Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Recipe

Equipment

  • Toasted sandwich press
  • Water bath
  • Immersion circulator

Ingredients

  • Gochujang paste
  • Soy sauce
  • Sesame oil
  • Honey
  • Chicken thigh
  • Turkish bread roll
  • Mayonnaise
  • Tomato
  • Lettuce
  • Avocado
  • Brie

Instructions

  1. Marinate the chicken with the gochujang paste, soy sauce, sesame oil, and honey. Then cook in a water bath for 2 hours at 76 °C.
  2. Allow the chicken to cool and pull the meat from the bones.
  3. Trowel mayonnaise onto both sides of a cut bread roll.
  4. Thickly slice a tomato and season with flaky iodised salt.
  5. Lay the tomato on the butt.
  6. Add some lettuce leaves.
  7. Layer on the chicken skin and meat.
  8. Add slices of avocado and brie.
  9. Toast the sandwich.
  10. Cut into triangles because triangles taste better.

    Sous vide chicken and pressure cooker pumpkin soup

    Recipe

    Equipment

    • Pressure cooker
    • Stick blender
    • Water bath
    • Water heater/circulator

    Ingredients

    • Chicken thigh and drumstick
    • Pumpkin
    • Ginger
    • Shallot
    • Spring onion
    • MSG
    • Pepper
    • Maggi original seasoning

    Instructions

    1. The night before place the chicken into a vacuum bag and add some Maggi original seasoning. Seal the bag and put it into the refrigerator.
    2. The following day, cook the chicken for 2 hours at 76 °C.
    3. Open the bag and put the chicken into a bowl and pour the cooking liquor into a jug.
    4. Pull the meat and skin from the bones.
    5. Dice a Kent pumpkin leaving the skin on the flesh.
    6. Peel a rhizome of ginger with a spoon and finely dice it.
    7. Peel a shallot and finely dice it.
    8. Place the pumpkin into the pressure cooker.
    9. Add the ginger and shallot.
    10. Pour in the chicken cooking liquor and add water to just cover the pumpkin.
    11. Seal the lid of the pressure cooker and cook for 45 minutes.
    12. When the pressure in the pressure cooker equals the pressure outside, open the lid.
    13. Put the chicken meat into the centre of a soup bowl.
    14. Season the soup with MSG and pepper and process with a stick blender.
    15. When the soup is smooth, spoon it into the bowl with a ladle around the chicken.
    16. Garnish the soup with slices of spring onion.
    17. Give thanks to the Lord.
    18. Eat with a spoon.

    Photographs

    Leftover sous vide salmon and Hokkien noodles

    This was a really Nice salmon and noodles dish. Full of flavour.

    Hello reader,

    I hope you’re well. I normally take the leftover salmon to work for lunch but today I reserved it for dinner.

    If you’ve never eaten sous vide salmon before, it’s a very different texture. It flakes more easily and even for 30 minutes at 50 °C it’s difficult to keep its form.

    For that reason, leftover salmon is perfect for any dish that requires flaked fish.

    Leftover sous vide salmon and Hokkien noodles

    Ingredients

    • Leftover sous vide salmon
    • Hokkien noodles (packet variety)
    • Bird’s-eye chillies
    • Carrot
    • Daikon
    • Ginger
    • Spring onion
    • MSG
    • Lime juice
    • Vegetable stock
    • Peanut oil
    • Sesame oil
    • Soy sauce

    Instructions

    1. Boil some vegetable stock.
    2. Julienne some carrot and daikon.
    3. Mince some ginger.
    4. Chop the chillies.
    5. Slice some spring onion.
    6. Pour the boiling stock over the noodles, chillies, carrot, daikon, and ginger.
    7. When the noodles are soft, drain the stock.
    8. Heat a wok and add some peanut oil.
    9. Quickly fry some spring onion until it becomes aromatic.
    10. Add in the noodles, carrot, daikon, and ginger.
    11. Add some MSG if you like.
    12. Stir through the flaked salmon.
    13. Add some sesame oil and soy sauce.
    14. Garnish with spring onion.
    15. Give thanks to the Lord.
    16. Eat with chopsticks and a spoon.
    Leftover sous vide salmon and Hokkien noodles

    Sous vide salmon and cabbage

    Okay, so some may think this is an old combination, but it tasted great.

    Hello reader,

    Tonight, I wanted something light.

    Ingredients

    • Salmon
    • Cabbage
    • Carrot
    • Daikon
    • Vegetable stock
    • MSG
    • Pepper
    • Peanut oil
    • Sesame oil

    Instructions

    1. Season the salmon with MSG and store in a vacuum bag for a couple of nights in the refrigerator.
    2. Cook the salmon in a water bath at 50 °C for 30 minutes.
    3. Boil the vegetable stock.
    4. Julienne the carrot and daikon.
    5. Shred the cabbage.
    6. Put the cabbage, carrot, and daikon in a bowl and cover with boiling stock and leave for about 5 minutes.
    7. Drain the vegetables and toss in a hot frying pan with some peanut oil and finish with some sesame oil.
    8. Transfer the vegetables to a bowl and season with pepper.
    9. Serve with the salmon.
    10. Give thanks to the Lord.
    11. Split in half to have leftovers for lunch.
    12. Eat with chopsticks and a spoon.
    Sous vide salmon with pickled cabbage, daikon, carrot, and Bird’s-eye chillies

    If you’d like to read recipes with stories, check out the food blog Facebook banned YummyLummy.com

    Cabbage stir-fry with sous vide chicken

    Here’s a relatively low carb cabbage and chicken stir-fry which I’m sure you’ll love.

    Dear Reader,

    Tonight I cooked a cabbage-based dish.

    Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

    Ingredients

    • Drumhead cabbage
    • Sous vide chicken thigh
    • Carrot
    • Daikon radish
    • Fennel
    • Ginger
    • Shallots
    • Coriander
    • Red chilli
    • Spring onion
    • MSG
    • Dry sherry
    • Soy sauce
    • Peanut oil
    • Sesame oil
    • Cornflour

    Instructions

    1. Dice the shallots and fennel
    2. Mince the ginger
    3. Slice the spring onion
    4. Slice the coriander roots and stalks
    5. Julienne the carrot and daikon radish
    6. Shred the cabbage
    7. Slice the chicken
    8. Heat a wok
    9. Add some peanut and sesame oils
    10. Toss in the aromatic ingredients and stir-fry until they become fragrant
    11. Toss in the chicken, carrot, and daikon and stir-fry
    12. Add a splash of dry sherry to create some steam and water vapour
    13. Add in the cabbage and toss the wok
    14. Add a splash of soy sauce and the MSG
    15. Make a slurry with cornflour and water
    16. Thicken the sauce with the slurry of cornflour and water
    17. Turn off the heat and stir through the red chillies, coriander leaves and spring onion greens
    18. Transfer everything to a bowl
    19. Give thanks to the Lord
    20. Eat with chopsticks and a spoon
    Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

    Hokkien noodles, sous vide chicken thigh, and stir-fry vegetables

    Dear Reader,

    Good evening. I hope you are well. Tonight I wanted to use some noodles with my chicken.

    Daikon radish, carrot, red chilli, and lime

    Ingredients

    • Hokkien noodles
    • Sous vide chicken thigh
    • Carrot
    • Daikon radish
    • Fennel
    • Ginger
    • Shallots
    • Coriander
    • Red chilli
    • Spring onion
    • MSG
    • Dry sherry
    • Soy sauce
    • Peanut oil
    • Sesame oil

    Instructions

    1. Mince the ginger and chop the shallots plus the fennel and coriander roots and stems.
    2. Julienne the daikon and carrot.
    3. Slice the spring onions and red chilli.
    4. Slice the chicken thigh.
    5. Cook the noodles with boiling water.
    6. Heat a wok.
    7. Add in the peanut and sesame oils.
    8. Cook the ginger, fennel, coriander roots and stems, and the shallots.
    9. Toss in the carrot and daikon and soften with a little dry sherry.
    10. Add in the chicken meat and some soy sauce.
    11. Toss in the noodles and toss the wok.
    12. Turn off the heat and mix through the coriander leaves, red chillies, and spring onions.
    13. Thank the Lord.
    14. Transfer everything to a bowl.
    15. Eat with chopsticks and a spoon.

    For stories with recipes, check out the food blog Facebook banned, viz., YummyLummy.com

    Hokkien noodles with sous vide chicken thigh and stir-fry carrot and daikon radish

    Kangaroo fried rice

    Hello readers, tonight I’m using leftover sous vide kangaroo to make fried rice even Skippy (the bush kangaroo) would want to eat. 🦘

    Hello Readers,

    How are you?

    Tonight I’m using leftover sous vide kangaroo and making fried rice. Check out my main blog, Yummy Lummy, the Facebook banned food blog!

    Kangaroo fried rice

    Ingredients

    • Sous vide kangaroo
    • Cooked rice
    • Shallot
    • Garlic
    • Ginger
    • Spring onion
    • Red chilli
    • Coriander
    • Pickled carrot
    • Pickled daikon radish
    • Peanut oil
    • Sesame oil
    • Dry sherry
    • Soy sauce
    • Sodium bicarbonate
    • Monosodium glutamate (MSG)
    Monosodium glutamate (MSG)

    Instructions

    1. Mince the shallot
    2. Mince the garlic
    3. Mince the ginger
    4. Slice the spring onion
    5. Slice the red chilli
    6. Chop the coriander
    7. Slice the kangaroo meat
    8. Marinade the kangaroo with sodium bicarbonate, dry sherry, and soy sauce
    9. Heat a wok
    10. Add peanut oil and sesame oil
    11. Stir-fry the aromatic ingredients until they become fragrant
    12. Toss in the kangaroo and quickly stir-fry
    13. Add a splash of dry sherry and stir-fry until the sherry evaporates
    14. Add in a pinch of MSG
    15. Add in the rice and toss your wok
    16. Break up the clumps of rice with a spatula
    17. Squirt some soy sauce to the sides of the wok and stir-fry
    18. Thicken with cornflour, water, and soy sauce slurry
    19. Turn off the heat and add the garnishing vegetables including the pickled carrot and daikon radish
    20. Transfer to a bowl
    21. Give thanks to the Lord
    22. Eat with chopsticks and a spoon

    If you have any questions, please leave a comment. I’d love it if you subscribed to Random Yummy and Yummy Lummy.

    Kangaroo fried rice

    Sous vide salmon and stir-fry cabbage

    Tonight I made sous vide salmon and stir-fry cabbage. Check out the recipe at Random Yummy.

    Dear Reader,

    I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on YummyLummy.com

    Sous vide salmon and stir-fry cabbage

    Ingredients

    • Salmon
    • MSG
    • Drumhead cabbage
    • Garlic
    • Ginger
    • Shallot
    • Spring onion
    • Red chilli
    • Coriander
    • Broccoli
    • Peanut oil
    • Sesame oil
    • Soy sauce
    • White peppercorns
    • Black peppercorns
    • Coriander seeds

    Instructions

    1. Season a salmon fillet with MSG.
    2. Seal the MSG seasoned salmon in a vacuum bag.
    3. Cook under vacuum (sous vide) at 50 °C for 30 minutes.
    4. When cooked, remove the salmon from the bag and flake it into big chunks.
    5. Shred the cabbage into thin shreds.
    6. Put the cabbage into a bowl.
    7. Pour boiling water over the cabbage and cook until soft.
    8. Drain the cabbage and place it into a bowl of ice water.
    9. Mince the shallot, garlic, and ginger.
    10. Slice the spring onion and red chilli.
    11. Dice the coriander root and stems and place them with the minced shallot, garlic, and ginger. Set aside the leaves and place them with the spring onions and chilli.
    12. Heat a wok.
    13. Add some peanut oil and sesame oil.
    14. Cook the aromatic ingredients until they are fragrant.
    15. Toss in the broccoli florets and stir-fry.
    16. Drain the cabbage.
    17. Toss in the flaked salmon and stir-fry.
    18. Squirt in some soy sauce and add the ground peppercorns and coriander seeds.
    19. Add in the cabbage and toss your wok.
    20. Turn off the heat and add the spring onions, chillies, and coriander leaves.
    21. Transfer everything to a bowl.
    22. Give thanks to the Lord.
    23. Eat with chopsticks and a spoon.
    Sous vide salmon and stir-fry cabbage

    Sous vide eye fillet steak with potato gem poutine plus mushrooms and crispy Brussels sprouts

    Saturday night dinner is sous vide eye fillet steak with potato gem poutine (provolone and smoked cheddar cheeses and gravy) plus mushrooms and crispy Brussels sprouts.

    My personality

    I was chatting with a friend today about my personality.

    Introverted99%
    Observant56%
    Feeling51%
    Judging51%
    Turbulent63%
    My personality scores

    People who really know me won’t be surprised by how introverted I am. I live alone and for now, I’m happy about that. I enjoy my own company. I’ve lived a full life, I’ve been married, I’m divorced, I’ve learnt a lot about myself, what makes me happy, what upsets me, what unsettles me, and what I think I want for my future.

    One thing I know about my future, is food will be a feature. Cooking and eating. Perhaps even growing some of my food. Growing up as a little boy, my maternal grandfather spent long periods of time living with us. Mum was pretty ill when she was pregnant with my youngest brother. She’d already had two very difficult births. My grandfather converted our backyard into a market garden. I don’t have a green thumb and the thought of gardening fills me with horror, but I do have fond memories of picking and eating fresh vegetables. Fresh fruit and vegetables taste so much better than what you get in a supermarket.

    Faith will also feature more in my future. I’ve been in the wilderness for a long time and around this time last year, a friend started a good thing in my life. It’s been a year of revelation and self reflection and growth.

    Saturday dinner. Sous vide eye fillet steak with potato gem poutine (provolone and smoked cheddar cheeses and gravy) plus mushrooms and Brussels sprouts.

    Ingredients

    • Eye fillet steak
    • Iodised salt (ground)
    • Black pepper (freshly cracked)
    • Oregano leaves (dried)
    • Potato gems (Tater tots in North America)
    • Provolone cheese (grated)
    • Smoked cheddar cheese (grated)
    • Gravox instant gravy
    • Brussels sprouts
    • Mushrooms
    • Beef dripping
    • Butter

    Instructions

    Steak

    1. Remove the meat from the wrapping and season liberally with salt, pepper, and oregano leaves.
    2. Vacuum seal in a food safe plastic bag.
    3. Cook sous vide in a water bath at 54 °C for 2 hours and 15 minutes.
    4. Remove the meat from the plastic bag and dry the meat with absorbent kitchen paper. Try to dry the surfaces as much as possible.
    5. Take some mushrooms and roughly break them up with your fingers rather than slice them with a knife. You want a rustic rough look to them. Although, if you feel refined, you can slice them, I was feeling like being a bit rough and rustic tonight. Not that I’m ever refined and sophisticated 🤣
    6. Heat a skillet (cast-iron if you have it) until it’s just smoking hot and add in a little beef dripping to smear the surface.
    7. With long kitchen tongs, place the meat in the skillet and press down firmly for about ten seconds and repeat this with all surfaces of the meat.
    8. After the first turn, add in some more beef dripping and butter and the mushrooms so while the meat is searing, the mushrooms are cooking and the butter is browning.
    9. Remove the meat from the skillet and set it aside.
    10. Spoon the mushrooms and sizzling dripping and butter over the steak.
    11. Allow the meat to rest for 10 minutes.
    12. Slice into just under 1 cm thick slices and hope the meat has a deep red blush to it.

    Gary’s “Poutine” and Brussels sprouts

    1. Grate the cheese fresh.
    2. Slice the Brussels sprouts in half and toss in a mixing bowl.
    3. Splash in some olive oil and season the Brussels sprouts liberally with salt and pepper.
    4. Toss the Brussels sprouts with the oil and seasoning to ensure good even coverage.
    5. Heat an oven to 250 °C and place frozen potato gems (tater tots) into a baking sheet (keep to one side) and on the other side add the Brussels sprouts.
    6. Cook until the Brussels sprouts have become crispy.
    7. Remove the Brussels sprouts and then top the potato gems with the grated cheese.
    8. Cook until the cheese begins to brown. The potato gems should be crispy.
    9. Make the gravy according to the packet instructions.

    Plating up

    1. Use a spatula to scoop the cheesy potato gems onto a dinner plate.
    2. Add the Brussels sprouts next to the potato gems.
    3. Lay the slices of steak over the cheesy potato gems.
    4. Place the mushrooms next to the meat and then spoon gravy over the meat, Brussels sprouts, and cheese potato gems.

    Final thoughts

    1. What do you think of my version of poutine?
    2. Do you like your steak done like this?

    Fusion duck and penne pasta

    Fusion duck and penne pasta

    Vacuum packed duck breasts

    Rather than go and buy noodles, I thought my duck and laksa-paste flavoured soup would work just as well with penne pasta.

    Ingredients

    • Sous vide duck breast
    • Penne pasta
    • Spring onions
    • Laksa paste

    Instructions

    Penne pasta

    1. To maximise the resistant starch content, I cooked the pasta at lunchtime. I drained it and put it into the refrigerator until I needed it. 
    2. I cooked the pasta according to the instructions on the packet.

    Duck breast

    1. I cooked this yesterday, and you can find the recipe and full story on the blog.
    2. I took the refrigerated duck breast out of its vacuum bag, dried the duck with absorbent kitchen paper, and then sliced the cold duck meat thinly.

    Meal preparation

    1. I cut up some spring onions cutting the white parts at an angle for that fancy look and cutting the green parts to form fine rings.
    2. I boiled some water and added a tablespoon of laksa paste, and stirred it through.
    3. I then added in the cold penne pasta and allowed the pasta to warm through.
    4. I turned off the heat and mixed through the spring onion and sliced duck meat.

    How to eat this

    1. Eat this meal from a bowl with chopsticks and a spoon.

    Final thoughts

    How do you feel about combining a laksa flavour with penne pasta?

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