Random Yummy

By Gary

Random food stuff. What I eat and how I prepare it as well as information about kitchen tools and food photography.... more

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FAQs about Random Yummy:

How many episodes does Random Yummy have?

The podcast currently has 51 episodes available.

Random Yummy episodes:

February 22, 2020 Random Yummy Ep040 | Prawn scallop and speck fried cauliflower rice with mushrooms
Show notes at https://yumlum.co/2T7FAqm
Prawn scallop and speck fried cauliflower rice with mushrooms
Random Yummy notes https://yumlum.co/2vWWQXm
Ingredients
Ready 'riced' cauliflower rice
Prawns
Scallops
Speck
Mushrooms
Sherry
Soy sauce
Queensland nut oil
Spring onions
Red onion
Whole black peppercorns
Instructions
Cut some speck into cubes.
Slice some spring onions.
Slice some red onion.
Slice some mushrooms.
With a nice heavy pestle in your dominant hand grind the black peppercorns to a rough coarse texture in your mortar.
In a hot frying pan fry up the speck to render out the fat.
Cook the speck until it has changed colour to a golden brown but not burnt.
Toss in the prawns and cook until the prawns change colour to red.
Toss in the scallops and fry up with the speck and prawns until the surface of the scallop meat begins to whiten.
Transfer the speck, prawns, and scallop meat to a bowl and leave the pig fat in the frying pan.
Toss in the sliced mushrooms and some of the spring onions and cook until soft.
Keep some of the spring onions aside for the final garnish.
Add a splash of sherry and keep the mushrooms and spring onions moving in the frying pan.
While the mushrooms and spring onions are absorbing the sherry and pig fat, cook the cauliflower rice using microwave radiation according to the instructions on the packet of cauliflower rice.
Once the cauliflower rice has been cooked, toss it all into the frying pan and combine the cauliflower rice with the mushrooms and spring onions.
Add a good splash of soy sauce and stir through.
Add in the speck, prawns and scallop meat and combine everything.
Transfer everything in the frying pan to a bowl.
Garnish with the coarse pepper and spring onions.
Eat with chopsticks 🥢 in support of oppressed Chinese Australians who are suffering racist side looks and shade from ignorant arseholes who assume everyone who looks Chinese is infected with SARS-COV-2 and has COVID-19.
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4min
February 16, 2020Random Yummy Ep039 | Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Reverse seared Porterhouse steak with green peppercorn and mushroom sauce served with potato gems, avocado, and cherry tomatoes
Show notes at https://yumlum.co/2OXjkOH
Go to the show notes for the full recipe.
Ingredients
Steak
Porterhouse steak

Iodised salt

Freshly cracked black pepper

Thyme

Rosemary
Sauce
Spring onions

Mushrooms

Green peppercorns

Beef stock

Sherry

Butter

Cream
Potato gems
Avocado
Cherry tomatoes
Instructions
Steak
About six hours before planning to cook (or overnight if possible) unwrap the steak from its environmentally unfriendly plastic wrapping. Pat the steak dry with absorbent paper. Season the steak with iodised salt and put the steak on a rack and place it into a refrigerator uncovered to dry out the surface of the steak and season it better.
When you’re ready to cook the steak bring it out of the refrigerator and turn on the oven and set the temperature to 100 °C (212 °F). Insert the thermometer deep into the meat muscle and put the steak on a rack over a baking tray and put it into the oven.
Cook the steak until it gets to about 45 °C (113 °F) and then remove from the oven.
Have everything in place for the searing and the sauce making.
Brush the steak with some Queensland nut oil.
Season the steak with freshly cracked black pepper and chopped thyme and rosemary leaves.
Heat a frying pan to a high heat and sear the steak flipping frequently until a crust has formed.
Remove the steak from the frying pan and allow it to rest comfortably so it can reabsorb all its meaty juices.
Once rested, slice the steak with a sharp knife. I like to use my Dick™ brand butchers knife.
Sauce
While the reversed seared steak is resting comfortably, begin the preparation to make the sauce.
Add some chopped spring onions and sliced mushrooms to the frying pan which was used to sear the steak.
Add some sherry to deglaze the frying pan and to infuse the sherry flavour into the mushrooms. Keep cooking until the sherry has reduced and then add in some beef stock and allow it to simmer and reduce.
When the liquid has thickened add in some cold butter and allow it to mix thoroughly into the sauce and finish with some cream.
Season to taste.
Potato gems
Turn the fan-forced oven on when you turn the toaster oven on and heat it to 200 °C (392 °F).
Put the frozen potato gems (tater tots if you’re from North America) onto a baking sheet and put them into the oven for about 25 minutes or until thy are golden and crunchy.
Lightly season the potato gems with salt and pepper.
Avocado and tomatoes
Slice an avocado cheek.
Halve the cherry tomatoes with a sharp knife.
Plating up bit
On a dinner plate pour out the thick sauce.
Lay out slices of steak on the sauce.
Place the avocado and tomatoes on the sauce next to the steak.
Place the potato gems next to the steak.
Eat with chopsticks to support the Chinese Australians and Australian born Chinese who are experiencing racism because of COVID-19.
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4min
February 08, 2020Random Yummy Ep038 | Triple pork fried cauliflower rice
Triple pork fried cauliflower rice
Show notes at https://yumlum.co/375pDWR and https://yumlum.co/3boHoDF
Triple pork fried cauliflower rice sounds a bit weird but it was the best I could come up with at short notice.
It’s been a bit crazy at work and I only got home at about 4 pm and didn’t feel like doing a long cook. I will be cooking some duck breasts tonight by sous vide but for tea I wanted something relatively easy.
I decided since I had pork rashers, pork sausages, and lup chong that I had a triple threat of pork. I’m still eschewing carbs, so the fried rice had to be cauliflower rice.
I know what you’re thinking, where’s the bacon? I did think of buying some bacon but I decided against it. Can you believe it?
I’m eating more pork in preparation for shortages in case African Swine Fever virus infection becomes more of a problem which will mean Australian pork will be in higher demand from overseas pork lovers, especially the Chinese market which has been affected by ASF.
Questions and answers
Is pork your favourite meat?
As much as I love a tender and juicy rare rib steak, the versatility of pork is what makes it my favourite meat. Being basian helps too because so many basians and Asians love pork. I mean Triple pork when three is better than one or two.
Is cauliflower really a substitute for rice?
As a low carbohydrate alternative, you bet it is.
Will ASF get to Australia?
I hope not. ASF in Australia would be a disaster for the pork industry. The prices for any pork let alone Triple pork will skyrocket.
Final thoughts
Do you like pork? Do you like the idea of triple pork?

What do you think of cauliflower rice?

Would you add pork fat to fried cauliflower rice?
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6min
January 26, 2020Random Yummy Ep037 | Australia Day 2020 roast lamb shoulder and fresh slaw
Australia Day 2020 roast lamb shoulder and fresh slaw
Show notes at https://yumlum.co/2RrN08p
I hope you’ve had a good day. I’ve been working from home today. I’ve spent nearly all day behind my laptop reading and editing documents.
Ingredients
Boneless lamb shoulder roll

Iodised salt

Lime (sliced)

Red cabbage (shredded)

Carrot (grated)

Celery (sliced)

Red onion (sliced)

Fennel (sliced)

Radish (sliced)

Cherry tomatoes (halved)

Lime zest

Lime juice

Olive oil
Instructions
Unwrap the Tasmanian grass-fed boneless lamb shoulder roll from the cryovac wrapping.

Place the lamb on a rack over a baking tray.

Rub in some iodised salt and add a few slices of lime.

Allow the lamb to dry brine for a few hours to dry out the fat layer a bit.

Heat an oven to 200 °C (392 °F).

Insert the meat thermometer deep into the muscle meat.

Put the lamb in the oven and cook until the temperature has reached about 54 °C (129 °F).

While the lamb is in the oven prepare the fresh slaw by shredding the red cabbage, grating the carrot, slicing the celery, slicing the red onion, slicing the fennel, slicing the radish, halving the cherry tomatoes, removing the zest and juice from a lime, then mixing it all together with some olive oil to make a fresh slaw salad.

When the lamb is cooked, remove it from the oven and then allow it to rest for about 17 minutes.

Slice the lamb with a sharp knife.

Serve everything on a dinner plate with a little mustard.
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5min
January 25, 2020 Random Yummy Ep036 | Tomahawk steak with mushrooms, and green and gold vegetables
Happy Chinese New Year Tomahawk steak with mushrooms, and green and gold vegetables
Show notes at https://yumlum.co/38EPq9u
Year of the rat
Dedicated to the water rats of Belconnen, Canberra.
Happy Chinese New Year or Happy Lunar New Year. It’s the year of the rat and I’m a rat according to the Chinese Zodiac.
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11min
January 19, 2020Random Yummy Ep035 | Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices
Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices
Show notes at https://yumlum.co/30AIOpV
Video at https://youtu.be/0WD1eWvpRUE
Ingredients
Chicken Maryland

Iodised salt

Ground black pepper

Garlic powder

Italian dried herbs

Frozen peas, corn, capsicum, and black beans
Instructions
Debone the chicken thigh (see the video)

Season the chicken with iodised salt, ground black pepper, garlic powder, and Italian dried herbs.

Roll the chicken thighs and tie with cooking twine using surgical knots.

Roast the rolled chicken thighs, drumsticks, and bones in a baking tray at 200 °C for 45 minutes.

Cook the frozen vegetables using microwave radiation for 2 minutes.

Drain the vegetables.

Place the drumsticks into a container for work lunches.

Place the rolled chicken thighs onto a dinner plate.

Pour the chicken juices and the femur bones into a frypan along with the drained vegetables.

Cook the vegetables in the chicken juices until all the liquid has reduced to nothing and the vegetables begin to stick to the frypan.

Plate the vegetables next to the rolled chicken thighs.
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4min
January 18, 2020Random Yummy Ep034 | Sous vide pork cutlet with mint salad and spring onion butter sauce
Sous vide pork cutlet with mint salad and spring onion butter sauce
Show notes at https://yumlum.co/30wO7Xa
I’m back after spending four days in Norfolk Island for work.
I’ve put on a couple of kilograms.
Ingredients
Pork cutlet

Iodised salt

Black pepper

Mint

Parsley

Cos lettuce

Tomatoes

Red onion

Radish

Fennel

Lime zest

Lime juice

Olive oil

Queensland nut oil

Cooking sherry

Butter

Spring onions

Cream
Instructions
Vacuum seal pork cutlets.

Cook the pork cutlets by sous vide at 54 °C for 75 minutes.

Make a salad with mint leaves, chopped parsley, shredded cos lettuce, cross sliced red onion, sliced radish, cross sliced fennel, lime zest, lime juice, and olive oil.

After sous vide cooking, dry the surface of a pork cutlet and sear in Queensland nut oil and butter.

After searing remove the pork cutlet to rest and add chopped spring onions to the hot frypan along with some extra butter.

Sauté the spring onions in the butter until the butter has clarified and then add in some cooking sherry.

Cook off the sherry and add some cream to make a sauce.

Cut off the rib bone of the pork cutlet and then slice the muscle.

Plate up the salad, layer on the meat slices, and spoon on some sauce.
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3min
January 18, 2020 Random Yummy Ep033 | Norfolk Island take 2
Norfolk Island take 2
Show notes at https://yumlum.co/2TAA9ST
I spent the last four days in Norfolk Island. This was a follow up trip to the week I spent there in December.
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11min
January 13, 2020 Random Yummy Ep032 | Pan-fried salmon and butter fried eggs
Pan-fried salmon and butter fried eggs
Show notes at https://yumlum.co/2TpeEnE
This doesn’t even seem worthy of posting and sharing it’s so easy.
The weekend saw a move into the red zone so today we a light lunch and a light tea.
Lunch
Slices of carrot, celery, cheese, and dates
Tea
Pan-fried salmon and two eggs fried in butter.
I cook my salmon this way for simplicity. I turn on the frypan and add a little Queensland nut oil and then lay the salmon skin side down. I put on a lid and start a 5-minute timer. At the end of 5 minutes I remove the lid, add some butter and crack in two eggs. I then turn the heat off and put the lid on for 90 seconds. You get perfect rare to medium rare salmon, crispy skin, and soft yolked fried eggs. I love the runny yolk with the salmon flesh and the crispy skin.
The featured photograph is a Secret Santa gift 😃
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2min
January 12, 2020Random Yummy Ep031 | Spam with mushroom sauce and mango salad
Spam with mushroom sauce and mango salad
Show notes at https://yumlum.co/36H8q6B
Happy Sunday to you. I had a huge morning tea and didn't have lunch today. Mind you I had been feeling a little nauseated. The Dobinson's Bakery coffee card allowed me a free coffee and cake today and I went with a really rich chocolate eclair.
Spam with mushroom sauce and mango salad
Ingredients
Spam

Mushrooms

Spring onions

Butter

Cream

Dijon mustard

Sherry

Cos lettuce

Mint

Red onion

Fennel

Mango

Lime juice

Olive oil
Instructions
Shred the cos lettuce.

Slice the red onion.

Slice the fennel.

Remove the juice from a lime.

Chop the mint leaves.

Dice the Kensington Pride mango.

Toss the salad ingredients in a bowl with a little olive oil.

Don’t look up toss the salad in Urban Dictionary.

Sauté the diced Spam in some Queensland nut oil in a hot frypan until the surface of the Spam cubes changes colour.

Remove the Spam and add the spring onions and mushrooms and sauté until soft.

Deglase the frypan with a little cooking sherry.

Stir in some Dijon mustard, butter, and cream to make a sauce.

Add in the cooked Spam and mix through.

Serve everything on a plate.
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3min

FAQs about Random Yummy:

How many episodes does Random Yummy have?

The podcast currently has 51 episodes available.