Meals for one

Sous vide eye fillet and duxelles wrapped in puff pastry—Beef Wellington

Posted by Gary

Dear Reader,

How has your week been? I’ve had a fabulous one. Work has been busy with some unexpected challenges. Such challenges, however; accentuate the amazing skills and nature of the marvellous group of people I have the honour of working with.

Personally, life has been pretty good too. Feeling joy and happiness is wonderful.

Angas Park Australian Pitted Prunes. Great for constipation 😉

Ingredients

  • Eye fillet steak (beef)
  • Dijon mustard
  • Brown mushrooms (chopped)
  • White onion (chopped)
  • Parsley (chopped)
  • Sage (chopped)
  • Pitted prunes (chopped)
  • Pâté
  • Puff pastry (store bought)
  • Instant gravy
  • Broccolini

Instructions

  1. Truss a piece of eye fillet steak with butcher’s twine.
  2. Season the beef liberally with salt.
  3. Put the meat into a plastic vacuum bag and seal it.
  4. Refrigerate the meat for a few hours and let the salt penetrate the meat.
  5. Cook the beef in a water bath at 54 °C for about 2 hours.
  6. Refrigerate the meat in the bag overnight (this isn’t necessary but I cooked the meat on Saturday and cooked this meal today [Sunday]).
  7. Remove the meat from the bag and dry the surface of the steak with kitchen paper and snip the butcher’s twine and remove the string.
  8. Rub some Dijon mustard over the beef.
  9. Sauté the onions in a little rice bran oil or vegetable oil.
  10. Once the onions have become translucent, add the mushrooms and sauté until the schroom juices exude freely.
  11. Once the bulk of the water has become vapour, add in the prunes, sage, and parsley. Mix everything well and turn off the heat.
  12. Transfer the duxelles to the bowl to cool down. Have some absorbent paper in the bottom of the bowl to tamponade any free juices. I don’t want the duxelles bone dry, I want it to start off moist and once it gets hot again, it’ll get wet.
  13. One a sheet of puff pastry trowel a thin layer of pâté and then a thin layer of the duxelles.
  14. Place the meat on this and trowel some more pâté on the beef plus a layer of duxelles.
  15. Brush some melted butter on the exposed surface of the puff pastry.
  16. Add a sheet of puff pastry on top and press around the edges so the two sheets bind.
  17. Cut away the excess pastry with a blade and if you feel up to it, use the excess pastry to make some weird looking shapes to add on top of the pastry casing.
  18. Brush the pastry with some beaten egg and add a little flaky salt.
  19. Place the meat and pastry creation into a moderate oven and cook until the pastry is a golden brown.
  20. While the Beef Wellington is cooking, steam some broccolini and make the instant gravy.
  21. When the pastry looks good, remove the Beef Wellington from the oven and allow it to rest for about ten minutes.
  22. Slice the Beef Wellington in half and place one half on a dinner plate. Keep the other half in the refrigerator for a meal the next day.
  23. Put the broccolini on the plate next to the meat and then spoon over some gravy.
  24. Give thanks to the Lord for the meal and tuck in.

Spoilers | Have you watched any good movies lately? | Spoilers

Last night a friend and I watched Pig. It stars Nicolas Cage and a pig. It was released in 2021 we really enjoyed it.

The pig is a truffle pig, and Nicolas Cage plays a former chef with a dark personality.

When I say the movie stars the pig, it’s not like the movie, Babe. The pig is only seen in the first few minutes of the movie, but the pig forms a large part of the movie without being seen.

Final Thoughts

  • Do you like Beef Wellington?
  • How was your week?
  • Have you seen Pig?
White onion Brown mushrooms Pitted prunes Parsley Sage
White onion Brown mushrooms Pitted prunes Parsley Sage
Beef Wellington
Sous vide eye fillet and duxelles wrapped in puff pastry. Beef wellington.
Sous vide eye fillet and duxelles wrapped in puff pastry. Beef wellington.

Fried rice with Spam and Chinese sausage

Posted by Gary

Dear Reader,

How are you? I hope the past week has been good for you. I’ve had a good one. Work has been good and life in general is on track. It’s wonderful to feel happy.

On Thursday night, I got back to bible study which had been in hiatus over the school holidays. I attend a fellowship in a parish with three fellowships and a large number of bible study groups. It was good to meet a couple of new people to the group.

Another high point was returning to my honorary VMO role at the local hospital on Friday. It was good to think a little differently and to spend time with other medical practitioners and medical laboratory scientists. I met a new trainee and spent time with another trainee discussing last week’s tutorial topic.

Because of COVID-19 and because we work in close quarters, we wear particulate filter respirators (P2/N95 respirators) and face shields when we’re near others. It’s a relatively light inconvenience to be able to work.

Me wearing a PFR and face shield

Do you get inspired to cook things when chatting with friends? I do. Earlier in the week, I was chatting with dear friend who has a love of Spam probably greater than my own fondness for the salty porcine treat. She’s amazing, she eats it straight out of the tin. I always cook mine first. It turns out, she’s not familiar with Chinese sausage, so I described how I like eating Chinese sausage.

Tonight’s meal is quick and easy and tasty.

Ingredients

  • Brown rice (microwave radiation variety)
  • Spam
  • Chinese sausage
  • Spring onion
  • Fennel
  • Red onion
  • Capsicum
  • Red cabbage
  • Soy sauce
  • Cooking sherry
  • Fried shallots
  • Fried noodles

Instructions

  1. Pull back the tab on a tin of Spam and give it a shake to get the block of processed and cured pork onto a plate. You will hopefully enjoy the satisfying thud when it lands. You should also hear a gentle whoosh as the slippery meat slides out of the tin and pressure of forced gravity exceeds the force of the vacuum holding the meat in its cosy vault. It sounds like a gentle fart.
  2. Cut the prism of meat into a thirds and then cut one third into one centimetre cubes.
  3. Take your Chinese sausage in hand and with a sharp knife, slice it on an angle for a fancy look and feel. Doing this also gets more surface area on the cooking surface to more easily render out all the fatty juices from your sausage.
  4. Place the Spam and sausage into a cold skillet and gently heat with the lid on. Gently agitate the skillet to keep the meat moving and as the fat renders out the meat will brown and caramelise.
  5. While the meat is frying off, cook the rice with microwave radiation according to the packet instructions.
  6. Add the cooked rice to the pan which should now be meat swimming in fat.
  7. The rice will soak up the tasty fatty goodness. Nothing like a nice fatty sausage.
  8. Add a splash of soy sauce for more saltiness and for the colour to the rice.
  9. Cook until the rice starts to dry and stick a little.
  10. Add a slug of cooking sherry and deglaze the surface of the skillet.
  11. Turn the heat off and add the sliced spring onions, fennel, red onion, and red cabbage.
  12. Stir everything through and transfer to a bowl.
  13. Garnish with some fried noodles and fried shallots for some crunch.
  14. Give thanks to the Lord and enjoy.

How was it?

The meal was a little more salty than I should have eaten. My hypertension probably didn’t appreciate it.

I split the meal in half so I can eat the rest tomorrow.

Final thoughts

  1. Do you eat Spam straight from the tin?
  2. How do you stop your glasses and face shield from fogging up? I can’t seem to find a way to prevent it.
  3. Do you enjoy Chinese sausage? How do you like your Chinese sausage?
Spam and Chinese sausage
Fried rice with Spam and Chinese sausage
Fried rice with Spam and Chinese sausage

Lamb shanks and laksa noodles

Posted by Gary

Dear Reader,

Hi there friends. I hope you’re well. Well, what a week it’s been. 

My week has been humming, with some challenges. Work, as usual, is busy, the pandemic continues to keep me, and my workmates occupied.

I’ve seen my general practitioner a couple of times in the last week. It had been more than a year since my last check-up. 

It turns out that despite losing some weight and exercising more, my blood chemistry suggests I need to make some changes to my diet. I’d be better off if I minimised mammal and bird fat, as well as having less cream and butter in my life.

For tonight’s meal, however, I’ve been inspired by a dear friend who has been enjoying lamb shanks. It’s been an age since I cooked lamb shanks. 

As I was shopping today, I thought of lamb shanks and pumpkin mash! However, as I walked down the Asian food aisle, I spied all the noodles. 

Raw lamb shanks
Udon noodles

Ingredients

  • Lamb shanks
  • Laksa paste
  • Udon noodles
  • Coriander
  • Red onion
  • Fennel
  • Spring onion

Instructions

  1. Place the lamb shanks into the pressure cooker.
  2. Cover the meat with some water and add a tablespoon of the laksa paste.
  3. Cook the lamb for one hour.
  4. When the lamb is ready, remove the bone that will likely slide out of its meat sheath and place it all into a bowl.
  5. Drain the liquor from the pressure cooker into a saucepan and bring it to a simmer.
  6. Add in the noodles and simmer until the noodles are ready.
  7. Chop the coriander, and slice the spring onion, fennel, and red onion.
  8. Drain the noodles and mix through the coriander, spring onion, red onion, and fennel.
  9. Transfer the noodles to a shallow bowl and place the lamb meat on top.
  10. Spoon some of the meat juices over the lamb and noodles.
  11. Give thanks to the Lord for the food and for friends.

How was the meal?

Okay, I confess, this is a peculiar combination of ingredients. I wrote in a file note at work yesterday an opinion on a form of words. I acknowledged I’m a peculiar person with strong views. A workmate thought it was hilarious and agreed that I am peculiar.

The meat was tender, fall off the bone tender. 

I’m not quite sure lamb shank and noodles would sell in a restaurant. That said, it was a tasty meal, and if you try it, let me know what you think.

Final thoughts

  1. Have you ever had lamb with noodles and laksa flavours?
  2. Do you think lamb is suited to Asian cuisine?
  3. Do you like lamb shanks?
  4. How has your week been?

Feel free to leave a comment and tell me what you think.

Udon noodles
Cooked lamb shanks
Pressure cooker lamb shanks with laksa flavoured Udon noodles, fennel, spring onion, radish, and coriander
Pressure cooker lamb shanks with laksa flavoured Udon noodles, fennel, spring onion, radish, and coriander
Pressure cooker lamb shanks with laksa flavoured Udon noodles, fennel, spring onion, radish, and coriander

Pork belly slices and macaroni cheese

Posted by Gary

Dear Reader,

Greetings and salutations. It’s almost the end of January; this month has gone quickly. I must be having fun! 

Yesterday while grocery shopping, I noticed these “Coles Made Easy Slow Cooked Pork Belly Slices In Tonkatsu Sauce.”

I have no idea what Tonkatsu sauce is, but I figured it might go with some macaroni cheese.

In case you’re interested, I searched Wikipedia and found some information.

Coles Made Easy Slow Cooked Pork Belly Slices In Tonkatsu Sauce with jalapeño macaroni cheese

Ingredients

  • Coles Made Easy Slow Cooked Pork Belly Slices In Tonkatsu Sauce
  • Penne pasta
  • Milk
  • Plain flour
  • Butter
  • Gruyère cheese (grated)
  • Gouda cheese (grated)
  • Swiss cheese (grated)
  • Jalapeño pepper (finely diced)
  • Spring onion (sliced)

Instructions

Coles Made Easy Slow Cooked Pork Belly Slices In Tonkatsu Sauce

  1. Preheat Oven to 220°C fan-forced (240°C conventional).
  2. Remove pork belly slices from the packaging and arrange them evenly on a lined baking tray. 
  3. Pour the remainder of the sauce from the pouch onto the meat, coating it evenly. 
  4. Place the tray in the centre of the oven and cook uncovered for 15 to 18 minutes, or until slices are golden and sticky.
  5. Remove from the oven and serve.

Macaroni cheese

  1. Boil some tap water in a saucepan*
  2. Add some salt and bring the water to a boil again.
  3. Add in some penne pasta** and cook according to the maker’s instructions for the recommended time.
  4. Drain the water and keep the pasta in a colander
  5. Make a roux with equal amounts (by weight) of butter and flour.
  6. Melt the butter in a saucier pan and ensure the water has boiled off
  7. Add in the flour and whisk for at least three minutes.
  8. Make a white sauce by slowly adding full-cream milk and whisking until it has the consistency of cream.
  9. Add in grated Gruyère, Gouda, and Swiss cheeses and stir until the sauce is thickened.
  10. Fold through the diced jalapeño pepper.
  11. Spread the cooked pasta onto a baking tray and pour over the cheese sauce
  12. Add the sliced spring onion.
  13. Fold through the pasta, spring onion, and cheese sauce.
  14. Smooth the top with a spatula***
  15. Top the macaroni cheese with some more grated cheese
  16. Pop the baking tray into the oven and cook until the cheese has turned to a golden colour

Plating up

  1. If everything has gone to plan, a large spoon through the macaroni cheese should be able to slice through and effectively carve out a good wodge**** of macaroni cheese. The consistency should be firm rather than stiff or wobbly.
  2. Move said wodge of macaroni cheese onto a dinner plate. Arrange some of the pork belly slices next to it.
  3. Give thanks to the Lord and consume with vigour and enthusiasm.
  4. The remaining pork and pasta bake should be stored in the refrigerator.

Verdict

For something new, this meal was pretty good. If you live in Australia and shop at Coles supermarkets, the pork belly slices are worth trying. I assume the other supermarket chains like Woolworths, IgA, and Aldi stock something similar.

The macaroni cheese was also pretty good. The jalapeño pepper added a bit of a kick. I reckon a bit of Tabasco® sauce or Sriracha sauce would be good on the macaroni cheese too.

Final thoughts

  1. Have you ever tried pork belly and Tonkatsu sauce? Did you like it?
  2. Do you prefer the packet macaroni cheese or making it from scratch?
  3. Do you add extra elements to your macaroni cheese for a different flavour?

Feel free to leave feedback in the comments block below this post.

*I wondered what pasta might taste like with water from different cities as I was cooking. When I worked in Darwin, a colleague’s partner would have tap water sent from Adelaide because she liked her tea made with water she was used to. I need to cook in different places to see if flavours change with the water.

**I know this is macaroni cheese; however, all I had was penne pasta, and I wasn’t going to purchase macaroni especially.

***I was recently sent a new spatula. A gift from a dear friend. It’s the best spatula I’ve ever handled.

****A large piece or amount of something

Coles Made Easy Slow Cooked Pork Belly Slices In Tonkatsu Sauce with jalapeño macaroni cheese

Rump roast and pumpkin mash

Posted by Gary

Dear reader,

Happy Saturday! I hope you’re well. 

After some unseasonal, although not unusual for Canberra, cold days, the sun was shining today! If you’re a first-time reader and from somewhere in the northern hemisphere of our amazing planet, I live in Canberra, the capital city of Australia.

Belconnen Owl Statue. Canberra’s best public art!

We’re continuing to see case numbers of COVID-19 rise in some jurisdictions while the growth slope in others is falling. Unfortunately, we’re now seeing the fatality numbers rise. I’m not impressed that healthcare professionals and politicians quip that the people dying are older or have comorbidities. These are humans who are dying. Most of the dead had families and friends who loved them and would mourn and grieve. I’m not getting any younger, and I have close friends who are vulnerable, or they have vulnerable children. I don’t want to mourn the loss of a friend or family member. I don’t want to grieve with a friend who loses a son or daughter.

Enough of the moroseness. I’ve had a great week, made better by the love and kindness of those who are closest to me.

Ingredients

  • Rump roast
  • Pumpkin
  • Sour cream
  • Marmalade
  • Instant gravy
  • Frozen peas

Instructions

  1. Undress the beef from its environmentally unfriendly see-through plastic.
  2. Dry the meat with absorbent paper.
  3. Season the roast with salt.
  4. Dry brine the roast in the refrigerator. (Preferably overnight).
  5. Heat the oven to 220 °C (200 °C fan-forced).
  6. Insert the meat thermometer deep into the flesh. Ram it in up to the root.
  7. Put the meat on a rack over a baking tray and put it into the oven.
  8. Set the cooking app according to how you want the beef finished off. I like my meat rare to medium-rare. I like it to be juicy with the meat juices flowing. It gives me a bit of a thrill to give it a poke and see the juices running from it.
  9. Cook at this temperature for 15 minutes to get the surface well browned.
  10. Reduce the temperature to 170 °C (150 °C fan-forced) and cook according to the instructions provided by the app associated with the thermometer.
  11. When instructed, remove from the dish, transfer to a carving board, cover with foil and rest according to the app before carving.
  12. Lovingly sharpen your carving knife (as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT). I add this proverb because real friends are brave enough, to be honest with each other. That honesty is an expression of love. Honesty leads to growth and stronger relationships. I like that I can be honest with those who I love and cherish.
  13. When the meat is well-rested, carve the roast into slices. I like my beef to be thick and meaty. Resting the meat gives it an almost tumescent quality as the flesh retains its juices until you make your incision with your blade.
  14. Make the instant gravy according to the maker’s instructions. I nearly wrote “manufacturer’s instructions for use”. I’ve been using that phrase all week for advice I’ve been writing at work. I’m tired of writing it.
  15. Cut the pumpkin into small pieces and massage each chunk with some oil and marmalade.
  16. Place the pumpkin into the oven, which has been heated for the meat.
  17. When the pumpkin is soft, remove it from the oven, put it into a metal or glass bowl and begin to get a little rough with it. I use a fork, but you could use a dedicated masher or even a ricer. It depends on how you want your mash. I also leave the skin on for the extra fibre, and with all the mammal meat I eat, my bowels need all the dietary fibre I can consume.
  18. Season the mash with salt and pepper and add a dollop of sour cream. I also like some spring onions in my mash, whether made with pumpkin or spuds. I know some people like chives, but spring onions are more versatile for my cooking style. When I say cooking style, that’s overstating it. I don’t think I’m stylish at all.
  19. Cook the frozen peas. You can choose microwave radiation, boiling water, or bunging the peas into a skillet.
  20. Plate up the meal however you choose.
  21. Give thanks to the Lord.

How was the meal?

I feel like I’m in a bit of an afterglow with this meal. As I was cooking, I was thinking deeply about someone extraordinary.

When I make a mash, a lot depends on how I feel at the time. Sometimes I enjoy a more refined form of mash, almost pureed, and that’s when I’ll use a ricer or blender. Tonight I wanted something more rustic to match the rump roast.

Rump may not be as tender as ribeye; however, in my opinion, it has more flavour. While I never think of ribeye as insipid, roast rump has a more corporeal mouthfeel, and who doesn’t want corporeal mouthfeel? 😉

Final thoughts

  • How was your week?
  • What sort of mash do you like? Do you prefer potato or pumpkin? Do you enjoy them equally?
  • Do you like to treat your spuds or pumpkin a bit roughly or with tenderness for a smooth result?

Feel free to leave your thoughts in the comments or let me know via Twitter or Facebook. 

  • Rump roast
  • Rump roast seasoned with iodised salt. Ready to dry brine in the refrigerator.
    Rump roast
  • Rump roast seasoned with iodised salt. Ready to dry brine in the refrigerator.
    Rump roast
  • Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
    Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
  • Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
    Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
  • Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
    Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
  • Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn
    Rump roast and rustic pumpkin mash with instant gravy and frozen peas and corn