From Grill Forty One G41 at the Lord Elgin Hotel
From Grill Forty One G41 at the Lord Elgin Hotel
It’s been an odd weekend. Bron has gone away for a couple of weeks so I have to fend for myself. Thinking of Bron I made Brioche French toast yesterday morning and then we went to the local club for dinner last night. Today I cooked pork belly (my other white meat).
The Brioche was soaked in cream, eggs, vanilla and sugar.
After breakfast I went to Costco to pick up a new pair of reading spectacles. While I was there I happened upon one of the many meat cabinets. I picked up some red meat in the form of a rack of lamb and some scotch fillet.
I love my vacuum sealer. I can prepare meat and freeze it to keep for extended periods.
On Saturday night we went to the Southern Cross Club at Jamison. This is a local club and they do a reasonable steak. I tend to go for the scotch fillet with prawns and calamari in a Béarnaise sauce served on a bed of mash potato.
For dessert we had a layered meringue cake. It was delicious. I should have asked for ice cream too.
The meal was fairly good. The service is okay. Saturday night is a pretty busy night for the Southern Cross Club.
This morning I made a salami and Gruyere cheese omelet for breakfast. It was pretty delicious.
This afternoon I took a piece of belly pork and slowly cooked it in a low oven. After I got it to room temperature I scalded it with boiling water.
I then seared the skin in a saucepan while the oven was heating up.
I then put the saucepan and pork into an oven for five hours at 110 °C.
To the bake I added some curry powder we got from the Easter Show.
I served the pork with the sweet potato and some asparagus spears.
It’s been a good weekend, although I will miss Bron for a couple of weeks.
Today was a quiet one. I’ve eaten well, walked a little and spent some time thinking. I also spoke with my parents on the telephone. A pleasant quiet Sunday.
After last night’s dinner I slept in and awoke feeling a little full but not uncomfortably so. After grocery shopping and a coffee at a local café I went for a stroll along Lake Ginninderra. You can see the route here.
I’ve always thought that imitation is a valid form of flattery. I thought about Bron’s various French Toast creations and thought I’d try some. I made mine with a piece of Brioche, an egg, some milk, vanilla and sugar. I also had some blueberries and cream with maple syrup with the toast.
About mid afternoon I started feeling a little peckish and thought about a cheesy snack. I had some salami and thought a platter of salami and blue cheese would be ideal.
For dinner I had some Atlantic salmon in the refrigerator and some puff pastry in the freezer. Along with a sweet potato and Gruyere the decision was easy. In the sweet potato and Gruyere cheese dish I added some broccoli and green beans. In the pastry parcel I had the salmon, some cheese and a couple of asparagus spears.
A couple of friends have said I need to include images of food after the first cut. So I’ve included a shot of the pastry cracked open.
I know I should not have but I also had ice cream for dessert.
It has been a good day
I had two meals today. I know that’s not ideal but each was quite filling. Not as filling as yesterday’s but filling just the same. I woke up this morning without much of an appetite and then I remembered Bron was going to make Crème Brûlée French toast this morning and my appetite came back with a vengeance.
Adding whipped cream is fun
I went for a decent walk this afternoon but I don’t know that I burned enough emergy
Check out the walk at http://runkeeper.com/user/garydlum/activity/74679324
Browned steak resting and cooling until room temperature.
Duxelles being prepared. Onions sautéed with prunes, and mushrooms (The secret ingredient is anchovies) You can’t taste them in the finished product but they add a richness to the dish.
Lots of parsley is required
A sheet of Pampas puff pastry.
The steak needs to be coated with Pâté.
Cooled Duxelles in the puff pastry.
Everything ready to be wrapped.
The beef is wrapped and the pastry egg washed.
Plated up with carrots, asparagus and beans. Sauce to come.
I love making pepper sauce with green pepper corns in brine.
Plated up on my dining table with a bottle of ginger beer and my MacBook Air ready to eat.
After yesterday’s meal and with the steak and Pâté today I hope I don’t have a gout attack this week.
I really enjoyed making this meal and eating it.
After last night’s effort I didn’t feel overly full when I woke up so we decided to go to brunch at Poachers Pantry in Springrange in NSW (just outside of the ACT). This is not a regular brunch place with standard brunch fare like Eggs Benedict and waffles and pancakes and things like that. The menu is a little different. It is well worth visiting if you get a chance.
The menus are at the website. This is the brunch menu http://www.poacherspantry.com.au/menus-brunch
After a much needed coffee I had Welsh Rarebit. This is a childhood favourite. I remember Mum making it for me on weekends for breakfast and sometimes it would be a light dinner. As a kid I’d always call it Welsh Rabbit lol
Poachers Pantry also sells a lot of their produce especially their smoked goods and wines. Their website http://www.poacherspantry.com.au/ is a good place for recipes too.
Have you heard of anything more extravagant? Bron mentioned a few weeks ago she’d read a blog of someone whose bucket list involved eating Crème brûlée French toast from a well known place in New York. It was on her bucket list. Bron found a recipe from http://www.smittenkitchen.com for crème brûlée french toasts. This morning I visited to enjoy a Saturday breakfast. For the first time in a very long time I felt full after breakfast.
Bron chose to use brioche which I think was a fantastic choice.
The orange zest was a great touch. Citrus is amazing.
For the last few years I’ve visited my girls the week before Christmas to spend the weekend and have our own special Christmas. It also coincides with my Mum’s birthday so it’s a joint celebration.
This year my youngest brother, Mr40 decided to make wonton soup for an entrée. Mr40 prides himself on this wonton soup however, we discovered he doesn’t follow Mum’s recipe to the letter. He doesn’t slap the pork mince. For more information check out My Mum’s wonton recipe and read what I’m talking about.
It was pretty good.
Lunch was pretty good. In the morning I went out and bought prawns (tigers and kings) and then peeled them. Mum roasted chickens, made a potato bake, coleslaw, devilled eggs and a fantastic stuffing.
For dessert Mum made a sunken orange cake with a lovely orange sauce and ice cream.
You would think we couldn’t eat dinner. Well you’d be wrong.
This was then followed with rocky road made by Mr40′s wife.
After digesting dinner we slept and then woke this morning to Mum breakfast of French toast, bacon and scrambled eggs.