Recipes

Recipes blog posts

Whisky flavoured chicken blue cheese casserole

Whisky flavoured chicken blue cheese casserole

Whisky flavoured chicken and blue cheese casserole may sound weird but the taste is amazing, especially with some nice Danish blue cheese melted throughout the chicken and vegetable mix. The flat smelt pretty good as the Danish blue was melting in the oven.

Check out the story on my renewed focus on food blogging.

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Tonight’s dish permits me to exploit my Tupperware Microwave oven pressure cooker and reduce the cooking time while intensifying the flavours of the meal. I love my Tupperware cooking products.

Artwork

I know it’s a bit of a stretch to call this art. I don’t have an artistic bent and even my closest friends point out my lack of skill. My desire though is to improve my drawing. I remember at high school and university, to help me learn I did a lot of drawings. On graduation, I’ve also relied on drawings to help me learn and remember. While few others would appreciate them, I still like drawing to help me remember.

Whisky flavoured casserole drawn by Gary Lum Yummy Lummy
Whisky flavoured casserole was drawn by Gary Lum

Recipe

Whisky flavoured chicken and blue cheese casserole Gary Lum Yummy Lummy
Print
Whisky flavoured chicken and blue cheese casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Whisky flavoured chicken and blue cheese casserole may sound weird but the taste is amazing, especially with some nice Danish blue cheese melted throughout the chicken and vegetable mix.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 100 mL Scotch whisky
  • 1/2 handful Queensland nuts
  • 1/2 handful smoked almonds
  • 100 grams grated Coon cheese
  • 150 grams Danish blue cheese
  • 100 mL Pouring cream
  • 1/2 cup Frozen peas and corn
  • 1/2 cup Cauliflower florets
  • 1/2 cup Broccoli florets
  • 1 tablespoon chilli flakes
  • 2 cups Chicken stock
  • 1 Chicken thigh fillet pounded and cut into thin strips
  • 1 teaspoon Clive of India curry powder
Instructions
  1. In a Microwave oven, pressure cooker add the whisky, peas, corn, broccoli, cauliflower, chicken stock, curry powder, chicken, and chilli flakes.
  2. Cook in the microwave oven for a total of 15 minutes.
  3. Transfer the contents of the pressure cooker with a slotted spoon to an oven-safe glass bowl.
  4. Crumble the Danish blue cheese and mix through the hot chicken and vegetables.
  5. Pour the cream over the contents of the glass bowl.
  6. Mix the grated Coon cheese and the nuts and add them to the top of the bowl.
  7. Put the bowl into the oven at 250 °C for 20 minutes.
  8. Plate up in a fresh bowl and garnish with chopped parsley.
Recipe Notes

By default, I make all my recipes 500 calories.

 

Photograph

This is a photograph of the final dish. It was shot at 300 mm f/16 ISO 64 for 1.3 seconds on a Nikon D810 using a Nikkor 28–300 mm lens.

Whisky flavoured chicken and blue cheese casserole Gary Lum Yummy Lummy
Whisky flavoured chicken and blue cheese casserole

Questions

Don’t you react badly to alcohol?

Yes, I do. I go bright red and I get short of breath. The whisky though was cooked and most of the alcohol should have vaporised. The flavour though seems to be intensified.

Could you have cooked this conventionally on a stove top or in a simple Microwave-safe container at normal atmospheric pressure?

Sure but it would have taken an age and the flavours would not be intensified.

Curry lamb in a Tupperware® Pressure Cooker

What other advantages are there in using a pressure cooker?

A pressure cooker is also an autoclave and food cooked in an autoclave will be free of germs.

Tupperware® pressure cooker Gary Lum
Tupperware® pressure cooker

Super hot and spicy chicken wings that are low carb too

Super hot and spicy chicken wings that are low carb too

Spicy chicken wings were on my mind all day after I watched Megatoad (aka Matt Stonie) eating sixty-five (65) chicken wings on his YouTube channel. He starts mild and steps up to the really hot and spicy chicken wings towards the end and then has a mishap with sauce in his eye.

Jump to Recipe Photos Questions

I went grocery shopping this morning and picked up eight wings for $4.50.

In the meantime podcasting friends from the USA who were being snowed upon were talking about blazing hot buffalo wings too. I reckon if I was snowed upon and freezing cold I’d want hot and spicy chicken wings too. You could argue I’m eating these at the wrong time of the year, especially when today got to 37 °C (98.6 °F). I had the oven on for an hour so it warmed up the living area even more. I do like a warm environment and today was certainly warm, it’s a pity it wasn’t humid.

Chicken wings and thigh cutlets Super hot and spicy chicken wings

Recipe

Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
Print
Super hot and spicy chicken wings
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 8 Chicken wings
  • 1 Handful Queensland nuts
  • 1/2 Handful Smoked almonds
  • 1 Tablespoon Iodised salt flakes
  • 1 Tablespoon Whole black peppercorns
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Dried mixed herbs
  • 2 Dried bird's eye chillies
  • 1 Tablespoon Chilli flakes
  • 2 Handfuls Shredded kale
  • 1 Packet Coleslaw
  • 1 Tablespoon French mustard
  • 100 mL Pouring cream
Instructions
  1. In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.

  2. Rub this into the skin of eight chicken wings.

  3. Roast for 1 hour at 150 °C.

    Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
  4. Stir-fry the kale and coleslaw until the cabbage has wilted.

  5. Add the pouring cream and French mustard and stir through.

  6. Serve the wings on the stir-fried salad with some cream cheese.

Recipe Notes

By default I make all my recipes 500 Calories.

Photographs

Shredded Kale and coleslaw

This shot was taken while I was grocery shopping this morning.

Kale and coleslaw Hot and spicy chicken wings Gary Lum

Chilli and nut crusted chicken wings ready for the oven

I dried some bird’s eye chillis in the oven earlier in the afternoon to get the flat nice and cozy.

Blazing hot chilli and pepper nut crusted chicken wings ready for the oven Super hot and spicy chicken wings Gary Lum
Blazing hot chilli and pepper nut crusted chicken wings ready for the oven

Dinner is served

It may look like a large piece of cream cheese, but it went well with the hot and spicy chicken wings.

Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream Super hot and spicy chicken wings Gary Lum
Blazing hot chilli and pepper nut crusted chicken wings served on stir-fried kale and cabbage salad with French mustard and cream

Questions and answers

Why do you like hot and spicy chicken wings?

The meat is always tender, the skin is easy to get crispy and it’s always good to have some chilli and nuts every day.

What’s with the kale?

Lots of fibre and some iron.

How is this a low carb meal?

Rather than using any sugar or sweet syrups in the rub like a lot of recipes, I made a shot and spicy nutty rub and really massaged it into the skin.

Some other posts you make like to read

BBQ beef short ribs

Chicken wings and maple quinoa recipe

 

Nut crusted Chicken Maryland for Christmas Day lunch

Nut crusted Chicken Maryland for Christmas Day lunch

This recipe is for one of my nieces, M. We shared Christmas Day lunch and M was keen to know how I cooked the Chicken Maryland. This recipe is dedicated to Miss M who is a wonderful human being.

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Unexpectedly, because of unusual family circumstances, I enjoyed Christmas Day lunch with some close family in Brisbane.

The tasking was clear. One brother cooked a 12-hour slowly roasted lamb shoulder, a butternut pumpkin, lamb jus, potato salad and roasted onions. My sister-in-law made a pavlova with mixed berries. My role was cooking chicken, buying prawns and preparing a salad.

I took easy options. I bought a few packets of coleslaw and garlic aioli for my salad. I was asked not to purchase my favourite kale coleslaw! Packet coleslaw is quick and it’s easy. I bought 1 kilogram of cooked unpeeled king prawns on Saturday and kept them cold in the refrigerator. After an hospital visit early Christmas Day morning all I had to do was peel the prawns and serve them with some purchased 1000 island sauce.

The only real effort was in cooking the chicken. I come from a family of dark meat lovers. We eschew the breast and crave the thigh. We want our meat to be tender, juicy and moist rather than dry and stringy.

Recipe

Print
Nut crusted Chicken Maryland for Christmas Day lunch for Miss M
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
An easy way of roasting pieces of Chicken Maryland while being interrupted and keeping the meat juicy, tender and moist with a little crunch.
Course: Main Course
Cuisine: Australian
Servings: 6
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Chicken Maryland pieces
  • Olive oil
  • Iodised salt
  • Black pepper
  • Mixed dried herbs
  • Queensland nuts
  • Peanuts
Instructions
  1. Heat the oven to 140 °C.
  2. Line a baking tray with baking paper and place the tray into another baking tray which is slightly larger.
  3. Place the pieces of Chicken Maryland into the lined baking tray and pour some olive oil over each piece.
  4. Gently rub the oil all over the outer surface of each piece of chicken.
  5. Sprinkle a little of the dried mixed herbs onto each piece of chicken.
  6. Add salt and pepper to taste.
  7. Place some Queensland nuts and peanuts into a zip lock bag and then crush the nuts with whatever tool you have available.
  8. Sprinkle the crushed nuts onto the chicken and gently press them into the skin to ensure the nuts adhere to the surface of the chicken.
  9. Pour some water into the outer baking tray. I used enough so the water was about 1.5 cm deep.
  10. Place the trays and chicken pieces into the oven and cook for 1 hour.
  11. At 1 hour turn the oven off and keep the door closed.
  12. Go and visit the hospital for a few hours safe in the knowledge the chicken will continue to cook for a little while, the water in the outer tray will maintain a humid moist environment and keeping the oven door closed with ensure the chicken remains warm and doesn’t go cold.
  13. When you get home, prepare the Christmas Day lunch banquet and make sure everyone gets a piece of Chicken Maryland with a nut crusted skin.
  14. Enjoy your Christmas Day lunch with family and good food.
Recipe Notes

I default to 500 Calories for the energy calculation for all my recipes.

 

Photographs

This is a gallery of photographs

Click on one photograph and then scroll through them all.

Questions and answers

Why dark meat?

It has more flavour and it’s more forgiving to cook. Breast meat can be tender and juicy but it requires a lot more attention to detail when cooking and life’s too short for that. Thigh meat will almost always be tender, juicy and moist.

Can this be applied to other poultry?

Yes. This advice is suitable for turkey and duck, although the fat content in a duck breast is higher and duck breast is more forgiving.

I thought breast was best?

Not when it comes to roasting a chook 😂

One ‘pot’ Chicken Maryland with crunchy quinoa rice

How long do you cook a Coles Chicken Kiev?

 

Roast pork and Moreton Bay Bug spicy chilli kale cabbage stir-fry with horseradish cream

Roast pork and Moreton Bay Bug spicy chilli kale cabbage stir-fry with horseradish cream

Please check out why I’m in Brisbane at the moment at My Thoughts and Stuff. It’s been a bit stressful but when there was a bit of good news I decided to splurge and celebrate a little.

Jump to Recipe Photos Questions

I combined roasted pork rasher with some Moreton Bay Bug (aka Slipper lobster, flathead lobster, Thenus orientalis) plus some spicy chilli kale and cabbage stir-fry with horseradish cream.

Did you know that Moreton Bay Bugs and Balmain Bugs are different species? The eyes on the MBBs are farther apart and I reckon Moreton Bay Bugs taste superior to those named after the Sydney suburb of Balmain.

Recipe

Pork and Moreton Bay Bug spicy chilli kale and cabbage salad wit Gary Lum
Print
Roast pork and Moreton Bay Bug spicy chilli kale cabbage stir-fry with horseradish cream
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
I combined roasted pork rasher with some Moreton Bay Bug (aka Slipper lobster, flathead lobster, Thenus orientalis) plus some spicy chilli kale and cabbage stir-fry with horseradish cream.
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 4 Pork rashers with the rind off
  • 2 Moreton Bay Bugs
  • 1 Packet Kale coleslaw
  • 4 Bird’s eye chillies
  • 1 teaspoon Horseradish cream
  • 1 teaspoon Sour cream
Instructions
  1. Place the pork rashers into a hot (220 °C) oven for 1 hour
  2. Remove the head of the Moreton Bay Bug
  3. Split the tail on half lengthways
  4. Remove the meat from the tail and break it up
  5. Put the meat aside in a bowl in the refrigerator
  6. When the pork has finished cooking remove it from the oven and set it on absorbent paper to drain the free liquid fat
  7. Start to stir-fry the kale coleslaw and sliced bird’s eye chillies
  8. When the cabbage has softened add the horseradish cream and sour cream and stir through
  9. Turn the heat off and keep stirring through the horseradish cream and sour cream
  10. Take the pan off the stove and set aside for a few minutes
  11. While the stir-fry is cooling cut the pork rashers into small pieces
  12. Add the Moreton Bay Bug meat to the stir-fry and mix through
  13. Add the stir-fry and bug meat to bowls and top with the pork rasher meat
  14. Serve with chopsticks
Recipe Notes

I routinely apply 500 Calories to every recipe because I don’t know the real Calorie count.

 

Photographs

This is a gallery, click on one photograph and scroll through all the photographs.

Questions and answers

Where are Moreton Bay Bugs found?

Moreton Bay Bugs are found in the Indian and Pacific oceans. They are known as the slipper lobster as well as the flathead lobster. The scientific name is Thenus orientalis.

Do Moreton Bay Bugs taste better than other seafood?

Well, I prefer Top End Mud Crab and North Sea King crab, but I reckon Moreton Bay Bugs which are fresh are as good as if not better than most prawns. I’d eat fresh oysters over bugs as well as fresh scallops.

What is it with the kale coleslaw?

It’s easily available in the supermarket, it’s colourful, it tastes good and it’s high in fibre. It also stir-fries really well and absorbs strong flavours nicely.

Have you ever combined pork and seafood?

Let me know in the comments below.

 

How to make something quick and easy with Coles pulled pork

How to make something quick and easy with Coles pulled pork
Yummy Lummy

 
 
00:00 / 00:03:28
 
1X
 

How to make something quick and easy with Coles pulled pork

Normally making something with pulled pork requires hours of slow cooking. This Coles product relieves you of that time burden. Coupled with some vegetables from the refrigerator and some sauces you can make a quick and easy meal. I’ve used it before and enjoyed it.

Jump to RecipePhotos Questions

Packet of Coles pulled pork

Coles pulled pork

Recipe

Spicy Coles pulled pork with sweet corn and cabbage

Coles pulled pork
Print
Spicy Coles pulled pork with sweet corn and cabbage
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Here's a quick and easy meal made with Coles pulled pork
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Coles pulled pork
  • Cabbage
  • Sweet corn on the cob
  • Spring onions sliced
  • Parsley
  • Sriracha sauce
  • Black bean sauce
  • Whisky
  • Pouring cream
  • Sunflower seeds
  • Sesame seeds
  • Black pepper
  • Chilli flakes
Instructions
  1. Cook the Coles pulled pork in the microwave oven for five minutes and then pull your meat
  2. Cook the sweet corn in the microwave oven for five minutes and strip from the cob
  3. Cut the cabbage into a fine shred
  4. Sauté Coles the pulled pork in a frying pan
    Coles pulled pork
  5. Add the corn and cabbage and stir-fry
  6. Add everything else except for the cream and cook until all the liquid has reduced and the meat starts to catch the bottom of the pan
  7. Add the cream and cook through until it too is reduced
  8. Serve with a parsley garnish
Recipe Notes

I have no idea how many Calories in a serve. I use 500 Calories as my standard default number.

 

Photographs

Pulled pork with sweet corn and cabbage in the frying pan

Coles pulled pork

The finished product

Coles pulled pork
Hot and spicy pulled pork with sweet corn and cabbage

Questions and answers

Don’t you feel like a fraud cooking with ready-made products?

Not at all. Life’s too short. This product is convenient and it tastes fine. If it didn’t taste any good I wouldn’t use it.

Are you sponsored by Coles?

No, Yummy Lummy has no sponsors.

Do you want to be sponsored?

I wouldn’t mind being given products to review. I’d always declare of course if I was given something for free.

Cooking meals for one on Facebook

It’s been a while since I plugged the Facebook group Cooking meals for one. If you’d like to join please send me a message via Facebook and I’ll hook you up. We have a few regular members who contribute daily and it’s nice to see what other people cook and get some inspiration from their creations.

If you live alone or if you cook for maybe one other person, feel free to join our group.

How is my weight loss going?

You may have noticed over the last few posts that the food is low carb. I’m trying to lose some weight. I started at 87 kg and after about seven weeks, I’m down to 82 kg. My aim is to get well below 80 kg if I can. I’d love your encouragement to keep going.

Coles leftover pulled pork nachos

 

Crispy pork crackling may help smarten kids

Crispy pork crackling may help smarten kids
Yummy Lummy

 
 
00:00 / 00:02:53
 
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Crispy pork crackling may help smarten kids

Crispy pork crackling may not be the first thing that comes to mind when you are pregnant but this week it was salty goodness that had me thinking. I need to back up a bit to explain.

Jump to RecipePhotos Q&A

Iodine deficiency

This post does have a recipe I promise you but it is really written to get any readers who may be pregnant or who are thinking about having children to be very aware of the role of iodine in the intellectual development of children. The role of iodine is important from the time of conception when a zygote forms and an embryo implants, through the gestation and then in the early life as a baby and infant.

This post isn’t a physiology lesson but I’d appreciate if you look up the role of iodine and perhaps visit my other blog where I describe a lecture I attended last week on iodine deficiency and the ramifications for the intellectual development of young Australians. The bottom line is that iodine supplementation during pregnancy is something to seriously consider.

Iodised salt

Sources of iodine include dairy products (albeit not as much as previously [see my other blog about that]), bread (because most bread in Australia is made with iodised salt), and iodised salt.

Obviously, too much salt is a problem for heart health, but if you need to add salt, use iodised salt and avoid fancy new age crap like seas salt and rock salt that offer no additional health benefits and may, in fact, be noxious to your health. Iodised table and cooking salt are also usually cheaper.

Saxa iodised table salt

This is not an advertisement for the Saxa brand

crispy pork crackling iodised salt

Recipe

Crispy pork crackling

crispy pork crackling iodised salt
Print
Crispy pork crackling
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
This is a never fail recipe for getting crispy crunchy pork crackling.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Pork rashers
  • Iodised salt
  • Chilli flakes
  • Sesame seeds
Instructions
  1. Cut the skin off each rasher and lay the skin on some baking paper on a thin oven tray.
  2. Sprinkle liberally with iodised table salt
    crispy pork crackling iodised salt
  3. Place into an oven at 200 °C/400 °F for one hour
  4. Place the skinless rashers into a frying pan lined with baking paper
  5. Sprinkle on the meat some sesame seeds and chilli flakes
  6. Place into an oven at 200 °C/400 °F for one hour
  7. When cooked, pull out the rasher meat and place onto absorbent paper and allow to cool a little. Do the same for the crackling too.
  8. Cut the rashers into small bite-sized chunks
  9. Serve on a plate with the crackling
  10. Eat with chopsticks and serve with a dipping sauce. Rick and Morty's Sichuan Teriyaki dipping sauce would work a charm here.
Recipe Notes

You may want to eat this with a cup of tea. It's really quite fatty.

Please note I never check the energy values. I use 500 Calories as my default. 

 

Photograph

The finished product

Crispy pork crackling. This would go well with my Rick and Morty Sichuan Dipping Sauce.

crispy pork crackling iodised salt
Crackling and pork

Questions and answers

What sort of salt do you normally buy?

I usually buy iodised table salt. I have also bought sea salt and rock salt. I reckon the only good use for rock salt is when making something like salted caramel when you want a concentrated hit of salt surrounded by sweetness.

What do you think of Himalayan rock salt?

After listening to Prof. Eastman the other night I’ll never buy it again. He reckons the murky colour is due to impurities like heavy metals which may be noxious to human health. I’ll probably also avoid Murray River salt too for the same reason. I mean have to see the crap in the Murray River.

Are you going to tell your daughters to supplement with iodine when they become pregnant?

Of course, I want bright grandchildren, not idiots.

Podcasting

I’m thinking of starting a cooking podcast. I’m happy to receive suggestions.

 

 

How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

 How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

I’ve cooked beef short ribs a few times this year with one memorable meal causing a molar to break which resulted in a very expensive crown to the put on the broken tooth.

Jump to Recipe Photos Q&A

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

I usually cook ribs slowly at a relatively low oven temperature, e.g., for about four hours at 150 °C (300 °F). With the recent purchase of my Tupperware Micro Pressure Cooker, I became keen to try a fast cooking method for beef short ribs. So far I’ve cooked lamb and pork in the pressure cooker, now it’s time for a cow to undergo sterilisation by steam (an invisible gas) under pressure. Oops, sorry, I was thinking of my pressure cooker as an autoclave again.

While slow cooking probably generates better taste and texture (mouthfeel), one thing you can be assured of with pressure cooker cooking is food safety from a microbiological perspective. A pressure cooker is really a miniautoclave and an autoclave is a giant pressure cooker, although a very complicated pressure cooker. I’ve seen very large autoclaves designed for large animal processing (sterilisation) in high containment veterinary laboratories. You could put quite a few euthanised nonhuman primates and hundred of rodents or ferrets in the thing. Larger animals need to be broken down (dissected) before processing in an autoclave. I never got to see it run a cycle but I wonder what the smell is like after the cycle is completed. I remember in the early days of my training, working in a media kitchen when the head media chef was making Robertson’s cooked meat broth, the smell was like a home kitchen.

Recipe

Beef short ribs and spicy cabbage salad Gary Lum
Print
How do I cook beef short ribs in the Tupperware Micro Pressure Cooker?
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A quick and relatively easy recipe for getting beef short ribs cooked with fall off the bone meat that is full of smokey BBQ flavour.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 4 beef short ribs
  • 1/4 cup smokey BBQ sauce
  • 1/4 cup Worcestershire sauce
  • 2 cups beef stock
  • 1 tablespoon sesame oil
  • 1 tablespoon black bean sauce
  • 2 teaspoons chilli flakes
  • 2 teaspoons Asian chilli and garlic paste
  • 1/2 cup Whisky
Instructions
  1. Get your ribs at room temperature well before you want to start cooking
    Beef short ribs 1.4 kg $18.12 Gary Lum
  2. Put the ribs in a large zip-loc bag
    Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
  3. Also add the BBQ sauce, Worcestershire sauce, sesame oil, black bean sauce, chilli flakes, and Asian chilli and garlic paste
    Beef short ribs ready for marinading Gary Lum
  4. Seal the zip-loc bag and then massage your meat so all the sauces coat your meat as you rub it
  5. Leave your meat to sit in its juices for at least an hour
    Beef short ribs in a zip-loc bag marinading Gary Lum
  6. When you're ready to cook your meat, open the zip-loc bag and remove the contents into the Tupperware Micro Pressure Cooker and then add the beef stock and whisky

    Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
  7. Seal your Tupperware Micro Pressure Cooker to ensure a snug if not tight fit
  8. Put the pressure cooker into your microwave oven and cook on the maximum setting for 20 minutes
  9. Once the microwave oven has finished, remove the pressure cooker carefully and allow the pressure to equilibrate to your local atmospheric pressure
  10. Open your pressure cooker and carefully remove the ribs, the meat is going to fall off the rib bones so if you want to preserve the anatomical structure, be careful, if you don't care, then just remove the ribs and the meat with tongs
  11. Pull the meat apart and then serve with a salad or vegetables or on tacos or on a sandwich with real butter or in a wrap or in a meat pie
  12. Once you've prepared your meal, shoot a photograph for sharing on social media
  13. Eat your meal
  14. Wash your dishes
  15. Write the recipe
  16. Write the blog post and hope your friends share the recipe on social media
Recipe Notes

I write 500 Calories because I have no idea and 500 seems like a good round number.

Photographs

Beef short ribs soaking in smokey BBQ sauce juices

Beef short ribs 1.4 kg $18.12 Gary Lum
Beef short ribs 1.4 kg $18.12
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade.
Beef short ribs ready for marinading Gary Lum
Beef short ribs ready for marinading
Beef short ribs in a zip-loc bag marinading Gary Lum
Beef short ribs in a zip-loc bag marinading

Beef short ribs in the Tupperware Micro Pressure Cooker ready for radiation from microwaves

Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
Beef short ribs in pressure cooker ready for stock and whisky

Cooked beef short ribs after 20 minutes of steam under pressure and microwave radiation

Beef short ribs after cooking Gary Lum
Beef short ribs after cooking

Pulled beef short rib meat with cabbage salad

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

Questions and answers

Do you prefer slow or fast cooking?

I much prefer the taste and texture (mouthfeel) of slowly cooked joints of meat, however, cooking meat with steam under pressure is so quick, so thorough and so microbiologically clean, it’s hard to go past it as a method for cooking meat with a lot of touch sinewy connective tissue.

Are you sponsored by Tupperware®?

No, I’m not sponsored by anyone. I have recently bought quite a few Tupperware products because a friend at work has recently become a Tupperware consultant. When I was younger I had a bit of Tupperware and knew the quality of the products to be very good.

If Tupperware wants to sponsor me, they can get me via the contact page.

Is this a low carb meal?

Not really, the BBQ sauce and other sauces have high quantities of sugar and other carbohydrates in them. That said, I deliberately didn’t do anything with the juice left behind. I could have kept it, reduced it and made a sauce or gravy, but life’s too short for that, and I want to lose weight.

The final verdict

It was good 👍

Other posts you may enjoy

Curry lamb in a Tupperware® Pressure Cooker

Fast pork rashers and stir-fried cabbage salad

BBQ beef short ribs

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

 

Sichuan dipping sauce

Sichuan dipping sauce

I’ve taken this recipe from My Recipes with some minor modifications. If you want to get the backstory about why I made this sauce check out the story at My thoughts and stuff | A story about Sichuan dipping sauce.

Jump to RecipePhotos Questions

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Sichuan cuisine

Despite being of Chinese heritage I know next to nothing about Chinese cuisine. I mean, Mum cooked us Chinese meals when we were kids and all I knew was they were Cantonese creations but I really have no idea about what distinguishes the various Chinese cuisines. I just know that I like eating almost all the various Chinese foods I’m fed.

I had to look up what Sichuan cuisine to see what it’s about. The key seems to be the Sichuan peppercorn. I also learnt that the spelling of Sichuan varies and can be Szechwan, Szechuan and also Chuan.

Recipe

Sichuan dipping sauce poured hot from the saucepan Gary Lum
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Sichuan dipping sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
I have no idea how well this approximates the McDonald's Rick and Morty McNuggets Sichuan dipping sauce
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
Ingredients
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon brown malt vinegar
  • 1/4 cup tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian chilli-garlic sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground ginger
Instructions
  1. Combine the dark brown sugar and brown malt vinegar in a small saucepan
  2. Cook over medium heat, whisking occasionally, until sugar dissolves
  3. Add tomato sauce, soy sauce, chilli-garlic sauce, onion powder, and ginger
  4. Cook, whisking constantly, until well combined and thickened for about 5 minutes
    Sichuan dipping sauce in the saucepan Gary Lum
Recipe Notes

I have no idea how many calories so I just put 500 Calories. This recipe has been modified from My Recipes

 

Rather than McDonald’s McNuggets, I thought pork rashers would go well with the dipping sauce. I cooked the rashers in a hot (200 °C/400 °F) oven for one hour. I then cut the rashers up into bite-sized pieces.

Photographs

Making the Sichuan dipping sauce

Sichuan dipping sauce in the saucepan Gary Lum
Sichuan dipping sauce in the saucepan

Allowing the Sichuan dipping sauce to cool

Sichuan dipping sauce poured hot from the saucepan Gary Lum
Sichuan dipping sauce poured hot from the saucepan

Getting the pork rashers ready

Pork rashers ready for the oven Gary Lum
Pork rashers ready for the oven

The final presentation

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Questions and answers

Do you like Rick and Morty?

I really don’t know enough about Rick and Morty. I know it’s a popular cartoon in North America. I’ve watched a few YouTube videos. It’s pretty funny, I’ll have to explore if it’s available on Netflix Australia. The whole thing about Rick and Morty and Sichuan dipping sauce isn’t all that clear to me. Apparently, fans went crazy over the stuff.

Do you like Sichuan cuisine?

I’ve only ever had one really Sichuan dish and that was at a now non-existent restaurant in Barton, Canberra. The meal was amazing and the effect of the Sichuan peppercorns on my taste buds and salivary glands was amazing. I hope I get to try genuine Sichuan cuisine again.

How was the Sichuan dipping sauce?

It was nice. I didn’t consume all of it. I only dipped a little of the pork in because I’m trying not to overdo the sugar at the moment. The Sichuan dipping sauce is not exactly part of a low carb way of life.

What inspired this dish?

If you check out My thoughts and stuff you’ll discover it’s my fandom of Mouthy Broadcast.

Last thoughts

Get some of this sauce into you!

Other posts you may enjoy

Pork red curry

I love pork | An easy pork roll

 

Fast pork rashers and stir-fried cabbage salad

Fast pork rashers and stir-fried cabbage salad

Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight. On Sunday evening I used the microwave oven-safe pressure cooker for the first time to make a lamb curry. It worked out well.

Jump to Recipe Photos Q&A

Fast pork rashers and stir-fried cabbage salad Gary Lum
Fast pork rashers and stir-fried cabbage salad

Tonight I have some pork rashers which I will cook in the pressure cooker and serve with a salad made with cabbage, celery and other vegetables and fruit (tomato).

Recipe

Fast pork rashers and stir-fried cabbage salad Gary Lum
Print
Fast pork rashers and stir-fried cabbage salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 5 Pork rashers diced
  • 1 cup Cabbage shredded
  • 2 Green beans sliced
  • 2 sticks Celery sliced
  • 2 Bird's eye chillies sliced
  • 1 bunch Pak choi sliced
  • 1 tomato diced
  • 1 tablespoon Black bean sauce
  • 1 tablespoon Sesame oil
  • 2 cups Chicken stock
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons chilli flakes
  • 2 tablespoons sunflower seeds
  • ¼ cup cream
  • 1 tablespoon crushed ginger
  • 1 tablespoon crushed garlic
Instructions
  1. In the Tupperware® Micro Pressure Cooker add the diced pork rashers along with the ginger, garlic, stock, sesame oil, black bean sauce, salt, pepper and chilli flakes
    Pork rashers in Tupperware® Micro Pressure Cooker Gary Lum
  2. Cook in the microwave oven at 900 Watts for 15 minutes
  3. When it has finished in the microwave oven remove the Tupperware® Micro Pressure Cooker and allow it to reach ambient atmosphere
  4. When the pressure has normalised remove the pork pieces and drain
  5. In a wok, add a good nob of butter and wait until it begins to foam then add the tomato, cabbage, celery, green beans, bird's eye chillies, and pak choi
  6. Stir-fry the vegetables
  7. After the tomato has softened add the pork rashers and stir together
  8. Add the cream to form a sauce
  9. Serve in a bowl and garnish it if you like with something green to make it look appetising
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope friends will share it on social media
Recipe Notes

I've written 500 Calories because I have no idea

Photographs

Photograph of the Tupperware® Micro Pressure Cooker

Tupperware® pressure cooker Gary Lum
Tupperware® pressure cooker

Photograph of diced pork rashers in the pressure cooker

Pork rashers in Tupperware® Micro Pressure Cooker Gary Lum
Pork rashers in Tupperware® Micro Pressure Cooker

Photograph of the finished dish

Fast pork rashers and stir-fried cabbage salad Gary Lum
Fast pork rashers and stir-fried cabbage salad

Questions and answers

How did it taste?

It was bloody amazing

How long do you normally cook the pork rashers for?

Usually one hour so this made a big difference and the pressure cooker is easier to clean

Do you prefer the rashers roasted or fast-braised like tonights?

I like them roasted because then the skin crackles but this fast-braising in a pressure cooker is more convenient.

Final verdict

This fast pork rashers and cabbage salad meal is a winner. It’s quick and easy to put together and a great meal for one person.