Cooking

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.

Gary Lum QR Code

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How to cook beef brisket in a slow cooker

Beef brisket is a cut of meat not often found in Australia but made famous by American cooking shows and situation comedies like Big Bang Theory with Howard banging on about his mother’s brisket.

There are now even American barbeque joints in Australian cities selling ribs and brisket.

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Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
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Beef brisket in a slow cooker on slow cooker Sunday
Prep Time
10 mins
Cook Time
8 hr
Total Time
8 hr 10 mins
 
Beef brisket slowly cooked is a thing of beauty. Here’s how to cook it like a boss. You can’t go wrong in a slow cooker.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kilogram Beef brisket
  • 100 millilitres Spicy barbeque sauce
  • 1 litre Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • ½ piece Drumhead cabbage (shredded)
  • 250 grams Brussels sprouts (the baby ones)
  • 2 pieces Potato (halved)
  • 2 tablespoons Butter (room temperature)
  • 2 tablespoons Plain flour
Instructions
  1. To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
  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. Place the vegetables into a bowl and empty the remaining juice into a jug and work out if it’s worth keeping.
  6. With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
  7. In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
  8. Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
  9. Shoot a photograph.
  10. Eat the meal and then wash the dishes.
  11. Blog about the meal and hope your friends on social media will share the recipe and make you famous.
Recipe Notes

This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.

Let me know what you think

If you make this please let me know what you thought of the dish and the recipe?

What are vegetable options could you use?

I did think about serving this will coleslaw but it’s getting into mid-autumn and I need comfort vegetables. I had a friend on Facebook suggest making a vegetable au gratin like a sweet potato au gratin. It can also be done in the slow cooker with aluminium foil (not to my American friends, it’s aluminium).

Can the meat be frozen?

Well, yes it can, preferably vacuum packed to avoid freezer burn and so you can gently heat it up in a warm water bath for a pseudo sous vide meal.

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+

Do you like nice photographs?

Check out my post from my other blog on reflections on Lake Ginninderra.

Gary Lum QR Code

Pumpkin soup made easy

Pumpkin soup is a fantastic way to warm up on a cool or cold Autumn night. It was a perfect meal on Easter Sunday on a cool Canberra night.

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Pumpkin soup tonight #yummylummy

A post shared by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Easter Sunday spicy pumpkin soup
Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
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Pumpkin soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1/2 piece Kent pumpkin It can be any kind really
  • 2 pieces Potatoes Any kind will do
  • 1/2 piece White onion diced
  • 100 grams Bacon diced
  • 1 nob Ginger fresh, cut and crushed
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Curry powder
  • 1 teaspoon Garlic powder
  • 1 piece Red chilli diced
  • 1 piece Jalapeño pepper diced
  • 1/2 bunch Parsley chopped
  • 1/2 cup Cream
Instructions
  1. In a large saucepan sauté the onion and bacon until softened

  2. Add the ginger and stir until it's soft

  3. Tip in the pumpkin and potato pieces

  4. Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin

  5. To the soup add the garlic powder, curry powder and chilli flakes

  6. Bring the soup to the boil and simmer with a lid on for 30 minutes

  7. Process the soup with a stick blender

  8. Add the chopped red chilli and jalapeño pepper

  9. Pour in the cream and stir

  10. You could fold in some parsley but I just blended it in

  11. Then you plate it up in a bowl and garnish with more parsley

  12. Shoot a photograph and drink the soup

  13. Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen

  14. Post the blog post hoping people will read it and share it on social media

Recipe Notes

One of the nicest pumpkin soups I've made. If you try it please let me know. 

If you try this pumpkin soup please let me know how it went.

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+

Easter beef short ribs and breaking a tooth

Beef short ribs apparently aren’t a thing on Good Friday. I’m not really sure why beef is taboo and why everyone goes for seafood. I mean I love seafood but it’s so expensive.

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Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
Good Friday slowly roasted short beef ribs with cabbage and broccoli
4.5 from 2 votes
Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
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Easter beef short ribs
Prep Time
1 hrs
Cook Time
3 hr 30 mins
Total Time
4 hr 30 mins
 

This is a simple and easy version of tender fall off the bone beef short ribs. A real winner except that as I was gnawing a little piece of meat off the bone I broke a molar. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 2000 kcal
Author: Gary Lum
Ingredients
  • 1 rack Beef short ribs 500 grams
  • 1 cup Barbecue sauce
  • 1 cup Red wine
  • 1 cup Red wine vinegar
  • ¼ cup Maple syrup
  • 1 bunch Coriander
  • 2 tablespoons Garlic powder
  • 2 teaspoons Chilli flakes
  • ½ head Cabbage
  • 1 bunch Broccolini
  • 1 piece Jalapeño pepper
  • 1 piece Capsicum
Instructions
  1. Unwrap the ribs and put them in a roasting tray

    Beef short ribs from Coles Easter beef short ribs Gary Lum
  2. Pour over the maple syrup, barbeque sauce, red wine and red wine vinegar

  3. Add the garlic powder and chilli flakes

  4. Place the coriander around the ribs

    Beef short ribs in barbecue sauce marinade Easter beef short ribs Gary Lum
  5. Allow to marinade for 60 minutes

  6. Cover the roasting tray with aluminium foil and put into an oven (150 °C/300 °F) for three hours

  7. Half an hour before the three hours, cook the cabbage and broccolini in boiling water

  8. At three hours remove the roasting tray and uncover, add the boiled vegetables to the roasting tray and return to the oven (200 °C/400 °F) for thirty minutes

    Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
  9. Remove the roasting tray and allow the ribs to rest for fifteen minutes

  10. Plate up the vegetables in a shallow bowl and then add the ribs on top

  11. Shoot a photograph and tuck in

  12. Finish the vegetables soaked in meat juices first and then eat the meat from the ribs and gnaw the meat that is attached to the bone and break off a tooth and feel quite sad about the amount of money it's going to cost to repair

    Broken tooth Easter beef short ribs Gary Lum
  13. Contemplate life and then smile knowing that it's pay week next week

  14. Post the story to Facebook and Twitter and read sympathetic replies and some funny ones about how this is a lesson for eating meat on Good Friday

  15. Clean the dishes and wonder just how painful will it be to brush my teeth tonight

  16. Further, meditate on the destiny of the large amount of animal flesh that is sitting in my stomach being churned and chemically digested

  17. Find solace in the fact that I had cabbage and I'll enjoy farting in bed later tonight

  18. I'd love it if you could share this recipe on social media, especially Facebook and Twitter. Thanks!

Recipe Notes

This was a great meal apart from breaking a tooth. I'd highly recommend it to any meat lover. 

Lunch

For lunch today I made a streaky bacon, pâté and smoked cheese cheeseburger with a hot cross bun.

Easter streaky bacon and smoky cheese cheeseburger with pâté Easter beef short ribs Gary Lum
Easter streaky bacon and smoky cheese cheeseburger with pâté

Breakfast

For breakfast, I had the traditional Good Friday fare of a little toasted hot cross bun with my stick of butter.

Do you like to toast your hot cross buns to go with your butter? Gary Lum
Do you like to toast your hot cross buns to go with your butter?

Dinner

Here’s a final look at my dinner and the broken tooth

Broken tooth Easter beef short ribs Gary Lum
Broken tooth

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+

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 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

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 sidebar (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 cooking book sometime this year.

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.

Food for Australia Day 2017

What did I eat on Australia Day 2017?

Before I get to today, I should mention what I did last night. I left work thinking about Australia Day 2017 and what it means for me. There were also thoughts about the chicken wings I had in the refrigerator.

I decided to go with something that would fill me with saturated fat. I had a bread roll which I split and put on the bottom of a large frying pan. On this, I spread some Vegemite and then added some grated Coon cheese. On top of this typically Australian combination, I put my chicken wings and added some more grated Coon cheese.

Cheesy chicken wings with vegemite and Coon cheese on 'fried' bread Australia Day 2017 Gary Lum
Cheesy chicken wings with vegemite and Coon cheese on ‘fried’ bread {click for a better view]

Breakfast

Overnight I had some weird dreams and as I woke from sleep I pondered breakfast. I decided I’d have something green and gold for Australia Day 2017, so I went with a piece of toast slathered in golden butter, covered in Vegemite and topped with a slice of Coon cheese. To this, I added a fried egg with a golden yolk and garnished with green spring onions. I put this on a green plate.

Australia day Vegemite and melted Coon cheese on toast with a fried egg Australia Day 2017 Gary Lum
Australia day Vegemite and melted Coon cheese on toast with a fried egg [click for a better view]

Lunch

For Australia Day 2017 lunch I had some lime and pepper chips, a Queensland mango and some lime green lime juice in a glass of water.

Happy Australia day 🇦🇺🌏 My idea of green and gold! Queensland mangoes and lime Australia Day 2017 Gary Lum
Happy Australia day 🇦🇺🌏 My idea of green and gold! Queensland mangoes and lime [click for a bigger view]

Favourite things about Australia

Did you know my favourite state is Queensland and my favourite territory is the Northern Territory of Australia?

Dinner

There is a bit of a commercial tradition for lamb, to be featured so I went with a rolled boneless lamb shoulder that was slowly cooked in the oven at 150 °C (302 °F) for 2½ hours covered with aluminium foil and then 30 minutes uncovered. I also cooked a couple of spuds and served it with some peas and corn for a bit of green and gold!

 

 

Australia Day Lamb shoulder roll with potatoes ready for the oven Australia Day 2017 Gary Lum
Australia Day Lamb shoulder roll with potatoes ready for the oven [click for a bigger view]
Australia day 🇦🇺🌏 Roast lamb shoulder with potato, pearl barley couscous and gravy Australia Day 2017 Gary Lum
Australia day 🇦🇺🌏 Roast lamb shoulder with potato, pearl barley couscous and gravy [click for a bigger view]

What did I do on Australia Day 2017?

This morning I went for a walk around Lake Ginninderra and had a coffee.

Lake Ginninderra Australia Day 2017 Gary Lum
Lake Ginninderra [click for a bigger view]
Then I got stuck into writing and recording a couple of podcast shows for next week.

What did you eat on Australia Day 2017?

Hopefully, you had a good day off if you’re here in Australia. If you live outside of Australia, I hope you had a good Republic Day if you’re Indian and a great 26 January for everyone else.

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.
Then there is also 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.