Porterhouse steak and radicchio salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.

Check out the blog post at Yummy Lummy.

Close up. Porterhouse steak and radicchio salad. Gary Lum.
Close up. Porterhouse steak and radicchio salad.
Continue reading “Porterhouse steak and radicchio salad”

Pan-fried deboned chicken thigh

I’m really enjoying the extra effort to remove the femur from my chicken thighs. Sometimes I tie them up and use surgical knots, tonight though I just laid it flat and seasoned it with iodised salt, freshly ground black pepper, and some fresh thyme and rosemary.

Pan-fried deboned chicken thigh and salad. Gary Lum.
Pan-fried deboned chicken thigh and salad.
Continue reading “Pan-fried deboned chicken thigh”

Baked salmon and salad

Another long day at work.

I’m glad I bought a couple of pieces of salmon this morning rather than my usual one for Monday night.

It made it easy to quickly cook dinner when I got home.

Ingredients

  • Salmon fillet
  • Balsamic glaze
  • Cos lettuce
  • Fennel
  • Red onion
  • Radish
  • Lime juice
  • Olive oil
  • Cherry tomatoes

Instructions

  1. Shred the lettuce, red onion, fennel, and radish.
  2. Halve the cherry tomatoes.
  3. Mix the lime juice and olive oil to make a dressing.
  4. Make the salad and put on a dinner plate.
  5. Rub some Queensland nut oil over the salmon fillet and season with iodised salt.
  6. Bake the salmon for 15 minutes at 200 °C.
  7. After baking add some balsamic glaze.
  8. Put the salmon on the dinner plate with the salad.
  9. Serve and eat.
Baked salmon and salad. Gary Lum.

Got home late from work and made salmon and salad.

Sous vide pork cutlet with mint salad and spring onion butter sauce

Check Yummy Lummy’s latest post

Please visit my post at Yummy Lummy on my second work trip to Norfolk Island and check out what I ate.

Norfolk Island Captain Cook’s stones.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

I’m back after spending four days in Norfolk Island for work.

I’ve put on a couple of kilograms.

Coles, Australian pork. Pork cutlet wrapped. Gary Lum.
Pork cutlet wrapped.
Continue reading “Sous vide pork cutlet with mint salad and spring onion butter sauce”

Deboned roast chicken thigh

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

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™.
Continue reading “Deboned roast chicken thigh”

Beef sausages and avocado salad

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Beef sausages and avocado salad

I had three thick beef sausages left from the packet I opened last night. I bought some mushrooms this afternoon on the way home from work.

Ingredients

  • Beef sausages
  • Mushrooms
  • Spring onions
  • Butter
  • Queensland nut oil
  • Avocado
  • Cos lettuce
  • Tomatoes
  • Olive oil
  • Lime juice
  • Cooking sherry
  • Cream

Instructions

  1. Heat up a frypan.
  2. Cook the snags with the lid on the frypan for about 15 minutes.
  3. Remove the snags.
  4. Squirt in some Queensland nut oil and add sliced mushrooms and chopped spring onions.
  5. Sauté the mushrooms and spring onions until soft.
  6. Add a small knob of butter and the snags into the frypan with the mushrooms and spring onions, put the lid on the frypan and cook for 5 minutes.
  7. Remove the lid and the snags and add a splash of cooking sherry and cook off the alcohol.
  8. Add a little cream, turn off the heat, and stir to make a simple mushroom sauce.
  9. While the snags, mushrooms, and spring onions are in the frypan, shred some cos lettuce, halve some cherry tomatoes, remove the juice and zest from the lime and mix with some olive oil to make a salad and dressing.
  10. Dice an avocado and toss the salad. Do not look up toss the salad in Urban Dictionary.
  11. Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.
Beef sausages and avocado salad with fennel, red onion, radish and creamy mushrooms. Gary Lum.
Beef sausages and avocado salad with fennel, red onion, radish and creamy mushrooms.