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:

December 26, 2019Random Yummy Ep020 | Roast chicken thigh and red cabbage slaw
Roast chicken thigh and red cabbage slaw
Show notes at https://yumlum.co/2ZnNpek
Meat thermometers are the best
I ate too many carbs yesterday. When I weighed in this morning I was in the red zone.
Ingredients
Chicken thigh

Sliced red cabbage

Grated carrot

Chopped coriander

Chopped parsley

Chopped mint leaves

Pickled sliced radish

Pickled red onion

Queensland nut oil

Iodised salt

Freshly cracked black pepper
Instructions
The night before or early in the morning, uncover the chicken thigh and sprinkle some iodised salt on the chicken skin. Leave the chicken uncovered in the refrigerator to dry brine to ensure a crispy skin.

During the afternoon slice some radish and red onion.

Remove the zest from a lime and an orange.

Remove the juice from a lime and an orange.

Pickle the red onion and radish with the zest and juice from the lime and orange.

Preheat an oven to 200 °C (392 °F).

In a baking tray add some chicken stock.

Place a rack over the baking tray.

Put the dry brined chicken thigh on the rack and brush with some Queensland nut oil.

Season the chicken with freshly cracked black pepper.

Insert a meat thermometer.

Place the chicken into the oven and cook according to the meat thermometer aiming for an internal temperature of 78 °C (172 °F).

Once the internal temperature reaches 78 °C (172 °F) remove the chicken and allow it to rest.

Add a knob of butter to a frypan and allow it to melt.

Sprinkle in some plain (all purpose flour) and form a roux.

Pour the chicken fat flavoured chicken stock into a frypan and mix with the roux to form a gravy.

While the chicken is cooking slice the red cabbage, grate the carrot, chop the coriander, chop the parsley, and chop the mint leaves.

Mix the red cabbage, grated carrot, chopped parsley, chopped coriander, chopped mint leaves, and the drained pickled radish and red onion.

Serve the chicken and slaw along with the gravy.
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6min
December 25, 2019 Random Yummy Ep019 | What I ate for Christmas 2019
What I ate for Christmas 2019
Please check out the show notes at https://yumlum.co/2rqhDkh
You can see all the images
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3min
December 24, 2019Random Yummy Ep018 | Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.
Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.
Show notes at https://yumlum.co/34TFgPO
I cooked this lamb on the weekend.
Ingredients
Leftover slowly roasted lamb shoulder roll

Plain flour (this is not a low carb meal)

Butter (because butter makes everything better)

Sliced celery

Sliced carrot (you know to improve your eyesight)

Cream (see butter)

Beef stock

Worcestershire sauce

Red wine (I don’t drink but I like cooking with it)

Chopped fennel

Chopped red onion

Sliced radish

Mint leaves (because it goes with lamb)

Crushed Queensland nuts

Crushed peanuts
Instructions
Give the Tupperware™ container holding your leftover lamb a good shake to loosen it up.

Open the Tupperware™ container holding your leftover lamb.

Put some Queensland nuts and salted peanuts into a ziploc bag with about a teaspoon of plain (all purpose) flour.

Crush the nuts with your favourite nut crusher (I use a heavy weighty stainless steel coffee tamper).

Add the flour and crushed nuts to the Tupperware™ container.

Close the lid on the Tupperware™ container and give it a shake to coat the lamb with a little flour.

Heat up a frypan and add a little high vapour point cooking oil like Queensland nut oil.

Add in the sliced celery and carrot and cook until the celery and carrot has softened a little.

Add in the flour coated lamb and move around until it starts to brown a little.

Add in a splash of red wine and Worcestershire sauce and stir everything while the liquid begins to thicken.

Add in the beef stock and wait for a thick gravy to form.

Add in a little cream and a knob of butter.

Mix everything in the frypan and then turn the heat off.

Transfer the contents of the frypan to a dinner plate.

Add in the chopped fennel and red onion.

Add in the radish.

Add in some chopped mint leaves.

Arrange everything to look nice for a photograph.

Eat with chopsticks.
Seasons greetings
If you celebrate Christmas, Merry Christmas. If you observe some other religious event, I hope your celebration is fun and enjoyable. If you observe nothing, have a good day tomorrow or any day this week.
Comments
If you have questions or comments please write them in the comments box below this post.
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4min
December 23, 2019Random Yummy Ep017 | Baked salmon and avocado fennel salad
Baked salmon and fennel salad
Show notes at https://yumlum.co/2ENc3eN
It’s Monday and we all know that means a fillet of salmon.
Ingredients
Salmon

Sliced radish

Sliced red onion

Sliced fennel

Chopped parsley

Chopped coriander

Diced avocado

Lime juice

Olive oil

Chilli flakes
Instructions
Heat the toaster oven to 200 °C (392 °F).

Put the salmon skin side up on a sheet of baking paper.

Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.

Place the salmon in the toaster oven for 15 minutes.

While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.

Chop the parsley and coriander with a sharp knife.

Remove the seed from an avocado and dice the flesh of the cheeks.

Mix some lime juice and olive oil for a salad dressing.

Put all the salad ingredients into a mixing bowl and stir through the dressing.

Add the salad to a dinner plate.

Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.

Bon Appétit.
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2min
December 22, 2019Random Yummy Ep016 | Pork belly with mango and fennel lime salad
Mmm... pork belly
The show notes are at https://yumlum.co/2MkDWPx
Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.
Ingredients
Sliced radish

Sliced red onion

Sliced fennel

Chopped coriander

Chopped parsley

Lime zest

Lime juice

Pork fat

Pork belly

Iodised salt

Kensington Pride mango
Instructions
Dry the surface of a couple of strips of pork belly with paper kitchen paper.

Place the strips on a rack and put the rack on a baking tray.

Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F).

Cook for 45 minutes.

While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.

Chop some coriander (also known as cilantro in some countries) and continental parsley.

Remove the zest of a lime.

Remove the juice of a lime.

In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt.

When the pork has finished cooking remove the pork to rest on a cutting board.

Pour the rendered pork fat into the mixing bowl with the salad elements.

Mix the rendered pork fat through.

Cut the pork belly into small cubes.

Dice the mango and add to the bowl.

Add the chopped coriander and parsley to the salad bowl.

Toss in the cubes of pork belly and mix through.

Transfer everything to a bowl and eat with chopsticks.
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3min
December 21, 2019Random Yummy Ep015 | Slowly roasted lamb shoulder roll and fennel salad
Saturday tea. Slowly roasted lamb shoulder roll and fennel salad.
Check out the show notes at https://yumlum.co/2rem4yv
Video at https://youtu.be/9lDgt8moppE

Ingredients
Avocado

Bay leaves

Beef stock

Butter

Carrots

Celery

Coriander

Fennel

Garlic

Lamb shoulder roll

Lime juice

Nectarine

Olive oil

Parsley

Radish

Red onion

Red wine

Rosemary
Instructions
In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.

Add a stock cube, some red wine, and water.

Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).

Place the seared lamb on the vegetable trivet.

Cover with more rosemary and some garlic.

Cover the baking tray with two layers of aluminium foil and form a loose seal.

Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).

Slowly roast for four hours.

Remove the baking tray and remove the aluminium foil.

Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).

Cook for a further 20 minutes to make the fat crispy.

While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.

Using a mandolin with cross blades cut fennel and red onion.

Without the cross blades slice radishes.

Chop coriander and parsley.

Dice a nectarine and avocado.

Mix some lime juice and olive oil for a dressing.

Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.

Remove the baking tray and lamb from the oven.

Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.

When the lamb juices form a syrup add a knob of butter.

Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.

Aliquot some lamb for work lunches and place into the refrigerator.

Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.

Add the salad to a plate and then the chunks of lamb muscle.
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4min
December 21, 2019 Random Yummy Ep014 | Eating on Norfolk Island
Episode 14 is all about eating choices on Norfolk Island.
I've posted on https://yumlum.co/2ELG3aR about how I spent my spare time while working on Norfolk Island this week.
The blog post shares photographs and maps on where to go.
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9min
December 20, 2019 Random Yummy Ep013 | It's good to be back
It's good to be back after a week working in Norfolk Island.
Check out the show notes at https://yumlum.co/2Zcycwp
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2min
December 15, 2019 Random Yummy Ep012 | Leftover nood bog
G'day food lovers and welcome to the Random Yummy
Last night I made nood bog for the first time using 🍆 for the noodles and I made a bolognese sauce from scratch https://yumlum.co/34nhjjE
Check out the YouTube video too https://youtu.be/qJO5Zy50uE8
I'm going on a week's hiatus and won't be on-line.
Catch you next week.
Please feel free to leave me feedback and rates on Podcast platforms like the Apple Podcast App, Stitcher, Pocket casts, and Anchor.
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3min
December 14, 2019 Random Yummy Ep011 | Low carb nood bog made with eggplant and a mix of beef and pork mince.
Low carb nood bog made with eggplant and a mix of beef and pork mince. Inspired by a work friend of Italian heritage.

Recipe will be at https://yummylummy.com/20191214 later tonight (2019-12-14)
The recipe post will also have the YouTube video
I'd love some feedback please.
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13min

FAQs about Random Yummy:

How many episodes does Random Yummy have?

The podcast currently has 51 episodes available.