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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.
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.
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.
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.
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