Meals for one

Slowly cooked lamb neck stew with vegetables

Slowly cooked lamb neck stew

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

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

Recipe

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

Slow cooked lamb neck stew with vegetables

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

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

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

  4. Add the vegetables to the slow cooker vessel

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

  6. Lay on top of everything the lamb necks

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

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

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

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

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

  12. Cook the frozen peas in the microwave oven

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

  14. Pour over the gravy and then add the peas

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

  16. Wash the dishes

  17. Write the recipe

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

Recipe Notes

If you make this recipe please let me know. 

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

Questions and answers

 

Why lamb necks?

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

Does it really need gravy?

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

Does the French Onion Soup mix stink up the apartment?

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

What did you have for lunch?

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

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

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

What did you have for breakfast?

I had an apple and walnut pastry and a coffee.

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

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

Social media

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

Gary Lum QR Code

Something new

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

Some other posts you may wish to read

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

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

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

 

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Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy

Chicken schnitzel, potato gems, panko prawns, mashed potato and gravy

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy was a perfect meal to watch the Brisbane Broncos defeat the Canberra Raiders in Canberra.

Jump to Recipe Q&A

Chicken thigh schnitzel, potato gems and panko prawns Gary Lum
Chicken thigh schnitzel, potato gems and panko prawns
Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy Gary Lum
Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy

Recipe

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy Gary Lum
Print
Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy none of which was made from scratch but it all went well together and was a perfect footy food meal. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 750 kcal
Author: Gary Lum
Ingredients
  • 1 Chicken thigh schnitzel
  • 10 Panko prawns
  • 20 Potato gems
  • 1 Packet Mashed potato Microwave ready
  • 1 Cup Instant gravy
  • 1 Handful Spring onions Sliced
  • 1 Handful Coon cheese Shredded
Instructions
  1. I bought the chicken thigh schnitzel from Belconnen chicken

  2. I bought the prawns from the Coles delicatessen 

  3. I had the potato gems in the freezer

  4. I bought the frozen mashed potato and Gravox™ instant gravy from Coles

  5. I used two small nonstick frying pans to cook everything. In one frying pan add a shallow layer of olive oil and add the chicken schnitzel. In the other frying pan add the potato gems. 

  6. Put both frying pans into a hot (200 °C) oven for 15 minutes

  7. After 15 minutes pull out the frying pan with the chicken schnitzel and turn it over and then add the prawns to this pan. Return it to the oven. Pull out the other frying pan and sprinkle some shredded Coon cheese on the gems and return the frying pan to the oven. Cook for a further 15 minutes at 200 °C.

  8. When the chicken, prawns and potato gems have had 30 minutes into the oven, cook the frozen mashed potato into the microwave oven for 150 seconds and boil a kettle of water and make 1 cup of instant gravy.

  9. Plate up the chicken, prawns and potato gems onto a large plate. Place the mashed potato into a bowl and pour the instant gravy around it. 

  10. Shoot a photograph and then eat the meal and feel so full that you'll pop. Undo your belt and rejoice knowing this must be what it feels like to remove a tight bra. 

  11. Watch the football on your iPad with a Telstra sim card in it so you can enjoy the NRL at no extra data charges. Rejoice in the Brisbane Broncos defeating the Canberra Raiders on their own home ground in Canberra on a cold winter's night. 

  12. Feel slightly sorry for your Canberra friends who support the Canberra Raiders and hate the Brisbane Broncos, because you are old enough to appreciate what loss feels like.  

  13. Write the 'recipe' and share a blog post hoping that those who read this will appreciate that I'm in a good mood writing this. Not only did the Brisbane Broncos defeat the Canberra Raiders this evening but on Wednesday evening, the Mighty XXXX Queensland Maroons defeated the Victoria Bitter NSW Blues. 

Recipe Notes

This is a very filling meal. if you live alone like me and if your eyes are bigger than your belly like me you'll eat it all in one go. Hopefully, you don't feel as uncomfortable as I do as I type these notes. 

If you support the Canberra Raiders, I hope you don't feel the loss for too long. 

Questions and answers

Why do you support the Brisbane Broncos if you live in Canberra?

I grew up in Brisbane and lived there from 1965 to 1995. I’m Brisbane born and bred. I exist in Canberra. I like Canberra and its residents, I just can’t stand the weather.

Why didn’t you make this meal from scratch?

Well apart from the potato gems, I could have but the whole point of Yummy Lummy is about cooking meals for one for people like me who live alone. Why go to so much trouble when you can buy most of it at a reasonable price and still have the enjoyment of cooking the meal more or less.

Is instant gravy okay to use?

Ideally, I’d make gravy from scratch mainly because the instant varieties are so salty and I guess have other flavouring components that may be more synthetic than natural.

Have you cooked instant mashed potato before?

No, this was my first time. I was pleasantly surprised that it tasted okay and the texture wasn’t too bad at all.

What’s your prediction for game three in the State of Origin series?

Well, I can’t make a prediction. I’m hopeless at that. I just hope the Mighty XXXX Queensland Maroons at Lang Park defeat the Victoria Bitter NSW Blues convincingly.

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

Some other posts you might like to read

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

Cheesy chicken nuggets and potato gems

Delicious panko chicken thigh with avocado rice and potato gems

 

Chilli chicken wings

Chilli chicken wings

Chilli chicken wings with ginger, honey and soy make for a sticky gooey delicious dinner. These chicken wings are easy to make and delicious to eat especially with a little sour cream.

Jump to Recipe Q&A

Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Chilli-ginger honey soy chicken wings served with sour cream

Recipe

Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Print
Chilli chicken wings
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 
Chilli chicken wings with ginger, honey and soy make for a sticky gooey delicious dinner. These chicken wings are easy to make and delicious to eat especially with a little sour cream. A hot, spicy and sweet dinner.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 8 chicken wings
  • 1 tablespoon preserved chillies
  • 1 teaspoon crushed ginger
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • Spring onions (sliced)
  • Sour cream
Instructions
  1. Get the chicken wings to room temperature
  2. Put the chicken wings in a large mixing bowl
  3. Add the chillies, ginger, honey and soy sauce
  4. Mix well and make sure the chicken wings have been covered thoroughly
  5. Allow the meat to rest for about 30 minutes
  6. Lay out on a baking tray lined with baking paper
    Chilli chicken wings before cooking with ginger, honey and soy Gary Lum
  7. Pour the remaining honey, soy sauce, chillies and ginger on the laid out wings
  8. Place into an oven at 180 °C (fan forced) or 200 °C (not fan-forced)
  9. Cook for 45 minutes
  10. Remove from the oven and allow to rest for 10 minutes
    Chilli chicken wings out of the oven with ginger, honey and soy Gary Lum
  11. Plate up and shoot a photograph
  12. Post the photographs to Instagram, Twitter and Facebook as well as Pinterest!
  13. Eat the chicken wings by coating them with sour cream and using your lips to strip the sweet chilli skin and flesh from the bones
  14. Wash the dishes and write the recipe
  15. Blog about meal and hope your friends share it to Twitter, Facebook and Google+
Recipe Notes

I got the idea for cooking chicken wings from my favourite NSFW podcast, viz., Mouthy Broadcast. You can also find the broads on Facebook too.

Chilli chicken wings before cooking with ginger, honey and soy Gary Lum
Chilli chicken wings before cooking with ginger, honey and soy
Chilli chicken wings out of the oven with ginger, honey and soy Gary Lum
Chilli chicken wings out of the oven with ginger, honey and soy
Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Chilli-ginger honey soy chicken wings served with sour cream

Questions and answers

What did you get up to today?

I did my grocery shopping, then I went for a walk around the lake and then I had lunch at McDonald’s.

Chicken Big Mac with fries and a vanilla shake Gary Lum
Chicken Big Mac with fries and a vanilla shake

What sort of honey did you use?

I went cheap and used Coles brand honey.

Why did you use chillies in a jar?

Because the flavour has been intensified and it’s a lot hotter than using freshly chopped chillies.

How long did it take you to eat the 8 chicken wings?

About 5 minutes, I was pretty hungry.

What software are you using for editing your photographs?

I use Adobe Lightroom for digital asset management including metadata management. I use MacPhun Luminar for easy preset driven edits to the RAW files and then I crop and do final edits in Adobe Lightroom.  

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

Some other posts you may like

The best low carb chicken wings recipe

Chicken wings and maple quinoa recipe

Cheesy chicken wings with spam

 

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

Donkey sauce with an 8-hour slow cooked rib eye fillet roast by Yummy Lummy

Donkey sauce I hear you ask? I made it for the first time last night and had it with leftover beef brisket on a brioche bun.

Jump to Recipe  FAQ

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce

Recipe

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
Print
Donkey sauce with an 8-hour slow cooked rib eye fillet roast
Prep Time
20 mins
Cook Time
8 hr
Total Time
8 hr 20 mins
 
The main part of this recipe is the beef, the donkey sauce just makes it better, similar to the way horseradish can enhance beef.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 2 kg rib eye fillet roast (rolled and tied)
  • 1 turnip (diced)
  • 1 potato (diced)
  • 1 Hawaiian sweet potato (diced)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 2 stalks celery (sliced)
  • 1 cup wine
  • 1 cup stock
  • spring onions (sliced)
  • Parsley (chopped)
  • Lime zest
  • Caramelised onion
  • Lettuce
  • Tomato
  • Donkey sauce
Instructions
  1. In the slow cooker vessel add the onion, carrot, celery, potato, turnip and sweet potato and then pour in the wine and stock. It doesn’t really matter what wine and stock you use.
  2. Place the rolled rib eye fillet on top of the vegetables and then place the slow cooker vessel into the body of the slow cooker and turn on for eight hours.
  3. After eight hours prepare a salad of tomato, lettuce and spring onion with some parsley too.
  4. Open the slow cooker and lift out the beef. Allow the beef to rest covered with aluminium foil for fifteen minutes.

    Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
  5. After the beef has rested, carve the rolled roast into three even portions. Vacuum pack and seal two portions and place in the freezer for later enjoyment.
  6. Place the remaining portion into a shallow bowl and the plate up with the salad. Add a good portion of donkey sauce to meat and a couple of tablespoons of caramelised onion.
  7. Garnish with chopped parsley and lime zest.
    Limes ready for juicing and zesting Gary Lum loves lime
  8. Shoot a photograph and then enjoy the sumptuousness that is 8-hour slowly cooked rib eye fillet roast.
  9. Wash the dishes.
  10. Write the recipe and blog hoping people who read this will share it on social media, especially on their Facebook pages and Twitter accounts.
Recipe Notes

This dish will satisfy you and make you happy enough to smile  just at the thought of it. Meat is good.

Limes ready for juicing and zesting Gary Lum loves lime
Limes ready for juicing and zesting
Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
Eight-hour slow cooked beef straight out of the slow cooker
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce
Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself

Frequently asked questions

Why do you like slowly cooking beef so much?

I love the flavour but mostly the texture of the muscle bundles separating with little effort and that cutting across the grain is almost effortless with a good knife which means chewing is a joy.

Who created donkey sauce?

I answered this in my recent post. Check it out.

Why do you eat so much?

It’s a weakness. I must stop eating so much.

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
Donkey sauce Gary Lum
Donkey sauce

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.

Jump to RecipeFAQ

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.

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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.

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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.

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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.

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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.

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

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Medical Fun Facts