42 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

    • Food

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

    Random Yummy Ep041 | Porterhouse steak and radicchio salad

    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.


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

    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.


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

    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.


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    • 3 min
    Random Yummy Ep038 | Triple pork fried cauliflower rice

    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?


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    • 5 min
    Random Yummy Ep037 | Australia Day 2020 roast lamb shoulder and fresh slaw

    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.


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

    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.


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    • 10 min

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