Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas

Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas.
Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas.
Continue reading “Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas”

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.

Butter served with sous vide duck breast and a corn cob

Another day with some hours spent in the office. I have a duck breast in the refrigerator which had been cooked last Sunday by sous vide. Let’s hope I don’t get crook#.
Butter served with sous vide duck breast and a corn cob. Gary Lum.
Butter served with sous vide duck breast and a corn cob.
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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”

Sous vide squid and duck

I’ve just posted a recipe to Yummy Lummy.

Photograph of Sous vide duck breast and squid rings with mango, nectarine, and avocado salad dressed with lime and olive oil. Gary Lum.
Sous vide duck breast and squid rings with mango, nectarine, and avocado salad dressed with lime and olive oil.

It’s a recipe for sous vide squid and duck with a mango, nectarine, and avocado salad dressed with lime juice and olive oil.

The “how to” YouTube video