Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad

Rib eye bone in. Gary Lum.
Rib eye bone in.

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Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.

Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.

Rib eye bone in for sale at Coles. Gary Lum.
Rib Eye Bone in at Coles

Fortunately, Coles had some available on Friday night when I got back into Canberra.

Seared rib eye bone in with meat thermometer inserted. MEATER™. Gary Lum.
Seared rib eye bone in with meat thermometer inserted. MEATER™.
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Roast chicken and avocado salad

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Wednesday tea

Photograph of Roast chicken and avocado salad. Gary Lum
Roast chicken and avocado salad

It’s hump day. The middle of the week. I woke up at midnight and had trouble getting back to sleep. I’m tired and all I want to do is cook something that is easy to make and delicious to eat.

One of my favourite Tweeps, viz., Rachael, loves Hump Day.

Ingredients

  • Chicken thigh
  • Salad leaves
  • Avocado
  • Lemon zest
  • Lemon juice
  • Olive oil

Instructions

  • On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called “dry brining” and will ensure the skin is dry when it cooks in the oven and the skin will be crispy.
  • Turn on the toaster oven and turn up the heat to as high as it will go.
  • Place a rack on a baking tray.
  • Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle.
  • Place the chicken thigh on the rack and then put it into the toaster oven.
  • Cook until the internal temperature gets to approximately 76 to 78 °C (168.8 to 172.4 °F for Myanmar, Liberia, USA-based readers).
  • Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate.
  • While the chicken is cooking, put some salad leaves into a bowl.
  • Add some diced avocado to the bowl.
  • Remove the zest from a lemon and put into a cup.
  • Remove the juice from the lemon and put into the cup.
  • Add some olive oil to the cup.
  • Mix the lemon zest, lemon juice, and olive oil into a salad dressing.
  • Pour the salad dressing over the salad leaves and avocado and toss your salad.
  • Do NOT go to Urban Dictionary and look up “toss your salad”.
  • Plate it all up however you like.
  • Eat your meal with a knife and fork or if you’re feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones.
Photograph of tool I use to remove the zest from limes and lemons.
The tool I use to remove the zest from limes and lemons.
Photograph of the tool I use to remove the juice from lemons.
The tool I use to remove juice from lemons.

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Or, listen to the audio directly here.

Baked salmon and salad

Photograph of Baked salmon and salad. Gary Lum.
Baked salmon and salad

Ingredients

Salmon, Salad leaves, Tomatoes, Lemon zest, Lemon juice, Olive oil

Instructions

  • Apply Queensland nut oil the surface of the salmon
  • Season the salmon with iodised salt and freshly cracked black pepper
  • Preheat the toaster oven to as high as it will go
  • Place salmon skin side up on baking paper on a baking tray
  • Cook in the toaster oven for 15 minutes
  • Allow the salmon to rest for a few minutes
  • Put salad leaves in a bowl
  • Add halved cherry tomatoes
  • Remove the zest of a lemon
  • Remove the juice from the lemon
  • Add the lemon zest and juice to some olive oil
  • Mix the salad dressing and pour over the salad leaves and tomatoes
  • Plate up

Eat with a knife and fork unless you’re a non-Sapien animal and then you can eat using your forelegs to shove food in your gob. 

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