Oven-baked pork sausages, cauliflower, peas, and cherry tomatoes

ManFlu has hit me hard. I stayed home and worked from home while I produced and expelled copious amounts of mucus from my nose and mouth as I sneezed, coughed and cleared my nasal passages of virus-laden mucus.

I’ve consumed analgesics, oral decongestants, intranasal decongestants, and sugar in the form of chocolate.

I couldn’t be bothered sharing how I cooked my meals today. Suffice to say when I have a fever I believe in feeding a fever.

Beef sausages and avocado salad

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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.

Sausages, frozen vegetables, and gravy

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

Tonight was a very simple meal. I had an unpleasant experience this morning when two men tried to relieve me of my wallet while I was out walking. By the time I got home after work I didn’t feel like cooking much.

Ingredients

  • Beef sausages
  • Frozen capsicum, corn, black beans, and peas
  • Gravox™ gravy

Instructions

  1. Unwrap the snags from the plastic wrapping.
  2. Heat up a frypan.
  3. Put the snags into the frypan.
  4. Put the frozen vegetables into the frypan.
  5. Put a lid on the frypan.
  6. Cook for 20 minutes.
  7. Boil water.
  8. Put the Gravox™ powder in a mug and pour in boiling water and whisk until it is thick.
  9. When the 20 minutes has elapsed, turn off the frypan, remove the lid and transfer everything to a shallow bowl.
  10. Pour over the gravy.
  11. Allow everything to cool a little and then devour.
Beef sausages with frozen vegetables and Gravox™ gravy. Gary Lum.
Beef sausages with frozen vegetables and gravy.

Extra tidbit

A workmate bought me this vanilla slice today from the Curtin Bakery. She was being kind to me because of the incident earlier in the day. It certainly made my day. I have wonderful workmates. The vanilla slice was delightful. The custard was light and fluffy and yet not too sweet. It had a good vanilla flavour and unlike some bakery vanilla slices there wasn’t too much gelatine. The passionfruit icing was delicious and again, not too sweet and not too thick. The pastry was firm. 

A workmate gave me this Curtin Bakery Vanilla Slice after I had an unpleasant experience this morning. It was delicious. Gary Lum.
A workmate gave me this Curtin Bakery Vanilla Slice after I had an unpleasant experience this morning. It was delicious.