Recipes

Recipes blog posts

How to make a delicious pie with beef and pork mince? Gary’s pie!

Gary’s pie is what I’m calling this amazing concoction made from beef and pork mince.

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Gary's beef and pork pie with a cheesy white sauce topping Gary's pie Gary Lum Yummy Lummy
Gary’s beef and pork pie with a cheesy white sauce topping
4 from 1 vote
Gary's beef and pork pie with a cheesy white sauce topping Gary's pie Gary Lum Yummy Lummy
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Gary's beef and pork pie with a cheesy white sauce topping
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Here's a terrific pie you can make with beef and pork mince topped with cheesy white sauce rather than a traditional mashed potato. 

Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 400 grams Beef and pork mince
  • ½ cup Frozen peas, corn and capsicum
  • ¼ cup Grated Coon cheese
  • ¼ cup Grated Parmesan
  • ½ bunch Chopped coriander
  • ½ bunch Chopped parsley
  • 1 dessert spoon Dijon mustard
  • 1 piece Sliced jalapeño pepper
  • 1 piece Sliced red chilli
  • 1 teaspoon Chilli flakes
  • 2 tablespoons Panko bread crumbs
  • 2 dashes Worcestershire sauce
  • ½ cup Plain flour
  • ½ cup Full cream milk
Instructions
  1. Get the beef and pork mince to room temperature

  2. Mix into the mince the frozen peas, corn and capsicum along with the sliced red chilli and jalapeño pepper with the Worcestershire sauce

  3. In a saucepan melt some butter and then add some flour to make a roux to which the milk is added until the white sauce thickens

  4. To the sauce add some cheese and stir in until it's the consistency to pour

  5. In a pyrex dish layer on the meat and cheese and then pour the sauce over the meat and cheese

  6. The panko bread crumbs can be added to the top

  7. Bake in an oven at 200 °C/400 °F

  8. Allow the pie to rest for 5 minutes before serving

  9. Added vegetables are optional

Recipe Notes

This pie is pretty good. The mouthfeel is really nice with the creamy cheesy crunchy panko bread crumbs.

Gary's beef and pork pie with a cheesy white sauce topping Gary's pie Gary Lum Yummy Lummy
Gary’s beef and pork pie with a cheesy white sauce topping

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Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog

Thank you

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Cheat’s roast pork rashers

Do you like crispy pork crackling on roast pork rashers? Do you want a quick and simple method to get that crispy crackling? Here’s a good cheat.

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Roast pork rashers with crispy crackling and rice Gary Lum
Roast pork rashers with crispy crackling and rice

 

Roast pork rashers with crispy crackling and rice Gary Lum
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Cheat’s roast pork rashers
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 

Traditional methods for cooking pork often call for drying the rind and rubbing in loads of salt. This method does neither which saves time and reduces your sodium chloride load. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 500 grams Pork rashers/ribs pre-cut
  • 1 packet Microwave long grain rice Coles brand
  • ½ cup Frozen peas, corn and capsicum
  • 6 pieces Sugar snap peas Sliced
  • 1 splash Soy sauce
Instructions
  1. Heat up a fan-forced oven to 200 °C/400 °F

  2. In a small non-stick frying pan line the bottom with a layer of baking paper

  3. Place the pork rashers into the frying pan skin side up

    Otway Pork Rashers/Ribs 500 grams $11.48 Gary Lum roast pork rashers
  4. Roast for 1 hour

  5. Cook the packet rice in the microwave oven on high for 90 seconds

  6. Add the cooked rice to a hot non-stick frying pan and then add the peas, corn and capsicum

  7. Add the sliced sugar snap peas

  8. Add a splash of soy sauce and fry off

  9. Place the rice into bowl

  10. After 1 hour in the oven remove the pork rashers and allow to rest on absorbent paper to drain the fat for 10 minutes

  11. Slice the pork across the grain and then sprinkle with a little white sugar

  12. Add the pork to the rice

Recipe Notes

It’s important to let the pork rest and allow the fat to drain off, it will make slicing the pork easier. Use a nice heavy cook’s knife, it will feel good as you cut through the tender flesh and hard brittle crackling.

Final words

I ate well on the weekend too, but I’ve already blogged a bit this weekend.

Check me out on social media

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Thank you

Quick leftover lamb stew

A roast shoulder of lamb is hardly a meal for one. What to do with the leftover lamb? Make an absolutely delicious leftover lamb stew is the obvious answer. 

5 from 1 vote
Leftover lamb stew on a wet overcast Saturday Gary Lum
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Quick and easy leftover lamb stew
Prep Time
10 mins
Cook Time
1 hrs 30 mins
Total Time
1 hrs 40 mins
 

The last thing you want to do is throw out the leftover lamb. It's so delicious. You can quickly and easily combine the lamb with some vegetables and make a lovely lamb stew. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 2000 kcal
Author: Gary Lum
Ingredients
  • 250 grams Leftover shoulder lamb Leave it in bite sized chuncks
  • 2 pieces Carrot Sliced
  • 1 piece Onion Diced
  • 2 sticks Celery Sliced
  • 2 pieces Leek Sliced
  • 1 cup Red wine
  • 1 cup Chicken stock
  • 1 piece Potato Sliced
  • 10 pieces Cherry tomatoes
  • 10 pieces Brussels sprouts
  • 2 sprigs Rosemary
Instructions
  1. Preheat a fan-forced oven to 200 °C/400 °F

  2. Lay the vegetables down in a roasting tray

  3. Add the leftover lamb shoulder meat on top

  4. Don't forget to add the sprigs of rosemary

  5. Pour over the red wine and chicken stock and cover with aluminium foil

  6. Put into the oven and cook for 90 minutes

  7. Allow the meat to rest covered

  8. Serve into a shallow bowl and if you like eat with fresh bread

Recipe Notes

The meat should be tender and be falling apart after the double cooking it's experienced. 

You could make the juices thicker by adding some corn flour but I like a thin broth.

Leftover lamb stew on a wet overcast Saturday Gary Lum
Leftover lamb stew on a wet overcast Saturday

If you have leftover lamb please give this a go and let me know how it turns out. 

How long do you cook a Coles Chicken Kiev?

You’ve had a long week right? You want something simple and tasty on a Friday night after work. Chicken Kiev fits the deal, but what else to have with it?

TGIF with a simple and easy Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw Gary Lum
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Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

This is simply putting together items purchased from Coles and cooking them in the oven for an easy and filling dinner. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 3000 kcal
Author: Gary Lum
Ingredients
  • 1 Piece Chicken Kiev
  • 1 Slice Swiss cheese Place this on the chicken
  • 12 Pieces Potato gems (Tater tots)
  • 1 Cup Beetroot coleslaw
  • 2 Tablespoons Garlic aioli
Instructions
  1. Put the chicken topped with Swiss cheese along with the potato gems into a large non-stick frying pan and put into a hot (200 °C/400 °F) oven for 40 minutes.

Recipe Notes

There's nothing to really prepare for this meal. All the ingredients were purchased from Coles and then put together. The chicken and potato gems need cooking and then after letting the chicken rest for 10 minutes, I added the coleslaw and aioli. 

TGIF with a simple and easy Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw Gary Lum
TGIF with a simple and easy Swiss cheese Chicken Kiev with potato gems and beetroot coleslaw

At the delicatessen

When you’re at the delicatessen in a supermarket like Coles and you see something like ready prepared Chicken Kiev, there’s never a sign with cooking instructions on it. I assume, the people on staff just assume you know how long to cook them otherwise you’d be buying them in a packet (with directions on the back) from the freezer section right? 

Food safety

Well with the amount of salmonella in Canberra lately, there is a clear message to cook your chicken thoroughly. That’s why I chose 200 °C (400 °F) for 40 minutes. Given the breast has been stuffed with garlic and butter and I’ve added a layer of cheese, it’s important to get the inside to a good high killing temperature. 

Check me out on social media

Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog 

Thank you

How do you make crispy skin salmon?

Crispy skin salmon is a real pleasure in terms of mouthfeel

There’s nothing like crispy skin salmon, the crunch through the skin and then the feel as your teeth penetrate the soft flaky flesh of the salmon and the spread of flavour over your tongue.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

I thought I’d make a video of how I make the skin on my salmon crispy without a lot of fat flare

 

What you need to do this quickly and easily

A small piece of salmon, either a tailpiece or middle piece

A plastic bag

Some flour

Any other flavourings that are dry or powdery like chilli flakes or dried mixed herbs

High burning temperature oil like avocado oil

A small nonstick frying pan

A source of heat that rapidly gets to a high temperature and over which you have reasonable control (I use a portable induction hob)

Here’s how to do it

Put the salmon into a plastic bag and then add some flour and other flavourings. Shake the bag carefully so the salmon is coated evenly and being careful not to let the bag break. You don’t want to have flour all over yourself and the kitchen floor.

Heat up the oil quickly and put the salmon in the frying pan skin side down.

Cook the salmon until the skin is brown and then turn it over and cook the other side.

When the salmon is cooked to your liking, take it off the heat and allow it to rest for a few minutes.

Serve with salad or whatever you like/

How does it taste?

Fantastic. I like baked salmon but crispy skin pan fried salmon is always my favourite.

If you live alone and just want something you can cook for yourself, here’s a good one.  

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad
Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

Final thoughts

If you try this please let me know how you go.

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

Pork red curry

OMG my taste buds came alive with this pork red curry

I have no idea what the traditional way to make a pork red curry. I made this meal for one, the way I thought it would taste best. The best way I know how to cook pork rashers is to put them into a hot oven for an hour and render out as much fat as possible.

 

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Here’s what you need to make this pork red curry

  • One small tray of pork rashers
  • Three tablespoons of Thai red curry paste
  • One teaspoon of chopped jalapeño peppers
  • Two teaspoons of chopped red chillies
  • The zest from one lemon
  • Juice from half a lemon
  • A small tin of coconut cream
  • About a handful of sugar snap peas
  • Half a red onion
  • Six cherry tomatoes
  • Enough Udon noodles for one person (this means you can choose to eat big or small)

Here’s how to put it altogether

  1. Put the pork rashers into a small nonstick frying pan and put that into a hot (200 °C/400 °F) for one hour. When the hour is up place the cooked rashers onto absorbent paper and allow them to cool to room temperature. Cut the rashers across the grain into one centimetre width strips and place these into a bowl.
  2. Cook the noodles in boiling water. Halve the time recommended, you only want them soft, not cooked through. Drain them thoroughly. Toss them so they do not stick.
  3. Heat up a wok and add some high boiling point cooking oil. I used avocado oil.
  4. When the wok starts to smoke add the sliced onion, the sugar snap peas and tomatoes. Once these vegetables begin to soften add the drained noodles.
  5. Move everything around the wok quickly and add the Thai red curry paste. I don’t think it matters what sort of paste you use. I just buy the cheapest I can find. Of course, you could make your own but life’s too short for that. I then add the pork. 
  6. Once the curry paste has coated everything add a dash of water and stir while it boils away. At this stage, throw in the chillies and jalapeño peppers.
  7. Squeeze in the juice from half a lemon.
  8. Add the tin of coconut cream and simmer until it reduces to a thick liquid.
  9. Transfer to a bowl and garnish with lemon zest.

How did it taste?

Roast belly pork red curry with noodles, tomatoes, sugar snap peas and lemon zest Gary Lum
Roast belly pork red curry with noodles, tomatoes, sugar snap peas and lemon zest

OMG, this was really nice. I’m sure I could have made it better with some authentic herbs and other ingredients, but I really liked this.

If you live alone and just want something you can cook for yourself, here’s a good one.  

Final thoughts

If you try this please let me know how you go.

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

Pork and beef cheese pie

A cheese pie with a lot of pork and beef

Cheese pie, hey! Normally I know well in advance what I’ll be cooking on a Saturday. Today, however, was different. I hadn’t given much thought to Saturday dinner during the week. I know right. Shock! Horror!

When I saw the pork and beef mince in the meat section of Coles this morning I figured I’d use it sometime during the week. By the time, I got back to the apartment, I still had no idea what I was going to cook. It took a walk around Lake Ginninderra for me to get my head around what I was going to put together.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Preparing tonight’s dinner

Fortunately, I had most of the ingredients I needed for this somewhat unusual cheese pie.

What you will need to put this meal for one together

  • 500 grams of pork and beef mince
  • A few good splashes of Worcestershire sauce
  • Two handfuls of grated Coon cheese
  • A small handful of sliced spring onion
  • One small sliced red chilli
  • One small sliced jalapeño pepper
  • Half a handful of dried chilli flakes
  • Two good splashes of cheap olive oil
  • Three pieces of bread
  • Seven slices of smoked cheese
  • Two handful of fried shallots
  • One handful of panko breadcrumbs
  • One small packet of baby spinach leaves
  • Two sliced tomatoes

How to put all this together

  1. It’s always best to get your meat to room temperature before cooking it, so pull out the mince (ground meat for my friends in North America) and let it get to room temperature
  2. In the mince add a splash of the cheap olive oil, a few good splashes of Worcestershire sauce, a handful of grated Coon cheese, half the spring onions, half the chillies and jalapeño pepper, the chilli flakes and a handful of fried shallots
  3. Mix it all together and as my Mum says, whack your pork to get the muscle fibres tender
  4. Allow the mince and the stuff you mixed into it to rest while you get everything else prepared
  5. In the bottom of a stainless-steel frying pan or any other oven safe container lay out the bread and then lay on some of the smoked cheese
  6. Splash some oil around to ensure you have a base with a ‘fried bread’ texture
  7. Add the meat mix on top and spread it out
  8. Cover the meat with the spinach leaves
  9. Lay over the spinach leaves the slices of tomato
  10. Next comes the remainder of the spring onions, chilli and jalapeño pepper
  11. The final layer on top if the combined panko bread crumbs, fried shallots and the last of the grated Coon cheese
  12. I splashed a little more of the cheap olive oil on top before putting it all into a moderate oven set at 150 °C (300 °F) for one hour
  13. When it’s ready allow it to cool and serve with vegetables or eat on its own, whatever you fancy really

How did the cheese pie taste?

It was smoky, cheesy, spicy, and crispy. I really liked it. There’s enough left over for meals during the week.

Spicy and crispy pork and beef cheese pie with vegetables Cheese pie Gary Lum
Spicy and crispy pork and beef cheese pie with vegetables [click on the photo for a better view]

Final thoughts

Making up meals like this is fun. Just put your imagination to it and see what happens.  

If you want to see what I got up to today, check out this link

Sunshine Blogger Award

Overnight, my friend Jennifer who writes the blog Little Monster Girl, nominated me for a blogging award, viz., the Sunshine Blogger Award. 

I’m not sure if I’ll get to nominating other bloggers and generating 11 questions, but here are Jennifer’s questions and my answers.

How old would you be if you didn’t know how old you are?

Old enough

What is your favourite holiday that you celebrate?

Australia Day, 26 January. It’s a controversial day for Indigenous Australians, but it’s important to me. I also enjoy eating food that is typically Australian on Australia Day.

What’s something you know you do differently than most people?

I cook congee or jook in a slow cooker rather than a pressure cooker or simmering it on a stove in a big pot.

What talent or skill would you most like to have?

I would love to be able to sing.

You have to fight off a monster with whatever is to your left. What is it?

My iPhone. I use the Star Wars light sabre app to scare the monster. 

What’s your favourite meal?

My mother’s wonton soup.

Let’s play “Our Town”–You have died and get to relive one day. What day?

Body surfing perfect waves on the sunshine coast, Queensland.

If the average human life span was 40 years, how would you live/have lived your life differently?

I would have travelled and done some of my speciality training overseas and I would have made time to see various parts of the world. 

You can witness any historic event of your choice. Which one?

The Japanese surrender on the USS Missouri. 

Who is your hero?

My former boss, Dr Len Notaras, AM. 

What do you order your first time at a restaurant that you have never been to before?

Oysters natural with a little lime juice and salt if the restaurant has it.  

Stop Press: Leftovers

Pork and beef meatloaf cheese pie with bacon and red chilli Gary Lum
Pork and beef meatloaf cheese pie with bacon and red chilli | Sunday night leftovers [Click on the photo for a better view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

Cooking corn in another way

Cooking corn inside a chook is a new one for me

Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.

Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.

I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cooking book sometime this year.

Preparing tonight’s dinner

The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.

I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.

Roast chicken with a cob of corn and a duck fat roasted potato Cooking corn Gary Lum
Roast chicken with a cob of corn and a duck fat roasted potato [click on the photo for a better view]

What you will need to put this meal for one together

  • a whole chicken
  • 1 cob of corn
  • one handful of olive oil
  • a small nob of butter
  • 1 potato
  • a small bunch of broccoli
  • Chilli flakes—dried
  • Sea salt
  • Cracked pepper
  • Paprika

How to put all this together

  1. Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
  2. Prepare the chicken by getting it to room temperature and putting it in a baking tray
  3. Pat the chicken dry
  4. Apply some olive oil and rub it into the skin and to the outside of the cob of corn
  5. Insert some tarragon and thyme into the body cavity
  6. Follow this with the cob of corn
  7. Dress the exposed corn with some aluminium foil
  8. Cook in an oven at 180 °C for 90 minutes
  9. Allow the chicken to rest for 30 minutes
  10. Plate up with some broccoli

How did it taste?

The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.

Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc cooking corn Gary Lum
Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc [click on the photo for a better view]

Final thoughts

I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.

Jalapeño spam and prawn curry

Jalapeño spam is a lovely spicy taste sensation

Jalapeño spam is a variation of my favourite tinned meat. When you slice through a brick of Jalapeño spam you come across small pieces of diced Jalapeño pepper.

So far I’ve had a couple of sandwiches with a thick wodge of Jalapeño spam either oven baked and fried, or pan fried in a toasted sandwich.

Guess what is covered in Coon cheese with broccoli? Jalapeño spam Gary Lum
Guess what is covered in Coon cheese with broccoli? [click on the photo for a better view]
Saturday #Canberra #heatwave Jalapeño @SPAMbrand @KFCAustralia coleslaw and #cooncheese #toastie Jalapeño spam Gary Lum
Saturday #Canberra #heatwave Jalapeño @SPAMbrand @KFCAustralia coleslaw and #cooncheese #toastie [click on the photo for a better view]
Tonight, I thought I may combine some spam with prawns in a ramen noodle curry.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cookbook sometime this year.

Preparing tonight’s dinner

Today Canberra experienced another 41 °C maximum temperature. To avoid dehydration and heat stroke I’ve stayed inside and not done terribly much. I did go grocery shopping this morning and bought some raw prawns.

Spam, coconut cream and duck fat Jalapeño spam Gary Lum
Spam, coconut cream and duck fat [click on the photo for a better view]

What you will need to put this meal for one together

  • Jalapeño spam—diced
  • Raw prawns that have been peeled
  • Instant noodles
  • Coconut cream
  • Red onions—sliced
  • Thai red curry paste
  • Red chillies—sliced
  • Jalapeño peppers—sliced
  • Chilli flakes—dried
  • Tomato—quartered (I wish this was a sweet fresh tomato)
  • Peas
  • Corn
  • Broccoli
  • Carrots
  • Potatoes
  • Lime zest and lime juice
  • Mint

How to put all this together

  1. Cook the noodles in boiling water
  2. Fry off the spam and onions until they start to caramelise and then add the tomato
  3. To the spam and onions add the peas, corn, broccoli, carrots and potatoes and keep stirring while frying
  4. As the vegetables begin to soften add a couple of tablespoons of the Thai red curry paste and stir through the cooking food
  5. Once the curry paste has been well incorporated add the cooked noodles and stir everything through getting the curry paste mixed in with the noodles
  6. Open the tin of coconut cream and add it while stirring
  7. Bring the coconut cream to a slow gentle simmer and the red chillies, jalapeño peppers and chilli flakes
  8. Add the juice of one lime
  9. Hopefully, while the coconut cream simmers it reduces in volume slightly
  10. At this point add the prawns and let them cook gently and be careful not to overcook them
  11. Put everything into a bowl and garnish with lime zest and mint

How did it taste?

I liked it. What’s not to like, though? My favourite tinned meats are spam and corned beef. This jalapeño spam is very nice.

A like hot and spicy meals on hot days and today was a very hot day. It was worth making.

Saturday #Canberra #heatwave Jalapeño @SPAMbrand and prawn red curry Jalapeño spam Gary Lum
Saturday #Canberra #heatwave Jalapeño @SPAMbrand and prawn red curry [for a better view click on the photo]

Final thoughts

If you’re not anti-spam, I reckon you should give this jalapeño version a go. If you do, please let me know what you think. 

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.