dinner

How to make dinner with salmon and instant noodles

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=”http://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

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

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

***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

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? 

The plastic bag is a lazy cook’s best friend

Tonight I was cooking a lump of salmon and used a plastic bag to coat it in flour and seasoning. 

I realised as a lazy cook, the plastic bag really is super helpful and convenient and reduces the washing up of bowls, plates and utensils. Plastic bags also reduce the waste of eggs and milk when crumbing (or breading as my friends in north America might say).

So tonight I took my lump of salmon from the refrigerator. The supermarket delicatessen sales assistant had placed the lump of salmon in a plastic bag before wrapping it in paper. Rather than waste plastic and dirty any other cooking utensil I poured a little oil into the bag and massaged my lump of salmon through the plastic bag. I then added a little flour, Panko bread crumbs, some sea salt crystals, curry powder, chilli flakes, and ground pepper. I massaged the lump of salmon through the plastic bag and let it rest while I heated up my frying plan. While my lump of salmon was cooking I added a halved tomato and made a quick coleslaw to eat with the fish.

2015-02-23_17.56.57_001_GARY_LUM_FB

You can see the salmon has a nice coating of panko bread crumbs and the chilli flakes and pepper are pretty obvious. What isn’t obvious but to which I can attest is that I slipped with the sea salt crystals and the salmon was a little more salty than I like. That said, I finished my dinner and wished I had another piece.

For the lazy cook, a plastic bag can be used for all sorts of proteins to be coated. I like using it for chicken pieces whether they have skin or not, diced bits of tough beef for browning before slow cooking, lamb cutlets and I suppose you could do tofu this way too 😉 

Do you have any cheats for a lazy cook?

 

How to cook with pomegranate like they do on #MKR

I love pomegranate seeds in meals and tonight was the first time I’ve cut one open and used the seeds in a meal and dessert.

Pomegranate
Pomegranate SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600

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I bought a Lilydale chicken yesterday and thought it would go nicely with a salad. After a light breakfast and lunch a roast dinner was in order, especially with My Kitchen Rules on television tonight. Tonight Ash and Camilla are cooking and so many people want to see them fail.


 

For breakfast I met Bron at U&Co Cafe in Kaleen   

I had muesli with seasonal fruits

2015-02-08 09.13.51-3

For lunch I had tomato on fried bread smeared with Persian feta

Tomato on fried bread spread with Persian feta
Tomato on fried bread spread with Persian feta NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/5.6, 1/125sec, ISO 400
How to cook with pomegranate like they do on #MKR
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Lilydale Chicken for roasting
  • Panko bread crumbs
  • Crushed walnuts
  • Chili flakes
  • Quinoa
  • Potato gems
  • Fennel
  • Parsley
  • Red onion
  • Capers
  • Pomegranate
  • Lime juice
Instructions
  1. Prepare the chicken with panko bread crumbs, crushed walnuts and chili flakes
  2. Add the quinoa to the baking tray and add some water, this allows the quinoa to cook in the chicken juices
  3. Put the chicken into the oven at 220 °C for 20 minutes and then turn down to 150 °C for 40 minutes
  4. For the last 20 minutes add the potato gems on a separate tray
  5. When the chicken comes out to rest turn the oven up to 220 °C and cook the gems until golden
  6. Scoop the quinoa out of the tray with a slotted spoon and allow the fatty oily goodness to drain off leaving great tasting quinoa behind
  7. Prepare the salad with the fennel, parsley, red onion, capers and pomegranate seeds
  8. Add a little lime juice to the salad
  9. Plate up the carved chicken, quinoa, potato gems and salad
  10. Shoot a final photograph
  11. Eat the meal while watching My Kitchen Rules
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
 
Notes
If you’ve never deseeded a pomegranate check out this video [url href=”http://youtu.be/8lH47Oorrdk” target=”_blank” title=”Deseeding a pomegranate”]http://youtu.be/8lH47Oorrdk[/url]

 

How to deseed a pomegranate

Although I didn’t use a wooden spoon. I’m Chinese so I used the back of dirty big meat cleaver  


 

How I cooked tea tonight 

Lilydale chicken marinated with chili and coriander
Lilydale chicken marinated with chili and coriander SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/3.2, 1/40sec, ISO 250

I’m not sure if Lilydale is sponsoring MKR this year. 

Lilydale chicken marinated with chili and coriander
Lilydale chicken marinated with chili and coriander SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/40sec, ISO 640

This is how it looked straight out of the plastic bag

Lilydale chicken marinated with chili and coriander with some panko bread crumbs, walnuts and chili flakes
Lilydale chicken marinated with chili and coriander with some panko bread crumbs, walnuts and chili flakes SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1250

I added some of my own touches like panko bread crumbs, crushed walnuts and chili flakes

Fennel, red onion, and parsley
Fennel, red onion, and parsley SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600
Fennel, red onion, parsley and capers
Fennel, red onion, parsley and capers SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/40sec, ISO 1600
Pomegranate
Pomegranate SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600
Fennel, red onion, parsley, capers and pomegranate seeds
Fennel, red onion, parsley, capers and pomegranate seeds SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1600

What a gorgeous looking salad

Roasted split marinaded chicken out of the oven
Roasted split marinaded chicken out of the oven SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 4000
Roasted split marinaded chicken out of the oven and on the carving tray that collects the tasty juices
Roasted split marinaded chicken out of the oven and on the carving tray that collects the tasty juices SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 4000

I love my new carving board

Roasted chili and coriander chicken, fennel and pomegranate salad, quinoa and potato gems
Roasted chili and coriander chicken, fennel and pomegranate salad, quinoa and potato gems NIKON D810 with 90.0 mm f/2.8 at 90mm and f/16, 1/5sec, ISO 64

My finished plate 

Pomegranate seeds and lemon sorbet
Pomegranate seeds and lemon sorbet NIKON D810 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/50sec, ISO 64

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Do you like pomegranate and the seeds from this delicious fruit? Have you got a favourite recipe? Please share your thoughts in the comments below.

Chifley’s Bar and Grill in the Hotel Kurrajong

It’s Thursday evening and Bron and I go to dinner at Chifley’s Bar and Grill in the Hotel Kurrajong. The restaurant was named after Ben Chifley (Australia’s sixteenth prime minister) and the restaurant specialises in beef and locally sourced produce.

As we arrive at about 7 pm we notice the courtyard with many of the tables occupied with local Canberrans enjoying an after work drink. The clue to knowing they are local Canberrans is that many of them are still wearing lanyards bearing Australian Government identification tags (and they’re also dressed in business attire).

Chifley's Bar and Grill on Urbanspoon

On confirming our reservation we’re shown to a table near the kitchen and the function rooms. It’s a relatively quiet night in the restaurant so we effectively get a waiter to ourselves. The service is very good. Our waiter is knowledgeable about the menu and very helpful. He attends to us fairly regularly through the evening asking if we’re okay and checking that the food is meeting our expectations.


For an entrée I went for the crispy sardine fillets (with salsa rossa).

Grilled sardines at Chifley's Bar and Grill in Hotel Kurrajong
Grilled sardines

The sardines were crispy and tasty. This is the first time I’ve eaten sardines that weren’t from a tin in oil. I could definitely eat a bigger plate of these.


For a main meal dish I went for steak, after all Chifley’s Bar and Grill is all about the premium steaks it serves and I ordered the  Sher wagyu fi Scotch fillet with a marbling score of 5+. I asked for horseradish aioli and the steaks came with celeriac purée.

Sher Wagyu Fi Scotch fillet +5 at Chifley's Bar and Grill at Hotel Kurrajong
Sher Wagyu Fi Scotch fillet +5 with celeriac purée and horseradish aioli

When I got my piece of steak I thought I’d died and gone to food heaven. I’ve never enjoyed steak so much. 

We also got some pommes frites which were delightful.


For dessert I had the vanilla panna cotta. It was nice.

Vanilla panna cotta at Chifley's Bar and Grill at Hotel Kurrajong
Vanilla panna cotta

I’m very happy to recommend Chifley’s Bar and Grill. The steak is amazing. I would like to become a regular steak eater here.

 

I want a super spam sandwich and watch #MKR

Overnight the Mouse suggested adding spam to my sandwich so I made a super spam sandwich

So tonight on the way home I thought about making another sandwich for dinner. I settled on a super spam sandwich that would also involve Angus beef, kale coleslaw and tasty Coon cheese.

My super spam sandwich with Angus beef burger, spam, tasty Coon cheese and kale coleslaw on fried Helga's pumpkin seed bread
My super spam sandwich with Angus beef burger, spam, tasty Coon cheese and kale coleslaw on fried Helga’s pumpkin seed bread NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/60sec, ISO 400

Oops, sorry the good stuff was sliding off the Angus beef burger.

My super spam sandwich with Angus beef burger, spam, tasty Coon cheese and kale coleslaw on fried Helga's pumpkin seed bread
My super spam sandwich with Angus beef burger, spam, tasty Coon cheese and kale coleslaw on fried Helga’s pumpkin seed bread NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/50sec, ISO 400

Gee, doesn’t that look great. Nice big thick slices of my favourite processed meat with a juicy Angus beef burger and two slices of delicious tasty Coon cheese. 

It’s no wonder I’m getting fatter. I really need to stop. I’m contemplating a low carbohydrate stint again to get me back on track but I’d prefer to just apply the discipline to reduce my intake. I’ve been walking every morning for about 40 minutes and I start my day with muesli plus a cup of coffee. Part of my problem is my sweet tooth for cheap and nasty sweet stuff. The charity chocolate has returned to work and today I bought two chocolates. I really need to stop that. 

So if you were making a sandwich how would you make it?