Baked salmon with sauerkraut and apple sauce

I’m guessing you’re wondering what am I doing combining salmon with sauerkraut and apple sauce.

Baked salmon with sauerkraut and apple sauce

On the weekend I bought a jar of sauerkraut and a bottle of apple sauce for a pork knuckle meal. The instructions on the sauerkraut jar read, “eat within a week of opening” so here I am eating salmon and sauerkraut.

Ingredients

  • Salmon
  • Sauerkraut
  • Apple sauce
  • Sweet potato chips

Instructions

  • Cook the sweet potato chips at 200 °C for 30 minutes.
  • Cook the salmon in an oven at 200 °C for 15 minutes.
  • Add a spoonful of sauerkraut and a spoonful of apple sauce to the dinner plate.
Baked salmon with sauerkraut and apple sauce

Mozzarella covered southern fried chicken thigh, sweet potato, and broccolini

I’m really enjoying these prepared pieces of southern fried chicken thigh. I buy them as a two-pack. Back in the day, I’d eat both in one sitting. Now, what I should do is cut each piece in half and keep half for lunch the next day.

If you haven’t tried using a mortar and pestle to pound your black whole peppercorns, I highly recommend it. It’s like the pepper sings in your mouth.

Mozzarella covered southern fried chicken thigh, sweet potato, and broccolini
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Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts

Check out the full recipe over at Yummy Lummy.

Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts

Ingredients

  • Slow cooker Bundaberg sarsaparilla beef short ribs
  • Beef short ribs
  • Bundaberg DIET sarsaparilla
  • Cherry tomatoes
  • Onion
  • Leeks
  • CSR golden syrup
  • Garlic
  • Sweet potato
  • Frozen McCain sweet potato cross trax
  • Kale sprouts

Instructions

Slow cooker Bundaberg sarsaparilla beef short ribs

  • Hone your Dick boning knife with a steel.
  • With a Dick boning knife slice beef short ribs between the rib bones.
  • Slice the leeks.
  • Quarter the onion.
  • Punch the knob of garlic with your fist to loosen the cloves and remove all the ‘paper’ and stab the cloves.
  • In the slow cooker vessel (I’m using a Fast Slow Cooker) put the individual beef short rib pieces on the bottom.
  • Pour in two 375 mL bottles of Bundaberg DIET sarsaparilla.
  • Squirt a good load of CSR golden syrup over the fat of the beef short ribs.
  • Add in the onion, leeks, garlic cloves, and cherry tomatoes.
  • Seal the Fast Slow Cooker and set the timer for 8 hours.
  • After the 8 hours, lift the ribs out of the cooking vessel and set aside in a tray and keep the ribs warm.
  • Start pondering if you’ll set aside two of the ribs for later in the week or whether you’ll be the human macrophage you are and just eat all three ribs. I mean most of the weight is in the bone and there really isn’t that much muscle and fat attached to each rib. So really, as a single bloke whose going to know you ate all three ribs?
  • Strain the fluid in the cooking vessel with a sieve and pour the liquor into a saucepan and bring to a boil and simmer to reduce the liquid to a thicker consistency to form a gravy.

Sweet potato

  • Turn the oven on to 200 °C and heat for about 10 minutes.
  • Remove the McCain sweet potato cross trax from the freezer and add some to a mixing bowl and season with some iodised salt and dried Italian herbs.
  • Spread the sweet potato on a lined baking sheet.
  • Put in the oven for 10 minutes and then turn them over for another 10 minutes.

Kale sprouts

  • In a mixing bowl slash a little olive oil on the kale sprouts and season with some iodised salt.
  • During the last 10 minutes of the Sweet potato cook, add the kale sprouts to the baking sheet.

Plating up bit

  • Okay, so you’ve decided not to set aside any of the ribs so the thing to do is stack the ribs and then put the sweet potato and kale sprouts next to the ribs.
  • Spoon some of the gravy over the ribs.
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts
Bundaberg sarsaparilla beef short ribs with sweet potato and kale sprouts