Monday tea. Pan-fried salmon with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.

#yummylummy #foodphotography #lowcarb #MasterChefAU #salmon #kalesprouts #redcabbage #cherrytomatoes #horseradish

Salmon, Kale sprouts, Red cabbage, Tomatoes, Butter, Cream, Horseradish cream

G'day food lovers,

How are you tonight? For tea tonight I pan-fried some salmon and served it with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.

In a cold frypan I placed a piece of oiled up and salted salmon skin side down. I then turned the heat up to high and cooked the salmon for five minutes. After I checked the skin was crispy, I turned the salmon over for one minute, turned the heat off, and transferred the salmon to a plate to rest.

I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale sprouts and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale sprouts glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through.

It was delicious. Have a good night. Bye.

Pan-fried salmon with homemade Hollandaise sauce and slaw-like salad

Salmon, Cabbage, Kale, Almonds, Red endive lettuce, Capsicum, Hollandaise sauce

#yummylummy #foodphotography #foldio #hypop #salmon #lowcarb #MasterChefAU

Blender Hollandaise Sauce

Ingredients

3 egg yolks

¼ teaspoon of Dijon mustard

1 tablespoon of lemon or lime juice

1 small squirt of hot sauce

120 grams of butter

Instructions

In the blender bowl, add the egg yolks, Dijon mustard, lemon or lime juice, and hot sauce.

Cover, and blend for about 5 seconds.

Melt the butter in a glass measuring cup with microwave radiation for about 1 minute.

With the blender whirring on high speed pour the butter into the egg yolk mixture in a thin stream.

It will start to thicken.

Keep the sauce warm in a pan of hot tap water.

Pan-fried crispy skin salmon, steamed egg, wilted spinach leaves, and homemade Hollandaise sauce.

#yummylummy #foodphotography #hypop #foldio #lowcarb #MasterChefAU

Recipe at yumlum.co/BlenderHollandaiseSauce

Blender Hollandaise Sauce

Ingredients

3 egg yolks

¼ teaspoon of Dijon mustard

1 tablespoon of lemon or lime juice

1 small squirt of hot sauce

120 grams of butter

Instructions

In the blender bowl, add the egg yolks, Dijon mustard, lemon or lime juice, and hot sauce.

Cover, and blend for about 5 seconds.

Melt the butter in a glass measuring cup with microwave radiation for about 1 minute.

With the blender whirring on high speed pour the butter into the egg yolk mixture in a thin stream.

It will start to thicken.

Keep the sauce warm in a pan of hot tap water.

Pan-fried crispy skin salmon, avocado, and leftover homemade Hollandaise sauce.

#yummylummy #foodphotography #hypop #foldio #lowcarb #MasterChefAU

Recipe at yumlum.co/BlenderHollandaiseSauce

Blender Hollandaise Sauce

Ingredients

3 egg yolks

¼ teaspoon of Dijon mustard

1 tablespoon of lemon or lime juice

1 small squirt of hot sauce

120 grams of butter

Instructions

In the blender bowl, add the egg yolks, Dijon mustard, lemon or lime juice, and hot sauce.

Cover, and blend for about 5 seconds.

Melt the butter in a glass measuring cup with microwave radiation for about 1 minute.

With the blender whirring on high speed pour the butter into the egg yolk mixture in a thin stream.

It will start to thicken.

Keep the sauce warm in a pan of hot tap water.

Pan-fried crispy skin salmon, avocado, and leftover homemade Hollandaise sauce.

#yummylummy #foodphotography #hypop #foldio #lowcarb #MasterChefAU

Recipe at yumlum.co/BlenderHollandaiseSauce

Blender Hollandaise Sauce

Ingredients

3 egg yolks

¼ teaspoon of Dijon mustard

1 tablespoon of lemon or lime juice

1 small squirt of hot sauce

120 grams of butter

Instructions

In the blender bowl, add the egg yolks, Dijon mustard, lemon or lime juice, and hot sauce.

Cover, and blend for about 5 seconds.

Melt the butter in a glass measuring cup with microwave radiation for about 1 minute.

With the blender whirring on high speed pour the butter into the egg yolk mixture in a thin stream.

It will start to thicken.

Keep the sauce warm in a pan of hot tap water.

Sunday tea. Pan-fried salmon with roasted kalettes, cherry tomatoes, and spring onions.

#YummyLummy #FoodPhotography #LowCarb #noaddedsugar #MasterChefAU

Salmon, Kalettes, Tomatoes, Spring onions, Coriander, Parsley, Avocado

G'day food lovers,

I seasoned a small piece of salmon with iodised salt and black pepper and then cooked it skin-side down in a frypan. I start with a cold frypan and as I add the salmon I turn the heat up to high and decrease the heat as the salmon cooks. After about 5 minutes I turn the salmon over and cook it flesh side down for about 1 minute. This ensures a crispy skin and a pink middle.

In a mixing bowl I add the kalettes, cherry tomatoes, and slices of the white part of the spring onions. I squirt in some rice bran oil and toss the kalettes, tomatoes, and spring onions to ensure there is a thin coating of oil over the vegetables (and fruit given tomatoes are fruit). I transfer everything to a baking sheet and cook it on high heat for 15 minutes. This ensures the kalettes get crispy. At the end of 15 minutes I remove the baking tray and add in some chopped parsley and coriander making sure to include the roots, stalks, leaves.

To finish the plating up I add some avocado.

Pay day tea. Roast pork belly with kale sprouts and tomatoes

#YummyLummy #FoodPhotography #LowCarb #porkbelly #MasterChefAU #OldBay

Pork belly, Kale sprouts, Tomatoes, Spring onion, Coriander, Parsley

G'day food lovers,

Today I had a colonoscopy and it was all clear. I'm celebrating with pork belly and kale sprouts.

I took the pork belly strip from its packaging and patted it dry with kitchen paper. I then seasoned it with iodised salt and black pepper. I put it on a baking sheet and into a hot oven at 200 °C for 45 minutes.

I tossed the kale sprouts and tomatoes into a mixing bowl with some rice bran oil, iodised salt, black pepper, Chinese five spice powder, cumin seeds, coriander seeds, Old Bay seasoning, and slices from the green part of a spring onion. I made sure the kale sprouts and tomatoes were well rubbed with salty oily goodness. I put the kale sprouts, tomatoes, and spring onion onto a baking sheet and when the pork belly had 15 minutes to go, I put the kale sprouts, tomatoes, and spring onion in the oven.

I garnished the dish with slices of the white part of the spring onion, and the leaves, roots, and stems of the coriander and parsley.

It wasn't too bad. Have a good night. Catch you later.

Steamed vegetables with melted Coon cheese

Coon cheese, Cabbage, Kale, Spring onion, Red onion, Almonds, Carrot, Celery, Tomatoes, Chillies, Oyster sauce, Fish sauce, Vegetable stock, Cream, Iodised salt, Black pepper

#yummylummy #foodphotography #foldio #hypop #coon #lowcarb #MasterChefAU

Leftover slow cooker pulled ham hock and chicken thigh with Hollandaise sauce dressed slaw.

#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #slowcooker #pulledpork #leftovers

Ham hock, Chicken, Hollandaise sauce, Cabbage, Carrot, Red onion, Avocado

G'day food lovers,

Tonight I had the last of the leftover slow cooker pulled ham hock and chicken thigh. I served it with a slaw made from shredded cabbage leaves, grated carrot, and thinly sliced red onion, dressed with leftover homemade Hollandaise sauce.

It's a cold winter night so I did heat up my meat in a frypan with a little butter for lubrication. I then added some cream for further lubrication. I warmed up the leftover homemade Hollandaise sauce in a bain-marie.

If you're interested in how I make my Hollandaise sauce, I whisk three egg yolks with half a teaspoon of Dijon mustard, half a teaspoon of hot sauce, and a tablespoon of lime juice. I then slowly add one hundred grams of melted butter while whisking vigorously. If you have weak wrists, use a stick blender.

Leftover sous vide duck breast with creamy spinach and tomatoes.

#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #sousvide #duckbreast #leftovers

Duck, Spinach, Tomatoes, Garlic, Parmesan, Cream

G'day food lovers,

Tonight I had some leftover sous vide duck breast from the weekend and served it with a creamy cheesy spinach and tomato sauce.

I cut the duck breast into slices and quickly sautéed them in a hot frypan along with the duck fat from the sous vide bag. I transferred the breast meat onto a plate and fried off some minced garlic in butter. I tossed in some halved cherry tomatoes and added a handful of grated Parmesan cheese and stirred it through. I added a handful of spinach leaves and cooked them until they began to wilt. I seasoned it with some iodised salt and freshly cracked black pepper and then poured in a little cream. I added in the breast meat and simmered until the cream reduced a little. It was delicious.

Monday tea. Curry salmon and green vegetables in coconut cream and lemon juice.

#YummyLummy #FoodPhotography #LowCarb #noaddedsugar #MasterChefAU

Salmon, Tomatoes, Spring onions, Coriander, Parsley, Silverbeet, Lemon juice, Almonds, Coconut cream, Curry powder

G'day food lovers,

In a hot frypan I cooked and wilted some silverbeet leaves and stems plus the green part of the spring onions. After the silverbeet stalks were soft I added in a couple of tablespoons of curry powder and stirred it around to ensure the powder was coating everything. I then added in some diced salmon and half a tin of coconut cream. Once the coconut cream was mixed through and bubbling I added the lemon juice. After a couple of minutes, the salmon was cooked so I turned off the heat and tossed in the slices of the white part of the spring onions, plus the chopped coriander and parsley leaves, stems, and roots.

I garnished with slices of cucumber and almond flakes.

It was delicious. Have a good night. Catch you later.

Sous vide duck breast flavoured with iodised salt, Old Bay seasoning, and garlic powder. Served with creamy buttery curry Brussels sprouts, peas, and corn.

#yummylummy #foodphotography #lowcarb #sousvide #breasts #MasterChefAU #oldbay #brusselssprouts

Duck, Brussels sprouts, Peas, Corn, Old Bay seasoning, Garlic powder, Iodised salt, Cream

G'day food lovers,

Tonight I had sous vide duck breast with creamy buttery curry Brussels sprouts, peas, and corn.

I seasoned the duck breast with iodised salt, Old Bay seasoning, and garlic powder, and then cooked it at 76 °C for 2 hours. I then seared the breast in a hot frypan.

The vegetables were prepared by pan-frying them in some curry powder, garlic powder, and butter. When the Brussels sprouts were soft enough I added a splash of cream.

It was delicious. Have a good night. Bye.

Tuesday tea. Today is all about white food. Steamed ling with coconut rice.

#YummyLummy #FoodPhotography #NotLowCarb #WhiteFood #MasterChefAU #BowelPrep

Ling, Rice, Coconut cream, Vegetable stock

G'day food lovers,

I'm having a colonoscopy on Thursday and I've started the bowel preparation by drinking lots of water and eating white food. I ate eggs for breakfast and bread rolls for smoko, lunch, and arvo tea. Tomorrow I start the laxatives to flush out my bowels and clean the mucosa so the gastroenterologist can have a good gander and not miss anything important like a malignant tumour. So for tea, I cooked some rice and put it into a frypan with a little vegetable stock. Once the liquid was bubbling I tossed in some ling cubes and put the lid on for five minutes to ensure the big thick pieces of ling were cooked. I then added in half a tin of coconut cream and let that simmer for five minutes before serving and eating.

It wasn't too bad. Have a good night. Catch you later.

Wednesday tea. Leftover MEATER™ made rump with a kale and cabbage vegetable broth.

#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #rump #meatermade

Beef, Kale, Cabbage, Vegetable stock, Spring onion, Coriander, Sesame oil, Fish sauce

G'day food lovers,

Happy Hump Day!

For tea tonight I had some leftover roast rump and served it with a kale and red cabbage broth made with vegetable stock.

I sliced the roast rump into thin slices with a sharp knife.

I boiled a saucepan of water and added a vegetable stock cube and stirred it until the cube had dissolved. I shredded the red cabbage and kale and tossed it in to par boil along with some drops of sesame oil and a glug of fish sauce. When the cabbage had softened, I added in the slices of meat and stirred them through. I transferred everything to a bowl and garnished the dish with chopped spring onion, coriander roots, stems, and leaves.

This was a very simple and easy dish. Have a good night. Bye.

I am busy compiling a list of favourite #TwitterChats for my website - Would love to know which ones you take part in on a weekly or monthly basis?

50 Likes on Instagram

11 Comments on Instagram:

chicagocheapass: I love #ideaschat and #hootchat and #brandchat (to name a few)

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snowinri: #VZWBuzz #LifeonFiOS @adeldemeyer

mordecaiholtz: There are many lists out there but #bufferchat #connectchat #brandchat are a few of my favorites

mikenuijs: #HootChat From @hootsuite

socialroadtrip: We'd like to think #socialroadtrip Chat on Sunday's 8:45 - 9:15pm EST is a pretty great Twitter chat:) but we might be biased of course..! #Travel #SocialRoadTrip #TwitterChat @adeldemeyer

jermaineyoung: #bufferchat #viralchat #nostalgiachat #mediachat #integratedchat and of course #SpoofChat

Pork belly and curry cabbage

#yummylummy #foodphotography #foldio #hypop #porkbelly #lowcarb #pressurecooker #MasterChefAU

Pork belly, Curry powder, Vegetable stock, Cabbage, Coconut cream, Kale, Radicchio, Celery, Carrot, Coriander, Peanut paste, Lemon juice

I cooked one pork belly strip in some vegetable stock with the celery and carrot in the pressure cooker for 15 minutes. Once cooked, dice the pork belly. Boil the cabbage in some vegetable stock and drain when soft. Transfer the celery, carrot, and cabbage to a frypan and add the curry powder and heat up until it starts to stick to the pan. Add in the peanut paste and coconut cream, and simmer until it has reduced. When it's ready to serve, add in the shredded kale and radicchio along with the coriander plus the lemon juice. Eat with chopsticks.

Tuesday tea. Leftover sous vide duck breast with red cabbage, kale, cherry tomatoes, and avocado.

#yummylummy #foodphotography #lowcarb #MasterChefAU #sousvide #duckbreast #breasts #redcabbage #cherrytomatoes

Duck, Red cabbage, Kale, Tomatoes, Cream, Horseradish cream, Spring onion, Coriander

G'day food lovers,

For tea tonight I had some leftover sous vide duck breast and served it with a warm creamy salad of kale, red cabbage, cherry tomatoes, and avocado.

I removed the breast from a bag and sliced it thinly.

I shredded the red cabbage and kale with a sharp knife. In a frypan I added the duck fat and cooking juices from the sous vide bag. I got those fatty juices sizzling and tossed in the cabbage and kale. When I could see the leaves of the cabbage and kale begin to soften, I added a teaspoon of horseradish cream and then a good glug of cream. I then tossed in the duck and cherry tomatoes. I stirred that through and garnished the dish with chopped spring onion, coriander roots, stems, and leaves, plus some avocado.

It was delicious. Have a good night. Bye.

Monday tea. Sous vide salmon flaked into curry kale sprouts, kale, and cabbage.

#yummylummy #foodphotography #sousvide #lowcarb #salmon #kalesprouts #kale #MasterChefAU

Salmon, Kale sprouts, Kale, Cabbage, Spring onion, Coriander, Parsley, Curry, Celery, Carrot, Coconut cream

G'day food lovers.

Tonight I made a curry with some leafy green vegetables and flaked in some sous vide salmon I cooked on Sunday.

The salmon was cooked at 55 °C for 45 minutes.

In a frypan I softened some celery and carrot lubricated with rice bran oil. I then added some curry powder and tossed in kale sprouts, shredded kale leaves, Savoy cabbage, and the green part of some spring onions. I put the lid on the frypan and waited for the kale sprouts, kale, and cabbage to soften and absorb the curry flavours as cellular water vapourised and helped form an oily film on the leafy green leaves.

I removed the lid and poured in half a tin of coconut cream and stirred it through. Once the coconut cream had reduced to a thicker consistency, I turned off the heat, added some lemon juice, tossed in some slices of the white part of the spring onion and coriander roots, stems, and leaves. I then stirred in flakes of salmon, transferred everything to a bowl and garnished with cherry tomatoes.

It was a delicious meal for a Monday night.

Have a good night. Bye.

Crispy pork belly with steamed red kale, red endive, and drumhead cabbage.

Pork, Kale, Endive, Cabbage, Oyster sauce, Fish sauce, Celery, Carrot, Tomato, Cream, Chillies, Sesame oil, Spring onion

#yummylummy #foodphotography #foldio #hypop #kale #lowcarb #MasterChefAU

Cook the pork belly strips in a toaster oven for 1 hour at 200 °C.

In a frypan sauté some celery and carrots, add some vegetable stock and 'steam' the kale, endive, and cabbage. Add in the fish and oyster sauces and cover and simmer for a few minutes. Add in the tomatoes and then the cream to thicken and reduce. Serve everything on a plate.

Leftover sous vide duck with cheesy cauliflower mash in anticipation of #Origin #Qlder

Duck, Cauliflower, Olive oil, Coon cheese, Chives, Kale

#yummylummy #foodphotography #foldio #hypop #lowcarb #footyfood #duck #MasterChefAU

I seared and sliced the duck. I prepared the boiled cauliflower with a stick blender and added olive oil, Coon cheese, and chives

Leftover sous vide steak with peanut paste kale cabbage curry with coriander, lemon juice, and coconut cream.

#yummylummy #foodphotography #hypop #foldio #lowcarb #MasterChefAU #sousvide #leftovers

Steak, Peanut paste, Kale, Cabbage, Coriander, Parsley, Coconut cream, Lemon juice, Curry powder

I wilted the cabbage and kale in a frypan with curry powder. Then I added 100 mL coconut cream and lemon juice from one lemon. I tossed in coriander and parsley and a big spoon of peanut paste. The thinly sliced steak was stirred in at the end.

Pan-fried salmon and avocado with leftover kale, endive, and cabbage mix

Salmon, Avocado, Tomato, Kale, Endive, Cabbage, Sunflower seeds, Pumpkin seeds, Poppy seeds, Sesame seeds, Cream, Spring onion, Parsley, Carrot, Celery, Oyster sauce, Fish sauce, Sherry

#yummylummy #foodphotography #foldio #hypop #lowcarb #salmon #leftovers #MasterChefAU

Someone please tell me what do I call the vegetable thing I cooked. I softened carrot and celery with some chilli paste in a frypan. I then added some vegetable stock with a splash of fish sauce and oyster sauce. I then added the shredded kale, endive, cabbage, and spring onion. As everything softened, I added in sunflower seeds, pumpkin seeds, crushed peanuts, poppy seeds, and sesame seeds. Tonight I added a handful of grated Coon cheese and put it in the oven. I pan-fried the salmon for 5 minutes on high heat.

Pan-fried salmon with shredded red kale and cos lettuce dressed with homemade aioli

Salmon, Cos lettuce, Red kale, Aioli, Spring onion, Red onion, Fennel, Parsley, Coriander, Avocado, Bird's eye chillies, Cherry tomatoes

#yummylummy #foodphotography #foldio #hypop #leftovers #lowcarb #MasterChefAU

Leftover roast chicken with silver beet and cos lettuce.

Chicken, Pear, Bird's eye chillies, Silver beet, Cos lettuce, Horseradish cream, Sunflower seeds, Pumpkin seeds, Red onion, Spring onion, Fennel, Parsley, Avocado, Tomatoes, Coon cheese, Pear, Iodised salt, Black pepper, Olive oil

#yummylummy #foodphotography #foldio #hypop #chicken #leftovers #MasterChefAU

MEATER made chicken with kale and cabbage layer cake

#yummylummy #foodphotography #meatermade #lowcarb #kale #MasterChefAU

Chicken, Kale, Cabbage, Peanuts, Sunflower seeds, Pumpkin seeds, Coon cheese, Goat's cheese, Tomatoes

I cooked the chicken with my MEATER in a toaster oven at 200 °C (400 °F). I layered kale, cheese, and cabbage with some seeds and cut cherry tomatoes and baked until everything was gooey and soft.

Roasted chicken maryland with shredded red kale and cos lettuce dressed with aioli, tomato sauce, and American mustard

Lime zest, Lime juice, Sesame seeds, Capsicum, Chicken, Cos lettuce, Red kale, Aioli, American mustard, Tomato sauce, Spring onion, Red onion, Fennel, Parsley, Coriander, Avocado, Bird's eye chillies, Cherry tomatoes

#yummylummy #foodphotography #foldio #hypop #leftovers #meatermade #lowcarb #MasterChefAU

Tuesday tea. Pork belly with speck, broccoli, cauliflower, kale sprouts and Brussels sprouts.

#yummylummy #foodphotography #sousvide #lowcarb #porkbelly #kalesprouts #kale #MasterChefAU

Pork belly, Speck, Cauliflower, Kale sprouts, Brussels sprouts, Broccoli

G'day food lovers.

Tonight I wanted something easy. In a mixing bowl I tossed in some frozen Brussels sprouts, broccoli, and cauliflower florets, and squirted in some rice bran oil. I got my hands in and massaged oil all over everything and then laid it all out on a baking sheet. I pulled out a nice long fatty strip of pork belly and massaged it with my oily hands. On a spare patch of the baking sheet I placed my pork and gave it a good seasoning with iodised salt, Chinese five spices and some sesame oil.

I put the baking sheet into a hot oven for 45 minutes.

While my pork meat was cooking, I tossed some kale sprouts in a little rice bran oil with some diced speck and at the 30 minute mark pulled out my pork meat from the warm embrace of the oven and added the kale sprouts for the last 15 minutes.

At the end of 45 minutes I pulled everything out, cut my pork into cubes, seasoned everything to taste, and served it in bowl.

It was a delicious meal for a lazy Tuesday night.

Have a good night. Bye.

Meat-free Cabbage, Kale, Endive, Coriander, Lime juice, Tomatoes, Peanuts, Pumpkin seeds, sunflower seeds, Sesame seeds, Poppy seeds, Almonds, Cream, Carrot, Celery, Chillies, Vegetable stock

#yummylummy #foodphotography #foldio #hypop #lowcarb #MasterChefAU

I started with the carrot, celery, and chillies first before adding some stock and then adding everything else underlie it was soft. I finished this with cream and let it reduce.

MEATER made Chicken Maryland with a kale, cabbage, radicchio salad.

#yummylummy #foodphotography #hypop #foldio #lowcarb #MasterChefAU #meatermade

Chicken, Kale, Cabbage, Radicchio, Coriander, Lemon zest, Lemon juice, Tomatoes, Avocado

I cooked the chicken with a thermometer in an oven. The salad was bound with some mayonnaise and American mustard.

Sous vide scotch fillet steak with wilted kale and leftover peanut Sichuan curry cabbage in coconut cream and lime

Steak, Kale, Peanut paste, Peanuts, Lime zest, Lime juice, Coconut cream, Tomatoes, Chicken, Cabbage, Coriander, Spring onion, Curry powder, Sichuan seasoning, Chillies, Vegetable stock

#yummylummy #foodphotography #foldio #hypop #lowcarb #curry #coconutcream #sousvide #MasterChefAU

I cooked the steak by sous vide for 90 minutes at 57 °C. The kale was wilted in a frypan. On Friday night, I started with cabbage, coriander, tomatoes, and spring onion in a frypan. I added some vegetable stock and then the curry powder, Sichuan seasoning, chillies, peanut paste and peanuts. I cooked until the cabbage was soft and then added the lime zest, lime juice, and coconut cream. I cooked it until the coconut cream was reduced. I heated the leftovers with microwave radiation.

Tuesday tea. Pork belly with speck, broccoli, cauliflower, kale sprouts and Brussels sprouts.

#yummylummy #foodphotography #sousvide #lowcarb #porkbelly #kalesprouts #kale #MasterChefAU

Pork belly, Speck, Cauliflower, Kale sprouts, Brussels sprouts, Broccoli

G'day food lovers.

Tonight I wanted something easy. In a mixing bowl I tossed in some frozen Brussels sprouts, broccoli, and cauliflower florets, and squirted in some rice bran oil. I got my hands in and massaged oil all over everything and then laid it all out on a baking sheet. I pulled out a nice long fatty strip of pork belly and massaged it with my oily hands. On a spare patch of the baking sheet I placed my pork and gave it a good seasoning with iodised salt, Chinese five spices and some sesame oil.

I put the baking sheet into a hot oven for 45 minutes.

While my pork meat was cooking, I tossed some kale sprouts in a little rice bran oil with some diced speck and at the 30 minute mark pulled out my pork meat from the warm embrace of the oven and added the kale sprouts for the last 15 minutes.

At the end of 45 minutes I pulled everything out, cut my pork into cubes, seasoned everything to taste, and served it in bowl.

It was a delicious meal for a lazy Tuesday night.

Have a good night. Bye.

Tuesday tea. Pork belly with speck, broccoli, cauliflower, kale sprouts and Brussels sprouts.

#yummylummy #foodphotography #sousvide #lowcarb #porkbelly #kalesprouts #kale #MasterChefAU

Pork belly, Speck, Cauliflower, Kale sprouts, Brussels sprouts, Broccoli

G'day food lovers.

Tonight I wanted something easy. In a mixing bowl I tossed in some frozen Brussels sprouts, broccoli, and cauliflower florets, and squirted in some rice bran oil. I got my hands in and massaged oil all over everything and then laid it all out on a baking sheet. I pulled out a nice long fatty strip of pork belly and massaged it with my oily hands. On a spare patch of the baking sheet I placed my pork and gave it a good seasoning with iodised salt, Chinese five spices and some sesame oil.

I put the baking sheet into a hot oven for 45 minutes.

While my pork meat was cooking, I tossed some kale sprouts in a little rice bran oil with some diced speck and at the 30 minute mark pulled out my pork meat from the warm embrace of the oven and added the kale sprouts for the last 15 minutes.

At the end of 45 minutes I pulled everything out, cut my pork into cubes, seasoned everything to taste, and served it in bowl.

It was a delicious meal for a lazy Tuesday night.

Have a good night. Bye.

Leftover sous vide peanut paste steak with kale salad mozzarella taco shell

Lime zest, Lime juice, Sunflower seeds, Pumpkin seeds, Capsicum, Steak, Peanuts, Peanut paste, Red kale, Aioli, American mustard, Tomato sauce, Spring onion, Red onion, Fennel, Parsley, Coriander, Avocado, Bird's eye chillies, Cherry tomatoes, Mozzarella

#yummylummy #foodphotography #foldio #hypop #leftovers #sousvide #lowcarb #MasterChefAU

Tuesday tea. Leftover sous vide duck breast with red cabbage, kale, cherry tomatoes, and avocado.

#yummylummy #foodphotography #lowcarb #MasterChefAU #sousvide #duckbreast #breasts #redcabbage #cherrytomatoes

Duck, Red cabbage, Kale, Tomatoes, Cream, Horseradish cream, Spring onion, Coriander

G'day food lovers,

How are you tonight? For tea tonight I had some leftover sous vide duck breast and served it with a warm salad of kale, red cabbage, cherry tomatoes, and avocado.

I removed the breast from a bag and sliced it thinly.

I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through with the slices of breast. I garnished the dish with chopped spring onion, coriander roots, stems, and leaves, plus some avocado.

It was delicious. Have a good night. Bye.

Leftover roast chicken with silver beet and cos lettuce.

Chicken, Pear, Bird's eye chillies, Silver beet, Cos lettuce, American mustard, Mayonnaise, Tomato sauce, Sunflower seeds, Pumpkin seeds, Red onion, Spring onion, Fennel, Parsley, Avocado

#yummylummy #foodphotography #foldio #hypop #chicken #leftovers #MasterChefAU

Braised pork belly with steamed red kale, red endive, and drumhead cabbage.

Pork, Kale, Endive, Cabbage, Oyster sauce, Fish sauce, Celery, Carrot, Tomato, Cream, Chillies, Sesame oil, Spring onion

#yummylummy #foodphotography #foldio #hypop #kale #lowcarb #MasterChefAU

In a microwave radiation pressure cooker braise the pork in some vegetable stock with Hoisin sauce. Cook for about 14 minutes.

In a frypan sauté some celery and carrots, add some vegetable stock and 'steam' the kale, endive, and cabbage. Add in the fish and oyster sauces and cover and simmer for a few minutes. Add in the tomatoes and then the cream to thicken and reduce. Serve everything in a bowl.

Leftover sous vide chicken and Udon noodles

Chicken, Spring onion, Bird's eye chillies, Parsley, Cos lettuce, Fennel, Red onion, Udon noodles, Vegetable stock

#yummylummy #foodphotography #hypop #foldio #sousvide #chicken #MasterChefAU #birthday

Monday tea. Pan-fried salmon with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.

#yummylummy #foodphotography #lowcarb #MasterChefAU #salmon #kalesprouts #redcabbage #cherrytomatoes #horseradish

Salmon, Kale sprouts, Red cabbage, Tomatoes, Butter, Cream, Horseradish cream

G'day food lovers,

How are you tonight? For tea tonight I pan-fried some salmon and served it with a warm salad of kale sprouts, red cabbage, and cherry tomatoes.

In a cold frypan I placed a piece of oiled up and salted salmon skin side down. I then turned the heat up to high and cooked the salmon for five minutes. After I checked the skin was crispy, I turned the salmon over for one minute, turned the heat off, and transferred the salmon to a plate to rest.

I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale sprouts and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale sprouts glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through.

It was delicious. Have a good night. Bye.

Leftover cauliflower cheese with pan-fried salmon on wilted kale

Salmon, Cauliflower, Turmeric, Cumin seeds, Coriander seeds, Rice bran oil, Iodised salt, Black pepper, Kale, Cheese, Cream, Wholegrain mustard, Peas, Corn, Capsicum

#yummylummy #foodphotography #foldio #hypop #lowcarb #sousvide #cauliflowercheese #salmon #kale #MasterChefAU

The salmon was cooked in a frypan. The cauliflower cheese is a low carb recipe. See the blog. yummylummy.com/2019-06-01

Meat-free and raw. Cabbage, Endive, Kale, Coriander, Avocado, Tomatoes, Lime juice, Mayonnaise, Tomato sauce, and American mustard.

#yummylummy #foodphotography #foldio #hypop #lowcarb #raw #meatfree #MasterChefAU

I sliced the cabbage, kale, and endive thinly and chopped the coriander. Avocado was smashed and cherry tomatoes were halved. Everything is bound by lime juice, mayonnaise, tomato sauce, and American mustard.

Leftover sous vide chicken and quinoa rice salad

Chicken, Quinoa, Rice, Spring onion, Parsley, Cos lettuce, Fennel, Red onion, Bird's eye chillies, Tomatoes, Peanuts, Sunflower seeds, Pumpkin seeds

#yummylummy #foodphotography #hypop #foldio #sousvide #chicken #quinoa #MasterchefAU

Leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.

#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU

Ham hock, Chicken, Celery, Carrot, Cabbage, Kale, Coconut cream, Curry powder, Coriander, Lemon zest, Lemon juice, Parsley, Tomatoes, Peanuts, Sunflower seeds, Pumpkin seeds

G'day food lovers,

Tonight I cooked leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.

I softened some carrot and celery in a frypan. I then added in some curry powder, cabbage and kale and cooked until it was soft. I then added the leftover slow cooker pulled pork and chicken meat and moved it around the frypan with everything else until it took on some colour. I deglased the pan with lemon juice and added the lemon zest and then sweetened the deal with coconut cream, coriander, and halved cherry tomatoes. I put it on a plate and garnished it with chopped parsley. It was delicious.

If you're interested in how I pulled my meat, I put my pork and thigh into a slow cooker on Sunday with some stock and cloves I cooked my meat for six hours on a low heat. Using a couple of forks I pulled my meat off the bone and macerated it with my hands.

Masterchef Australia has announced a farewell to its celebrity judges Matt Preston, Gary Mehigan and George Calombaris, after their stint of eleven seasons on the show.

www.indulgexpress.com/entertainment/tv/2019/jul/23/scanda...

Pan-fried salmon served with Hollandaise sauce and a fresh leafy green salad.

#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU

Salmon, Hollandaise sauce, Kale, Cabbage, Tomatoes, Olive oil, Lemon juice, Balsamic vinegar, Peanuts, Sunflower seeds, Pumpkin seeds

The Hollandaise sauce was homemade with a stick blender. The salmon was fried skin down on high heat. The salad elements were dressed with olive oil, lemon juice, and balsamic vinegar.