Random Yummy

Gary
  • 5.0 (1)
  • FOOD

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

  1. Random Yummy Ep050 | Lentils à la dijonnaise

    03/10/2020

    Random Yummy Ep050 | Lentils à la dijonnaise

    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

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

    28/06/2020

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

    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.

    2 min
  3. Random Yummy Ep048 | My first pizza dough

    27/06/2020

    Random Yummy Ep048 | My first pizza dough

    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.

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

    25/06/2020

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

    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.

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

    24/06/2020

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

    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.

    1 min
  6. Random Yummy Ep045 | Pressure cooker curry chicken wings and vegetables

    23/06/2020

    Random Yummy Ep045 | Pressure cooker curry chicken wings and vegetables

    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.

    2 min
  7. Random Yummy Ep044 | Pan-fried crispy skin salmon and balsamic vegetables

    22/06/2020

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

    3 min
  8. Random Yummy Ep043 | Reverse sear bone-in rib-eye steak with rocket salad

    21/06/2020

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

    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

    5 min
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About

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

Information

  • Creator
    Gary
  • Years Active
    2019 - 2020
  • Episodes
    51
  • Rating
    Clean
  • Copyright
    © Gary
  • Show Website
    Random Yummy