Fried brown rice with red quinoa and salmon and kale
I know these recipes are becoming a little repetitious. My aim is to partly food log what I’ve eaten and partly to build up a bank of easy go to recipes for readers who live alone and want something relatively easy to prepare and mostly quick and simple. Tonight I felt like some fried brown rice to go with my salmon.
Fried brown rice and red quinoa with quinoa and flaked baked salmon
Pineapple, coconut and lime sorbet with fresh Kensington Pride Northern Territory mango
For lunch I had something light and sweet, viz., passionfruit
Passionfruit yoghurt
I had an awful sleep last night. I woke up at 3 am and then couldn’t get back to sleep. I really needed coffee. Do you like my new nonwork business cards?
Who doesn’t like fried potatoes? I suppose some people don’t like hash browns. I know a lot of people think they’re not healthy and I guess they’re probably correct. Out of the people who don’t eat them though I reckon a lot of them like the taste of a hash brown I mean it’s got potato, butter, oil and salt!
Last night I made some hamburger patties and had some left over. So I made a hamburger and hash brown meal for dinner tonight.
Home made hash brown and beef burger with avocado NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/125sec, ISO 400
How to make a hash brown
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
One potato
Salt
Grapeseed oil
Butter
Instructions
Grate the spud coarsely
Put into a sieve and press out all the liquid
Leave in the sieve for 30 minutes to keep draining
Add some salt
Heat up a frying pan and add some oil and butter
Press the potato together and lay on the frying pan
Cook for about 5 minutes each side
Drain on absorbent paper
Put together with the hamburger you’ve already cooked
Add some avocado for colour and flavour
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Blog (verb)
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For dessert I ate a white chocolate freckle and some Weiss lemon sorbet.
A freckle from the Junee licorice and chocolate factory with some Weiss lemon sorbet. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/320sec, ISO 400
On Saturday evening Bron and I ate at Podfood in Pialligo
Podfood is well known for breakfast and we’ve enjoyed breakfast there before. This was our first dinner there on a cold cold Canberra night.
I made the booking through Dimmi and as we arrived we were greeted enthusiastically by one of the friendliest waiters ever 🙂
We were shown a table for two along a wall away from the door which on a cold night was appreciated.
The menu on the night is a little different to the one on their website but not too different.
After a short discussion we went with the Chef’s suggestions five course degustation.
Not only do you get five courses (including dessert) you also receive an amuse bouche and a palate cleanser before dessert.
Salmon tartare with warm kibble rye bread and truffle butter with charcoal salt crystals.
I loved the salmon tartare. It had a lovely refreshing kick to it. The bread was warm and lovely and that truffle butter was whipped smooth with crunch from charcoal salt crystals. I’m so happy they brought out more bread later in the service.
Scallops, smoked corn, morcilla, strawberries, pistachio and apple crumble
This image was a little blown out originally and has required a bit of extra processing. The scallops were perfectly cooked. We loved the morcilla which is Spanish black pudding.
Spatchcock, chicken skin, pumpkin, parmesan, pickled grape, and amaretti crumb
The little spatchcock leg looked so cute when it came out. The pumpkin was smooth and full of flavour. The chicken skin was crispy and made you want more.
Pork loin, star anise boudin, heirloom beetroot, Jerusalem artichoke, apple, onion, and olive
We call this the Dexter special. Notice the blood splatter on the plate from the beetroot. The pork was quite rare and a little chewy but it was tender and had a great flavour. The olive added a fantastic contrast of flavour to balance the sweetness of the apple.
Beef, onion, Balsamic reduction, creamed potato
This beef dish isn’t on the on-line menu and we can’t remember all the details. Of all the dishes this was the one which didn’t seem to have the same balance. Don’t get me wrong. The beef was beautifully cooked. The onion cups holding the balsamic reduction were superb. The whipped potato was amazing. It’s just at the end there was a lemony bitterness that lingered for a little too long.
The lemony bitterness didn’t last long though because…this!
Ginger and orange sorbet to cleanse the palate
This was a delightful palate cleanser. I could have inhaled it as dessert 🙂
Chef’s choice degustation dessert
The final course was dessert. Again this dish isn’t on the on-line menu. It has orange sorbet plus a carrot bread and soft almost marshmallow nougat like column. In the bottom left hand corner the hint of green is a slice of celery which was cooked by sous vide and had a lovely sweet crunch and only a hint of celery flavour.
The other highlight of the evening in addition to Bron’s lovely company was another diner recognised me and came up and said hello. She mentioned she likes reading my blog. I was very chuffed by that. Thank you 🙂
I shot the food with my Canon PowerShot G16. It was set at aperture priority (f/2.8) and automatic ISO. I learnt that if I don’t use the MACRO function there is a lot less noise in the images. The restaurant was very dark and I wasn’t confident that I’d capture the images at a quality that could be used on the blog. I was pleasantly surprised.
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I mean it’s got potato, butter, oil and salt!
