Hi there food lovers, this is just a quick post tonight. I’ve been a bit busy but not too busy to turn the slow cooker on and cook beef cheeks.
Barbecue sauce slow cooker beef cheeks
fennel salad
Salmon burger with fennel salad and wasabi aioli
Today started with a long senior executive service meeting at work. It was a really good session. Our department has really grown into a much more positive and engaged agency over the last year and working there is a joy. During a break I started making notes for dinner in Evernote. I knew I didn’t want something heavy, I wanted something light so I decided on a salmon burger.
Salmon burger with fennel salad and wasabi aioli
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- 1 piece of Atlantic salmon (from Tasmania)
- 1 bread roll (preferably a burger roll)
- 1 slice of fennel
- 1 slice of red onion
- 1 teaspoon capers
- 1 teaspoon chopped parsley
- 1 tablespoon red wine vinegar
- Lemon zest from 1 lemon
- Juice from 1 lemon
- 3 cm of wasabi from a tube
- 2 tablespoons aioli
Instructions
- [url href=”https://yummylummy.com/2015/10/23/perfectly-baked-salmon/” target=”_blank”]Bake salmon[/url]
- Toast the bread roll
- Mix the fennel, onion, capers, parsley, lemon zest, red wine vinegar and lemon juice and let sit while the salmon is baking and the bread is toasting
- Mix the wasabi and aioli into a smooth consistency
- Lay the salmon on the base of the bread roll
- Gently place the elements of the salad onto the salmon
- Spoon the wasabi aioli onto the salad
- Plate up and shoot a photograph
- [url href=”https://vimeo.com/145107692″ target=”_blank” rel=”nofollow”]Record a time-lapse video[/url] while eating the salmon burger
- Wash the dishes
- Write the recipe
- Blog (verb)
Salmon and fennel salad burger from Gary Lum on Vimeo.
Baked salmon with fennel salad and wasabi aioli burger
What did you do today? Do you make notes in Evernote about what you’re going to make for dinner? Have you made a salmon burger?
Check out some cool blogs from Canberra Food Bloggers
http://dreamingofalmonds.com/2015/11/08/1-a-simplicious-challenge-cooking-306-recipes/
http://citymumrurallife.com/november-week-1-cupboards-are-in/
https://fineeating.wordpress.com/2015/11/08/canberras-beer-day-out-not-just-about-the-beer/
http://msfrugalears.com/2015/11/06/rose-fairy-cakes/
http://insearchofgoldenpudding.com/2015/11/05/gingerbread-bonfire-sticks/
http://www.foodwinetravel.com.au/wine/wine-in-print/10-summer-sips/
http://www.bizzylizzysgoodthings.com/blog/sweet-pumpkin-dessert-turkish-style
http://briantamfood.com/brian-eats/posts/2015/fine-spirit-expo-sydney
http://www.hungryplanetblog.com/2015/11/unique-journeys-foodie-river-cruising.html
http://makeitbakeitsnapit.blogspot.com.au/2015/11/breakfast-at-space-kitchen-woden.html
http://inexplicablewanderlust.com/2015/11/07/roadtrip-newcastle/
https://thefakerybakeryblog.wordpress.com/
And also a shoutout for an Artist friend in Germany with Christmas gift post. Jennifer will draw a sketch of an animal or a caricature for you
Check out https://lmgcomic.wordpress.com/2015/11/08/christmas-is-coming/ You can e-mail Jennifer at admin@lmgcomic.com
Baked salmon with fennel salad
I’ve been away for the last week. I was in Winnipeg, Manitoba in Canada. I was there for a work meeting. No baked salmon there for me. Instead I had a wide variety of meals which were mostly low in fibre and high in salt, sugar and fat. My bowel health took a real blow.
I became unwell while I was overseas too. I woke up on the Monday with a sore throat, congested paranasal sinuses and a splitting headache. Within a day I had a hacking cough and then a fever. Being ill in another time zone seems to make everything worse. The illness and the travel associated tiredness. I started longing for small simple meals. That said I did try some poutine which is like a national dish for Canadians. I’m thinking of making a variation for this Sunday night for what will be the greatest NRL grand final ever when the mighty Brisbane Broncos play the North Queensland Cowboys for rugby league’s greatest prize (next to the State of Origin). It’s been a great year in rugby league (the greatest game of all) with the Mighty XXXX Queensland Maroons winning the state of origin series. Three of my favourite teams in the NRL made the top four teams after the regular season. With my top two teams in the grand final what could be better? While I’m hoping for a Broncos victory which will be a dream for a returning Mr Bennett, I won’t be disappointed if JT and his boys win the game.
Baked salmon with fennel salad
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Salmon fillet
- Fennel
- Parsley
- Dill
- Chives
- Capers
- Red onion
- Lemon juice
- Chilli flakes
- Black pepper
- Sea salt
- Panko bread crumbs
- Golden syrup
- Grape seed oil
Instructions
- Rub some grape seed oil into the salmon
- Place on some baking paper on an oven tray
- Drizzle some golden syrup over the salmon and then sprinkle on some panko bread crumbs
- Add some chilli flakes, sea salt and black pepper
- Bake for 12 minutes at 220 °C
- When it’s finished remove and allow the salmon to rest for 5 minutes
- Thinly slice the fennel and red onion
- Finely chop some parsley and chives
- Put a salad together with fennel, red onion, capers, parsley and lemon juice
- Garnish the salmon with chives and dill
- Plate up
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Last night on arriving home I enjoyed some lambs fry, bacon and mashed potato from the Canberra Southern Cross Club Jamison.
For lunch today I had a salmon burger with wasabi aioli and some sweet chilli sauce.
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.
It’s good to be home and back into my routine. Hopefully my bowels will return to normal soon too.
The best low carb chicken wings recipe
I reckon this is the best way to cook chicken wings. It’s super easy and relatively quick allowing you time while the chicken in in the oven to attend to other important things in life like take rubbish (garbage) to the bin or sitting down and having a drink and relaxing while the news is on TV.
Like with most cooking, low and slow is best. Unlike a weekend, on a weekday after work you can’t afford to do real slow cooking unless you use a slow cooker and have it on at home in the kitchen while you’re at work constantly worrying if your rented apartment is on fire and there are firefighters picking through the debris.
The best low carb chicken wings recipe
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Chicken wings [try to get the midsection winglets, I reckon it’s the most tender part and has the sweetest flesh]
- Brussels sprouts [I pick five to avoid a carbohydrate overload from these delicious little green balls]
- Pepper
- Chili flakes
- Grape seed oil
- Fennel
- Parsley
- Mint
- Radish
- Red onion
- Lime juice
- Mayonnaise
Instructions
- In the plastic bag the chicken came in add the Brussels sprouts and a good plash of oil
- Rub the oil all over the chicken and Brussels sprouts through the bag
- Add in some salt and pepper [you can use chicken salt if you like too]
- Empty the bag onto a baking tray lined with baking paper [for ease of cleaning]
- Put the baking tray into an oven at 150 °C for 1 hour [in my mind this is low and slow, it ensures well cooked (safe) and tender chicken]
- At the end of the hour remove the chicken and Brussels sprouts from the oven and allow the roasted meat and vegetable to rest for at least 10 minutes
- While the roasted meat and vegetable are resting prepare a small fennel salad with fennel, parsley, mint, radish, red onion, lime juice and a teaspoon of full fat mayonnaise [not that full fat mayonnaise is low carb while light mayonnaise replaces the fat with sugar]
- Plate up on a plate
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Tips and tricks
- If you’re interested in keeping to a low carb way of eating, avoid ‘light’ or ‘lite’ foods. Fats tend to be replaced with sugars.
- Buy chicken winglets in a plastic bag rather than by a cling wrapped plastic tray. The plastic bag the chicken comes in helps you coat the chicken with oil plus condiments. Once you’re at a stage when you can add some carbs, the plastic bag is a great way to add bread crumbs (preferably panko crumbs) or flour.
- Coating the Brussels sprouts in a little oil and roasting reduces the bitter taste some people complain of with Brussels sprouts
If you make this recipe please let me know.
How do you like your chicken wings?
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
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Ribeye fillet steak
- Fennel
- Parsley
- Bok choi stalk
- Red onion
- Lime juice
- Mayonnaise
Instructions
- 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
- When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
- Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
- Put the salad together
- Slice the stalk of some bok choi and set aside
- Get a frypan really hot and add some grape seed oil plus a bit of butter
- When the pan is smoking hot put the steak in the frypan
- Count slowly to fifteen and turn
- Repeat this for a total of 3 minutes
- When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
- While the frypan is still hot add the bok choi stalk slices and fry off
- After 10 minutes resting plate it all up
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
This is the steak and fennel salad plated up
Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.
