Fennel

How long does it take to cook a Coles chicken Kiev with a MEATER®?

Posted by Gary

 

This is a photograph of Saturday dinner. Coles chicken Kiev with finger lime fennel salad 💚
Chicken Kiev cooked with the MEATER wireless meat thermometer served with a finger lime laden fennel salad.

How long does it take to cook a Coles chicken Kiev with a MEATER®?

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One of my most visited posts here is How long does it take to cook a Coles chicken Kiev? from about this time last year.

Now that I have my MEATER® I thought it would be useful to work out how long it would take using a little measurement science.

I couldn’t get any pieces of chicken Kiev from the delicatessen section at Coles, so I bought some Coles branded chicken Kiev from the frozen food section.

I had to wait for the pieces to thaw before I could bury the MEATER® deep into the chicken Kiev. I did worry that it may allow seepage of garlicky cheesy goodness during the cooking process around the shaft of the MEATER®.

In addition to the chicken Kiev I prepared a fennel salad and when I say prepared, I had leftover fennel salad vacuum packed using my Sunbeam FoodSaver®.

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Awesome and easy low carb pork rashers

Posted by Gary
Pork rasher, Brussels sprouts and fennel salad. Focus on the pork rashers.

I love that I can now buy a small packet of pork rashers that are about 10 cm long (4 inches)  rather than double the length and double the thickness. The meat to fat ratio is also now greater (not that lots of fat is a bad thing when going low carb high fat) which in my mind means better value for money.

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A close up of four Porky rashers all in a row
A close up of four Porky rashers all in a row

The other thing I cooked tonight was some Brussels sprouts.

A close up of Brussels sprouts
Brussels sprouts close up

I love the vivid green of Brussels sprouts. I overdid the roast the other night when I cooked them with chicken wings. So tonight rather than keeping them open in the oven I cooked them undercover.

A close up of Brussels sprouts
Brussels sprouts

I also made a small fennel salad for some fresh crunch.

Fresh crunchy fennel salad
Fresh crunchy fennel salad

Recipe

Pork rasher, Brussels sprouts and fennel salad. Focus on the pork rashers.
Print
Awesome and easy low carb pork rashers
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

A nice easy meal with big thick bacon rashers. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 packet Pork rashers
  • 6 Brussels sprouts
  • 100 g Bacon pieces
  • 1/2 Fennel
  • 1 tablespoon Parsley
  • 1 Chili
  • 1 Radish
  • 1/2 Red onion
  • Lime juice
Instructions
  1. Put the Brussels sprouts and bacon pieces in an aluminium foil wrap with a little oil or butter
  2. On a baking tray next to the aluminium foil parcel add the pork rashers and season with a little salt
  3. Put into an oven at 150 °C for 1 hour
  4. Put together the fennel salad and you can use a little full fat mayonnaise as supplement the lime juice
  5. When the pork has been cooked, allow it to rest for 10 minutes and unwrap the Brussels sprouts and bacon pieces
  6. Plate up the meal
  7. Shoot a photograph
  8. Eat the meal
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)
Recipe Notes

A nice high fat low carbohydrate meal. 

Pork rasher, Brussels sprouts and fennel salad. Focus on the fennel salad with some bacon pieces.
Pork rasher, Brussels sprouts and fennel salad. Focus on the fennel salad with some bacon pieces.
Pork rasher, Brussels sprouts and fennel salad. Focus on the pork rashers.
Pork rasher, Brussels sprouts and fennel salad. Focus on the pork rashers.
Pork rasher, Brussels sprouts and fennel salad. Focus on a Brussels sprout.
Pork rasher, Brussels sprouts and fennel salad. Focus on a Brussels sprout.
Pork rasher, Brussels sprouts and fennel salad. Overhead view.
Pork rasher, Brussels sprouts and fennel salad. Overhead view.

I hope you enjoyed this recipe and the photographs.

 

Please let me know how you like eating pork rashers

Porterhouse Steak Heston Style

Posted by Gary

The Porterhouse steak Heston style is the second Heston style dish I’ve done today. For breakfast I made scrambled eggs Heston style 

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Here’s a video of Heston on MasterChef Australia describing his cooking technique.

 

 

Unfortunately, Heston doesn’t complete the TimTam Slam in this video. 

So tonight I used a Porterhouse steak which is a little unusual for me because I prefer rib fillet. Given the cost of living, the cost of meat and the need to budget more carefully I went with Porterhouse steak.

To accompany my porterhouse steak I had an avocado that I coated with pepper and chilli flakes. I also prepared a simple fennel salad with red onion, parsley and capers.

Porterhouse Steak Heston Style
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Porterhouse steak
  • Avocado
  • Fennel
  • Parsley
  • Red onion
  • Capers
  • Pepper
  • Salt
  • Chilli flakes
  • Lemon juice
Instructions
  1. The night before place the steak on a rack and on a plate and put into the refrigerator. This helps the steak dry out.
  2. Allow the steak to get to room temperature.
  3. Just before cooking rib in some oil and a little salt.
  4. In a smoking hot pan sear the steak and keep flipping every 15 seconds for a total of four minutes.
  5. Seal the edges, especially the fat.
  6. Allow the steak to rest for 10 minutes.
  7. Half an avocado and cover in lemon juice and then coat with cracked pepper and chilli flakes
  8. Prepare the fennel salad with fennel, parsley, red onion, capers and lemon juice.
  9. Slice the steak and put onto a plate, add the salad and then the avocado.
  10. Shoot a photograph.
  11. Eat the dish.
  12. Wash the dishes.
  13. Write the recipe.
  14. Blog (verb)
 

 

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I drained the lemon juice out of the fennel salad by straining in a coffee filter paper.

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You can see the steak is rare in the middle and nicely coloured on the outside. The fat could have been rendered better but it was fine (I like animal fat).

So how do you like to cook your steak?