Mousse

Double salmon burger

So what is a double salmon burger? I had some smoked salmon in the refrigerator which I was meant to eat for breakfast but forgot. It was at its use by date and I’m not keen on testing the dates given food safety is something I feel strongly about. I also had a fillet of Atlantic salmon ready to cook. If a little bit of salmon is good, more must be better.

I made a salmon mousse with the smoked salmon by combining it with avocado, fennel, red capsicum, red onion, salt and olive oil.

I then put it together to make a quick and easy meal for one burger.

Double salmon burger
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Smoked salmon (3 slices from a 4 slice packets from [url href=”http://coles.com.au” target=”_blank”]Coles[/url])
  • Avocado (1 whole avocado)
  • Fennel (peel off a layer and cut roughly)
  • Red onion (I used about 1 quarter of a small onion)
  • Red capsicum (I used about 1 quarter of a medium sized capsicum)
  • Olive oil (about 2 tablespoons)
  • Salt (a generous pinch)
  • Atlantic salmon fillet (1 fillet from the middle of the fish from the deli section at Coles)
  • Bread roll
  • Basil (a few leaves)
  • Dill (a stem or two)
  • Aioli (about 2 tablespoons)
  • Wasabi (about 3 cm out of a tube)
Instructions
  1. In a food processor add the Smoked salmon, Avocado, Fennel, Red onion, Red capsicum, Olive oil,
  2. and Salt
  3. Whizz for a few minutes and scoop the mousse out into a bowl
  4. Bake the salmon at 220 °C for 12 minutes
  5. Plate up with wasabi aioli and garnish with basil and dill

 

Wednesday dinner. Double salmon burger.
Wednesday dinner. Double salmon burger.

For breakfast today I had melted cheese on a bread roll with a Chinese gooseberry drink.

Melted cheese on toasted bread roll
Melted cheese on toasted bread roll

For lunch I had a gluten free steak sandwich at The Tradies Woden.

Gluten free steak sandwich
Gluten free steak sandwich

I’m grateful I’m do not have coeliac disease. Gluten free bread is okay but not as nice as bread with gluten.

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 American Dream at Ricardo’s Cafe

For me the American dream is owning a big block V8, preferably an Hemi big block. 

For this post though I’m referring to a mousse dessert from Ricardo’s Cafe in the Jamison Plaza in Macquarie.

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But more of that later in the post.

Before dessert comes dinner. When it comes to the American dream I also think of one of my favourite Americans, viz., Homer Simpson. One of Homer’s favourite things for dinner is a pork chop. I haven’t made a pork chop for ages. In Darwin I cooked them quite often. 

 

 

Here are some Homer quotes on pork chops http://simpsons.wikia.com/wiki/Pork_chops and http://www.royalbaconsociety.com/top-10-bacon-quotes-from-homer-simpson/

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So this is the pork chop I bought this afternoon. It had a nice strip of fat attached.

2015-03-06_16.33.52_002_GARY_LUM_FB

This is the seed mustard and maple syrup coating I have ready for my pork chop.

The American Dream at Ricardo’s Cafe
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Pork chop
  • Seed mustard
  • Maple syrup
  • Coleslaw
  • Coleslaw dressing
  • Fried shallots
Instructions
  1. Coat a pork chop on one side with the maple mustard
  2. Put into a oven at 250 °C for 10 minutes
  3. Turn the pork chop over and coat the other side with maple mustard
  4. Put back into the oven at 250 °C for 15 minutes
  5. Let the pork chop rest for 7 minutes
  6. Plate up with the coleslaw
  7. Shoot a photograph
  8. Eat the meal
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)
 

 

2015-03-06_18.19.13_001_GARY_LUM_FB

So here is the dish. It tasted pretty good.


Now it’s time for dessert and Ricardo’s cafe’s The American Dream!

I took a few photographs because it looked so good.

Ricardo's Cafe on Urbanspoon
2015-03-06_17.17.16_002_GARY_LUM_FB

In the box

2015-03-06_17.19.19_003_GARY_LUM_FB 2015-03-06_17.21.47_004_GARY_LUM_FB 2015-03-06_17.22.19_005_GARY_LUM_FB 2015-03-06_19.23.15_001_GARY_LUM_FB

 

I hope you enjoyed the photographs. I really enjoyed eating this dessert which consisted of peanut paste mousse and peanut paste brittle with a raspberry coulis in the syringe. It was amazing. If you live in Canberra and want to try this, Ricardo’s Cafe is an amazing place to enjoy breakfast, lunch or high tea. They also make great coffee and the thick shakes are to die for. 

So dear reader, what is your idea of the American dream? 

 

 

The Artisan in Narrabundah

On Thursday night Miss19 and I went to dinner at The Artisan in Narrabundah.

Miss19 is in Canberra visiting friends. It was fantastic seeing her and getting an opportunity to enjoy a nice evening with her over a meal.

 
The Artisan on Urbanspoon
 

Miss19 had eaten a big lunch and she was happy with an entrée as a main while I went for an entrée, main and a side (we shared the side). 

The menu has a good diverse selection of dishes including some Australian fauna. It took us a while to choose what we wanted to eat. 

While we were contemplating the menu we were served an amuse-bouche of apple and goat cheese.

Amuse-bouche | Apple and goat cheese | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/20sec, ISO 250
Amuse-bouche | Apple and goat cheese | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/20sec, ISO 250

I asked for the Buckwheat crêpe with confit duck leg, sugar snaps, watercress, grapes and saba while Miss19 went for the Twice cooked potato and sorrel soufflé with champagne vinegar compressed pumpkin salad but as a main. 

Buckwheat crêpe with confit duck leg, sugar snaps, watercress, grapes and saba | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/10sec, ISO 100
Buckwheat crêpe with confit duck leg, sugar snaps, watercress, grapes and saba | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/10sec, ISO 100

I chose the Angus beef for a main.

Angus beef bavette | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 320
Angus beef bavette | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 320

We shared the pommes purée as a side.

Pommes purée with garlic chips | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 320
Pommes purée with garlic chips | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 320

For dessert we chose the tasting plate. I’m sorry the pavé is so out of focus. 

White chocolate and raspberry mousse with mulberry leaf ice cream and meringue | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
White chocolate and raspberry mousse with mulberry leaf ice cream and meringue | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Very OUT OF FOCUS Bitter chocolate and orange pavé with burnt orange cloud and orange segments | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Very OUT OF FOCUS Bitter chocolate and orange pavé with burnt orange cloud and orange segments | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Violet crème brûlée with violet peach salad and rose rice crisps | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
Violet crème brûlée with violet peach salad and rose rice crisps | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125

We enjoyed our meal. 

From my perspective the buckwheat crêpe was okay. It would have been nice to have it like a Chinese style duck pancake but the confit duck was really nice. The beef was very nicely cooked and very tender. 

The desserts were very interesting. Our favourite was the mousse which was quite salty. The saltiness contrasted nicely the sweetness of the chocolate. The pavé was good with a nice orange flavour. The violet crème brûlée was really interesting. The rose rice crisps tasted more like a rose water prawn cracker but in a really good way.

The only downside was that while we enjoyed sitting at a table in the front next to an open window at 8 pm a swarm of mosquitoes invaded and I needed antihistamines to get to sleep. 

Despite the mosquitoes, I’d happily eat at The Artisan again and again. The food is great and the service very friendly. I’m happy to recommend The Artisan to anyone living in or visiting Canberra. 

Have you been to The Artisan? What was your favourite dish?

 

The Artisan Restaurant Pty Ltd
16 Iluka Street
Narrabundah ACT 2604
02 6232 6482
Hours
Monday 6–10 pm
Tuesday–Saturday 12 noon–2.30 pm and 6–10 pm
Accessibility
The Artisan is wheelchair accessible throughout the restaurant, including to restrooms.
Gift vouchers
Gift vouchers are available for any amount and can be purchased from The Artisan during opening hours.
You can book using www.dimmi.com.au

Les Bistronomes Braddon @ACTBistronomes

The Yummy Lummy Cooking for one podcast
The Yummy Lummy Cooking for one podcast
Les Bistronomes Braddon @ACTBistronomes
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It’s a Friday night after a big week and Bron and I enjoy a meal at Les Bistronomes in Braddon. Les Bistronomes is a relatively new French restaurant in Canberra. From what I’ve seen in blogs and Instagram it’s pretty popular. It’s sitting in a group of new places like Blackfire and Bent Spoke. 

We need to step back a bit though. We’ve seen Canberra bloggers post stories and images and we both would like to try the Beef Wellington. To get the Beef Wellington you need to pre-order so that’s what I did 

It’s a warm afternoon so we elect to eat outside. However, the ambient temperature drops quickly and by the end of the evening there’s gooseflesh on show.

The service is very friendly and after we mention we’ve pre-ordered the Beef Wellington we see the menu and choose some entrées and a side for the Beef Wellington. 

This bread came out warm and the butter was subtle. It was good.  

Warm bread and tomato butter | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/280sec, ISO 32
Warm bread and tomato butter | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/280sec, ISO 32

I love snails. The combination of the snails with the pork loin is great. The parsley cream though, while delicious gives me a green smile (sorry no selfie) 

Escargots Et Fillet De Porc en Persillade (Garlic Snails and Pork Loin with Parsley Cream) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 32
Escargots Et Fillet De Porc en Persillade (Garlic Snails and Pork Loin with Parsley Cream) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 32

This bread was delicious. The caramelised onion and anchovies were really tasty. 

Pissaladière (Caramelised Onion and Anchovy Bread)  | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/60sec, ISO 32
Pissaladière (Caramelised Onion and Anchovy Bread) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/60sec, ISO 32
Escargots Et Fillet De Porc en Persillade (Garlic Snails and Pork Loin with Parsley Cream) Pissaladière (Caramelised Onion and Anchovy Bread)  | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 40
Escargots Et Fillet De Porc en Persillade (Garlic Snails and Pork Loin with Parsley Cream) Pissaladière (Caramelised Onion and Anchovy Bread) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 40

Here’s the Beef Wellington. We think, but we don’t know, the beef is cooked sous vide and then finished in the pastry with the Duxelles. Happy to be corrected by anyone who does know. 

Filet De Boeuf en croute Au Foie Gras Et Duxelle De Champignon (Beef Wellington, Mushroom Duxelles, Foie Gras and Red Wine Jus) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/60sec, ISO 32
Filet De Boeuf en croute Au Foie Gras Et Duxelle De Champignon (Beef Wellington, Mushroom Duxelles, Foie Gras and Red Wine Jus) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/60sec, ISO 32

The foie gras and horseradish go well in the Duxelles. The foie gras is quite subtle while the horseradish at least in one piece I ate was prominent. The French peas with the bacon lardons were nice and went well in the pastry shell after the meat had been eaten 

Filet De Boeuf en croute Au Foie Gras Et Duxelle De Champignon (Beef Wellington, Mushroom Duxelles, Foie Gras and Red Wine Jus) and Petit Pois A La Française (French Peas) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/40sec, ISO 32
Filet De Boeuf en croute Au Foie Gras Et Duxelle De Champignon (Beef Wellington, Mushroom Duxelles, Foie Gras and Red Wine Jus) and Petit Pois A La Française (French Peas) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/40sec, ISO 32

The Flambé Crème brûlée was very nice. Nothing like seeing some flames coming out to the table. 

Flambé Crème brûlée A La Vanille (Vanilla Crème Brulée) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 125
Flambé Crème brûlée A La Vanille (Vanilla Crème Brulée) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 125

Bron asked for the chocolate and avocado mousse which she was was very good. 

Mousse Au Chocolat et Avocat (Chocolate Mousse and Avocado) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 100
Mousse Au Chocolat et Avocat (Chocolate Mousse and Avocado) | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 100

Overall the evening was very enjoyable. The meal was great and the atmosphere on a summer night in Canberra was very pleasant albeit towards the end quite cold. Next time I think we’ll eat inside. I’d happily recommend Les Bistronomes for a meal. 

 
Les Bistronomes on Urbanspoon

 

 

 

 

Wagyu cheeseburger at Ricardo’s Cafe

Today we tried the Wagyu cheeseburger at Ricardo’s Cafe in Macquarie. 

 

Wagyu cheese burger at Ricardo's Cafe SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1250
Wagyu cheese burger at Ricardo’s Cafe SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 1250

Ricardo’s Cafe is a favourite of ours and a search of Yummy Lummy and the Old Yummy Lummy will find numerous excursions there. 

Today Bron and I tried something new and a couple of favourites. 

Caramel thick shake SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 320
Caramel thick shake SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 320
Pulled pork burger at Ricardo's Cafe SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 2000
Pulled pork burger at Ricardo’s Cafe SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 2000
Salted caramel mousse at Ricardo's Cafe SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 2000
Salted caramel mousse at Ricardo’s Cafe SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/40sec, ISO 2000

The Wagyu cheeseburger was really very good. The bun is quite light with a sweetness to it. That said, as much as the Wagyu cheeseburger is a winner, the pulled pork burger is a bigger winner. That thing is awesome. After the burgers we had dessert. I chose a salted caramel mousse which is really rich but really good 🙂 


 

Of course to enjoy this number of calories we needed to do some exercise. We did a walk around the top of Mount Black just below Telstra Tower. 

[sgpx gpx=”/wp-content/uploads/gpx/RK_gpx _2014-09-21_1121.gpx”]

After the walk we went to the viewing platform on Telstra Tower and had a look around Canberra. Here is a collection of photographs from the tower.

Me outside Telstra Tower | Courtesy Bron
Me outside Telstra Tower | Courtesy Bron
Me inside Telstra Tower | Courtesy Bron
Me inside Telstra Tower | Courtesy Bron
Telstra Tower on Black Mountain Apple iPhone 5 with iPhone 5 back camera 4.12mm f/2.4 at 4mm and f/2.4, 1/3012sec, ISO 50
Telstra Tower on Black Mountain Apple iPhone 5 with iPhone 5 back camera 4.12mm f/2.4 at 4mm and f/2.4, 1/3012sec, ISO 50

 

 

 
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Ricardo's Cafe on Urbanspoon