Cooking

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.

Jump to Recipe Q&A Facebook Group

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+

Gary Lum QR Code

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

How to make super tender beef brisket brioche burgers | Yummy Lummy

I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.

Jump to the recipe  FAQ

Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli

Recipe

Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Print
How to make super tender beef brisket brioche burgers | Yummy Lummy
Prep Time
30 mins
Cook Time
8 hr
Total Time
8 hr 30 mins
 
With this recipe, you will have the most satisfying of burgers. Tender meat, cheesy flavour and a sweet brioche bun.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kg Beef brisket
  • 100 mL Spicy barbeque sauce
  • 1 L Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • 2 Brioche buns
  • 2 slices Smokey cheddar cheese
  • Cos lettuce (shredded)
  • Tomato (sliced)
  • Garlic aioli
Instructions
  1. To a slow cooker vessel add the beef brisket.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. Add the barbeque sauce on top of the beef.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board.
  6. With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
  7. Make the burger as you desire.
  8. Shoot a photograph and then eat the burgers.

  9. Wash the dishes and then write the recipe up.
  10. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

I bought the brioche buns from Coles in a pack of four. I regard two burgers as one serving.

Frequently asked questions

Is the beef brisket better in the slow cooker or slowly roasting it?

I reckon barbequed in a wood smoked oven would be best, but the slow cooker does a good job without any mess.

Do you really need brioche buns?

No not at all, soft round buns or hamburger buns would be fine, but brioche buns add a touch of fancy to the meal. Brioche is sweet and it is light. If you can get them, I’d go with brioche. They make for a great gourmet burger.

How many can you eat?

I had two and felt satisfied. I could have eaten four but that would have been overboard.

What did you do with the rest of the brisket?

I cut it in half and vacuum packed the two pieces and put them in the freezer for two more meals later in the week.

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

Enhanced leftover pea and ham soup | Yummy Lummy

I recently made a super green pea and ham soup and I had two servings leftover. Tonight, I wanted to share with you how I enhanced leftover pea and ham soup.

Jump to Recipe

Enhanced leftover pea and ham soup with pork belly by Gary Lum
Enhanced leftover pea and ham soup with pork belly
Enhanced leftover pea and ham soup with pork belly by Gary Lum
Print
Enhanced leftover pea and ham soup | Yummy Lummy
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 
This recipe is about two things, flavour and crunch. I wanted to enhance my leftover soup to be crispy and crackly.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 500 mL Leftover pea and ham soup
  • 500 g Pork belly rasher
Instructions
  1. Arrange the pork belly rasher rind side up in a small nonstick frying pan and put it into a hot 200 °C/400 °F oven for 60 minutes. You could sit it in some white quinoa if you wanted to, so you end up with some nutty fatty goodness to also add to your soup.
  2. As the pork is close to finishing its time in the oven reheat the leftover soup in a microwave oven. I blast the soup for 3 minutes, stir it up and then blast again for 1 minute.
  3. Plate up by adding the pork crackling side up to the bottom of a bowl. If you like you can also add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  4. Poor in the soup around the pork.
  5. Garnish with spring onions and chives if you have them available.
  6. Shoot a photograph and then eat the soup.
  7. Wash the dishes and then write the recipe up.
  8. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is enough soup for 1 large serving. If you’re a small eater you could share it with someone else but who the hell would share pork and soup if you didn’t have to 

Frequently asked questions

Will this make me fart?

I reckon not as much as freshly made. The rendered fat from the pork may have an inhibitory effect, but what would I know.

Can I make this soup vegetarian?

No, you cannot make pork enhanced leftover pea and ham soup vegetarian. I’m sorry but it’s just not possible. You can have pea soup and toast but when you add the crackling and the ham it’s hard to make that vegetarian.

Can I eat this for lunch?

There won’t be any left. Trust me.

Can I eat this soup cold the next day?

No, it would be disgusting eating cold roast pork and chewing crackling that’s gone cold.

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

Panko crusted salmon

Panko crusted anything is good. I’ve done it on salmon before but as a cheat using olive oil as an adherent. Tonight, I used the old fashioned plain flour and egg method to crumb (or bread as American cooks seem to say) the salmon.

Jump to Recipe

Panko crusted salmon with pearl barley couscous Gary Lum love lime Lime zest Lyme
Panko crusted salmon with pearl barley couscous
Panko crusted salmon with pearl barley couscous Gary Lum love lime Lime zest Lyme
Print
Panko crusted salmon
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Panko crusted anything is good. I’ve done it on salmon before but as a cheat using olive oil as an adherent. Tonight, I used the old fashioned plain flour and egg method to crumb the salmon.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 300 kcal
Author: Gary Lum
Ingredients
  • 1 piece Salmon (tail end)
  • ½ cup Plain flour
  • 1 piece Egg
  • 1 splash Full cream milk
  • ½ cup Panko breadcrumbs
  • 4 tablespoons Olive oil
Instructions
  1. Add the flour to the plastic bag the salmon is wrapped in and coat the salmon in flour.
  2. Beat the egg in the milk and bathe the floured salmon in the egg-milk mixture.
  3. Coat the salmon in the Panko breadcrumbs and allow the salmon to cool in the refrigerator for about 5 minutes.
  4. Heat up a frying pan and add the olive oil.
  5. Gently lay-in the salmon skin side down and shallow fry, agitating occasionally to ensure it doesn’t stick to the frying pan.

  6. After a few minutes turn the salmon over and finish cooking. It will probably take five minutes in total.
  7. Allow the salmon to rest for a minute or two.
  8. Plate up with whatever vegetables you want.
  9. Shoot a photograph and eat the salmon and enjoy the moist tender flaky flesh in your mouth along with the crispy crunch of the Panko crumbs.
  10. Hope the photograph looks good and then blog about it and hope some more that people will share the recipe on social media.
Recipe Notes

This is a simple and easy way to make salmon taste better.

Panko crusted salmon with pearl barley couscous Gary Lum love lime Lime zest Lyme
Panko crusted salmon with pearl barley couscous

Can I crumb other things?

Yep, you can crumb any meat and even vegetables.

Could I deep fry rather than shallow fry the salmon?

Sure, I don’t think it would be as nice though nor as easy to control the cooking. But I’m all for deep frying anything.

Is there a vegetarian version?

Of salmon? No. There’s no vegetarian version of salmon. You could crumb a piece of tofu or a mushroom rissole if that is what you want.

What else did you eat today?

For breakfast, I had a jalapeño Spam and smoked cheddar sausage roll.

Jalapeño Spam and smoked cheddar sausage roll Gary Lum
Jalapeño Spam and smoked cheddar sausage roll

For lunch, I had leftover spicy asparagus soup.

Leftover Spam of asparagus spicy soup. What you don't see is the dollop of sour cream in the bottom of the bowl. Gary Lum Panko crumbed salmon
Leftover Spam of asparagus spicy soup. What you don’t see is the dollop of sour cream in the bottom of the bowl.

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Baked salmon pastry parcel

Baked salmon done differently tonight. This is a piece of tail in a pastry parcel and kept moist with a cheesy white sauce will of chives, dill and parsley.

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Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables. Gary Lum
Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables.
Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables. Gary Lum
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Baked salmon pastry parcel
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

For something a bit more extravagant, I wrapped my baked salmon in puff pastry and kept it moist with a white sauce laden with Coon cheese, chives, dill and parsley. It's served with some chilli garlic frozen vegetables. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 piece Salmon
  • 1 tablespoon Butter Room temperature
  • 1/2 cup Frozen peas, corn and capsicum
  • 1/2 teaspoon Chilli flakes
  • 1/4 cup Coon cheese grated
  • 2 tablespoons Chives chopped
  • 2 tablespoons Dill chopped
  • 1 piece Egg beaten
  • 2 tablespoons Plain flour
  • 1/2 teaspoon Garlic powder
  • 1/2 cup Full cream milk
  • 1 teaspoon Olive oil
  • 2 tablespoons Parsley chopped
  • 2 sheets Puff pastry thawed
Instructions
  1. Preheat a small benchtop oven to 250 °C/480 °F.

  2. Add a piece of salmon on some baking paper and place on a baking tray and then put it into the oven for 10 minutes.

  3. Thaw the sheets of puff pastry.

  4. While the salmon is baking and the puff pastry thawing, melt the butter in a saucepan until it foams. Add the flour and whisk quickly and then add the milk. You want a little more than normal for a white sauce because the cheese will thicken it. As the sauce begins to thicken a little take off the heat and add the cheese, chives, parsley and dill and fold everything in.

  5. Allow the salmon to rest for five minutes. Make a layer of the sauce on one sheet of puff pastry and lay the salmon on that. Pour the rest of the white sauce on the salmon. 

  6. Brush the egg wash on the edges of the puff pastry and over the second sheet. lay the second sheet over the salmon (egg-washed side down) and seal the edges. Apply the egg wash to the top and then place into the oven for 15 minutes.

  7. At the 15 minute mark, pull out the baking tray, brush on some more egg wash and sprinkle a bit more grated Coon cheese on top. Finish baking for five more minutes.

  8. During this last baking phase put the frozen veggies in a bowl, add the olive oil, chilli flakes and garlic powder. Flash cook in the microwave oven for 90 seconds.

  9. Allow the baked salmon to rest for five minutes and then put it one a plate and add the microwave cooked vegetables. garnish with a sprig of parsley.

  10. Shoot a photograph and eat the meal and later regret just how much puff pastry you used.

  11. Wash the dishes and write the blog post and hope your friends share this on social media so everyone in the world gets to see it.

Recipe Notes

This meal is a bit heavy, but it's a nice extravagant way to enjoy your baked salmon. 

Baked salmon again! You do that so often.

I know. I do it because it’s quick and easy. This time I did it with a twist.

Could you use less pastry?

Yes, and a smaller piece of salmon would make that easy.

What if I don’t have dill and stuff like that?

The dill, chives and parsley impart a nice flavour but these elements aren’t essential. You could use dried chives, parsley and dill if you wanted.

Could this work with other fish?

I suppose so. Ocean trout would be nice. I’m not sure about a white flaky fish. If you give it a go let me know.

Does it have to be fish? I don’t like fish.

I reckon this would work with a thin tender cut of beef (then it would be a strange variation of Beef Wellington), lamb or pork or even a chicken (I’d do thigh over the breast to keep it moist).

Could this be adapted to a vegetarian version?

Sure, I suppose. You could use mushrooms and other vegetables. If you do that let me know how it turned out.

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