Cooking

Best salad ever Scallop and chilli bacon salad

Best salad ever

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This has to be the best salad ever made by my hands. By eating salad, I’m trying to lose weight by also not adding any sugar and cutting back on bread, pasta and rice. I know scallops are a bit extravagant, but it is the weekend and 100 g cost me $3.40. It was the chilli bacon though which made my mouth feel like there was a party going on.

Weight loss

I’m not exactly losing much weight but I am feeling better and my trousers certainly feel better. I can wear my favourite belt without using the special holes. At least I look thinner now than I did 15 years ago.

I have no idea if I can get back down to 77 kg but I hope before Christmas I can wear trousers one size smaller.

Recipe

Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies Gary Lum
Print
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This was a terrific salad which was bursting with flavour. I cut up three rashers of streaky bacon and spread the pieces out on a baking tray. I added a good layer of chilli flakes and freshly cracked black pepper as well as some dried Italian herbs. I put the tray into an oven at 200 °C for 20 minutes and allowed the bacon to cool on some absorbent paper. I cooked the scallops by placing them into a ceramic dish and adding two good slabs of salted butter. I added some chilli flakes to the butter and scallops. I put the dish into an oven at 200 °C for 5 minutes. The salad was made from shredded CoS lettuce and Savoy cabbage, along with cut green beans, spring onions, bird’s eye chillies and crumbled blue cheese. I dressed the salad with Donkey sauce. I added the bacon pieces and mixed them through the salad and then plated the salad. I added the scallops and spooned over some of the melted chilli butter.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 250 kcal
Author: Gary Lum
Ingredients
  • 3 rashers Streaky bacon
  • 100 g scallops
  • Chilli flakes
  • 2 Bird's eye chillies
  • Savoy cabbage
  • Cos lettuce
  • 1 Green bean
  • Dried Italian herbs
  • Spring onions
  • 100 g Blue cheese crumbled
  • Donkey sauce
  • Salted butter
Instructions
  1. Cut three streaky bacon rashers into thin cross-rasher slices
  2. Spread the bacon pieces onto a baking sheet and add some chilli flakes, dried Italian herbs and freshly cracked black pepper
  3. Cook the bacon in an oven at 200 °C for 20 minutes and allow the bacon to cool on absorbent paper after it has come out of the oven
  4. In a small ceramic dish place the scallops making sure they are separated and some nobs of butter with some chilli flakes generously sprinkled on top
  5. Cook the scallops and butter in an oven at 200 °C for 5 minutes and allow the scallops to cool and continue to cook in the butter while preparing the rest of the salad
  6. Shred the Savoy cabbage and Cos lettuce and put into a mixing bowl
  7. Slice the green bean and add to the mixing bowl
  8. Thinly slice the Bird's eye chillies and add to the mixing bowl
  9. Slice the Spring onions and add to the mixing bowl
  10. Crumble in the Blue cheese to the mixing bowl
  11. Add a couple of tablespoons of Donkey sauce and mix everything in the mixing bowl
  12. Add the room temperature chilli bacon and mix
  13. Plate up on a plate and then add the scallops
  14. Spoon over some of the melted chilli butter for an added flavour addition
  15. Shoot a few photographs and post to Instagram, Facebook and Twitter
  16. Eat the best salad ever
  17. Wash the dishes
  18. Write the recipe
  19. Write a blog post and hope my friends share on social media
Recipe Notes

The Donkey sauce recipe can be found elsewhere on Yummy Lummy. I hope you like it.

Photographs

The whole plate

Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies Gary Lum Best salad ever
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies

A close-up

Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies Gary Lum Best salad ever
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies

Questions and answers

What made this the best salad ever?

It was a chilli flakes cooked into the bacon and also into the scallops and butter. I think I can add chilli flakes to almost everything I eat. I might even add them to ice cream I reckon.

What’s it like having a party in your mouth?

I really like spicy foods that aren’t eye-watering hot. When I was in New Delhi earlier this year, every meal was spicy but the food wasn’t uncomfortably hot. I love that spicy sensation in my mouth.

What else made this salad memorable?

The crumbled Blue cheese added a creaminess which complemented the chilli really nicely. Not to mention the Donkey sauce which can be used on burgers and ribs.

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The ultimate Brussels sprouts and bacon dinner

3 delicious low carb meals

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Crab bacon sandwich

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Product Review Tupperware® FusionMaster System Mincer | Nude beef and blue cheese burger recipe

This is a review of the Tupperware® FusionMaster System Mincer.

I’m also sharing a recipe for nude beef and blue cheese burgers.

Jump to Recipe Photos Q&A

Tupperware®

A friend at work has recently become an agent for Tupperware® and I’ve made a few purchases, one of them being the FusionMaster System Mincer. With the increase in the cost of good cuts of beef, I’ve been buying more beef mince over the last few years. That said, beef mince isn’t always the cheapest either. I’ve been thinking about buying a beef mincer so when I saw the FusionMaster System Mincer in the Tupperware® catalogue I thought I should buy it. The unit cost $AUD149. It’s not cheap, and I’m sure I could find a cast iron mincer in a kitchen supply shop but I’ve long respected the Tupperware® brand and feel comfortable with the quality of the product.

The suction foot on the unit is sturdy and when using it I didn’t feel like it would slip even when cranking the handle became difficult. All the plastic components are easy to clean in warm soapy water. The blue cheese, beef fat and muscle fibres all came away easily with a little water and wiping with a sponge. The unit assembly is easy and everything clicks into place with a firmness you’d expect from a high-quality product.

Recipe

Nude beef and blue cheese burgers

Home minced blue cheese burger with tomato and lettuce Gary Lum
Print
Nude beef and blue cheese burger
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
I put about 500 g of chuck steak and 100 g of blue cheese through my new Tupperware® FusionMaster System Mincer and made enough for four burgers.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 500 g chuck steak
  • 100 g Blue cheese
  • 1 teaspoon chilli flakes
  • Cos lettuce leaves
  • 1 Tomato sliced
Instructions
  1. Cut the steak and cheese into thick strips and prepare the mincer
    Tupperware® mince grinder Gary Lum
  2. Mince the steak and cheese together so both are well mixed together
    Home minced beef and blue cheese in Tupperware Gary Lum
  3. Save half of the minced beef and cheese in a Tupperware® freezer container for another day
  4. Make two flat burger patties and place them on a baking sheet lined with baking paper
  5. Sprinkle on top some chilli flakes
  6. Cook in a bench top oven at 200 °C for 20 minutes
  7. Allow the burgers to rest for about 5 minutes on absorbent paper
  8. Serve with lettuce and tomato
  9. Shoot a photograph
  10. Enjoy the burgers
  11. Write the recipe
Recipe Notes

I was pretty impressed with the Tupperware® FusionMaster System Mincer.

 

Photographs

The Tupperware® FusionMaster System Mincer

Tupperware® mince grinder Gary Lum
Tupperware® mince grinder

The chuck steak and blue cheese mince

Home minced beef and blue cheese in Tupperware Gary Lum
Home minced beef and blue cheese in Tupperware®

Nude beef mince and blue cheese burgers

Home minced blue cheese burger with tomato and lettuce Gary Lum
Home minced blue cheese burger with tomato and lettuce

Questions and answers

Why is meat so expensive in Australia?

I suspect the good quality meat is exported and the less quality meat is kept onshore and sold at an inflated price to maintain the profits, not for farmers and primary producers but for the intermediaries in the food chain.

Why the “nude” burgers? Where’s the bread?

I’m trying to lose weight and I’ve noticed that bread, pasta and rice make me feel bloated.

What else will you use the mincer for?

I’m going to try lamb, pork, chicken and turkey meat. I may also add prawns to pork mince so I can make some nude Chinese meatballs. I wonder how water chestnuts will go through the mincer.

I’d love it if you sign up and subscribed for each new post from Yummy Lummy.

Brodburger Broddeluxe with blue cheese Canberra Glassworks

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Curry prawns with pork beef mince balls

German Fluff

 

Slowly roasted pulled lamb and udon noodles tacos

Udon noodles tacos, who has ever heard of such a thing? I haven’t. This is my idea of a fusion meal with a difference. Lamb udon noodles tacos combine European, Japanese and Mexican elements with pulled meat from slowly roasted lamb bones, and creamy Udon noodles in a soft flour tortilla.

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Creamy udon noodles tacos with slowly roasted lamb Gary Lum
Creamy udon noodles tacos with slowly roasted lamb

Recipe

Creamy udon noodles tacos with slowly roasted lamb Gary Lum
Print
Creamy Udon Noodles Tacos
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 
Slowly roasted pulled lamb and udon noodles tacos made from pulled meat from lamb bones and a creamy sauce.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Lamb bones
  • Red wine
  • Worcestershire sauce
  • BBQ sauce
  • Udon noodles
  • Flour
  • Butter
  • Milk
  • Cream
  • Soft tortillas
  • Cayenne chillies
  • Jalapeño peppers
  • Spring onions
  • Fresh cracked black pepper
  • Chilli flakes
Instructions
  1. Pre-heat your oven to 120 °C.
  2. In a baking tray, lay out the lamb bones and add the BBQ sauce, Worcestershire sauce and red wine so there is enough to keep the meat moist while slowly cooking.
  3. Cover the baking tray with aluminium foil and place it on the oven for three hours.
  4. When the meat is ready, remove the tray and while covered allow the meat to cool to room temperature.
  5. Pull the meat apart with your fingers and set aside for later.
  6. Cook the Udon noodles in boiling water for 8 minutes.
  7. Rinse the Udon noodles under cold water and then set aside.
  8. Make a roux with the butter and flour and convert it to a white sauce with milk but don't make it too thick yet.
  9. Add cream to the white sauce and allow it to thicken.
  10. Finely chop the Cayenne chillies, Jalapeño peppers and Spring onions.
  11. Warm up a soft flour tortilla in the microwave oven for 30 seconds.
  12. Add the Udon noodles to the hot sauce and add in some of the chillies, peppers and Spring onions plus a little of the pulled meat.
  13. Prepare the tacos and add some extra meat to the plate.
  14. Shoot a photograph.
  15. Eat or rather devour the Creamy Udon Noodles Tacos and make some more with the leftover ingredients.
  16. Wash the dishes.
  17. Write the recipe.
  18. Blog about this masterpiece and hope that people who read the blog post share it on Twitter, Facebook and even Google+.
Recipe Notes

This is an amazing fusion of European, Japanese and Mexican cuisines.

Photographs

The only time raw milk makes sense

Is when it’s fresh from a nipple

When RAW milk makes sense Gary Lum
When RAW milk makes sense

Sushi lunch before watching Game of Thrones

Saturday Sushi Gary Lum
Saturday Sushi

Afternoon tea as I start to watch Game of Thrones

Ginger beer and chips using my metal straw to protect the environment Gary Lum
Ginger beer and chips using my metal straw to protect the environment

Dinner while watching Game of Thrones

Creamy udon noodles tacos with slowly roasted lamb Gary Lum
Creamy udon noodles tacos with slowly roasted lamb

Dessert while watching Game of Thrones

Coconut yoghurt Gary Lum
Coconut yoghurt

Extra dessert while watching Game of Thrones

Kensington Pride mangoes 2 for $6 Gary Lum
Kensington Pride mangoes
2 for $6

Father’s Day Breakfast Taco

Check out my Father’s Day post over on my other blog.

Father's Day breakfast taco with bacon, eggs, and cheese Gary Lum
Father’s Day breakfast taco with bacon, eggs, and cheese

Close up of my Father’s Day Breakfast Taco

Father's Day breakfast taco with bacon, eggs, and cheese Gary Lum
Close up of my Father’s Day breakfast taco with bacon, eggs, and cheese

 

Questions and answers

What inspired me to make this?

I had some lamb bones in the freezer and some old Udon noodles in the pantry. I was looking through some books on my Kindle and noticed Hilah Johnson’s breakfast taco cook book in there.
I thought it would be a good idea to make tacos for dinner while watching Game of Thrones Season 7 on the weekend.

Do I like Game of Thrones?

Hell yeah. What’s not to like about Game of Thrones? Season 7 certainly disappoint.

Why do I watch a whole season in one sitting?

I’m too tight fisted to subscribe to Foxtel and as an official in the Australian Public Service, I’m not prepared to download it illegally given all the attention the government had given to piracy.
I wait until the end of the season and buy it from iTunes.
I also like making an event out of it by cooking something nice while I watch.
I enjoyed quite a bit of food while watching Game of Thrones on the weekend.

Medical Fun Facts

Monday night episode 82 drops at 7 pm Canberra time on Monday 4 September 2017. I mention Gunt, Vibrators and Google.

Medical Fun Facts Episode 82 Gary Lum
Medical Fun Facts Episode 82

Other posts you may enjoy

How to make crab with udon noodles

Slowly roasted lamb bones

Curry prawns with pork beef mince balls

 

 

BBQ beef short ribs

BBQ beef short ribs

When I was buying the beef short ribs yesterday I had no idea it would snow in Canberra as I was cooking them. Given Canberra experienced hail and snow flurries comfort food in the form of BBQ beef short ribs seemed like a good choice.

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What I didn’t realise when I purchased the pack of ribs was they were all separated and not a set of ribs. It turns out this worked in my favour as it made plating up the ribs at the end of cooking easier.

Beef short ribs after 4 hours in the oven and served with a Kensington Pride mango salad Gary Lum
Beef short ribs after 4 hours in the oven and served with a Kensington Pride mango salad

Recipe

Beef short ribs after 4 hours in the oven and served with a Kensington Pride mango salad Gary Lum
Print
BBQ beef short ribs slowly cooked in a low oven
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 
It rained, hailed and snowed in Canberra today and this BBQ beef short ribs dish was perfect especially with the oven on keeping my apartment nice and warm.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 750 kcal
Author: Gary Lum
Ingredients
  • 1 Packet Beef short ribs
  • 1 Sweet potato
  • 1 Onion
  • 1 Cup BBQ sauce
  • 1/2 Cup Red wine
  • 1/4 Cup Worcestershire sauce
  • 2 Pinches Black pepper
  • 2 Pinches Sea salt
  • 2 Pinches Chilli flakes
  • 2 Pinches Garlic powder
  • 1 Tomato
  • 1 Kensington Pride mango
  • 2 Cups Salad leaves
Instructions
  1. Set the oven to 120 °C
    Beef short ribs 822 g at $11.34 Gary Lum
  2. Line a baking tray with baking paper to keep it clean and to avoid baked on meat and sauce
  3. Lay in the ribs, sweet potato and onion
  4. Squirt the BBQ sauce onto the ribs and add the garlic powder, pepper, salt and chilli flakes
  5. Add some red wine, Worcestershire sauce to keep everything moist as the water in the liquid ingredients boils and elaborates steam (note you cannot see steam, it's the gas form of water, what you can see is water vapour)
    Beef short ribs ready for the oven with barbecue sauce, chilli flakes, garlic powder, red wine and Worcestershire sauce. There's a sweet potato and onions in there too. Gary Lum
  6. Seal the baking tray with some aluminium (note it is not aluminum) foil
  7. Place into the oven for four hours
  8. After four hours cooking, allow the meat to rest for twenty to thirty minutes
  9. Put together a mango salad and plate up the ribs and salad
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope people share the post on social media
Recipe Notes

It doesn't have to snow and hail for you to make this but it helps you enjoy it more knowing the weather has been inhospitable.

Photographs

Vacuum packed beef short ribs

Beef short ribs 822 g at $11.34 Gary Lum
Beef short ribs 822 g at $11.34

Ready for the oven

Beef short ribs ready for the oven with barbecue sauce, chilli flakes, garlic powder, red wine and Worcestershire sauce. There's a sweet potato and onions in there too. Gary Lum
Beef short ribs ready for the oven with barbecue sauce, chilli flakes, garlic powder, red wine and Worcestershire sauce. There’s a sweet potato and onions in there too.

Ready for “inhaling”

Beef short ribs after 4 hours in the oven and served with a Kensington Pride mango salad Gary Lum
Beef short ribs after 4 hours in the oven and served with a Kensington Pride mango salad

The taste of Summer

Kensington Pride mangoes in August in Canberra Gary Lum
Kensington Pride mangoes in August in Canberra

Questions and answers

How did you get a Kensington Pride mango in August?

The crops in the Top End have started harvesting early this year. The mangoes currently on sale are very expensive at $4 each but a mango salad gives a taste of summer and I’m sick of Canberra winter. I hate Canberra winter.

What sort of red wine did you use?

It was a $5 bottle of Shiraz. I know there are gourmets who say you should only use wine that you would drink meaning you should cook with good quality wine, but I can’t drink alcohol so I wouldn’t have a clue. I reckon that advice is just to help liquor stores sell more expensive wine.

Do you add chilli flakes to everything you eat?

Almost everything I eat has chilli flakes added to it. I really like chilli flakes.

Other posts you may like to read

XO Restaurant Narrabundah

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Slowly roasted lamb bones

Slowly roasted lamb bones

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Slowly roasted lamb bones fill my flat with deep rich aromas that can only come when there is a good amount of fat with muscle and bone.

If you go over to My Thoughts and Stuff you’ll come across a post about how I desire mutton flaps. That story will put this recipe into context.

Yes, this is a sheep showing the mutton flaps Gary Lum
Mutton flaps
Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy Gary Lum
Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy

 

Recipe

Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy Gary Lum
Print
Slowly roasted lamb bones
Prep Time
5 mins
Cook Time
4 hr 45 mins
Total Time
4 hr 50 mins
 
When there's a good amount of fat and bone you know the muscle will be full of tasty flavours. These bones impart huge flavour to the meat.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 800 grams Lamb bones
  • Potato Sliced
  • Celery Sliced
  • Onion Sliced
  • Carrot Sliced
  • Worcestershire sauce
  • Garlic powder
  • Dried black peppercorns
  • 1 packet Microwave mashed potato
  • 1 cup Gravox gravy
  • 1 cup Frozen peas and corn
  • 1 cup White wine
Instructions
  1. Turn on the oven and set it to 150 °C
    Vacuum packed lamb bones ready for slowly roasting Gary Lum
  2. In a heavy baking tray add sliced onion, potato, carrot and celery
    Lamb bones and vegetables in a baking tray ready for slowly roasting Gary Lum
  3. Lay the meat over the vegetables
  4. Splash in the Worcestershire sauce and the wine and add the peppercorns and garlic powder
  5. Cover with two layers of aluminium foil and then place into the oven for at least four hours
  6. After four hours remove the aluminium foil and put the baking tray back into the oven with the heat turned up to 200 °C to get juices reduced
    Lamb bones and vegetables in a baking tray after four hours slowly roasting Gary Lum
  7. After 30 minutes remove the baking tray and allow the meat to rest for 15 minutes
  8. Prepare the mashed potato and gravy as per the packet instructions
  9. Cook the frozen vegetables in the microwave oven
  10. Plate up and shoot a photograph
  11. Eat the meal and then wash the dishes
  12. Write the recipe
  13. Write blog post
  14. Hope that your friends and others will share the blog post on social media
Recipe Notes

If you don't want your living area filled with the aromas of slowly cooked lamb fat, open your windows, but I think you're missing out.

 

Photographs

Lamb bones vacuum packed

Vacuum packed lamb bones ready for slowly roasting Gary Lum
Lamb bones ready for slowly roasting

Lamb bones ready for the oven

Lamb bones and vegetables in a baking tray ready for slowly roasting Gary Lum
Lamb bones and vegetables in a baking tray ready for slowly roasting

Lamb bones out of the oven

Lamb bones and vegetables in a baking tray after four hours slowly roasting Gary Lum
Lamb bones and vegetables in a baking tray after four hours slowly roasting
Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy Gary Lum
The fatty perspective. Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy

Questions and answers

Why lamb bones?

You need to see the Mutton Flaps post on My Thoughts and Stuff

Why packet mashed potato?

It’s like microwave rice, it’s quick, easy and convenient. It doesn’t taste too bad either.

Is there anything else?

Well yes. I’ve been noticing some strange online behaviour here with odd comments. Basically spam but not in the usual spam structure. No links and no abuse, but the comments seemed to be from random people who I had not reached out to and who didn’t seem engaged with the blog. When I saw it I would remove it. I thought the safest thing to do would be to moderate all comments so I had a greater level of control.
Of more concern, I’ve also had a sort of reverse problem with some good (online) friends not being able to comment and their words ending up in my spam folders. I hope by increasing the control I have over comments, this problem will be ameliorated.

Trolls

This raises the issue of online trolls. I’ve been really fortunate that I can count on the number of fingers of one hand the number of times I’ve been trolled on my personal sites (including Medical Fun Facts). On the other hand, from time to time at work, I get abusive messages but that’s very different. Friends who keep an eye open for me have sent some interesting screenshots from various social media accounts. It would be inappropriate to describe these in any detail here but it’s one of the reasons why I try to be polite, friendly and courteous here. There are a few safe spaces where I can be more myself online and in those forums, it is nice to be amongst like-minded people.
When online, I usually write with trolls in mind. I’m not wanting to be controversial and if I have anything controversial to write I’ll try to couch it carefully. Even on my Medical Fun Facts blog/podcast/YouTube when I’m a bit out there, e.g., I have a strong position in favour of conventional medicine including vaccination, I try to make sure I’m on solid ground.

Spam

It remains a constant problem and what I don’t get is with good anti-spam products like Akismet, why do spammers bother. Unlike the tasty canned pork product, I hate online spam, especially now malware and ransomware are becoming more common.

Spam
Gary Lum spam

If anyone has ever sent me an e-mail and I’ve not responded, I’m sorry. Unless I know you, I’ll probably delete the e-mail.

Social media

Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Other posts you may be interested in

 

Leftover KFC Casserole

 

How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy

 

Slowly cooked lamb neck stew with vegetables

Slowly cooked lamb neck stew

Slowly cooked lamb neck stew with vegetables on a cold Sunday in Canberra. The neck of a lamb like the tail of an ox is rich in flavour.

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Slow cooked lamb neck stew with vegetables Gary Lum
Slow cooked lamb neck stew with vegetables

Recipe

Slow cooked lamb neck stew with vegetables Gary Lum
Print
Slow cooked lamb neck stew
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 

Slow cooked lamb neck stew with vegetables

Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 800 g Lamb necks
  • 1 Brown onion (diced)
  • 1 packet French onion soup
  • 2 sticks Celery (sliced)
  • 1 Carrot (cut roughly)
  • 1/2 Cauliflower (break into florets)
  • 1/2 cup Sweet sherry
  • 1 cups Water
  • 1 tablespoon Butter
  • 1 tablespoon Rice flour
  • 1/2 cup Frozen peas
  • 1 Potato (quartered)
Instructions
  1. Set up the slow cooker ready for 6 hours of happy cooking

  2. Get the lamb necks out of the refrigerator and get them to room temperature

    Lamb necks from Coles Gary Lum
  3. Dice the onion, roughly cut the carrot, break the cauliflower into florets, slice the celery and quarter the potato

  4. Add the vegetables to the slow cooker vessel

  5. Add the French onion soup packet contents, water and sherry

  6. Lay on top of everything the lamb necks

    Lamb necks ready for slow cooking. "See you in 6 hours" Gary Lum
  7. Set the slow cooker for 6 hours

  8. After six hours, remove the meat to rest, set aside the vegetables and keep aside the liquid into a saucepan and begin to simmer

    Lamb necks after opening the slow cooker Gary Lum
  9. Melt the butter in the microwave oven and whisk in the rice flour

  10. Add the butter and flour mix to the simmering stewing liquid and whisk to make a thick gravy

  11. When the gravy is ready, turn off the heat and move the saucepan to a bench

  12. Cook the frozen peas in the microwave oven

  13. In a shallow bowl add some of the lamb necks and then select some vegetables

  14. Pour over the gravy and then add the peas

  15. Shoot a photograph and then eat the meal while watching Star Trek Voyager and admiring Seven of Nine

  16. Wash the dishes

  17. Write the recipe

  18. Write the blog post and hope your friends share the post on social media to Twitter, Facebook, Pinterest, Tumblr, and StumbleUpon. Oh, and of course Google+ 

Recipe Notes

If you make this recipe please let me know. 

Lamb necks from Coles Gary Lum
Lamb necks from Coles
Lamb necks ready for slow cooking. "See you in 6 hours" Gary Lum
Lamb necks ready for slow cooking. “See you in 6 hours”
Lamb necks after opening the slow cooker Gary Lum
Lamb necks after opening the slow cooker

Questions and answers

 

Why lamb necks?

They are a cheapish cut of lamb. Lamb is so expensive these days. I remember when lamb cutlets and lamb chops were dirt cheap, along with lamb shanks. Now they are hideously expensive. Necks also contain marrow and fat and are full of flavour.

Does it really need gravy?

No not at all, but the lamb flavours are very strong and the stewing liquid is so rich that using it for a gravy makes sense.

Does the French Onion Soup mix stink up the apartment?

As everything is cooking, the aromas are strong. It’s helpful to open the windows.

What did you have for lunch?

I used up the last sheet of puff pastry I had in the freezer, cooked some streaky bacon, mixed some avocado with sour cream, used some shredded cheese and made a puff pastry square of bacon and avocado.

Bacon and avocado pastry square Gary Lum
Bacon and avocado pastry square

I like just putting things together and seeing what will work. I grabbed the bacon and cooked it for 20 minutes at 100 °C so it wasn’t crisp to start with and then allowed it to get to room temperature. It tasted delicious.

What did you have for breakfast?

I had an apple and walnut pastry and a coffee.

Apple and walnut pastry with coffee Gary Lum
Apple and walnut pastry with coffee

I got the coffee from Soul Origin and the pastry from Bakers Delight. The pastry was pretty nice. It wasn’t too sweet. The coffee was strong but not bitter.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Something new

I’ve created a Facebook group called Cooking meals for one. You’re all welcome to join. I’ve decided to make it a public group so anyone can join. The aim is to get people to share ideas, recipes, blog posts and thoughts on living alone and cooking meals for one. The rules are simple. No spam, unless it’s the delicious stuff in a tin that is popular in Hawaii. I don’t mind links to blog posts, all I ask is that you close the preview. Photographs of food are encouraged. Sharing recipes and tips is very encouraged. If I get a sense there is conflict or trouble I will act to resolve the problem.

Some other posts you may wish to read

How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy

Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night

How to make a quick and easy spicy cheesy lamb roll with gravy

 

Super simple beef and chicken congee in a slow cooker

It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.

Jump to Recipe YouTube FAQ

Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.

Beef and chicken congee made in a slow cooker Gary Lum
Beef and chicken congee made in a slow cooker

YouTube video from Medical Fun Facts

Recipe

Uncooked chicken and vacuum sealed beef Gary Lum
Print
Beef and chicken congee in a slow cooker
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 

Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Chicken
  • 250 g Beef rib fillet Leftover and vacuum sealed
  • 1 L Chicken stock
  • 1 cup Rice
  • Cos lettuce shredded
  • Spring onions sliced
  • Soy sauce
Instructions
  1. Thaw the leftover frozen beef and cut into small slices

  2. Unpack the raw chicken and get to room temperature

    Uncooked chicken and vacuum sealed beef Gary Lum
  3. In your slow cooker add 1 cup of rice and the stock

  4. Add in the beef and the chicken

  5. Set the slow cooker for 6 hours

  6. After the slow cooker has finished, debone the chicken

  7. Mix everything together in the slow cooker vessel

  8. Aliquot two large portions into containers for dinners

  9. Aliquot two smaller portions into containers for lunches

  10. Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce

  11. Shoot a photograph and then eat the meal

  12. Wash the dishes and write the recipe

  13. Blog and hope your friends share the recipe

Recipe Notes

An all time favourite. Mixing the beef and the chicken is a great move. 

And now for something cheesy

I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences.  Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
 Expert Tips for the Perfect Cheeseboard
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel

 

Frequently asked questions

How did you connect your three blogs today?

Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.

What do you like about congee?

It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.

Why the leftover beef?

Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.

Who inspires you for sous vide cooking?

Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

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Medical Fun Facts

How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy

Donkey sauce I hear you ask? What thoughts are going through your mind? I first heard of donkey sauce from Lauren who is a host on my favourite NSFW podcast, Mouthy Broadcast. At first, I was too scared to look it up in Google. I assumed I might need an incognito window. It turns out, it’s a real thing. I’ve described it more in the FAQ.

I made beef brisket brioche burgers with the donkey sauce. It was pretty amazing. The beef brisket was leftover from last Sunday.

Jump to the recipeFAQ

Donkey sauce hee-haw Gary Lum
Donkey sauce hee-haw

Recipe

Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Print
How to make donkey sauce beef brisket brioche bun burger
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
I'm using leftover vacuum packed slow cooked brisket, brioche buns from Coles and donkey sauce that I've made without going to the trouble of roasting garlic. It's cold in Canberra, I have my windows closed, I don't need the apartment to be all stinky.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1/8 cup minced garlic (store bought)
  • 1/2 cup mayonnaise (store bought)
  • 2 splashes Worcestershire sauce
  • 1 teaspoon American mustard (do Americans call it American mustard?)
  • 2 pinches sea salt (what is kosher salt anyway)
  • 2 pinches ground black pepper
  • 2 pinches chilli flakes (this is my Yummy Lummy variation)
  • 250 g Beef brisket (frozen vacuum sealed)
  • 2 Brioche buns
  • Lettuce (shredded)
  • Tomato (sliced)
  • Coon Cheese (slices)
Instructions
  1. The day before (or if you’re not a Vulcan, go back in time) remove the brisket from the freezer and slowly thaw in the refrigerator.
  2. Place the brisket (still in the vacuum sealed bag) in a sauce of cold water and bring up to 70°C for 45 minutes.
  3. Make the donkey sauce by mixing the garlic, mayonnaise, Worcestershire sauce, mustard, salt, pepper and chilli flakes until it is a smooth sauce using a whisk. If you like, you could leave it gloopy and a little sticky by just using your hands.
    Donkey sauce ready for dripping all over myself Gary Lum
  4. Unseal the brisket and cut to the thickness you desire. If you like you could make a meat mountain.
  5. Construct a burger or sandwich as you normally would.
    Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
  6. Shoot a photograph and eat the burgers. In an ideal world, I would have served these with potato gems (tater tots for my American friends).
  7. Wash the dishes and ponder the meaning of life.
  8. Write the recipe and then write a blog post wondering if search engine optimisation is really all that important, after all “content is king”.
  9. Hope that friends on social media and even perhaps the hosts from Mouthy Broadcast will share this on their social channels to make donkey sauce even bigger than it already is and to add more “in your end o” and double entendre to this post. After all, when I first heard Lauren mention donkey sauce my mind wasn’t on mayonnaise as she described oozing from her mouth onto her chest.
Recipe Notes

These tidy little burgers should keep you happy. Just be careful about spilling sauce over your hands, down your forearms and across your chest as the donkey sauce oozes out of your mouth.

 

Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself
Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Slowly cooked beef brisket brioche burger with the sauce 😋
Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Slowly cooked beef brisket brioche burger

Frequently asked questions

Where did you hear about donkey sauce?

From Mouthy Broadcast.

Who created donkey sauce?

Guy Fieri https://en.wikipedia.org/wiki/Guy_Fieri

Why is it called donkey sauce?

http://www.foxnews.com/food-drink/2015/06/19/guy-fieri-reveals-origin-his-donkey-sauce.html

https://www.eater.com/2015/6/19/8812707/guy-fieri-donkey-sauce-origin

Why does Lauren like this sauce?

I don’t know, you’ll have to ask her.

What is Mouthy Broadcast?

An NSFW podcast hosted by three very funny people from the USA. I mentioned them in another blog post which you should definitely look at.

What the crap are you on about Vulcans and going back in time?

We’re aware that up until the mid 2100s, the Vulcan Science Academy had determined time travel is impossible.

You can find the recipe if you enter “donkey sauce” in a search engine.

Donkey Sauce

  • 1/4 cup roasted Garlic (minced)
  • 1 cup Mayonnaise
  • 4 dashes Worcestershire
  • 1 teaspoon Hot Dog Mustard
  • 1/4 teaspoon Kosher Salt
  • 4 pinches ground Black Pepper

In the bowl of a food processor, puree until smooth, scraping down the sides as necessary

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Medical Fun Facts
Donkey sauce Gary Lum
Donkey sauce

How to slow cook a delicious peppery chicken curry | Yummy Lummy

One of my favourite Dad-cooked meals is chicken curry. I can never get it just like Dad’s so I don’t try. This is an attempt at something different using a slow cooker.

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Slow cooked delicious peppery chicken curry made by Gary Lum
Slow cooked delicious peppery chicken curry

Recipe

Slow cooked delicious peppery chicken curry made by Gary Lum
Print
How to slow cook a delicious peppery chicken curry | Yummy Lummy
Prep Time
5 mins
Cook Time
6 hr 30 mins
Total Time
6 hr 35 mins
 
I promise you this is a fantastic autumn or winter comfort food chicken curry. It’s slowly cooked for tenderness and has a lovely spicy kick for a party in your mouth.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 4 Chicken thighs (skinless)
  • 2 Potatoes (quartered, medium sized)
  • ½ Cauliflower (broken into florets)
  • 1 cup Frozen peas and corn
  • 1 Tomato (diced)
  • 500 mL Chicken stock
  • 1 tablespoon Curry powder
  • 1 dessert spoon Chilli preserve
  • 1 tin Green peppercorns
  • 270 mL Coconut cream
  • 1 packet Microwave rice
Instructions
  1. To the slow cooker, heating vessel, add the chicken, potatoes, tomato, cauliflower, peas and corn plus the chicken stock, curry powder, chilli preserve and green peppercorns.

  2. Place the cooking chamber into the slow cooker, seal the lid and set for 6 hours.
  3. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and empty the contents into a large wok and bring everything to a simmer to reduce the liquid.
  4. When the liquid has reduced add the coconut cream and bring to a simmer and reduce to a creamy consistency.
  5. Put the cooked rice into a bowl and add chicken and vegetables from the wok.
  6. Store the rest of the curry for another meal.
  7. Shoot a photograph and then eat the curry.
  8. Wash the dishes and then write the recipe up.
  9. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is a pretty easy slow cooker meal, but I can totally understand how you’d like to make this in a pressure cooker or just slowly cook in a large saucepan.

I hope you enjoy making this and eating this. 

Frequently asked questions

Is curry better the day after?

Yes, always.

Do you prefer cooking it in a slow cooker or in a pressure cooker?

It depends on how much time is available. I think the slow cooker, provides better flavour.

How much curry can you eat in one sitting?

I reckon I could eat two bowls of rice with half the curry in this recipe.

How will you prepare the leftover curry?

I will reheat it in a saucepan rather than reheat it in the microwave oven.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Medical Fun Facts