51 episodes

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

Random Yummy Gary

    • Arts

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

    Random Yummy Ep050 | Lentils à la dijonnaise

    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 


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

    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.


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    • 1 min
    Random Yummy Ep048 | My first pizza dough

    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.


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

    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.


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

    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.


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

    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.


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    • 2 min

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