plastic bags and vacuum seal them.
  • Put one of your breasts in the freezer to enjoy on another day.
  • Heat up your water bath to 55 °C and then insert your breast for 1 hour.
  • At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
  • Chop up a red cabbage.
  • Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
  • Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
  • Add a can of coconut cream and a couple of tablespoons of curry powder.
  • Bring the cabbage and coconut cream to a simmer.
  • Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
  • With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
  • Add the juice of one lemon to the curry red cabbage and duck and stir through.
  • Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
  • Eat with chopsticks.

Breakfast

Happy Easter. Steamed egg and wilted spinach.
Happy Easter. Steamed egg and wilted spinach.

Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee

Lunch

Tinned Mackeral and tinned smoked oysters with smoked cheddar and triple cream brie.
Tinned Mackerel and tinned smoked oysters with smoked cheddar and triple cream brie.

Afternoon tea

Earl Grey Tea and Zero teapot. National Critical Care and Trauma Response Centre teacup.
Earl Grey Tea and Zero teapot. National Critical Care and Trauma Response Centre teacup.

Chicken thigh schnitzel, steamed red cabbage, and cherry tomatoes

I bought a chicken thigh schnitzel from Belconnen Chicken earlier this morning. I pan-fried it in garlic butter and then tossed in some sliced red cabbage and cherry tomatoes, put the lid on to effectively steam the vegetables.

Chicken thigh schnitzel, steamed red cabbage, and steamed cherry tomatoes. Gary Lum.
Chicken thigh schnitzel, steamed red cabbage, and steamed cherry tomatoes.