Recipes

Recipes blog posts

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

 

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

 

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

Other posts you may enjoy

Quinoa and KFC casserole

How do I cook duck fat roast potatoes?

 

3 steps to a cheats pie floater

3 steps to a cheats pie floater using Herbert Adams pies

3 steps to a cheats pie floater using Herbert Adams pies, instant gravy, microwave mashed potatoes, and frozen peas.

Jump to Recipe Q&A Facebook Group

Herbert Adams Chicken and Leek Pie floater on mashed potato and gravy with semi-mushy peas Gary Lum
Herbert Adams Chicken and Leek Pie floater on mashed potato and gravy with semi-mushy peas

This was lovely with mashed potato and the gravy. The mushy peas weren’t that much chop.

Recipe

Herbert Adams Chicken and Leek Pie floater on mashed potato and gravy with semi-mushy peas Gary Lum
Print
Herbert Adams Chicken and Leek Pie floater
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Herbert Adams Chicken and Leek Pie floater on mashed potato and gravy with semi-mushy peas

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1500 kcal
Author: Gary Lum
Ingredients
  • 2 Herbert Adams Chicken and Leek Pies (Frozen)
  • 1 cup Gravox™ instant gravy
  • 1 packet Birds Eye Instant mashed Potato
  • 1/2 cup Coles frozen peas
Instructions
  1. Remove the frozen pies from the cardboard packaging and place into an oven that has been heated to 200 °C. Cook for 40 minutes.

  2. Cook the frozen peas in a microwave oven for about 5 minutes and mash with a fork. 

  3. Cook the mashed potato in the microwave oven for 2 minutes and 30 seconds.

  4. Make the gravy as per the instructions on the tin.

  5. When the pies are cooked, place the mashed potatoes into the bottom of a bowl. Place a pie on top of the mashed potato. Pour the gravy around the pie and cover the mashed potato. Add the semi-mushy peas on top. 

  6. Shoot a photograph and then eat the pie, when that has gone, add the second pie into the gravy and mashed potato goodness. Then eat everything.

  7. Phaff about preparing podcasts for the other blog and then write the recipe and wash the dishes. 

  8. Write a blog post and hope that anyone who actually reads the recipe will share it on social media.

  9. Post a photograph and a brief description into the new Facebook Cooking meals for one group that I've started. 

Recipe Notes

Make sure you post your meals for one to the Facebook group Cooking meals for one

Questions and answers

 

What else did you eat today?

A large bag of chips and three jam doughnuts plus two English muffins with butter and Vegemite.

Jam doughnuts from Coles Gary Lum
Jam doughnuts from Coles

I hope you got some exercise today?

Yes, I walked around Lake Ginninderra.

This water fountain has a mind of its own Gary Lum
This water fountain has a mind of its own

What else did you do today?

I recorded two podcasts. Here are a couple of teaser clips I posted to Instagram.

 

I’ve even got a comment on my Facebook page from someone who opposes immunisation.

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+

I’ve started a Facebook Group

Come and join in the fun Cooking meals for one

Gary Lum QR Code

Other posts you may like

How to make a pie floater? A cook’s hack!

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

 

Slowly cooked lamb neck stew with vegetables

Slowly cooked lamb neck stew

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

Jump to Recipe Q&A Facebook Group

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

Recipe

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

Slow cooked lamb neck stew with vegetables

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

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

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

  4. Add the vegetables to the slow cooker vessel

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

  6. Lay on top of everything the lamb necks

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

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

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

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

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

  12. Cook the frozen peas in the microwave oven

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

  14. Pour over the gravy and then add the peas

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

  16. Wash the dishes

  17. Write the recipe

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

Recipe Notes

If you make this recipe please let me know. 

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

Questions and answers

 

Why lamb necks?

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

Does it really need gravy?

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

Does the French Onion Soup mix stink up the apartment?

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

What did you have for lunch?

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

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

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

What did you have for breakfast?

I had an apple and walnut pastry and a coffee.

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

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

Social media

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

Gary Lum QR Code

Something new

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

Some other posts you may wish to read

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

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

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