Cooking

This week’s meals

Posted by Gary

Hello Readers,

I hope you’re doing well. I’ve had a good week punctuated by a public holiday on Thursday. With the recent (2022-09-08) death of Elizabeth II (former Queen of the United Kingdom and other Commonwealth realms), Australia’s prime minister declared a public holiday which state and territory leaders had to gazette. Thursday was declared a National Day of Mourning.

I spent the morning reading review articles from Clinical Microbiology Reviews, which is a favourite journal.[1-5] In the afternoon, I worked while a movie and documentaries on World War Two played in the background.

Tonight’s dinner. Fillet mignon and pea soup.

The public holiday reinforced my opinion that rather than named public holidays, I’d prefer we had a long weekend each month apart from April. I’d suggest rather than a public holiday on the 26th day of January; we have a public holiday on the third Friday of February for everyone to consider our need to reconcile ourselves with all people living in Australia and to celebrate the rich history of all the peoples who have lived on our island continent. I’d like this day in February to be like the USA’s Thanksgiving holiday. A day for family and friends to gather, for cultural and ethnic groups to enjoy, for all of us to recognise Australia’s first nations people, and perhaps to indulge in celebratory food.

If people wish to celebrate or honour days, they should do it as recreation leave. I’d take 25th December and Good Friday. As a nation, I’d always want to take the 25th of April for a day to remember those who served our nation defending our national interests and deliberately reflect on our positions about armed conflict and warfighting.

For balance, I would also give everyone an extra five days of recreation leave for 25 days annually.

I recognise many people would object to my approach, and that’s fine. Everyone is welcome to have an opinion. My opinions are mine, and sharing them here is what I do. Feel free to let me know your thoughts in the comments box at the end of this post.

This week’s meals

I’m not sharing a recipe tonight. I’m cooking a steak and having it with some leftover pea soup. There’s nothing that interesting in that.

Instead, I’m sharing the meals I ate during the week. The reason for this blog is to help readers who don’t think they can cook a meal for themselves or themselves and their partner. Last week I was chatting with a friend who had just returned to work after her first maternity leave. Her partner is also a busy health professional, and my friend was struggling with ideas for quick meals. Her family are meat eaters, so I suggested cooking a joint of beef or lamb or perhaps some chicken portions on the weekend. With this, a plan can be developed for the relatively quick and simple end-of-workday dinners.

Monday night

Leftover porterhouse steak with wombok and stock.

Porterhouse steak Wombok Soup

This bowl of soup is simply made by boiling some stock and pouring it over wombok, spring onions, chilli, and steak.

Tuesday night

A plainer version of Monday’s dinner.

Porterhouse steak Wombok Soup

This bowl of soup is simply made by boiling some stock and pouring it over wombok and steak.

Wednesday night

Leftover porterhouse steak sandwich

Porterhouse steak with lettuce and mayonnaise on Turkish bread.
Porterhouse steak with lettuce and mayonnaise on Turkish bread. Served with dipping gravy and extra meat and salad.

I applied mayonnaise to the inside of the Turkish bread and then added cream cheese. I tossed some lettuce leaves with the mayonnaise too. I toasted the sandwich in a frying pan with the lid on to get it crunchy.

I made instant gravy for dipping the sandwich in and the extra steak.

Thursday breakfast, lunch, and dinner

Steamed egg, wilted spinach, and cheese

Steamed egg with wilted spinach and cheese. Served with coffee.

Cream cheese on pieces of porterhouse steak

Porterhouse steak with cream cheese

Speck and pea soup

Speck and pea soup

I cooked the speck and split peas in a pressure cooker and then made the soup with some extra green peas.

Friday night

Speck and steamed eggs

Breakfast for dinner. Speck and eggs with wilted spinach and tomatoes.

References

  1. Chowdhury, F., et al., Diagnosis, Management, and Future Control of Cholera. Clinical Microbiology Reviews, 2022. 35(3): p. e00211-21.
  2. Philippon, A., et al., Class C β-Lactamases: Molecular Characteristics. Clinical Microbiology Reviews, 2022. 35(3): p. e00150-21.
  3. Naud, S., et al., Candidate Phyla Radiation, an Underappreciated Division of the Human Microbiome, and Its Impact on Health and Disease. Clinical Microbiology Reviews, 2022. 35(3): p. e00140-21.
  4. Ansari, S. and Y. Yamaoka, Helicobacter pylori Infection, Its Laboratory Diagnosis, and Antimicrobial Resistance: a Perspective of Clinical Relevance. Clinical Microbiology Reviews, 2022. 35(3): p. e00258-21.
  5. Heyckendorf, J., et al., Tuberculosis Treatment Monitoring and Outcome Measures: New Interest and New Strategies. Clinical Microbiology Reviews, 2022. 35(3): p. e00227-21.

Oven porterhouse steak

Posted by Gary

Hello Readers,

Tonight’s post is a follow-up from last night’s sous vide porterhouse steak.

I bought a large piece of meat yesterday and split it into two halves.

I cooked in a water bath last night, and tonight I’m cooking half in a toaster oven.

Cream cheese and last night’s sous vide porterhouse steak

Recipe

Equipment

  • Wireless thermometer
  • Toaster oven
  • Microwave radiation oven
  • Stainless steel skillet

Ingredients

  • Steak
  • Salt
  • Rice bran oil
  • Leftover gravy (see last night’s post)
  • Packet potato mash (microwave radiation necessary)
  • Spring onions

Instructions

Steak

  1. Dry brine the steak with salt overnight.
  2. Heat the toaster oven to 180 °C.
  3. Heat a skillet and then lubricate the hot surface with oil.
  4. Sear the steak until each surface is caramelised.
  5. Insert a wireless thermometer.
  6. The aim is to achieve an internal temperature of about 53 to 54 °C.
  7. Place the steak in the oven and monitor the temperature.
  8. When the desired temperature is reached, turn off the oven and remove the meat.
  9. Allow the meat to rest.
  10. Once rested, the steak can be sliced with a sharp knife and served as you wish.

Leftover gravy

  • Reheat the gravy with microwave radiation.

Potato mash

  • Prepare according to the packet instructions.

Plating up

  1. Spoon the potato mash into the bowl.
  2. Pour the gravy into a dinner bowl.
  3. Arrange the slices of steak over the gravy.
  4. Garnish with spring onions.

Thoughts on the meal

I like cooking steak in different ways. For example, when I want to, I’ll just sear each side of a steak and let it rest and eat it like that. Sometimes, like last night, I’ll cook the meat in a water bath. Tonight I went for the oven.

Photographs

This section is a gallery of photographs.

Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak seasoned with salt, pepper, and garlic powder.
Porterhouse steak
Porterhouse steak, potato mash, and gravy
Porterhouse steak, potato mash, and gravy

Sous vide porterhouse steak

Posted by Gary

Hello readers,

How has your week been? I had a wonderful week. Work has been steady, and the weather has been mild.

I haven’t had much food inspiration this week. However, today, I read a couple of reports of food-borne infections associated with beef. That’s why I chose steak for dinner.

I like a large piece of beef because a large portion of the muscle is always safer than meat minced (ground in North America) or served in a manner that increases risk.

Many people never have any ill effects, but others experience severe infections, and there are some who die. The morbidity and mortality are why public health practitioners are necessary.

I feel fortunate because I enjoy eating beef on the rare side. Cooking the meat with knowledge of temperature control ensures pasteurisation and food safety.

Sous vide porterhouse steak and salad.

Recipe

Equipment

  • Immersion circulator
  • Water bath
  • Cast iron skillet

Ingredients

  • Steak
  • Salt
  • Garlic powder
  • Pepper
  • Lettuce
  • Cherry tomatoes
  • Avocado
  • Mayonnaise
  • Butter
  • Flour
  • Beef stock
  • Mushrooms

Instructions

Steak

  1. Season the steak with iodised salt, freshly ground peppercorns, and garlic powder.
  2. Place the seasoned steak into a vacuum bag and seal it in a vacuum chamber.
  3. Cook the steak at 54 °C for 3 hours and 10 minutes in the water bath.
  4. Remove the steak from the bag and dry the surface with absorbent paper.
  5. Keep the juices for the gravy.
  6. Heat a cast iron skillet and sear the steak.
  7. Allow the steak to rest a little before carving the meat from the bone and then slicing the meat.

Mushrooms

  1. Quarter some mushrooms.
  2. Sauté the mushrooms in butter.

Gravy

  1. Make a roux with butter and flour.
  2. Whisk in some beef stock and cooked meat juices.
  3. Season the gravy with salt and pepper.

Salad

  1. Place some washed lettuce leaves in a bowl.
  2. Cut some cherry tomatoes into quarters and add them to the salad bowl.
  3. Dice half an avocado and add to the salad bowl.
  4. Stir through some mayonnaise as a salad dressing.

Plating up

  1. Arrange the steak on a warmed dinner plate.
  2. Place the salad next to the steak.
  3. Place the mushrooms between the steak and the salad and spoon some of the butter onto the meat.
  4. Pour the gravy into a small bowl and serve it on the dinner plate so the steak can be dipped.

Thoughts on the steak

This thick cut of porterhouse was good. I’m saving the other half to cook by reverse searing it.

As much as I am a fan of instant gravy, making a roux and using the cooked meat juices from the vacuum bag gives a flavour and consistency, which is just as good, if not better.

Photographs

This is a gallery of photographs.

Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak
Coles beef porterhouse steak seasoned with salt, pepper, and garlic powder.
Coles beef porterhouse steak. Vacuum sealed and seasoned.
Cooked porterhouse steak
Cooked porterhouse steak and mushrooms
Cooked porterhouse steak and mushrooms
Sous vide porterhouse steak and salad
Sous vide porterhouse steak and salad
Sous vide porterhouse steak and salad

Irish stew

Posted by Gary

Hello Reader,

How are you today? I hope you’ve enjoyed your week since I last wrote here.

I’ve been busy with work and trying to cope with all the pollen in the air. Everywhere I look, I see yellow wattle flowers. I’ve been sneezing and coughing, and my throat has felt irritated.

I’ve also been listening to audiobooks in my spare time, especially when out walking. I’ve been listening to some J. K. Rowling and Lee Child books. I read the hard copy Harry Potter books soon after they were released. Listening to them read by Stephen Fry has been enjoyable. Lee Child’s series about Jack Reacher has provided some escapist relief.

The other week I watched the movie adaptation of The Guns of Navarone, written by Alistair MacLean. I downloaded the audiobook and listened to it to understand how the movie adaptation varied from the book. The book and movie are very different. I prefer the book.

Tonight, I’m cooking an Irish stew. I’m not sure if there is an authentic approach to an Irish stew. As far as I know, it needs root vegetables and lamb or mutton. It’s an excellent way to avoid wasting some vegetables in the refrigerator.

Recipe

Equipment

  • Skillet
  • Pressure cooker
  • Saucepan

Ingredients

  • Lamb forequarter chops
  • Potato
  • Carrot
  • Onion
  • Celery
  • Daikon
  • Parsley
  • Spring onions
  • Fennel
  • Wombok
  • Plain flour
  • Butter
  • Worcestershire sauce[1-3]
  • Vegetable stock
  • Red wine

Instructions

Stew

  1. Caramelise the lamb in a hot skillet and set aside while cutting the vegetables.
  2. Cut the potato, carrot, onion, celery, daikon, fennel, and Wombok into chunks. Tear apart the parsley and spring onions.
  3. Pour the vegetable stock, red wine, and Worcestershire sauce into the pressure cooker.
  4. Add the vegetables and then the lamb.
  5. Cook under pressure for 45 minutes.
  6. Strain the solids with a colander and pour the eluted cooking liquor into a jug.
  7. Make a roux with the flour and butter. Slowly add the cooking liquor and make gravy.
  8. Season the gravy with salt and pepper to your liking.

Plating up

  1. Spoon into a large bowl some of the meat and vegetables.
  2. Ladle over the meat and vegetables the gravy.
  3. Thanks to the Lord for the food, wages to buy food, and the skills to cook the food.
  4. Eat with a fork and spoon.

Thoughts on the meal

I wasn’t quite sure what to cook today. When I got to the supermarket and saw the lamb forequarter chops, the idea of a stew started to form in my mind.

At one stage, I considered using a stick blender, processing the vegetables, and making soup. Having some chunky appealed more to me tonight.

This is a functional meal; it was filling and tasted good.

Final thoughts

  • Do you like Irish stew?
  • What books have you recently read/listened to?
  • If a movie is made from a book, do you usually prefer the movie or the book?

Photographs

This is a gallery of pictures.

Irish stew
Irish stew
Irish stew
Irish stew

This photo is my lunch. I mixed some celery, spring onions, tomato, and red onion with cheese and had it with corn chips.

Corn chips with melted cheese and vegetables

References

1.         Murphy, K.J., Worcestershire sauce and the kidney. Med J Aust, 1971. 1(21): p. 1119-21.

2.         Murphy, K.J., Bilateral renal calculi and aminoaciduria after excessive intake of Worcestershire sauce.Lancet, 1967. 2(7512): p. 401-3.

3.         Holmes, G., Worcestershire sauce and the kidneys. Br Med J, 1971. 3(5768): p. 252.

Chicken wings with Gochujang sauce

Posted by Gary

Hello Reader,

I’ve modified a recipe from Sally of Bewitching Kitchen for what she describes as Korean barbecue chicken. Thanks to Eha for sharing the recipe with me. 

Gochujang chicken with lettuce, celery, tomato and mayonnaise.

Recipe

Equipment

  • Immersion circulator
  • Water bath
  • Toaster oven

Ingredients

Instructions

  1. Mix the ingredients for the marinade.
  2. Add the chicken and coat each piece with the marinade
  3. Seal the marinaded wings in a vacuum bag.
  4. Refrigerate from 2 hours to overnight.
  5. Cook in a water bath at 64 °C for 2 hours.
  6. Remove the chicken from the bag and place it under a grill (toaster oven) for a few minutes to evaporate the excess liquid and caramelisation.
  7. Serve with whatever you like. I drizzled some mayonnaise and enjoyed the wings with some avocado one night and with a salad the next night.

Thoughts on the meal

This is the first time I’ve tried Gochujang paste with anything. It was good. I think these wings would be good to enjoy while watching the footy on a Friday night.

I bought ten chicken wing nibbles and divided them into two batches of five. I cooked both batches simultaneously and kept one for an extra night. I put the leftover batch into a moderate oven for 15 minutes and enjoyed them with some lettuce and tomatoes plus the mayonnaise. 

Photographs

Gochujang
Chicken, Gochujang, Honey, Sesame oil, Soy sauce
Chicken, Gochujang, Honey, Sesame oil, Soy sauce vacuum sealed
Gochujang chicken with avocado and mayonnaise.
Gochujang chicken with lettuce, celery, tomato and mayonnaise.
Gochujang chicken with lettuce, celery, tomato and mayonnaise.

References

Ramalingam, S., et al. (2022). “Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries.” Foods 11(3).

Gochujang, fermented red pepper paste, is a grain-based traditional Korean food. The quality of gochujang produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of gochujang from 35 traditional cottage industries for physicochemical and microbial characteristics, along with volatile compound contents. In addition to microbial characteristics, salinity, pH, free amino nitrogen, and alcohol content were evaluated. Ethanol was detected as the predominant alcohol and 57% of tested gochujang products harboured>1% of total alcohol content, which was above the recommended level for halal products. Gochujang products contained hexadecanoic and linoleic acids predominantly and several volatile compounds belonging to the classes of alcohols, aldehydes, alkanes, nitrogen-containing compounds, and terpenes. A wide range of aerobic mesophilic bacteria (2.79-8.73 log CFU/g) and yeast counts (1.56-7.15 log CFU/g) was observed. Five distinct yeast species were identified, including Zygosaccharomyces rouxii. Eight gochujang products were contaminated with Bacillus cereus (>4 log CFU/g). This study suggests a need to limit B. cereus contamination in cottage industry products and reduce the alcohol content to comply with halal food guidelines.