Roast pumpkin

Sous vide 63 °C egg, reverse sear steak, and roast pumpkin

Posted by Gary

This week I have taken three inspirational inputs for tonight’s dinner.

I was watching Guga on Sous Vide Everything and it’s time to do a 63 °C egg.

Sous vide 63 °C eggs with a reverse seared scotch fillet steak and roast pumpkin served with gravy.
Sous vide 63 °C eggs with a reverse seared scotch fillet steak and roast pumpkin served with gravy.

I mentioned this to a friend at work, AB, and steak with my eggs was suggested.

That night, I was chatting with my dear friend, GC about comfort food and she mentioned her Mum’s roast pumpkin.

Kent pumpkin ready for roasting after being massaged with Queensland nut oil, iodised salt, and cinnamon.
Kent pumpkin ready for roasting after being massaged with Queensland nut oil, iodised salt, and cinnamon.

Dedicated to GC, AB, and Guga

I love watching cooking videos on YouTube and I love chatting with friends about food.
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