Random Yummy

Random Yummy

By Gary
Random food stuff. What I eat and how I prepare it as well as information about kitchen tools and food photography.
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Random Yummy Ep041 | Porterhouse steak and radicchio salad
Porterhouse steak and radicchio salad Show notes at https://yumlum.co/2PxvDkY There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff. Ingredients Porterhouse steak Iodised salt Garlic powder Black peppercorns Queensland nut oil Spring onions Mushrooms Sherry Salted butter Cream Radicchio lettuce Fennel Red onion Radish Parsley Lime juice Olive oil Instructions Steak and salad Unwrap the steak from the environmentally unfriendly plastic wrapping and dry the steak with absorbent kitchen paper. Season the steak with lots of salt and some garlic pepper and freshly cracked black peppercorns. Put the steak into the refrigerator uncovered for a few hours to brine a little. Heat a toaster oven or a regular oven to about 150 °C (300 °F). Insert the thermometer deep into the meat. Place the meat onto a rack over a baking sheet and put it into the oven. Cook until the internal temperature reaches about 45 °C (110 °F). Slice some radicchio and put it into a bowl. Slice some fennel, red onion and radish and add it to the bowl. Chop some parsley and add it to the bowl. Remove the juice from a lime and mix it with some olive oil to make a salad dressing. Dress the salad. Heat up a frying pan. Remove the thermometer from the meat. Rub Queensland nut oil over the steak. Season with freshly ground black peppercorns using a mortar and pestle to get a coarse grind. Sear the steak until you get a nice crust. Remove the steak and allow it to rest. Add some spring onions and mushrooms to the frying pan and sauté until the spring onions and mushrooms are soft. Add some sherry to help deglaze the frying pan and allow the sherry to be absorbed into the mushrooms. Cook until the wine is reduced. Add a knob of butter and allow it to melt and be absorbed. Add some cream and stir through. Garnish with chopped parsley. Turn the heat off and take the frying pan off the heat . Plating up bit Put the salad on a dinner plate. Slice the steak and add some to the salad. Slice the rest of the steak and keep it for lunches at work. Pour the sauce over the steak.
01:41
February 29, 2020
Random Yummy Ep040 | Prawn scallop and speck fried cauliflower rice with mushrooms
Show notes at https://yumlum.co/2T7FAqm Prawn scallop and speck fried cauliflower rice with mushrooms Random Yummy notes https://yumlum.co/2vWWQXm Ingredients Ready 'riced' cauliflower rice Prawns Scallops Speck Mushrooms Sherry Soy sauce Queensland nut oil Spring onions Red onion Whole black peppercorns Instructions Cut some speck into cubes. Slice some spring onions. Slice some red onion. Slice some mushrooms. With a nice heavy pestle in your dominant hand grind the black peppercorns to a rough coarse texture in your mortar. In a hot frying pan fry up the speck to render out the fat. Cook the speck until it has changed colour to a golden brown but not burnt. Toss in the prawns and cook until the prawns change colour to red. Toss in the scallops and fry up with the speck and prawns until the surface of the scallop meat begins to whiten. Transfer the speck, prawns, and scallop meat to a bowl and leave the pig fat in the frying pan. Toss in the sliced mushrooms and some of the spring onions and cook until soft. Keep some of the spring onions aside for the final garnish. Add a splash of sherry and keep the mushrooms and spring onions moving in the frying pan. While the mushrooms and spring onions are absorbing the sherry and pig fat, cook the cauliflower rice using microwave radiation according to the instructions on the packet of cauliflower rice. Once the cauliflower rice has been cooked, toss it all into the frying pan and combine the cauliflower rice with the mushrooms and spring onions. Add a good splash of soy sauce and stir through. Add in the speck, prawns and scallop meat and combine everything. Transfer everything in the frying pan to a bowl. Garnish with the coarse pepper and spring onions. Eat with chopsticks 🥢 in support of oppressed Chinese Australians who are suffering racist side looks and shade from ignorant arseholes who assume everyone who looks Chinese is infected with SARS-COV-2 and has COVID-19.
03:48
February 22, 2020
Random Yummy Ep039 | Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes Show notes at https://yumlum.co/2OXjkOH Go to the show notes for the full recipe. Ingredients Steak Porterhouse steak Iodised salt Freshly cracked black pepper Thyme Rosemary Sauce Spring onions Mushrooms Green peppercorns Beef stock Sherry Butter Cream Potato gems Avocado Cherry tomatoes Instructions Steak About six hours before planning to cook (or overnight if possible) unwrap the steak from its environmentally unfriendly plastic wrapping. Pat the steak dry with absorbent paper. Season the steak with iodised salt and put the steak on a rack and place it into a refrigerator uncovered to dry out the surface of the steak and season it better. When you’re ready to cook the steak bring it out of the refrigerator and turn on the oven and set the temperature to 100 °C (212 °F). Insert the thermometer deep into the meat muscle and put the steak on a rack over a baking tray and put it into the oven. Cook the steak until it gets to about 45 °C (113 °F) and then remove from the oven. Have everything in place for the searing and the sauce making. Brush the steak with some Queensland nut oil. Season the steak with freshly cracked black pepper and chopped thyme and rosemary leaves. Heat a frying pan to a high heat and sear the steak flipping frequently until a crust has formed. Remove the steak from the frying pan and allow it to rest comfortably so it can reabsorb all its meaty juices. Once rested, slice the steak with a sharp knife. I like to use my Dick™ brand butchers knife. Sauce While the reversed seared steak is resting comfortably, begin the preparation to make the sauce. Add some chopped spring onions and sliced mushrooms to the frying pan which was used to sear the steak. Add some sherry to deglaze the frying pan and to infuse the sherry flavour into the mushrooms. Keep cooking until the sherry has reduced and then add in some beef stock and allow it to simmer and reduce. When the liquid has thickened add in some cold butter and allow it to mix thoroughly into the sauce and finish with some cream. Season to taste. Potato gems Turn the fan-forced oven on when you turn the toaster oven on and heat it to 200 °C (392 °F). Put the frozen potato gems (tater tots if you’re from North America) onto a baking sheet and put them into the oven for about 25 minutes or until thy are golden and crunchy. Lightly season the potato gems with salt and pepper. Avocado and tomatoes Slice an avocado cheek. Halve the cherry tomatoes with a sharp knife. Plating up bit On a dinner plate pour out the thick sauce. Lay out slices of steak on the sauce. Place the avocado and tomatoes on the sauce next to the steak. Place the potato gems next to the steak. Eat with chopsticks to support the Chinese Australians and Australian born Chinese who are experiencing racism because of COVID-19.
03:50
February 16, 2020
Random Yummy Ep038 | Triple pork fried cauliflower rice
Triple pork fried cauliflower rice Show notes at https://yumlum.co/375pDWR and https://yumlum.co/3boHoDF Triple pork fried cauliflower rice sounds a bit weird but it was the best I could come up with at short notice. It’s been a bit crazy at work and I only got home at about 4 pm and didn’t feel like doing a long cook. I will be cooking some duck breasts tonight by sous vide but for tea I wanted something relatively easy. I decided since I had pork rashers, pork sausages, and lup chong that I had a triple threat of pork. I’m still eschewing carbs, so the fried rice had to be cauliflower rice. I know what you’re thinking, where’s the bacon? I did think of buying some bacon but I decided against it. Can you believe it? I’m eating more pork in preparation for shortages in case African Swine Fever virus infection becomes more of a problem which will mean Australian pork will be in higher demand from overseas pork lovers, especially the Chinese market which has been affected by ASF. Questions and answers Is pork your favourite meat? As much as I love a tender and juicy rare rib steak, the versatility of pork is what makes it my favourite meat. Being basian helps too because so many basians and Asians love pork. I mean Triple pork when three is better than one or two. Is cauliflower really a substitute for rice? As a low carbohydrate alternative, you bet it is. Will ASF get to Australia? I hope not. ASF in Australia would be a disaster for the pork industry. The prices for any pork let alone Triple pork will skyrocket. Final thoughts Do you like pork? Do you like the idea of triple pork? What do you think of cauliflower rice? Would you add pork fat to fried cauliflower rice?
05:04
February 8, 2020
Random Yummy Ep037 | Australia Day 2020 roast lamb shoulder and fresh slaw
Australia Day 2020 roast lamb shoulder and fresh slaw Show notes at https://yumlum.co/2RrN08p I hope you’ve had a good day. I’ve been working from home today. I’ve spent nearly all day behind my laptop reading and editing documents. Ingredients Boneless lamb shoulder roll Iodised salt Lime (sliced) Red cabbage (shredded) Carrot (grated) Celery (sliced) Red onion (sliced) Fennel (sliced) Radish (sliced) Cherry tomatoes (halved) Lime zest Lime juice Olive oil Instructions Unwrap the Tasmanian grass-fed boneless lamb shoulder roll from the cryovac wrapping. Place the lamb on a rack over a baking tray. Rub in some iodised salt and add a few slices of lime. Allow the lamb to dry brine for a few hours to dry out the fat layer a bit. Heat an oven to 200 °C (392 °F). Insert the meat thermometer deep into the muscle meat. Put the lamb in the oven and cook until the temperature has reached about 54 °C (129 °F). While the lamb is in the oven prepare the fresh slaw by shredding the red cabbage, grating the carrot, slicing the celery, slicing the red onion, slicing the fennel, slicing the radish, halving the cherry tomatoes, removing the zest and juice from a lime, then mixing it all together with some olive oil to make a fresh slaw salad. When the lamb is cooked, remove it from the oven and then allow it to rest for about 17 minutes. Slice the lamb with a sharp knife. Serve everything on a dinner plate with a little mustard.
04:18
January 26, 2020
Random Yummy Ep036 | Tomahawk steak with mushrooms, and green and gold vegetables
Happy Chinese New Year Tomahawk steak with mushrooms, and green and gold vegetables Show notes at https://yumlum.co/38EPq9u Year of the rat Dedicated to the water rats of Belconnen, Canberra. Happy Chinese New Year or Happy Lunar New Year. It’s the year of the rat and I’m a rat according to the Chinese Zodiac.
10:58
January 25, 2020
Random Yummy Ep035 | Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices
Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices Show notes at https://yumlum.co/30AIOpV Video at https://youtu.be/0WD1eWvpRUE Ingredients Chicken Maryland Iodised salt Ground black pepper Garlic powder Italian dried herbs Frozen peas, corn, capsicum, and black beans Instructions Debone the chicken thigh (see the video) Season the chicken with iodised salt, ground black pepper, garlic powder, and Italian dried herbs. Roll the chicken thighs and tie with cooking twine using surgical knots. Roast the rolled chicken thighs, drumsticks, and bones in a baking tray at 200 °C for 45 minutes. Cook the frozen vegetables using microwave radiation for 2 minutes. Drain the vegetables. Place the drumsticks into a container for work lunches. Place the rolled chicken thighs onto a dinner plate. Pour the chicken juices and the femur bones into a frypan along with the drained vegetables. Cook the vegetables in the chicken juices until all the liquid has reduced to nothing and the vegetables begin to stick to the frypan. Plate the vegetables next to the rolled chicken thighs.
03:26
January 19, 2020
Random Yummy Ep034 | Sous vide pork cutlet with mint salad and spring onion butter sauce
Sous vide pork cutlet with mint salad and spring onion butter sauce Show notes at https://yumlum.co/30wO7Xa I’m back after spending four days in Norfolk Island for work. I’ve put on a couple of kilograms. Ingredients Pork cutlet Iodised salt Black pepper Mint Parsley Cos lettuce Tomatoes Red onion Radish Fennel Lime zest Lime juice Olive oil Queensland nut oil Cooking sherry Butter Spring onions Cream Instructions Vacuum seal pork cutlets. Cook the pork cutlets by sous vide at 54 °C for 75 minutes. Make a salad with mint leaves, chopped parsley, shredded cos lettuce, cross sliced red onion, sliced radish, cross sliced fennel, lime zest, lime juice, and olive oil. After sous vide cooking, dry the surface of a pork cutlet and sear in Queensland nut oil and butter. After searing remove the pork cutlet to rest and add chopped spring onions to the hot frypan along with some extra butter. Sauté the spring onions in the butter until the butter has clarified and then add in some cooking sherry. Cook off the sherry and add some cream to make a sauce. Cut off the rib bone of the pork cutlet and then slice the muscle. Plate up the salad, layer on the meat slices, and spoon on some sauce.
02:25
January 18, 2020
Random Yummy Ep033 | Norfolk Island take 2
Norfolk Island take 2 Show notes at https://yumlum.co/2TAA9ST I spent the last four days in Norfolk Island. This was a follow up trip to the week I spent there in December.
10:24
January 18, 2020
Random Yummy Ep032 | Pan-fried salmon and butter fried eggs
Pan-fried salmon and butter fried eggs Show notes at https://yumlum.co/2TpeEnE This doesn’t even seem worthy of posting and sharing it’s so easy. The weekend saw a move into the red zone so today we a light lunch and a light tea. Lunch Slices of carrot, celery, cheese, and dates Tea Pan-fried salmon and two eggs fried in butter. I cook my salmon this way for simplicity. I turn on the frypan and add a little Queensland nut oil and then lay the salmon skin side down. I put on a lid and start a 5-minute timer. At the end of 5 minutes I remove the lid, add some butter and crack in two eggs. I then turn the heat off and put the lid on for 90 seconds. You get perfect rare to medium rare salmon, crispy skin, and soft yolked fried eggs. I love the runny yolk with the salmon flesh and the crispy skin. The featured photograph is a Secret Santa gift 😃
01:51
January 13, 2020
Random Yummy Ep031 | Spam with mushroom sauce and mango salad
Spam with mushroom sauce and mango salad Show notes at https://yumlum.co/36H8q6B Happy Sunday to you. I had a huge morning tea and didn't have lunch today. Mind you I had been feeling a little nauseated. The Dobinson's Bakery coffee card allowed me a free coffee and cake today and I went with a really rich chocolate eclair. Spam with mushroom sauce and mango salad Ingredients Spam Mushrooms Spring onions Butter Cream Dijon mustard Sherry Cos lettuce Mint Red onion Fennel Mango Lime juice Olive oil Instructions Shred the cos lettuce. Slice the red onion. Slice the fennel. Remove the juice from a lime. Chop the mint leaves. Dice the Kensington Pride mango. Toss the salad ingredients in a bowl with a little olive oil. Don’t look up toss the salad in Urban Dictionary. Sauté the diced Spam in some Queensland nut oil in a hot frypan until the surface of the Spam cubes changes colour. Remove the Spam and add the spring onions and mushrooms and sauté until soft. Deglase the frypan with a little cooking sherry. Stir in some Dijon mustard, butter, and cream to make a sauce. Add in the cooked Spam and mix through. Serve everything on a plate.
02:04
January 12, 2020
Random Yummy Ep030 | Deboned chicken thigh rolled around Spam with gravy and salad
Deboned roast chicken thigh Show notes at https://yumlum.co/2QJvv35 Tonight I deboned a chicken thigh and rolled it around a baton of Spam plus some thyme and sage. I served it with a salad and some gravy. Deboned chicken thigh rolled around Spam with gravy and salad. Ingredients Chicken thigh Spam Thyme Sage Iodised salt Black pepper Cos lettuce Tomatoes Red onion Fennel Lime juice Olive oil Instructions Cut off a baton of Spam. I had dry brined the chicken overnight and the skin was dry to touch. I trimmed off the excess skin and carefully dissected out the femur. Season the inside of the thigh meat with iodised salt and black pepper plus some sage and thyme. Place a baton of Spam on the thigh meat. Roll the thigh meat around a baton of Spam and tie it up with some cooking twine. Sear the Rolled chicken in a hot frypan. Cook it using a meat thermometer aiming to achieve an internal temperature of 76 °C. Make a simple salad with cos lettuce, cherry tomatoes, fennel, red onion, lime juice, and olive oil. Make a simple gravy with spring onion, thyme, sage, sherry, and cream.
01:48
January 11, 2020
Random Yummy Ep029 | Does the size of the bone make any difference to the flavour of your meat?
Does the size of the bone make any difference to the flavour of your meat? Show notes at https://yumlum.co/2TdVi59
05:30
January 11, 2020
Random Yummy Ep028 | Deboned roast chicken thigh
Deboned roast chicken thigh Show notes at https://yumlum.co/2tOTnZP Well, today I had a big lunch. I went out with a fellow consultant and our trainees to a local Chinese restaurant, viz., Garran Kitchen. We had duck, bean curd with chicken, pork, and beef. Tonight I wanted something light but rather than just stick a chicken thigh in the oven I thought I'd play with my meat first. Deboned chicken thigh rolled around Spam with a drumstick and extra Spam. Ingredients Chicken thigh Frozen peas and corn Vegemite Spam Instructions Open a tin of Spam and cut off a baton or two. I had dry brined the chicken overnight and the skin was dry to touch. I trimmed off the excess skin and carefully dissected out the femur. I then rolled the thigh meat around a baton of Spam and tied it up with some cooking twine. I cooked it using a meat thermometer aiming to achieve an internal temperature of 76 °C. Boil a mug of water and stir with a teaspoon of Vegemite. Cover frozen vegetables with the Vegemite water and heat in a saucepan until the water boils. Turn off the heat and drain the vegetables. I served this with some frozen vegetables which I'd cooked in Vegemite water.
02:18
January 10, 2020
Random Yummy Ep027 | Beef sausages and avocado salad
Beef sausages and avocado salad Show notes at https://yumlum.co/2QxMyov 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 Heat up a frypan. Cook the snags with the lid on the frypan for about 15 minutes. Remove the snags. Squirt in some Queensland nut oil and add sliced mushrooms and chopped spring onions. Sauté the mushrooms and spring onions until soft. 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. Remove the lid and the snags and add a splash of cooking sherry and cook off the alcohol. Add a little cream, turn off the heat, and stir to make a simple mushroom sauce. 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. Dice an avocado and toss the salad. Put the snags on a dinner plate, pour over the mushroom sauce and put the salad on the spare space on the plate.
02:27
January 8, 2020
Random Yummy Ep026 | Sausages, frozen vegetables, and gravy
Sausages, frozen vegetables, and gravy. Show notes at https://yumlum.co/2FnSZnV 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 Unwrap the snags from the plastic wrapping. Heat up a frypan. Put the snags into the frypan. Put the frozen vegetables into the frypan. Put a lid on the frypan. Cook for 20 minutes. Boil water. Put the Gravox™ powder in a mug and pour in boiling water and whisk until it is thick. When the 20 minutes has elapsed, turn off the frypan, remove the lid and transfer everything to a shallow bowl. Pour over the gravy. Allow everything to cool a little and then devour. 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.
02:47
January 7, 2020
Random Yummy Ep025 | Feasting in Brisbane over the New Year week
Feasting in Brisbane over the New Year week Show notes are at https://yumlum.co/39y0Vka
09:26
January 4, 2020
Random Yummy Ep024 | Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad
Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad. Show notes at https://yumlum.co/35nRala 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. Fortunately, Coles had some available on Friday night when I got back into Canberra. Ingredients Butter Chives Coriander Cos lettuce Cream Fennel Green peppercorns Iodised salt Lime juice Lime zest Orange juice Orange zest Parsley Queensland nut oil Radish Red onion Rib eye fillet bone in Sherry Spring onions Tomatoes Instructions Unwrap the meat and dry the surface with absorbent kitchen paper. Season the surfaces of the meat with iodised salt. Place the meat on a rack and refrigerate overnight to dry brine. Remove the zest from an orange and a lime. Remove the juice from an orange and a lime. Slice radishes and cross slice fennel and red onion. Cover the radish, fennel, red onion, lime zest, and orange zest with the juice from the orange and lime. Refrigerate the pickling radish, fennel, and red onion for about one hour. Shred a cos lettuce. Chop parsley. Chop coriander. Cut cherry tomatoes in half. Put the lettuce, parsley, coriander, and tomatoes in a mixing bowl. Drain the pickling juices from the radish, fennel, and red onion and mix with the lettuce, parsley, coriander, and tomatoes. Preheat an oven to 200 °C (392 °F). In a hot frypan add some high vapour point oil, e.g., Queensland nut oil along with a knob of butter. Sear the steak in the butter. Insert a meat thermometer and put the meat on a rack in the oven. Cook until the internal temperature reaches about 57 °C (134 °F). Allow the meat to rest for about 10 minutes. With a boning knife remove the rib bone. With a sharp cook's knife slice the steak. Chop the chives and spring onions. Open a tin of green peppercorns and drain the brining fluid. Reheat the frypan and then added the chopped chives, spring onions, and green peppercorns and sauté to absorb the burnt butter and beef fat. Add a splash of sherry and cook off the alcohol. Add some cream and cook until a sauce has been formed. Plate up the rib bone and place the salad next to it. Lay slices of steak over the salad and add the green peppercorn cream sauce on top of the steak. When finished gnaw the meat off the rib bone.
04:51
January 4, 2020
Random Yummy Ep023 | Baked salmon with pickled radish, fennel, and red onion
Baked salmon with pickled radish, fennel, and red onion Show notes at https://yumlum.co/2QufM6E Tonight I baked some salmon and pickled some radish, fennel, and red onion with orange and lime juice. The green stuff is parsley and mint. Ingredients Salmon Radish Red onion Fennel Orange Lime Parsley Mint Iodised salt Brown sugar Instructions Preheat an oven to 200 °C (392 °F). Oil the skin of a salmon fillet with Queensland nut oil. Lightly season the skin with iodised salt. Cook in the oven for 15 minutes. Slice the radish, red onion, and fennel and put in a mixing bowl. Add the juice of an orange and a lime with the zest from the orange and lime. Add a pinch of iodised salt and a teaspoon of brown sugar. Mix in chopped parsley and mint. Serve it all on a plate.
01:47
December 29, 2019
Random Yummy Ep022 | Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce
Baked salmon, red cabbage slaw with pickled fennel, radish, and red onion, and Hollandaise sauce. Video at https://youtu.be/kHWNhRvtf_Y Show notes at https://yumlum.co/2u19Ryt Recipe Name Baked salmon, Hollandaise sauce, and red cabbage slaw with pickles. Recipe Summary Baked salmon, Hollandaise sauce, and red cabbage slaw with pickled radish and red onion. Goodbye 2019 and hello 2020. Equipment Toaster oven Stick blender Microwave oven Zesting tool Juicing tool Mandolin Ingredients Salmon Salmon Iodised salt Queensland nut oil Hollandaise sauce 3 Egg yolks Lime juice Dijon mustard Hot sauce Butter Red cabbage slaw with pickled radish and red onion Lemon zest Lemon juice Orange zest Orange juice Iodised salt Brown sugar Radish Red onion Red cabbage Fennel Instructions Salmon Preheat an oven to 200 °C (392 °F). Dry the outside surfaces of a salmon fillet with absorbent kitchen paper. Salt the salmon fillet with iodised salt and allow to rest for 30 minutes. Place the salmon fillet on a rack and brush with Queensland nut oil. Put the salmon and rack on a baking sheet and insert into an oven. Cook the salmon for 15 minutes. Remove the salmon from the oven and allow it to rest. Hollandaise sauce Melt the butter using microwave radiation or melt the butter in a saucepan. Remove the juice from a lime. Mix the lime juice with a couple of teaspoons of dijon mustard and a teaspoon of hot sauce. Put three egg yolks into a tall plastic cup and process with a stick blender. Blend in the lime juice, dijon mustard, and hot sauce. Slowly add the melted butter while blending until you have a thickened Hollandaise sauce. Red cabbage slaw with pickled radish and red onion. Remove the zest and juice from a lemon and an orange and put them into a mixing bowl. Using a mandolin slice a couple of red radishes and put the slices into the zesty juice. Using a mandolin cross some red onion and fennel and put it into the zesty juice. Add a teaspoon of brown sugar and a couple of pinches of iodised salt into the mixing bowl. Store the pickling radish, red onion, and fennel in a container in the refrigerator for about an hour. With a sharp knife thinly slice some red cabbage When it comes time to make the slaw, drain the pickled radish, red onion, and fennel of it's pickling juices and add the pickled vegetables to the red cabbage. Plating up bit Put the salmon on a dinner plate. Add the slaw next to the salmon. Pour the Hollandaise sauce over the salmon and slaw using the sauce like a salad dressing.
06:22
December 28, 2019
Random Yummy Ep021 | Roast chicken thigh and frozen vegetables
Roast chicken thigh and frozen vegetables Show notes at https://yumlum.co/2rAdlqI I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off. Ingredients Dry brined chicken thigh Frozen peas, corn, black beans, capsicum Instructions Preheat an oven to 200 °C (392 °F). In a baking tray add a stock cube, a cup of water, and a cup of frozen vegetables. Put a rack on the baking tray and put the chicken thigh on top. Brush some Queensland nut oil on the chicken. Insert a meat thermometer. Put the chicken and vegetables into the oven. Cook until the target temperature reaches 78 °C (172 °F). While the chicken is resting put the cooked vegetables into a frypan and heat until all the stock reduces. Serve on a plate and eat.
02:32
December 27, 2019
Random Yummy Ep020 | Roast chicken thigh and red cabbage slaw
Roast chicken thigh and red cabbage slaw Show notes at https://yumlum.co/2ZnNpek Meat thermometers are the best I ate too many carbs yesterday. When I weighed in this morning I was in the red zone. Ingredients Chicken thigh Sliced red cabbage Grated carrot Chopped coriander Chopped parsley Chopped mint leaves Pickled sliced radish Pickled red onion Queensland nut oil Iodised salt Freshly cracked black pepper Instructions The night before or early in the morning, uncover the chicken thigh and sprinkle some iodised salt on the chicken skin. Leave the chicken uncovered in the refrigerator to dry brine to ensure a crispy skin. During the afternoon slice some radish and red onion. Remove the zest from a lime and an orange. Remove the juice from a lime and an orange. Pickle the red onion and radish with the zest and juice from the lime and orange. Preheat an oven to 200 °C (392 °F). In a baking tray add some chicken stock. Place a rack over the baking tray. Put the dry brined chicken thigh on the rack and brush with some Queensland nut oil. Season the chicken with freshly cracked black pepper. Insert a meat thermometer. Place the chicken into the oven and cook according to the meat thermometer aiming for an internal temperature of 78 °C (172 °F). Once the internal temperature reaches 78 °C (172 °F) remove the chicken and allow it to rest. Add a knob of butter to a frypan and allow it to melt. Sprinkle in some plain (all purpose flour) and form a roux. Pour the chicken fat flavoured chicken stock into a frypan and mix with the roux to form a gravy. While the chicken is cooking slice the red cabbage, grate the carrot, chop the coriander, chop the parsley, and chop the mint leaves. Mix the red cabbage, grated carrot, chopped parsley, chopped coriander, chopped mint leaves, and the drained pickled radish and red onion. Serve the chicken and slaw along with the gravy.
05:04
December 26, 2019
Random Yummy Ep019 | What I ate for Christmas 2019
What I ate for Christmas 2019 Please check out the show notes at https://yumlum.co/2rqhDkh You can see all the images
02:25
December 25, 2019
Random Yummy Ep018 | Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.
Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish. Show notes at https://yumlum.co/34TFgPO I cooked this lamb on the weekend. Ingredients Leftover slowly roasted lamb shoulder roll Plain flour (this is not a low carb meal) Butter (because butter makes everything better) Sliced celery Sliced carrot (you know to improve your eyesight) Cream (see butter) Beef stock Worcestershire sauce Red wine (I don’t drink but I like cooking with it) Chopped fennel Chopped red onion Sliced radish Mint leaves (because it goes with lamb) Crushed Queensland nuts Crushed peanuts Instructions Give the Tupperware™ container holding your leftover lamb a good shake to loosen it up. Open the Tupperware™ container holding your leftover lamb. Put some Queensland nuts and salted peanuts into a ziploc bag with about a teaspoon of plain (all purpose) flour. Crush the nuts with your favourite nut crusher (I use a heavy weighty stainless steel coffee tamper). Add the flour and crushed nuts to the Tupperware™ container. Close the lid on the Tupperware™ container and give it a shake to coat the lamb with a little flour. Heat up a frypan and add a little high vapour point cooking oil like Queensland nut oil. Add in the sliced celery and carrot and cook until the celery and carrot has softened a little. Add in the flour coated lamb and move around until it starts to brown a little. Add in a splash of red wine and Worcestershire sauce and stir everything while the liquid begins to thicken. Add in the beef stock and wait for a thick gravy to form. Add in a little cream and a knob of butter. Mix everything in the frypan and then turn the heat off. Transfer the contents of the frypan to a dinner plate. Add in the chopped fennel and red onion. Add in the radish. Add in some chopped mint leaves. Arrange everything to look nice for a photograph. Eat with chopsticks. Seasons greetings If you celebrate Christmas, Merry Christmas. If you observe some other religious event, I hope your celebration is fun and enjoyable. If you observe nothing, have a good day tomorrow or any day this week. Comments If you have questions or comments please write them in the comments box below this post.
03:59
December 24, 2019
Random Yummy Ep017 | Baked salmon and avocado fennel salad
Baked salmon and fennel salad Show notes at https://yumlum.co/2ENc3eN It’s Monday and we all know that means a fillet of salmon. Ingredients Salmon Sliced radish Sliced red onion Sliced fennel Chopped parsley Chopped coriander Diced avocado Lime juice Olive oil Chilli flakes Instructions Heat the toaster oven to 200 °C (392 °F). Put the salmon skin side up on a sheet of baking paper. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil. Place the salmon in the toaster oven for 15 minutes. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife. Chop the parsley and coriander with a sharp knife. Remove the seed from an avocado and dice the flesh of the cheeks. Mix some lime juice and olive oil for a salad dressing. Put all the salad ingredients into a mixing bowl and stir through the dressing. Add the salad to a dinner plate. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate. Bon Appétit.
01:52
December 23, 2019
Random Yummy Ep016 | Pork belly with mango and fennel lime salad
Mmm... pork belly The show notes are at https://yumlum.co/2MkDWPx Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes. Ingredients Sliced radish Sliced red onion Sliced fennel Chopped coriander Chopped parsley Lime zest Lime juice Pork fat Pork belly Iodised salt Kensington Pride mango Instructions Dry the surface of a couple of strips of pork belly with paper kitchen paper. Place the strips on a rack and put the rack on a baking tray. Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F). Cook for 45 minutes. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel. Chop some coriander (also known as cilantro in some countries) and continental parsley. Remove the zest of a lime. Remove the juice of a lime. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt. When the pork has finished cooking remove the pork to rest on a cutting board. Pour the rendered pork fat into the mixing bowl with the salad elements. Mix the rendered pork fat through. Cut the pork belly into small cubes. Dice the mango and add to the bowl. Add the chopped coriander and parsley to the salad bowl. Toss in the cubes of pork belly and mix through. Transfer everything to a bowl and eat with chopsticks.
02:18
December 22, 2019
Random Yummy Ep015 | Slowly roasted lamb shoulder roll and fennel salad
Saturday tea. Slowly roasted lamb shoulder roll and fennel salad. Check out the show notes at https://yumlum.co/2rem4yv Video at https://youtu.be/9lDgt8moppE Ingredients Avocado Bay leaves Beef stock Butter Carrots Celery Coriander Fennel Garlic Lamb shoulder roll Lime juice Nectarine Olive oil Parsley Radish Red onion Red wine Rosemary Instructions In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary. Add a stock cube, some red wine, and water. Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary). Place the seared lamb on the vegetable trivet. Cover with more rosemary and some garlic. Cover the baking tray with two layers of aluminium foil and form a loose seal. Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F). Slowly roast for four hours. Remove the baking tray and remove the aluminium foil. Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F). Cook for a further 20 minutes to make the fat crispy. While the lamb is cooking uncovered prepare the vegetables and fruit for a salad. Using a mandolin with cross blades cut fennel and red onion. Without the cross blades slice radishes. Chop coriander and parsley. Dice a nectarine and avocado. Mix some lime juice and olive oil for a dressing. Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through. Remove the baking tray and lamb from the oven. Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest. When the lamb juices form a syrup add a knob of butter. Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle. Aliquot some lamb for work lunches and place into the refrigerator. Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness. Add the salad to a plate and then the chunks of lamb muscle.
03:16
December 21, 2019
Random Yummy Ep014 | Eating on Norfolk Island
Episode 14 is all about eating choices on Norfolk Island. I've posted on https://yumlum.co/2ELG3aR about how I spent my spare time while working on Norfolk Island this week. The blog post shares photographs and maps on where to go.
08:51
December 21, 2019
Random Yummy Ep013 | It's good to be back
It's good to be back after a week working in Norfolk Island. Check out the show notes at https://yumlum.co/2Zcycwp
01:48
December 20, 2019
Random Yummy Ep012 | Leftover nood bog
G'day food lovers and welcome to the Random Yummy Last night I made nood bog for the first time using 🍆 for the noodles and I made a bolognese sauce from scratch https://yumlum.co/34nhjjE Check out the YouTube video too https://youtu.be/qJO5Zy50uE8 I'm going on a week's hiatus and won't be on-line. Catch you next week. Please feel free to leave me feedback and rates on Podcast platforms like the Apple Podcast App, Stitcher, Pocket casts, and Anchor.
02:36
December 15, 2019
Random Yummy Ep011 | Low carb nood bog made with eggplant and a mix of beef and pork mince.
Low carb nood bog made with eggplant and a mix of beef and pork mince. Inspired by a work friend of Italian heritage. Recipe will be at https://yummylummy.com/20191214 later tonight (2019-12-14) The recipe post will also have the YouTube video I'd love some feedback please.
12:36
December 14, 2019
Random Yummy Ep010 | Potato scallops Prawn cutlets Seafood salad
I bought dinner (Potato scallops Prawn cutlets Seafood salad) from the local fish and chip shop tonight. More at https://randomyummy.com/2019/12/13/potato-scallops-prawn-cutlets-seafood-salad/ YouTube video at https://youtu.be/DeUwhwUjPD0
02:07
December 13, 2019
Random Yummy Ep009 | Spam, eggs, and spinach
Spam, spam, spam, spam, wonderful spam  Have you seen and heard the wonderful Monty Python's Flying Circus sketch on spam?  Here is the live version  https://youtu.be/Gxtsa-OvQLA Here is the original soundtrack https://youtu.be/jrZyZn5nVks Tonight I went with spam, egg, and spinach  More on https://randomyummy.com https://randomyummy.com/2019/12/12/spam-eggs-and-spinach/ 
02:23
December 12, 2019
Random Yummy Ep008 | Roast chicken and avocado salad
Wednesday tea 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. For more show notes check out https://randomyummy.com 
02:49
December 11, 2019
Random Yummy Ep007 | Curry chicken and frozen vegetables
Tuesday tea. Curry chicken and frozen vegetables. Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables. Ingredients Chicken thigh, Peas, Carrot, Capsicum, Black beans, Coconut cream, Curry paste, Ginger Instructions In a frypan and laid down some frozen vegetables. In a cup of hot water I mixed a couple of tablespoons of the red curry paste. I poured the curry water into the frypan. I inserted the thermometer into the chicken thigh. I put the chicken thigh on top of the vegetable layer in the frypan. I put the lid on the frypan and turned on the heat. I followed the cooking process by monitoring the internal temperature of the chicken. My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables. I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream. I poured the vegetables into a bowl and laid the chicken thigh on top. I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that. More at https://randomyummy.com
02:03
December 10, 2019
Random Yummy Ep006 | Brie Carrot Celery Dates and Ginger beer
Tuesday lunch. Brie Carrot Celery Dates Ginger beer Ingredients Tasmanian Heritage triple cream brie, Carrot, Celery, Dates Instructions Slice the brie and put it into a container. Slice the carrot, celery, and dates and put in the same container as the brie. Eat for lunch Extra information This is a filling yet light lunch with no added sugar More show notes at https://randomyummy.com
00:43
December 10, 2019
Random Yummy Ep005 | Baked salmon and salad
Monday tea. 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. Please visit https://randomyummy.com
01:46
December 9, 2019
Random Yummy Ep004 | Leftover sous vide duck with carrot, celery, and dates
Monday lunch. Leftover sous vide duck with carrot, celery, and dates. Ingredients Duck, Carrot, Celery, Dates Instructions Slice the remaining duck breast and put it into a container. Slice the carrot, celery, and dates and put in the same container as the duck. Eat for lunch Extra information This is a filling yet light lunch with no added sugar Please visit https://randomyummy.com
01:05
December 9, 2019
Random Yummy Ep003 | Red curry-flavoured sous vide duck breast and squid rings
Sunday tea. Red curry-flavoured sous vide duck breast and squid rings. Almonds, Black beans, Capsicum, Coconut cream, Corn, Curry, Duck, Duck breast, Ginger, Lime juice, Lime zest, Peanut paste, Peanuts, Peas, Red curry paste, Squid, Squid rings, Tomatoes Last night I cooked duck breasts and squid rings by sous vide. I sliced up a leftover breast and set it aside with the squid rings. I put the lime leaves and coriander from the sous vide bag into a frypan and fry off with some frozen corn, capsicum, black beans, and baby peas. I added in a tablespoon of red curry paste and incorporated it with the vegetables. I then poured in some coconut cream, stirred it through and simmered everything while the coconut cream reduced. There was a splash of fish sauce and the juice from a lime too before adding in the duck and squid rings at the end to warm through. Video at https://youtu.be/-63_icOh3VY Blog post at https://randomyummy.food.blog/2019/12/08/red-curry-flavoured-sous-vide-duck-breast-and-squid-rings/
01:54
December 8, 2019
Random Yummy Ep002 | Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach
Sunday lunch. Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach. In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam. I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted. I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish. You'll find the blog post at https://randomyummy.food.blog The video is at https://youtu.be/d-I0x8VXSZY 
02:12
December 8, 2019
Random Yummy Ep001
This is the first episode of the Random Yummy. It was more of a pilot broadcast than anything else. For more information about the Random Yummy, check out the website.
00:51
December 7, 2019