Quinoa

Real reef and beef

Real reef and beef

Dedicated to Jane and Matt from MJ Cleaning & Home Maintenance.

Let us make your space ace

Real reef and beef. What do I mean by real reef and beef? Last week I shared a reef and beef recipe, and I mentioned that in my opinion prawns don’t really represent the reef.

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Super tender pressure cooker pork belly and crunchy quinoa rice

Super tender pressure cooker pork belly and crunchy quinoa rice

Dedicated to the pigs and pig farmers of Australia

Super tender pressure cooker pork belly and crunchy rice Cooked for 25 minutes by steam under pressure. #yummylummy #foodphotography #foldio #hypop #pressurecooker #porkbelly #quinoa yummylummy.com
Super tender pressure cooker pork belly and crunchy rice Cooked for 25 minutes by steam under pressure. #yummylummy #foodphotography #foldio #hypop #pressurecooker #porkbelly #quinoa

On Thursday night I enjoyed some super tender pork belly at The Hellenic Club in Woden. I felt like eating more pork.

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Yummy Lummy Sous vide scotch fillet steak

Sous vide scotch fillet steak

Yummy Lummy Sous vide scotch fillet steak

Sous vide scotch fillet steak has appeared on this blog before and it’s likely to appear again. Yummy Lummy isn’t about putting up just one example of a recipe, it’s partly recipe sharing cooking meals for one and partly food diary. A more complete food diary can be found at the blog’s Instagram account, but this blog records the important meals I’ve eaten.

I’m busy this Saturday night so I thought I would share something I cooked last weekend.

I’ve been cooking sous vide since the beginning of 2018 and I remain enamoured by it. The beef, lamb, pork, kangaroo, chicken and salmon I’ve cooked have all been tender and moist.

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Yummy Lummy Curry lamb neck and quinoa recipe

Yummy Lummy Curry lamb neck and quinoa recipe

Curry lamb neck and quinoa recipe this week isn’t really anything exciting or new, but it’s quick and easy to make if you have a pressure cooker and stovetop.

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Sous vide duck breast with mashed celeriac and quinoa

Saturday dinner. Sous vide duck breast with quinoa celeriac mash flavoured with Vegemite and chilli flakes. I cooked the duck for 2 hours at 57 °C/135 °F. #sousvide #duckbreast #celeriacmash #quinoa
Saturday dinner. Sous vide duck breast with quinoa celeriac mash flavoured with Vegemite and chilli flakes. I cooked the duck for 2 hours at 57 °C/135 °F.

Sous vide duck breast with mashed celeriac and quinoa

Yes, you read that correctly. I’m mixing quinoa and mashed celeriac together. After the success of serving quinoa and mashed pumpkin separately last weekend, I thought, why not see how quinoa tastes and feels in a starchy mash.

Do you like my drawing?

Sous vide duck breast cartoon #cartoon #duck #sousvide
Sous vide duck breast cartoon

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