dinner

How to make dinner with salmon and instant noodles

Posted by Gary
The Yummy Lummy Cooking for one podcast
The Yummy Lummy Cooking for one podcast
How to make dinner with salmon and instant noodles
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A lot of my friends in university ate a lot of instant noodles instead of proper meals. I’ve seen documentaries where instant noodles form the basis of a whole cuisine for some people. I like them but I don’t love them. That said, I always have some in the shelf of shame because they’re cheap and I couldn’t be bothered buying fancy noodles.

Tonight I baked some salmon, flaked it and added it to some noodles for a filling meal for one.

How to make dinner with salmon and instant noodles
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon 1 fillet with the skin on
  • Kale coleslaw from Coles
  • Yoghurt with chia
  • Sesame seeds
  • Pumpkin seeds
  • Parsley
Instructions
  1. [url href=”https://yummylummy.com/2015/10/23/perfectly-baked-salmon/” target=”_blank”]Bake the salmon[/url]
  2. When it’s cool enough to touch flake the salmon
  3. Make the noodles as per the packet instructions
  4. As the noodles are cooked add a handful of kale coleslaw
  5. Drain the noodles and vegetables and put them in a bowl
  6. Add the flaked salmon, yoghurt, sesame seeds and pumpkin seeds
  7. Stir carefully to avoid breaking up the noodles
  8. Put into a nice bowl and garnish with parsley
  9. Shoot a photograph
  10. Record a time-lapse video as you eat
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)

So here is a video of me eating my baked Salmon and noodles

Here is the finished meal

Sunday dinner. Baked salmon with kale salad yoghurt instant noodles.
Sunday dinner. Baked salmon with kale salad yoghurt instant noodles.

This morning I enjoyed a cheese and kale omelet for breakfast

Sunday breakfast. Cheese and kale omelet with coffee.
Sunday breakfast. Cheese and kale omelet with coffee.

I said hello to Mr Pelican again on Lake Ginninderra

Pelican on Lake Ginninderra
Pelican on Lake Ginninderra

For lunch I had some smoked salmon and spinach leaves

Smoked salmon with spinach leaves, balsamic vinegar and olive oil
Smoked salmon with spinach leaves, balsamic vinegar and olive oil

I hope you had a good Sunday

How often do you eat instant noodles?

If you want to see the photographs as a gallery click here. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

 

 

 

 

The ultimate Brussels sprouts and bacon dinner

Posted by Gary

I know so many people who do not like Brussels sprouts, I love them. Brussels sprouts are best when eaten young and tender and with bacon and butter.

The only thing that could improve on them is to have spectacular bacon and tonight I had pork rashers. Pork rashers aren’t exactly bacon but they are pork and they do have a lot of fat. In my mind pork rashers are a great bacon substitute. I mean who doesn’t like fat with their pork.

The ultimate Brussels sprouts and bacon dinner
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Pork rashers
  • Brussels sprouts
  • Avocado
Instructions
  1. Spread out the rashers and Brussels sprouts onto a baking tray
  2. Spray on some oil and add a little butter
  3. Cook in a benchtop oven at 200 °C for 1 hour
  4. Remove the pork and sprouts and allow to rest for 20 minutes
  5. Cut up some avocado
  6. Plate up and shoot a photograph
  7. Inhale the meal
  8. Wash the dishes
  9. Write the recipe
  10. Blog (verb)

 

Brussels sprouts, bacon and avocado with pork rasher instead of bacon.
Brussels sprouts, bacon and avocado with pork rasher instead of bacon.

The smooth creamy avocado went nicely with the tender juicy pork rasher and offset nicely the gentle sweet bitterness of the Brussels sprouts.

This is an incredibly quick and easy meal for one. While the food is in the oven you can put the washing on and do some tidying up.

On a cold Canberra night, this is a great simple meal to keep you full and happy.

How do you like to prepare Brussels sprouts?

How to cook a steak like Heston Blumenthal

Posted by Gary

Regular readers know I like steak and some of you know that I’ve cooked steak like Heston before. Now that I’m back on a low carb kick I’ve been dreaming of a nice steak dinner since picking up a piece of ribeye from Coles on the weekend.

I began preparing the steak this morning as I was making breakfast. I unwrapped the meat and laid it on a rack and then on a plate and put it back in the refrigerator to dry out a little.

This is Heston explaining his steak cooking method

When I arrived home after work I pulled the steak out and placed it on the kitchen bench to let it get to room temperature (which in Canberra today wasn’t much different to the temperature inside my refrigerator).

 

This is my steak after it had been drying in the refrigerator

Ribeye steak out of the refrigerator waiting to be cooked and eaten.
Ribeye steak out of the refrigerator waiting to be cooked and eaten.
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ribeye fillet steak
  • Fennel
  • Parsley
  • Bok choi stalk
  • Red onion
  • Lime juice
  • Mayonnaise
Instructions
  1. In the morning before leaving for work unwrap the steak and put it on a rack on a plate and put it back in the refrigerator
  2. When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
  3. Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
  4. Put the salad together
  5. Slice the stalk of some bok choi and set aside
  6. Get a frypan really hot and add some grape seed oil plus a bit of butter
  7. When the pan is smoking hot put the steak in the frypan
  8. Count slowly to fifteen and turn
  9. Repeat this for a total of 3 minutes
  10. When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
  11. While the frypan is still hot add the bok choi stalk slices and fry off
  12. After 10 minutes resting plate it all up
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)

This is the steak and fennel salad plated up

Steak and fennel salad after the meat has been rested for 10 minutes.
Steak and fennel salad after the meat has been rested for 10 minutes.

Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.

Pay day bacon and egg
Pay day bacon and egg

So how do you like to cook steak?

The Courtney

Posted by Gary

***Check out the update below***

I have a very good friend at work who likes a chicken schnitzel. I love chicken schnitzel. This friend also likes Hollandaise sauce. I love Hollandaise sauce. He told me one of his daughters has a friend named Courtney who likes chicken schnitzel and Hollandaise sauce together. My good friend from work feels this is anathema, an abomination. I on the other hand believe this Courtney is brilliant. She is a genius. In my mind The Courtney is perfect.

I present The Courtney

This one is from the Canberra Southern Cross Club Jamison.

"The Courtney" Chicken schnitzel with Hollandaise sauce
“The Courtney” Chicken schnitzel with Hollandaise sauce

This week we read in the NT News (the greatest newspaper in the universe) about some Darwin lads who anonymously rate chicken parmigiana in and around Darwin. They even have a Facebook page dedicated to their quest for the perfect chook parmy.

I suggested to my friend we could do this with chook schnitty in Canberra. I reckon this would be very cool and it would see me approaching my record weight from days gone by. Perhaps not a great idea after all. I’ll reconsider the idea I think. I really need to lose some weight. Today I enjoyed my fifth episode of birthday cake. Today I was at the hospital and my doctor friends took me to afternoon tea and spoilt me with cake.

2015-05-08_15.37.03_001_GARY_LUM_FB

How do you feel about The Courtney?

 

A Courtney update

So today (Tuesday 2015-05-19) my friend (from above) from work went to The Tradies at Woden with a couple of friends and I had another Courtney. This was was pretty good.

The Courtney from The Tradies, Woden
The Courtney from The Tradies, Woden

Quinoa cooked in beef fat

Posted by Gary

It’s time to bring this quinoa cooked in business to a close

That doesn’t mean I’m giving up on quinoa or that I’m going to stop mentioning quinoa. That would be crazy. But I’m not going to make a big deal anymore about cooking quinoa in various animal fats, viz., beef, lamb, pork and poultry fat.

Tonight I made a meatloaf and used regular beef mince which means it’s not lean and there’s more beef fat in it. I also added some butter, which is made from cream from bovine milk. So another form of beef fat. 

2015-03-18_19.14.27_001_GARY_LUM_FB

Quinoa cooked in beef fat
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 500 g Regular beef mince
  • ⅓ cup Quinoa
  • 1 tbsp shredded Parsley
  • 1 tbsp shredded Mint
  • 1 tbsp shredded Coriander
  • 1 sliced Jalapeño pepper
  • 1 sliced Red chili
  • ½ tsp Ground pepper
  • ½ tsp Sea salt
  • 50 g Butter
  • 100 g Smoked cheddar cheese
  • 1 Egg
  • 1 tbsp Worcestershire sauce
  • Lime zest 1 lime
  • Lime juice 1 lime
Instructions
  1. In a large bowl add everything and with your hands mix it all together except for the butter and cheese
  2. Put a layer of meat mixture in the bottom of a pyrex bowl
  3. Add a nice big wedge of butter and thick slices of smoked cheddar cheese
  4. Put the remaining meat mixture on top and add more butter and cheese
  5. Cook in an oven at 150 °C for 45 minutes
  6. Allow the meatloaf to rest for 15 minutes
  7. Slice and serve with salad
  8. Shoot a photograph
  9. Eat the meal
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)
 

2015-03-18_19.05.01_001_GARY_LUM_FB

Should I do another “quinoa cooked in”? If yes, what should I try?