Food

Quick leftover lamb stew

A roast shoulder of lamb is hardly a meal for one. What to do with the leftover lamb? Make an absolutely delicious leftover lamb stew is the obvious answer. 

Leftover lamb stew on a wet overcast Saturday Gary Lum
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Quick and easy leftover lamb stew

The last thing you want to do is throw out the leftover lamb. It's so delicious. You can quickly and easily combine the lamb with some vegetables and make a lovely lamb stew. 

Course Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1
Calories 2000 kcal
Author Gary Lum

Ingredients

  • 250 grams Leftover shoulder lamb Leave it in bite sized chuncks
  • 2 pieces Carrot Sliced
  • 1 piece Onion Diced
  • 2 sticks Celery Sliced
  • 2 pieces Leek Sliced
  • 1 cup Red wine
  • 1 cup Chicken stock
  • 1 piece Potato Sliced
  • 10 pieces Cherry tomatoes
  • 10 pieces Brussels sprouts
  • 2 sprigs Rosemary

Instructions

  1. Preheat a fan-forced oven to 200 °C/400 °F

  2. Lay the vegetables down in a roasting tray

  3. Add the leftover lamb shoulder meat on top

  4. Don't forget to add the sprigs of rosemary

  5. Pour over the red wine and chicken stock and cover with aluminium foil

  6. Put into the oven and cook for 90 minutes

  7. Allow the meat to rest covered

  8. Serve into a shallow bowl and if you like eat with fresh bread

Recipe Notes

The meat should be tender and be falling apart after the double cooking it's experienced. 

You could make the juices thicker by adding some corn flour but I like a thin broth.

Leftover lamb stew on a wet overcast Saturday Gary Lum
Leftover lamb stew on a wet overcast Saturday

If you have leftover lamb please give this a go and let me know how it turns out. 

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How long do you cook a Coles Chicken Kiev?

You’ve had a long week right? You want something simple and tasty on a Friday night after work. Chicken Kiev fits the deal, but what else to have with it?

TGIF with a simple and easy Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw Gary Lum
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Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw

This is simply putting together items purchased from Coles and cooking them in the oven for an easy and filling dinner. 

Course Main Course
Cuisine Australian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1
Calories 3000 kcal
Author Gary Lum

Ingredients

  • 1 Piece Chicken Kiev
  • 1 Slice Swiss cheese Place this on the chicken
  • 12 Pieces Potato gems (Tater tots)
  • 1 Cup Beetroot coleslaw
  • 2 Tablespoons Garlic aioli

Instructions

  1. Put the chicken topped with Swiss cheese along with the potato gems into a large non-stick frying pan and put into a hot (200 °C/400 °F) oven for 40 minutes.

Recipe Notes

There's nothing to really prepare for this meal. All the ingredients were purchased from Coles and then put together. The chicken and potato gems need cooking and then after letting the chicken rest for 10 minutes, I added the coleslaw and aioli. 

TGIF with a simple and easy Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw Gary Lum
TGIF with a simple and easy Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw

At the delicatessen

When you’re at the delicatessen in a supermarket like Coles and you see something like ready prepared Chicken Kiev, there’s never a sign with cooking instructions on it. I assume, the people on staff just assume you know how long to cook them otherwise you’d be buying them in a packet (with directions on the back) from the freezer section right? 

Food safety

Well with the amount of salmonella in Canberra lately, there is a clear message to cook your chicken thoroughly. That’s why I chose 200 °C (400 °F) for 40 minutes. Given the breast has been stuffed with garlic and butter and I’ve added a layer of cheese, it’s important to get the inside to a good high killing temperature. 

Check me out on social media

Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog 

Thank you

What I ate this week

Monday

I like the fact in Canberra we have taxpayer funded public art and street art all in the one place. I just wonder when what locals are calling the “Woden ghetto sans people” will undergo development.

Woden public art in a couple of forms Gary Lum
Woden public art in a couple of forms

Back to my usual routine of salmon on a Monday. In the new year, I bought myself a Tefal portable induction hob. It was fantastic. An induction hob is great for making crispy skin salmon.

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad

Tuesday

It’s getting cool again in Canberra. I miss Summer. The Woden wind tunnel is very fresh in the morning as I go to get my mail.

Woden wind tunnel. It was quite fresh as I walked up to get my mail. Gary Lum
Woden wind tunnel. It was quite fresh as I walked up to get my mail.

I was involved in some group work and someone brought some TimTams. You’ve got to love coworkers who bring TimTams.

TimTams for the win Gary Lum
TimTams for the win

Lunch was a cordon bleu from Urban Bean. It was good. I like adding cheese and ham to most things 🤣

Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus. Gary Lum
Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus.

Dinner was again crispy skin salmon.

Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

Wednesday

It’s hump day and I still wonder if this is the only “sign” of construction the Woden ghetto sans people will see in the foreseeable future.

This is the only 'sign' of construction I've seen for months Gary Lum
This is the only ‘sign’ of construction I’ve seen for months

Urban Bean did a special mushroom burger lunch. No bread, just these huge Portobello mushrooms instead of a bun. It was delicious, especially with the beetroot.

Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips. Gary Lum
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips. Gary Lum
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.

Dinner was Wednesday chicken, namely, broccoli and spicy cheesy chicken wings on oven fried bread.

Broccoli and spicy cheesy chicken wings on oven fried bread Gary Lum
Broccoli and spicy cheesy chicken wings on oven fried bread

Thursday

Payday, you’ve got to love payday. I love payday. I often buy the lunch special from Urban Bean on pay day. The special was Beef Wellington with truffle mash, broccolini and mushroom jus.

Payday special from Urban Bean Beef Wellington with truffle mash, broccolini and mushroom jus. Gary Lum
Payday special from Urban Bean
Beef Wellington with truffle mash, broccolini and mushroom jus.

Dinner was a simple meat-free quinoa rice and vegetables because I’d eaten so much during the day.

Meat-free Thursday dinner. Oven 'fried' quinoa rice with vegetables and Coon cheese. Gary Lum
Meat-free Thursday dinner. Oven ‘fried’ quinoa rice with vegetables and Coon cheese.

I also decided it was time to change the profile photograph I was using on my non-food related social media like Twitter, Facebook and Instagram. I’m so grateful I can connect my camera with my iPhone. Yes, it’s been edited to smooth out my skin a little.

Gary Lum

Friday

For a bit of a change, rather than going to the staff tuck shop, I went to the Zouki café with a colleague for lunch. I had a chicken schnitzel wrap. It was quite filling.

Chicken schnitzel wrap Gary Lum
Chicken schnitzel wrap

On Friday afternoon, I looked up the salmonellosis rates for the ACT given recent outbreaks and was surprised.

Salmonellosis rates in Australia PER 100,000 for each state and territory Gary Lum
Salmonellosis rates in Australia PER 100,000 for each state and territory

Friday saw round two of the NRL with the highlight being Friday night’s game between the Brisbane Broncos and the North Queensland Cowboys.

I decided to make a bowl of cheerios and cheesy potato gems with ETA barbeque sauce. As much as I enjoyed the meal, my team, the Brisbane Broncos lost in golden point extra time. It was just like a finals game. It was so exciting. 

Friday night footy food. Spicy cheesy potato gems with cheerios and barbecue sauce. Gary Lum
Friday night footy food. Spicy cheesy potato gems with cheerios and barbeque sauce.

Final words

I ate well on the weekend too, but I’ve put enough photographs in this post. Have a good weekend. Catch you later.

What did you eat last week?

How do you make crispy skin salmon?

Crispy skin salmon is a real pleasure in terms of mouthfeel

There’s nothing like crispy skin salmon, the crunch through the skin and then the feel as your teeth penetrate the soft flaky flesh of the salmon and the spread of flavour over your tongue.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

I thought I’d make a video of how I make the skin on my salmon crispy without a lot of fat flare

 

What you need to do this quickly and easily

A small piece of salmon, either a tailpiece or middle piece

A plastic bag

Some flour

Any other flavourings that are dry or powdery like chilli flakes or dried mixed herbs

High burning temperature oil like avocado oil

A small nonstick frying pan

A source of heat that rapidly gets to a high temperature and over which you have reasonable control (I use a portable induction hob)

Here’s how to do it

Put the salmon into a plastic bag and then add some flour and other flavourings. Shake the bag carefully so the salmon is coated evenly and being careful not to let the bag break. You don’t want to have flour all over yourself and the kitchen floor.

Heat up the oil quickly and put the salmon in the frying pan skin side down.

Cook the salmon until the skin is brown and then turn it over and cook the other side.

When the salmon is cooked to your liking, take it off the heat and allow it to rest for a few minutes.

Serve with salad or whatever you like/

How does it taste?

Fantastic. I like baked salmon but crispy skin pan fried salmon is always my favourite.

If you live alone and just want something you can cook for yourself, here’s a good one.  

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad
Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

Final thoughts

If you try this please let me know how you go.

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

Pork red curry

OMG my taste buds came alive with this pork red curry

I have no idea what the traditional way to make a pork red curry. I made this meal for one, the way I thought it would taste best. The best way I know how to cook pork rashers is to put them into a hot oven for an hour and render out as much fat as possible.

 

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Here’s what you need to make this pork red curry

  • One small tray of pork rashers
  • Three tablespoons of Thai red curry paste
  • One teaspoon of chopped jalapeño peppers
  • Two teaspoons of chopped red chillies
  • The zest from one lemon
  • Juice from half a lemon
  • A small tin of coconut cream
  • About a handful of sugar snap peas
  • Half a red onion
  • Six cherry tomatoes
  • Enough Udon noodles for one person (this means you can choose to eat big or small)

Here’s how to put it altogether

  1. Put the pork rashers into a small nonstick frying pan and put that into a hot (200 °C/400 °F) for one hour. When the hour is up place the cooked rashers onto absorbent paper and allow them to cool to room temperature. Cut the rashers across the grain into one centimetre width strips and place these into a bowl.
  2. Cook the noodles in boiling water. Halve the time recommended, you only want them soft, not cooked through. Drain them thoroughly. Toss them so they do not stick.
  3. Heat up a wok and add some high boiling point cooking oil. I used avocado oil.
  4. When the wok starts to smoke add the sliced onion, the sugar snap peas and tomatoes. Once these vegetables begin to soften add the drained noodles.
  5. Move everything around the wok quickly and add the Thai red curry paste. I don’t think it matters what sort of paste you use. I just buy the cheapest I can find. Of course, you could make your own but life’s too short for that. I then add the pork. 
  6. Once the curry paste has coated everything add a dash of water and stir while it boils away. At this stage, throw in the chillies and jalapeño peppers.
  7. Squeeze in the juice from half a lemon.
  8. Add the tin of coconut cream and simmer until it reduces to a thick liquid.
  9. Transfer to a bowl and garnish with lemon zest.

How did it taste?

Roast belly pork red curry with noodles, tomatoes, sugar snap peas and lemon zest Gary Lum
Roast belly pork red curry with noodles, tomatoes, sugar snap peas and lemon zest

OMG, this was really nice. I’m sure I could have made it better with some authentic herbs and other ingredients, but I really liked this.

If you live alone and just want something you can cook for yourself, here’s a good one.  

Final thoughts

If you try this please let me know how you go.

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

What happened to my routine?

A topsy-turvy week means no routine and no salmon

So, last week I posted about how I had finished February in my usual eating routine. This week has been a little unusual. A day in Sydney, a dinner out I didn’t end up getting to, and senate estimates put my week out of whack.

Monday Maccas

Rather than the usual Salmon Monday, I went with Maccas Monday after flying back from Sydney.

Two Big Macs Gary Lum routine
Two Big Macs

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Tuesday dinner out turned into dinner in

I was meant to go out to dinner on Tuesday night with friends from work (hospital) but I ended up having to do something work related.

I ended up buying a roast chicken from Coles and making a roast chicken sandwich.

Roast chicken roll with aioli and spring onion cream cheese Gary Lum routine
Roast chicken roll with aioli and spring onion cream cheese

Wednesday Senate estimates

Three times a year public servants appear before senators to answer questions about their program areas. In days gone by I’d eat a steak at the Hellenic Club, however, lately, my boss has been taking a few of us out to dinner which has been a very pleasant change.

I have no photographs of dinner, just the large coffee I had in the morning.

Happy #humpday I need a large one for today. Thanks Urban Bean Gary Lum routine
Happy #humpday I need a large one for today. Thanks Urban Bean

I also have a shot of an abandoned building near where I work.

Canberra, our national capital. Home of fine public art with #abandoned buildings left for years surrounded by fencing suggesting activity but #noactivity Gary Lum routine
Canberra, our national capital. Home of fine public art with #abandoned buildings left for years surrounded by fencing suggesting activity but #noactivity

Thursday saw some normality

Lunch was crispy squid from Urban Bean Espresso Bar.

Crispy squid salad from Urban Bean Gary Lum routine
Crispy squid salad from Urban Bean

Dinner was leftover chicken on a piece of bread that was smothered in oil and heated in the oven to give it a fried bread effect. I laid the skin over the top to help stop the stringy breast meat from drying out too much. I’m not a fan of breasts, I much prefer thighs.

Leftover roast chicken on a fried cream cheese bread roll with peas and corn Gary Lum routine
Leftover roast chicken on a fried cream cheese bread roll with peas and corn

The best thing about Thursday was that even though it wasn’t pay day, it was the start of the NRL season and the Brisbane Broncos defeated the Cronulla Sharks.

The 2017 #NRL season kicks off tonight. Let's GO Brisbane Broncos. Coffee with Urban Bean almond and white chocolate muffin. Gary Lum routine
The 2017 #NRL season kicks off tonight. Let’s GO Brisbane Broncos.
Coffee with Urban Bean almond and white chocolate muffin.

Friday means a day at the hospital, and…

Lunch in the staff tuck shop. I went with roast vegetables. They were very salty.

Meat-free Friday roast vegetables Gary Lum routine
Meat-free Friday roast vegetables

Dinner was a concoction that included a Chicken Maryland, two mushrooms, lots of Coon cheese, peas, corn and a piece of bread.

Cheesy Chicken Maryland on oven fried Colby cheesy bread with mushrooms, peas and corn Gary Lum routine
Cheesy Chicken Maryland on oven fried Colby cheesy bread with mushrooms, peas and corn
Triple chocolate ice cream Gary Lum routine
Triple chocolate ice cream

How did I cope?

I really prefer routine.

Final thoughts

I hope you had a good week. Did you eat well?

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

Finishing February in Food

Finishing February with much the same routine

Regular readers will know my routine. I’m one of those people who handles life better if I don’t have to think too much about things that shouldn’t require a lot of thought. So I like routines and finishing February was no different.

Before I get to the food, though, it was an odd week where I mentioned a dream about my maternal grandfather and then I shared a little about my family history

Monday and Tuesday evenings mean what for Yummy Lummy?

I hope you answered salmon!

Crispy skin pan-fried salmon with Hass avocado and beetroot coleslaw dressed with aioli Gary Lum
Crispy skin pan-fried salmon with Hass avocado and beetroot coleslaw dressed with aioli
Crispy skin pan-fried salmon with aioli and smoked cheddar cheese Gary Lum
Crispy skin pan-fried salmon with aioli and smoked cheddar cheese

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Wednesday means chicken

Before I get to the chicken, Wednesday lunch meant Burger Wednesday at Urban Bean Espresso Bar and I enjoyed the Korean barbecue beef bulgogi (grilled marinated beef) burger with chips and aioli. 

#Humpday burger. Korean BBQ beef bulgogi (grilled marinated beef) with Asian slaw, aioli and UB chips Gary Lum
#Humpday burger. Korean BBQ beef bulgogi (grilled marinated beef) with Asian slaw, aioli and UB chips

I posted a status update on Wednesday afternoon that Wednesday meant chicken tonight and of course, I received comments that included references to the jar of stuff called “chicken tonight” which I’ve never used.

Hump day roast chicken wings on Coon cheesy bread with avocado, vegetables and lime zest Gary Lum
Hump day roast chicken wings on Coon cheesy bread with avocado, vegetables and lime zest
Vanilla ice cream with mint flake Gary Lum
Vanilla ice cream with mint flake

Thursday was all about hot and spicy Spam

Before I get to the Spam, for lunch because it was pay day I enjoyed the SHISH special from Urban Bean Espresso Bar. It was delicious.

#payday S H I S H - P L A T E TIME Braised lamb, Greek pitta bread, Greek salad with a garlic tahini sauce on the lamb Gary Lum
#payday S H I S H – P L A T E TIME
Braised lamb, Greek pitta bread, Greek salad with a garlic tahini sauce on the lamb

I had half a tin of hot and spicy Spam left in the refrigerator and it needed to be eaten because I was going to spend the weekend in Brisbane. Some people would say unkindly that it wouldn’t matter because Spam can’t go off, but I’d like to remind the haters that Spam is food, it contains meat from the porcine shoulder as well as ham.

Hot and spicy pay day Spam with Coon cheese noodles and vegetables Gary Lum
Hot and spicy pay day Spam with Coon cheese noodles and vegetables

Friday was a cooking-free night

I was spending the weekend in Brisbane with my parents and daughters so Friday night’s dinner was on QF1554. It was a chicken and rice dish.

Chicken salad and rice Gary Lum
Chicken salad and rice

Of course, I spent Friday at the Canberra Hospital and for lunch, I had this dish which I think maybe a quiche but it could be called something else. It contained asparagus, mushroom, rice, cheese and egg. You could carve it.

Rice, egg, asparagus, mushroom, and cheese slice Gary Lum
Rice, egg, asparagus, mushroom, and cheese slice

Saturday lunch and dinner

I had a big day in food on Saturday. I took my youngest two daughters to Sandgate for fish and chips.

Larissa and Nicola with fish and chips at Sandgate Gary Lum Gary with fish and chips at Sandgate Gary Lum

I took everyone out to dinner on Saturday night to Hog’s Breath Café at Aspley to celebrate my youngest daughter turning sixteen.

Pork ribs with prime rib and mashed potato and pepper sauce at Hog’s Breath Café, Aspley
Coconut birthday cake Gary Lum
Coconut birthday cake

Sunday breakfast meant that I completed all the food groups in a weekend

So, if we count Friday night, I’ve eaten chicken, fish, calamari, beef (steak) and pork (ribs) so far.

For breakfast, Mum and Dad cooked a bacon (pork again) omelet and some lamb chops plus some scones. So that’s all five food groups in a weekend.

Lamb chops with bacon eggs and scones

How did I cope?

I think I need to fast for a while.

Final thoughts

This coming week will break my routine so strictly speaking I won’t be finishing February with my routine. I’m interstate on Monday, going out on Tuesday night and Wednesday is senate additional estimates hearings. Who knows what I’ll be eating on Wednesday.

Hopefully, I’ll be back to normal next week.

Bacon, tomato, avocado and cheese sandwich Gary Lum
Bacon, tomato, avocado and cheese sandwich

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

 

Pork and beef cheese pie

A cheese pie with a lot of pork and beef

Cheese pie, hey! Normally I know well in advance what I’ll be cooking on a Saturday. Today, however, was different. I hadn’t given much thought to Saturday dinner during the week. I know right. Shock! Horror!

When I saw the pork and beef mince in the meat section of Coles this morning I figured I’d use it sometime during the week. By the time, I got back to the apartment, I still had no idea what I was going to cook. It took a walk around Lake Ginninderra for me to get my head around what I was going to put together.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Preparing tonight’s dinner

Fortunately, I had most of the ingredients I needed for this somewhat unusual cheese pie.

What you will need to put this meal for one together

  • 500 grams of pork and beef mince
  • A few good splashes of Worcestershire sauce
  • Two handfuls of grated Coon cheese
  • A small handful of sliced spring onion
  • One small sliced red chilli
  • One small sliced jalapeño pepper
  • Half a handful of dried chilli flakes
  • Two good splashes of cheap olive oil
  • Three pieces of bread
  • Seven slices of smoked cheese
  • Two handful of fried shallots
  • One handful of panko breadcrumbs
  • One small packet of baby spinach leaves
  • Two sliced tomatoes

How to put all this together

  1. It’s always best to get your meat to room temperature before cooking it, so pull out the mince (ground meat for my friends in North America) and let it get to room temperature
  2. In the mince add a splash of the cheap olive oil, a few good splashes of Worcestershire sauce, a handful of grated Coon cheese, half the spring onions, half the chillies and jalapeño pepper, the chilli flakes and a handful of fried shallots
  3. Mix it all together and as my Mum says, whack your pork to get the muscle fibres tender
  4. Allow the mince and the stuff you mixed into it to rest while you get everything else prepared
  5. In the bottom of a stainless-steel frying pan or any other oven safe container lay out the bread and then lay on some of the smoked cheese
  6. Splash some oil around to ensure you have a base with a ‘fried bread’ texture
  7. Add the meat mix on top and spread it out
  8. Cover the meat with the spinach leaves
  9. Lay over the spinach leaves the slices of tomato
  10. Next comes the remainder of the spring onions, chilli and jalapeño pepper
  11. The final layer on top if the combined panko bread crumbs, fried shallots and the last of the grated Coon cheese
  12. I splashed a little more of the cheap olive oil on top before putting it all into a moderate oven set at 150 °C (300 °F) for one hour
  13. When it’s ready allow it to cool and serve with vegetables or eat on its own, whatever you fancy really

How did the cheese pie taste?

It was smoky, cheesy, spicy, and crispy. I really liked it. There’s enough left over for meals during the week.

Spicy and crispy pork and beef cheese pie with vegetables Cheese pie Gary Lum
Spicy and crispy pork and beef cheese pie with vegetables [click on the photo for a better view]

Final thoughts

Making up meals like this is fun. Just put your imagination to it and see what happens.  

If you want to see what I got up to today, check out this link

Sunshine Blogger Award

Overnight, my friend Jennifer who writes the blog Little Monster Girl, nominated me for a blogging award, viz., the Sunshine Blogger Award. 

I’m not sure if I’ll get to nominating other bloggers and generating 11 questions, but here are Jennifer’s questions and my answers.

How old would you be if you didn’t know how old you are?

Old enough

What is your favourite holiday that you celebrate?

Australia Day, 26 January. It’s a controversial day for Indigenous Australians, but it’s important to me. I also enjoy eating food that is typically Australian on Australia Day.

What’s something you know you do differently than most people?

I cook congee or jook in a slow cooker rather than a pressure cooker or simmering it on a stove in a big pot.

What talent or skill would you most like to have?

I would love to be able to sing.

You have to fight off a monster with whatever is to your left. What is it?

My iPhone. I use the Star Wars light sabre app to scare the monster. 

What’s your favourite meal?

My mother’s wonton soup.

Let’s play “Our Town”–You have died and get to relive one day. What day?

Body surfing perfect waves on the sunshine coast, Queensland.

If the average human life span was 40 years, how would you live/have lived your life differently?

I would have travelled and done some of my speciality training overseas and I would have made time to see various parts of the world. 

You can witness any historic event of your choice. Which one?

The Japanese surrender on the USS Missouri. 

Who is your hero?

My former boss, Dr Len Notaras, AM. 

What do you order your first time at a restaurant that you have never been to before?

Oysters natural with a little lime juice and salt if the restaurant has it.  

Stop Press: Leftovers

Pork and beef meatloaf cheese pie with bacon and red chilli Gary Lum
Pork and beef meatloaf cheese pie with bacon and red chilli | Sunday night leftovers [Click on the photo for a better view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

Cooking corn in another way

Cooking corn inside a chook is a new one for me

Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.

Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.

I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.

Please do me a favour

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Preparing tonight’s dinner

The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.

I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.

Roast chicken with a cob of corn and a duck fat roasted potato Cooking corn Gary Lum
Roast chicken with a cob of corn and a duck fat roasted potato [click on the photo for a better view]

What you will need to put this meal for one together

  • a whole chicken
  • 1 cob of corn
  • one handful of olive oil
  • a small nob of butter
  • 1 potato
  • a small bunch of broccoli
  • Chilli flakes—dried
  • Sea salt
  • Cracked pepper
  • Paprika

How to put all this together

  1. Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
  2. Prepare the chicken by getting it to room temperature and putting it in a baking tray
  3. Pat the chicken dry
  4. Apply some olive oil and rub it into the skin and to the outside of the cob of corn
  5. Insert some tarragon and thyme into the body cavity
  6. Follow this with the cob of corn
  7. Dress the exposed corn with some aluminium foil
  8. Cook in an oven at 180 °C for 90 minutes
  9. Allow the chicken to rest for 30 minutes
  10. Plate up with some broccoli

How did it taste?

The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.

Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc cooking corn Gary Lum
Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc [click on the photo for a better view]

Final thoughts

I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.