Home cooking

Best salad ever Scallop and chilli bacon salad

Best salad ever

Jump to Recipe Photos Questions

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.

Other posts you may like to read

The ultimate Brussels sprouts and bacon dinner

3 delicious low carb meals

Scrambled eggs Heston style

Crab bacon sandwich

When Twitter confounds @NotQuiteNigella

How to make a bacon and egg pie

 

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

3 delicious low carb meals

Curry prawns with pork beef mince balls

German Fluff

 

How to make a Kransky battered sav?

Kransky battered sav

I’ll explain the origin story of this Kransky battered sav in my other blog. Suffice to say this is part of a food challenge from some work colleagues.


Battered sav origin story at My Thoughts and Stuff


Jump to Recipe Photos Q&AMedical Fun Facts

Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce

Recipe

Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
Print
How to make a Kransky battered sav with Japanese and Korean tones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
How to make a Kransky battered sav with Japanese and Korean tones. A fusion food challenge to beat them all.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 2 Kransky sausages
  • 1/2 cup Self raising flour
  • 3 tablespoons Plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 cup Water
  • 2 Eggs lightly beaten
  • 3 tablespoons Chilli flakes
  • 10 centimetres Wasabi from a tube
  • 3 tablespoons Aioli
  • 2 tablespoons Kim chi
  • 3 tablespoons Tomato sauce
  • Coleslaw
Instructions
  1. Heat some vegetable oil in a wok and get it to 180 °C
    Vegetable oil Gary Lum
  2. Shaft a Kransky sausage up its clacker with a skewer
  3. Combine the chilli flakes, flours, bicarbonate of soda, water and the egg and process with a stick blender until it is smooth

  4. Dip the Kransky sausage into the batter and cover it, make sure it's a nice thick batter that covers the full length of the big thick sausage
  5. Gently placed the coated sausage into the hot oil and cook for about 2 minutes
  6. Remove the big thick gnarly battered sausage from the oil and place on absorbent paper towel
  7. Reapply the thick gooey batter to the already coated sausage and then cook again
  8. Cook for a further 2 minutes and then allow to rest for a few minutes
  9. Serve with some Kim chi, wasabi aioli (made by adding some wasabi to aioli) and tomato sauce along with some coleslaw

  10. Shoot a photograph
  11. Eat these big thick sausages and dip liberally into the various sauces
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope readers share this post on social media
Recipe Notes

I hope you enjoy this fusion of European, Japanese and Korean fare.

Photographs

Kransky in the delicatessen at Coles

From Coles Westfield Belconnen

Kransky sausages Gary Lum
Kransky sausages

Kim chi from the Asian grocery store

From Angkor Wat in Belconnen

Kim chi Gary Lum
Kim chi

Finished plate ready for tea

Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce

Questions and answers

Why do you like battered savs?

Well, I mean who wouldn’t love a battered sav. A battered sav is an iconic Australian food much like a meat pie or a vanilla slice.

Is the battered sav a euphemism for anything?

Well of course it is. It wouldn’t be Australia if we didn’t imply a sexual aspect to something so phallic.
The best example of this was made famous by Roy and HG.

If you want more from Roy and HJ check out their new podcast. I listen to them every Saturday evening.

Why the Kim chi?

I was describing the food challenge to a friend at Canberra Hospital and Health Services on Friday and she suggested Kim chi rather than sauerkraut.
If you want more about the origin story, please head over to My Thoughts and Stuff.

Medical Fun Facts

A new show drops at 7 pm on Monday 11 September 2017 (Canberra time). This week’s show is about hæmaturia or blood in your urine.

Click on the thumbnail above and you'll be taken to the show notes. It will be available after the show drops. Gary Lum
Click on the thumbnail above and you’ll be taken to the show notes. It will be available after the show drops.

Other posts you may enjoy

Blogger Recognition Award for Yummy Lummy

 

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.

Jump to Recipe Photos Questions

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.

Jump to Recipe Photos Questions
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

OTIS Dining Hall five-course chef’s menu

The plastic bag is a lazy cook’s best friend

 

Free rosemary

Free rosemary from a flowering bush on the side of the road on Beissel Street in Belconnen. Well, maybe not free. I don’t know the status of rosemary or any herb for that matter on the verge of footpaths in Canberra. Given there is so much of it, I hope it’s not illegal. If it is, someone please let me know. I only cut off a few short sprigs. The reason for acquiring the rosemary was to add to the lamb bones I cooked this afternoon. Rosemary goes so well with lamb.

Jump to Recipe Photos Q&A

Slowly roasted lamb bones with mashed potato, Brussels sprouts, broccoli, peas and corn Gary Lum
Slowly roasted lamb bones with mashed potato, Brussels sprouts, broccoli, peas and corn

 

 

Recipe

Slowly roasted lamb bones with mashed potato, Brussels sprouts, broccoli, peas and corn Gary Lum
Print
Slowly oven roasted lamb bones with rosemary and pepper
Prep Time
5 mins
Cook Time
3 hr
Total Time
3 hr 5 mins
 
Rosemary goes really well with lamb, especially roasted lamb bones which are full of flavour and fatty goodness.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Rosemary A few sprigs
  • 666 grams Lamb bones
  • 1 tablespoon Black peppercorns
  • 1 tablespoon Sea salt
  • 1 tablespoon Chilli flakes
  • 1 Potato
  • 1 Red onion
  • 1 packet Mashed potato Microwave
  • Broccoli
  • 1/4 cup Peas
  • 1/4 cup Corn
  • 1 splash Worcestershire sauce
Instructions
  1. Acquire or 'steal' some rosemary from a local bush
    Rosemary bush, thick and flowering Gary Lum
  2. In a baking tray lay in some slices of potato and onion
  3. On top of the vegetable layer layout the lamb bones
    Lamb bones dressed for the oven with rosemary, peppercorns, chilli flakes and sea salt Gary Lum
  4. Add a good splash of Worcestershire sauce and some olive oil
  5. Add the black peppercorns, sea salt and chilli flakes plus the rosemary
  6. Cover with aluminium foil and then into a slow oven at 150 °C for 3 hours
  7. Cook some broccoli and corn and peas in the microwave oven
  8. Prepare the microwave mashed potato
  9. Serve the lamb bones with the vegetables
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post
  15. Hope friends and others share this post on social media and hope I don't get into any trouble for how I acquired the rosemary
Recipe Notes

An absolutely delicious way to enjoy lamb and vegetables.

 

 

Photographs

My rosemary acquisition

Rosemary by the side of the road Gary Lum
Rosemary by the side of the road
Rosemary bush, thick and flowering Gary Lum
Rosemary bush, thick and flowering
Rosemary sprigs Gary Lum
Rosemary sprigs

 

Other sights on my foraging

Abandoned trolleys and curries of Belconnen

Who would leave an entire curry meal in a trolley on the side of the road? What a waste!

Abandoned trolley with abandoned curry Gary Lum
Abandoned trolley with abandoned curry
Abandoned trolley with abandoned curry Gary Lum
Abandoned trolley with abandoned curry

My dinner

Lamb bones for $3 Gary Lum
Lamb bones for $3
Lamb bones dressed for the oven with rosemary, peppercorns, chilli flakes and sea salt Gary Lum
Lamb bones dressed for the oven with rosemary, peppercorns, chilli flakes and sea salt
Slowly roasted lamb bones with mashed potato, Brussels sprouts, broccoli, peas and corn Gary Lum
Slowly roasted lamb bones with mashed potato, Brussels sprouts, broccoli, peas and corn

My lunch

Garlo's Beef and mushroom pie with cream cheese Gary Lum
Garlo’s Beef and mushroom pie augmented with cream cheese
Garlo's Beef and mushroom pie augmented with cream cheese and Worcestershire sauce Gary Lum
Garlo’s Beef and mushroom pie augmented with cream cheese and Worcestershire sauce

Questions and answers

Why don’t you buy rosemary?

Well, for a few small twigs it can cost as much as $3 in the supermarket. That’s as much as the meat in this dish. Getting it from the side of the road was a lot cheaper.

Have you stolen other things?

When I was in primary school I remember stealing a bottle of Singer machine oil from the supermarket. I needed it to oil my Mum’s sewing machine.

What lamb bones did you cook?

These bones are ribs and probably constitute lamb or mutton flaps.

How are you feeling?

I still feel blergh. I hope I start to feel better soon.

Tomorrow night’s podcast mentions lung butter!

You can read the blog, listen to it as a podcast and watch on YouTube tomorrow night at 7 pm Canberra time. For all the details visit drgarylum.com/blog


Tell me, dear reader, have you ever stolen herbs from the side of the road?


Other posts you may enjoy

Porterhouse Steak Heston Style

How to make a Garlo’s lean beef pie taste better

Slowly roasted lamb bones

Roasted cauliflower soup | Fartworthy to the core

 

Roasted cauliflower soup | Fartworthy to the core

Roasted cauliflower soup

Jump to RecipePhotos Q&A

While shopping yesterday I spied a nice looking cauliflower and thought roasted cauliflower soup would be just the thing for Sunday tea. Cauliflower soup brings back some strong memories. My youngest daughter detested cauliflower soup and would refuse to eat it.

It seems a friend from Melbourne had a similar idea to me and she made a large batch for the week ahead. If you would like to see it, please feel free to join the Facebook group “Cooking meals for one”.

We’ve had a few new members to the group who have brought with them some new thoughts and ideas.

Cauliflower soup with curry and blue cheese Gary Lum
Cauliflower soup with curry and blue cheese

 

Recipe

 

Cauliflower soup with curry and blue cheese Gary Lum
Print
Roasted cauliflower soup with curry and blue cheese
Prep Time
5 mins
Cook Time
1 hrs 30 mins
Total Time
1 hrs 35 mins
 
Roasted cauliflower soup with some curry and blue cheese along with some sourdough olive bread for tea.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 400 kcal
Author: Gary Lum
Ingredients
  • 1 large Cauliflower
  • 1 Potato
  • 100 grams Bacon pieces
  • 2 teaspoons Curry powder
  • 1 tablespoon Olive oil
  • 1 cup White wine
  • 2 cups Chicken stock
  • Parsley
Instructions
  1. Turn the oven on to 200 °C or 400 °F
  2. Deflower the cauliflower and crudely dice the potato into large pieces
  3. Place the cauliflower, potato and bacon into a large baking tray and slosh the olive oil over it all
  4. Cover the potato, cauliflower and bacon with the curry powder
  5. Place the baking tray into the oven for an hour
  6. After cooking in the oven place everything into a large saucepan add the wine and stock
  7. Bring the liquid to a slow simmer and with a stick blender purée into a soup
    Cauliflower soup in the pot Gary Lum
  8. Add some parsley into the soup
  9. Serve in a bowl with some crumbled blue cheese and garnish with parsley
  10. Serve with some sourdough olive bread
  11. Eat the soup
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post
  15. Hope people will share this recipe on social media
Recipe Notes

You need to get some colour on the cauliflower and potato when it's in the oven to get some extra flavour.

Photographs

Cauliflower soup for tea with plenty left for later in the week. Not the greatest photograph. I shot this with my iPhone while the pot was still on the stove.

Cauliflower soup in the pot Gary Lum
Cauliflower soup in the pot

This was today’s brunch. I really enjoy a BLT, especially on sourdough bread. I bought the bread from Coles. The bacon was cooked in a hot oven for 15 minutes.

BLT on sourdough olive bread for brunch Gary Lum
BLT on sourdough olive bread for brunch

Questions and answers

Does cauliflower soup make you fart?

Yes, it does. It’s a sweet aroma with the curry added. I know farting isn’t exactly a great topic to talk about but everyone does it. I’m pretty confident this soup will keep my bedroom fragrant tonight. My only conern is that I will take leftover soup to work and who knows what will happen there. I’ll have to duck off and be by myself I think. This soup packs a powerful punch when it comes to flatus generation.

Why add the potato?

The starch from the potato helps keep the soup nice and thick and creamy. I quite often add cream to soups, but this didn’t need it. It was quite thick in the end.

Did your daughter ever learn to like cauliflower soup?

No, she’s not become a fan. My dream one day is to make her a soup she likes.

Other posts you make like to read.

Mutton flaps and policy coherence

Slowly roasted lamb bones

 

Delicious spam and roast vegetables

I love pork | An easy pork roll

Quinoa cooked in lamb fat

 

Slowly roasted lamb bones

Slowly roasted lamb bones

Jump to Recipe Q&A Photos

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

 

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Leftover KFC Casserole

Like the owner and head chef from OTIS Dining Hall (Damian Brabender), I have a thing for KFC. Although for me, it’s more of a deep abiding adoration. I know I shouldn’t eat it too often but I can’t help buying it when I think about it for too long on a Friday. Fridays being my traditional takeaway dinner day. I spent the day at Canberra Hospital and Health Services in ACT Pathology practising medicine. Yes, I know, practising medicine and eating KFC really don’t go together.

Jump to Recipe Q&A

Yesterday I received a little bit of good news and I wanted to celebrate. Given I had no one to celebrate with, I went with KFC and a 21-piece bucket at that.

Recipe

Leftover KFC casserole straight out of the oven Gary Lum
Print
Leftover KFC casserole
Prep Time
10 mins
Cook Time
1 hrs 10 mins
Total Time
1 hrs 20 mins
 

When I buy a 21-piece bucket I consume the thigh and wing pieces after purchase and then put away the breast and other pieces into the refrigerator. Leftover KFC makes for a delicious chicken casserole.

Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 8 Leftover KFC pieces
  • 1 handful Parsley
  • 2 Large mushrooms
  • 1 small tin Green peppercorns
  • 1 cup White wine
  • 1 handful Cashew nuts
  • 1 tin Cream of chicken soup
  • 2 sticks Celery
  • 1/2 Onion
  • 1 cup Frozen vegetables
Instructions
  1. In a casserole or sturdy baking dish place the leftover pieces of KFC
  2. Add some sliced flat mushrooms
  3. Toss in the cup of frozen vegetables plus some sliced celery and onion and poke the vegetables in between the pieces of KFC.
  4. Pour over a can of condensed cream of chicken soup and rinse out the can with a little white wine and pour that in too. You want to ensure the liquid gets about halfway up the side of the baking tray so there is sufficient water to keep everything juicy and moist.
  5. Sprinkle in your nuts, well not your nuts but some cashews and if you can throw some cash around, some Queensland nuts from the genus Macadamia.

  6. Open the tin of green peppercorns and pour them in.
  7. Once everything is in the baking tray, seal it with a lid if it has one or cover in aluminium foil and make sure it is a snug fit.

  8. Place in a hot oven 200 °C/400 °F for one hour.
  9. After one hour remove the lid and sprinkle on a little grated cheese and then return to the oven for 10 to 15 minutes.
  10. Once the cheese has become brown and crispy remove the tray from the oven and allow the casserole some rest.
    Leftover KFC casserole straight out of the oven Gary Lum
  11. Serve up on a plate and shoot a photograph.
  12. Eat the meal.
  13. Wash the dishes and write the recipe.
  14. Write a blog post and share it later.
Recipe Notes

In the old days, I could eat a 21-piece bucket in one go. Now I prefer to leave leftovers so I can keep enjoying the chicken and the herbs and spices!

Photographs

This was my dinner on Friday night. I decided after a piece of good news that I’d spoil myself with some KFC.

KFC for dinner, a selection from a 21 piece bucket. Gary Lum
KFC for dinner, a selection from a 21 piece bucket.

This is the leftover KFC casserole after it came out of the oven

Leftover KFC casserole straight out of the oven Gary Lum
Leftover KFC casserole straight out of the oven

This is the leftover KFC casserole ready to be eaten

Leftover KFC casserole straight out of the oven Gary Lum
Leftover KFC casserole straight out of the oven

 

Questions and answers

Why do you like KFC?

I like the crumb coating and the finger licking good flavour of the 13 herbs and spices. Yes, I like licking my fingers.

Surely KFC is too fatty and greasy?

It certainly is. I don’t eat it every day or every week or every month. I like spoiling myself with flavours I like and things that taste good, especially if it tastes good as I lick my fingers.

How long have you been a member of the Australian Society for Microbiology?

Well, I became a formal member in 1989. In the Northern Territory, I chaired the NT branch. Since that time I’ve also been a member of the Society’s editorial board and examination board. This year I became the registrar for the National Examination and Qualifications Board.

Could you make the casserole without KFC?

Sure, you could use any pre-cooked roast chicken. In Australia, that includes Red Rooster and chickens from Coles and Woolworths.

Is there anyone you want to shout out to?

My very good friend Just Me from Here in the Silence. Check out her poetry and writing.

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

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