Check out the full recipe at Yummy Lummy. If you have any questions please go to the blog post and ask a question in the comments box. https://yumlum.co/33pZoM3  --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy

Random Yummy Ep050 | Lentils à la dijonnaise

Sous vide scotch fillet steak with avocado, cherry tomatoes, and sour cream Show notes at https://yumlum.co/31APDdF Ingredients Scotch fillet steak Garlic Butter Black pepper Iodised salt Avocado Cherry tomatoes Sour cream Instructions Season the scotch fillet steak with iodised salt. Seal in a vacuum bag. Cook sous vide at 57 °C for 2 hours. Remove the steak from the vacuum bag and pat it dry with a paper towel. Heat up a cast-iron skillet and sear the steak with butter and garlic. Season the cooked steak liberally with black pepper while the steak rests. Serve the steak with an avocado cheek, some halved cherry tomatoes, and a dollop of sour cream. Lunch Working from home COVID-19 life lunch. Truffle cheddar cheese, pickled onion cheese, salted caramel nuts, Nutella, Mayver's peanut paste, Bartlett pear, and Pink Lady apple. Thoughts on this steak dinner I used a new water bath and stand tonight. The old water bath had developed a small crack. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep049 | Sous vide scotch fillet steak with avocado, cherry tomatoes, and sour cream

I made my first pizza dough tonight Show notes at https://yumlum.co/2BFJJge Ingredients Pizza dough 1½ cups warm water 1 pinch caster sugar 2 teaspoons dried yeast 4 cups plain flour 1 teaspoon salt ¼ cup olive oil Pizza topping Salami Tomato paste Dried basil Bocconcini Mushrooms Instructions In a glass mixing bowl add the water, sugar, and yeast. The sugar is optional but provides fuel for the yeast to consume as part of the blooming fermentation. Whisk the suspension of yeast and allow the yeast to bloom. In another glass mixing bowl add the flour and salt and then make a well and add the olive oil. Add the bloomed yeast to the olive oil in the flour well and mix everything with a spatula until it forms a smooth ball of dough. Gently knead the dough into a ball. With a brush, oil the inside of a glass mixing bowl and add the ball of dough and oil the surface of the dough. Seal the glass mixing bowl with plastic wrap and set aside in a warm spot for 30 minutes so the dough proves. This could take a lot longer, e.g., maybe 3 hours. Sprinkle flour on to a board and then tip out the proved dough onto the board. Form the dough into a log with your hands and cut into three even-sized pieces. Roll the dough flat and then top with tomato paste, and your choices of cured meats, fungi, vegetables, and cheeses. Put into a hot oven and cook until the dough has cooked through. Plating up bit Remove the pizza from the oven and cut it into slices. An Italian would use one of those fancy pizza cutters. I use a Chinese meat cleaver. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep048 | My first pizza dough

Oven cooked pork belly and pressure cooker cabbage Show notes https://yumlum.co/2ZaEiOe Ingredients Pork belly strips Drumhead cabbage Red cabbage Hoisin sauce Black bean sauce Vegetable stock Instructions Heat an oven to 200 °C. Dry and season the pork belly strips with salt. Put the strips into the oven for 40 minutes. Cut the cabbage into thin strips and put into a pressure cooker with the sauces and stock and cook for 10 minutes. Pour the cabbage and broth into a bowl. Dice the cooked pork and add it on top of the cabbage. Eat with chopsticks. Thoughts on the meal I had a pretty good day. It started well and finished well. I spoilt myself with pork belly and I also had a muffin at work. The crackling was good. It was a little too salty so next time I'll hold back a little. The cabbage soup was pretty good and the cabbage was perfectly cooked. Work treat Raspberry and white 'chocolate' muffin and a coffee. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep047 | Oven cooked pork belly and pressure cooker cabbage

Pressure cooker minced beef and pork belly with fried noodles and kale sprouts Show notes at https://yumlum.co/3dp1Iod Ingredients Beef mince Pork belly Hoisin sauce Noodles Kale sprouts Instructions Put some beef mince and diced pork belly into a pressure cooker vessel along with a squirt of hoisin sauce and a cup of water. Cook for 15 minutes While the pressure cooker is on put some 2-minute noodles into a bowl with some kale spouts and add boiling water to soften the noodles. Drain the water from the noodles and kale sprouts and transfer the noodles and kale sprouts to a frying pan with some butter and fry until the noodles become crispy and take on some colour. Transfer the noodles and kale sprouts to a bowl and add the meat from the pressure cooker on top. Thoughts on this meal I had a busy day at work and by the time it got to about 1630 I felt like I needed some carbs for tea so I went with noodles. It wasn't the most elaborate meal but it was quick and tasty and had a good mouthfeel. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep046 | Pressure cooker minced beef and pork belly with fried noodles and kale sprouts

Pressure cooker curry chicken wings and vegetables Show notes at https://yumlum.co/2BwWAkK There's nothing pretty about this meal, in fact, it's pretty ugly. Ugly but delicious. This is a meal for microbiologists. I bought a packet of chicken wings two weeks ago and split them into two lots and vacuum-packed each lot. I ate the first batch a couple of days after the purchase date. Tonight's lot found its way to the back of the refrigerator and I forgot about them. While the refrigeration and vacuum packing assists in inhibiting bacterial growth, it was probably a bit too long. I didn't want to waste them so I basically sterilised them in an autoclave, also known as a pressure cooker. Rather than a 15-minute cook I went belt and braces and added an extra 5 minutes for a 20-minute cook. Ingredients Chicken wings Curry powder Drumhead cabbage Red cabbage Frozen peas Frozen beans Frozen broccoli Instructions Add shredded red and drumhead cabbage into the pressure cooker vessel. Pour in the frozen vegetables. Add sufficient water to cover the vegetables. Stir through 2 tablespoons of hot and spicy curry powder. Add the chicken wings and stir everything. Put the lid on the pressure cooker and seal it. Cook for 20 minutes. Release the pressure. Remove the lid and transfer the contents to a bowl. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep045 | Pressure cooker curry chicken wings and vegetables

Pan-fried crispy skin salmon and balsamic vegetables Show notes at https://yumlum.co/2NftLMq Ingredients Salmon (skin on) Balsamic vinegar Leftover cooked mixed vegetables Queensland nut oil Iodised salt Black pepper Instructions Heat an oven to 200 °C. Put some leftover cooked mixed vegetables (leeks, spring onions, carrots, celery, and broccolini) onto a baking sheet and drizzle some balsamic vinegar over the top. Put the vegetables into the oven and cook for 15 minutes. Once the vegetables are cooked, heat up a cast-iron skillet. Rub Queensland nut oil over the salmon and season the salmon with salt. Initially cook the salmon in the skillet skin side down and press firmly on the salmon with a spatula to improve the skin searing to ensure a crispy skin. Cook the other side and then the sides of the fillet of salmon. Remove the salmon from the skillet and allow it to rest on a dinner plate. Add the balsamic vegetables next to the salmon on the dinner plate. Thoughts For a long time I cooked salmon in a couple of fairly lazy ways. My greatest fear with salmon is overcooking it so it becomes dry and unpleasant. I much prefer medium rare salmon which remains moist and flakes perfectly. I'd usually thought of crispy skin as a bonus. However, lately, I've been sharing food photos with a friend, GC, and she's been showing a strong crispy skin game. So rather than being a lazy cook, I'm focussed on being an attentive cook ? --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep044 | Pan-fried crispy skin salmon and balsamic vegetables

Reverse seared bone-in rib-eye steak with rocket salad Show notes at https://yumlum.co/2V4Rgfh I bought some steak so I could have a bit leftover for lunches this week. Ingredients Bone-in rib-eye steak 363 grams at $AUD32/kilogram ($AUD11.62) Salted butter Garlic Dried Italian herbs Rocket leaves Red onion Cherry tomatoes Lime juice Olive oil Instructions Dry brine the steak on a rack in the refrigerator overnight. Melt some butter with microwave radiation. Crush a clove of garlic with a cook's knife and then after removing the 'paper' chop the garlic finely. Whisk in the garlic and some dried Italian herbs. Allow the butter to solidify at room temperature. Turn on an oven to about 100 °C and insert a meat thermometer into the steak. Cook the steak until the internal temperature reaches 45 °C. Heat up a cast-iron skillet and when it's hot start searing the steak turning frequently. Turn the heat down a little and add into the garlic and herb butter and begin to spoon over the steak as it melts. Once the steak has a good crusty sear remove it from the skillet and allow it to rest. Add some rocket (arugula for North Americans) to a mixing bowl along with some sliced red onion and halved cherry tomatoes. Dress the salad with lime juice and olive oil. Transfer the salad to a dinner plate. Dissect away the spinalis dorsi (deckle) from the longissimus dorsi (eye fillet). Set the longissimus dorsi aside for lunch meat. Slice the spinalis dorsi and lay on top of the salad. Homemade gravy Leftover leeks, carrots, and celery plus spring onions, broccolini, and cherry tomatoes. Sautéd until everything is soft. Refrigerated overnight. Take half a cup of the vegetable mix and add to half a cup of water and then blend in a food processor. Heat until it simmers in a frying pan and then filter through a sieve. Cool the broth to room temperature. After the steak has been seared add this brother to hot skillet and deglaze the pan. Add a roux made from melted butter and plain flour and thicken the broth to a gravy. Spoon the gravy over the steak. https://photos.app.goo.gl/pQdyK4LXhcgPNj519 --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep043 | Reverse sear bone-in rib-eye steak with rocket salad

Crumbed, nutted, and beaten rump steak with rocket salad after watching Jamie Oliver cook crumbed and beaten chicken breast Show notes at https://yumlum.co/3117VUQ  --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep042 | Crumbed nutted rump steak

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. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep041 | Porterhouse steak and radicchio salad

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. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep040 | Prawn scallop and speck fried cauliflower rice with mushrooms

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. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep039 | Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes

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? --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep038 | Triple pork fried cauliflower rice

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. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy 037 | Australia Day 2020 roast lamb shoulder and fresh slaw

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. --- Send in a voice message: https://anchor.fm/randomyummy/message

Random Yummy Ep036 | Tomahawk steak with mushrooms, and green and gold vegetables

Random food stuff. What I eat and how I prepare it as well as information about kitchen tools and food photography.