Recipes

Recipes blog posts

How to make super green pea and ham soup | Yummy Lummy

I’ve made some really fart worthy pea ham soup for Yummy Lummy before but the focus in this recipe is to get it to look green and taste good too. My previous attempts have focussed on the taste and flavour [My first go http://yumlum.co/2k2oA4Z and then the repeat a week later http://bit.ly/2ki5w0c] but they ended up looking a yellow-brown colour.

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Super-green Pea ham soup made by Gary Lum
Super-green Pea ham soup
Super-green Pea ham soup made by Gary Lum
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Pea and ham soup with an emphasis on the green | Yummy Lummy
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 
This recipe is about two things, flavour and looks. I wanted the soup to be green rather than a yellow-brown like my previous attempts.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Ham hock
  • 500 g Green split peas
  • ½ Potato (small cubes)
  • ½ White onion (diced)
  • 500 g Frozen peas
  • 2 L Chicken stock
Instructions
  1. Wash the split peas and empty them into the slow cooker chamber.
  2. Add the onion, cubed potato and the packet of frozen peas.
  3. Place the ham hock on top of everything and then pour in 2 litres of chicken stock.
  4. Put the slow cooker bucket into the slow cooker and seal it with the lid. Set the timer to 6 hours and let it cook.
  5. After the 6 hours, remove the cooking vessel and then remove the ham hock and begin to peel off the skin and pull the muscle bundles apart and put into a clean bowl. Discard the bones.
  6. With a stick blender, process everything in the cooking vessel until it is smooth.
  7. Plate up by adding some ham to the bottom of a bowl and add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  8. Garnish with spring onions and chives.
  9. Shoot a photograph and then eat the soup.
  10. Wash the dishes and then write the recipe up.
  11. Write a blog post and hope your friends on social media share the recipe and make you famous 🤣🤣😂
Recipe Notes

This is enough soup for 4 servings. If you live alone, I suggest freezing aliquots and then using a microwave oven to heat it up for lunches and/or dinners.

Frequently asked questions

Will this make me fart?

I reckon it will. It all depends on your bowel’s microbiome. If you’re lucky, you can really stink up the place. Just don’t light a match if you fart under the sheets.

Can I make this soup vegetarian?

Yes, but it wouldn’t be pea and ham soup. If you don’t add the ham hock and if you use vegetable stock, you’ll have pea soup. I reckon it would taste okay, but for me, I need the ham in it for the flavour.

Can I eat this for lunch?

Yes, definitively, just don’t attend meetings afterwards if you’re prone to farting a lot.

Can I eat this soup cold the next day?

Yes, but all the fat would be congealed and it wouldn’t be that appealing in my opinion.

Social media

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The Mystery Bloggers Award

Over the weekend my friend Jennifer nominated Yummy Lummy for an award. I’ve been trying to focus this blog on recipes and so I wrote about the Mystery Bloggers Award on my other personal journal blog.

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How to make gluten-free quinoa cheese pot pie | Yummy Lummy

Quinoa cheese pot pie rather than a traditional mac and cheese sounds way too hipster for Yummy Lummy but what the hey. I do like quinoa and I do like cheese. I used rice flour so unlike mac and cheese, this is gluten-free for people with Cœliac disease.

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This is a photograph if my Gluten-free quinoa cheese bacon pot pie made by Gary Lum
Gluten-free quinoa cheese bacon pot pie
This is a photograph if my Gluten-free quinoa cheese bacon pot pie made by Gary Lum
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Quinoa cheese pot pie that's gluten-free | Yummy Lummy
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
A warming comfort food for cold days and nights, suitable for people with Cœliac disease.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1/2 cup Quinoa (microwave)
  • 2 tablespoons Butter (room temperature)
  • 2 tablespoons Rice flour
  • 1 cup Milk (full cream or skim)
  • 2 rashers Streaky bacon (cut into thin strips across the grain)
  • 1/2 cup Frozen vegetables (I used peas and corn for an Australiana look)
  • 1/2 teaspoon Chilli flakes
  • 1/2 teaspoon Garlic powder (you could use freshly crushed garlic)
  • 1 cup Coon cheese (grated)
  • 2 teaspoons Sunflower seeds
  • 1/2 teaspoon Nutmeg (ground)
Instructions
  1. Cut the rashers of streaky bacon into thin strips cutting across the grain of the bacon. Put the bacon onto a baking tray lined with baking paper. Put the bacon into a preheated oven at 200 °C (400 °F) for 15 minutes and remove when finished.
  2. Cook the microwave quinoa as per the packet instructions and put the cooked quinoa into a mixing bowl.
  3. Make a roux with the butter, rice flour and milk. Start by heating the butter in a saucepan until it foams and then add the flour and whisk until it is smooth and starts to change colour. Pour in the milk and whisk until it begins to thicken.
  4. Take the sauce off the heat and then add most of the grated Coon cheese leaving some to the end to top the pie.
  5. Stir in the cheese, nutmeg, chilli flakes, and garlic powder (or freshly crushed garlic).
  6. Add the sunflower seeds and the frozen vegetables to the quinoa and mix, then pour over the sauce and mix thoroughly.
  7. Pour this mixture into a Pyrex bowl or something similar. Top with the remaining cheese and a light sprinkling of nutmeg.
  8. Place the bowl into a hot oven 200 °C (400 °F) for 20 minutes when hopefully the cheese has melted and changed to a golden brown.
  9. Remove from the oven and allow the quinoa cheese pot pie to rest for 5 minutes.
  10. Garnish with a sprig of parsley or anything else you may have.
  11. Shoot a photograph and then eat from the bowl with a spoon or fork while sitting in front of the TV watching Netflix with your Ugg boots on.
  12. Wash the dishes and write a blog post and hope your social media buddies share the recipe to all and sundry.
Recipe Notes

This is a gluten-free variation on mac and cheese with the nuttiness of quinoa. It can be enjoyed as a dinner or lunch time meal. Another serving idea is to not include the vegetables in the pie but to serve them separately. I think having the bacon is integral to the dish and adds a depth of flavour. I got the idea for the basis of this dish from Erica von Trapp at Bubble Child.

Frequently asked questions

So, what do you think of this quinoa cheese pot pie?

I thought it was pretty awesome. While I don’t have Cœliac disease, I like to explore food that other people can eat because of a medical condition.

Can I make this quinoa cheese pot pie vegetarian?

Sure, don’t add the bacon. You could add some mushroom, not as a bacon substitute but as another ingredient to give it some extra texture.

Would it help to add a crust or Panko to the top for crunch?

Well then depending on how you make the pastry top, it may not be gluten-free. If you don’t have Cœliac disease and you like pastry and bread, then a puff pie pastry or some panko breadcrumbs would add some crunchy texture.

Could I add this quinoa cheese to a burger?

Yep, I reckon it would be nice on a burger or on a hot dog.

Can I eat this quinoa cheese pot pie cold the next day?

I reckon it would be disgusting cold, but that’s just my opinion.

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Panko crusted salmon

Panko crusted anything is good. I’ve done it on salmon before but as a cheat using olive oil as an adherent. Tonight, I used the old fashioned plain flour and egg method to crumb (or bread as American cooks seem to say) the salmon.

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Panko crusted salmon with pearl barley couscous Gary Lum love lime Lime zest Lyme
Panko crusted salmon with pearl barley couscous
Panko crusted salmon with pearl barley couscous Gary Lum love lime Lime zest Lyme
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Panko crusted salmon
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Panko crusted anything is good. I’ve done it on salmon before but as a cheat using olive oil as an adherent. Tonight, I used the old fashioned plain flour and egg method to crumb the salmon.

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 300 kcal
Author: Gary Lum
Ingredients
  • 1 piece Salmon (tail end)
  • ½ cup Plain flour
  • 1 piece Egg
  • 1 splash Full cream milk
  • ½ cup Panko breadcrumbs
  • 4 tablespoons Olive oil
Instructions
  1. Add the flour to the plastic bag the salmon is wrapped in and coat the salmon in flour.
  2. Beat the egg in the milk and bathe the floured salmon in the egg-milk mixture.
  3. Coat the salmon in the Panko breadcrumbs and allow the salmon to cool in the refrigerator for about 5 minutes.
  4. Heat up a frying pan and add the olive oil.
  5. Gently lay-in the salmon skin side down and shallow fry, agitating occasionally to ensure it doesn’t stick to the frying pan.

  6. After a few minutes turn the salmon over and finish cooking. It will probably take five minutes in total.
  7. Allow the salmon to rest for a minute or two.
  8. Plate up with whatever vegetables you want.
  9. Shoot a photograph and eat the salmon and enjoy the moist tender flaky flesh in your mouth along with the crispy crunch of the Panko crumbs.
  10. Hope the photograph looks good and then blog about it and hope some more that people will share the recipe on social media.
Recipe Notes

This is a simple and easy way to make salmon taste better.

Panko crusted salmon with pearl barley couscous Gary Lum love lime Lime zest Lyme
Panko crusted salmon with pearl barley couscous

Can I crumb other things?

Yep, you can crumb any meat and even vegetables.

Could I deep fry rather than shallow fry the salmon?

Sure, I don’t think it would be as nice though nor as easy to control the cooking. But I’m all for deep frying anything.

Is there a vegetarian version?

Of salmon? No. There’s no vegetarian version of salmon. You could crumb a piece of tofu or a mushroom rissole if that is what you want.

What else did you eat today?

For breakfast, I had a jalapeño Spam and smoked cheddar sausage roll.

Jalapeño Spam and smoked cheddar sausage roll Gary Lum
Jalapeño Spam and smoked cheddar sausage roll

For lunch, I had leftover spicy asparagus soup.

Leftover Spam of asparagus spicy soup. What you don't see is the dollop of sour cream in the bottom of the bowl. Gary Lum Panko crumbed salmon
Leftover Spam of asparagus spicy soup. What you don’t see is the dollop of sour cream in the bottom of the bowl.

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Baked salmon pastry parcel

Baked salmon done differently tonight. This is a piece of tail in a pastry parcel and kept moist with a cheesy white sauce will of chives, dill and parsley.

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Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables. Gary Lum
Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables.
Baked salmon with cheesy white sauce in pastry with garlic chilli vegetables. Gary Lum
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Baked salmon pastry parcel
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

For something a bit more extravagant, I wrapped my baked salmon in puff pastry and kept it moist with a white sauce laden with Coon cheese, chives, dill and parsley. It's served with some chilli garlic frozen vegetables. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 piece Salmon
  • 1 tablespoon Butter Room temperature
  • 1/2 cup Frozen peas, corn and capsicum
  • 1/2 teaspoon Chilli flakes
  • 1/4 cup Coon cheese grated
  • 2 tablespoons Chives chopped
  • 2 tablespoons Dill chopped
  • 1 piece Egg beaten
  • 2 tablespoons Plain flour
  • 1/2 teaspoon Garlic powder
  • 1/2 cup Full cream milk
  • 1 teaspoon Olive oil
  • 2 tablespoons Parsley chopped
  • 2 sheets Puff pastry thawed
Instructions
  1. Preheat a small benchtop oven to 250 °C/480 °F.

  2. Add a piece of salmon on some baking paper and place on a baking tray and then put it into the oven for 10 minutes.

  3. Thaw the sheets of puff pastry.

  4. While the salmon is baking and the puff pastry thawing, melt the butter in a saucepan until it foams. Add the flour and whisk quickly and then add the milk. You want a little more than normal for a white sauce because the cheese will thicken it. As the sauce begins to thicken a little take off the heat and add the cheese, chives, parsley and dill and fold everything in.

  5. Allow the salmon to rest for five minutes. Make a layer of the sauce on one sheet of puff pastry and lay the salmon on that. Pour the rest of the white sauce on the salmon. 

  6. Brush the egg wash on the edges of the puff pastry and over the second sheet. lay the second sheet over the salmon (egg-washed side down) and seal the edges. Apply the egg wash to the top and then place into the oven for 15 minutes.

  7. At the 15 minute mark, pull out the baking tray, brush on some more egg wash and sprinkle a bit more grated Coon cheese on top. Finish baking for five more minutes.

  8. During this last baking phase put the frozen veggies in a bowl, add the olive oil, chilli flakes and garlic powder. Flash cook in the microwave oven for 90 seconds.

  9. Allow the baked salmon to rest for five minutes and then put it one a plate and add the microwave cooked vegetables. garnish with a sprig of parsley.

  10. Shoot a photograph and eat the meal and later regret just how much puff pastry you used.

  11. Wash the dishes and write the blog post and hope your friends share this on social media so everyone in the world gets to see it.

Recipe Notes

This meal is a bit heavy, but it's a nice extravagant way to enjoy your baked salmon. 

Baked salmon again! You do that so often.

I know. I do it because it’s quick and easy. This time I did it with a twist.

Could you use less pastry?

Yes, and a smaller piece of salmon would make that easy.

What if I don’t have dill and stuff like that?

The dill, chives and parsley impart a nice flavour but these elements aren’t essential. You could use dried chives, parsley and dill if you wanted.

Could this work with other fish?

I suppose so. Ocean trout would be nice. I’m not sure about a white flaky fish. If you give it a go let me know.

Does it have to be fish? I don’t like fish.

I reckon this would work with a thin tender cut of beef (then it would be a strange variation of Beef Wellington), lamb or pork or even a chicken (I’d do thigh over the breast to keep it moist).

Could this be adapted to a vegetarian version?

Sure, I suppose. You could use mushrooms and other vegetables. If you do that let me know how it turned out.

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How to cook beef brisket in a slow cooker

Beef brisket is a cut of meat not often found in Australia but made famous by American cooking shows and situation comedies like Big Bang Theory with Howard banging on about his mother’s brisket.

There are now even American barbeque joints in Australian cities selling ribs and brisket.

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Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy
Slow cooker beef brisket with cabbage, potatoes and Brussels sprouts bathing in gravy Gary Lum
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Beef brisket in a slow cooker on slow cooker Sunday
Prep Time
10 mins
Cook Time
8 hr
Total Time
8 hr 10 mins
 
Beef brisket slowly cooked is a thing of beauty. Here’s how to cook it like a boss. You can’t go wrong in a slow cooker.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kilogram Beef brisket
  • 100 millilitres Spicy barbeque sauce
  • 1 litre Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • ½ piece Drumhead cabbage (shredded)
  • 250 grams Brussels sprouts (the baby ones)
  • 2 pieces Potato (halved)
  • 2 tablespoons Butter (room temperature)
  • 2 tablespoons Plain flour
Instructions
  1. To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board. Place the vegetables into a bowl and empty the remaining juice into a jug and work out if it’s worth keeping.
  6. With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
  7. In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
  8. Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
  9. Shoot a photograph.
  10. Eat the meal and then wash the dishes.
  11. Blog about the meal and hope your friends on social media will share the recipe and make you famous.
Recipe Notes

This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.

Let me know what you think

If you make this please let me know what you thought of the dish and the recipe?

What are vegetable options could you use?

I did think about serving this will coleslaw but it’s getting into mid-autumn and I need comfort vegetables. I had a friend on Facebook suggest making a vegetable au gratin like a sweet potato au gratin. It can also be done in the slow cooker with aluminium foil (not to my American friends, it’s aluminium).

Can the meat be frozen?

Well, yes it can, preferably vacuum packed to avoid freezer burn and so you can gently heat it up in a warm water bath for a pseudo sous vide meal.

Social media

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Do you like nice photographs?

Check out my post from my other blog on reflections on Lake Ginninderra.

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Super spicy asparagus soup or Spam of asparagus spicy soup

Asparagus soup is one of those delicious yet uncommon soups [although I’ve made it once before]. I never had it as a kid even though Mum would regularly use asparagus in salads and as a vegetable to accompany meat dishes. We’d always comment about the smell of our urine later in the night and it’s something that still stimulates an olfactory memory.

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Spam of asparagus spicy soup Gary Lum
Spam of asparagus spicy soup
Spam of asparagus spicy soup Gary Lum
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Super spicy asparagus soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This is a quick and simple recipe that I made up in my head based on the notion that any vegetable can be converted to a soup if you boil it, process it and add cream.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 500 grams Asparagus (fresh and cut into 2 centimetre segments)
  • ¼ piece Onion (white or brown)
  • 100 grams Jalapeño Spam (diced)
  • 1 piece Potato (medium and diced into small cubes)
  • ½ cup Sour cream (full cream preferred)
  • 1 piece Red chilli (diced)
  • 1 piece Jalapeño pepper (diced)
  • 2 teaspoons Chilli flakes (dried)
  • 1 teaspoon Garlic powder
Instructions
  1. In a saucepan sauté the onions and Spam until the onions are soft and turning colour.
  2. Add in the asparagus and potato along with the chilli flakes and garlic powder and then add sufficient boiling water from a kettle to leave about a centimetre of asparagus and potato showing above the surface of the water. You don’t want the soup too watery. You can then toss in the finely diced red chilli and Jalapeño pepper. Bring the soup to the boil and then simmer for 20 minutes and then check that the potato and asparagus are soft.
  3. Process the soup with a stick blender until it is smooth.
  4. Place some sour cream into a serving bowl, as much as you desire and then pour over the soup.
  5. Serve with some toast if you like.
  6. You can garnish it with something contrasting in colour. I would suggest some red chilli and a grind of cracked pepper.
Recipe Notes

If you don’t like sour cream you could use normal pouring cream or thickened cream. If you wanted to avoid cream altogether that would work too.

What if I don’t like Spam?

Bacon pieces would be a suitable substitute

What if I’m vegetarian or vegan?

Leave out the meat

Can I freeze some for later?

Yes

Is this safe for children?

Yes, if they like spices. If not, don’t add the chilli flakes and cut back on the fresh spices

Will this soup make my pee smell funny?

If your pee normally takes on a strange odour after eating asparagus then it probably will after eating this soup too.

Can I make a bigger batch for a family?

Sure, just increase the amounts proportionally. You may need to simmer the asparagus longer and it may take longer to process the soup.

Let me know

If you make this recipe please let me know. How do you feel about Spam in soup?

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Pumpkin soup made easy

Pumpkin soup is a fantastic way to warm up on a cool or cold Autumn night. It was a perfect meal on Easter Sunday on a cool Canberra night.

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Pumpkin soup tonight #yummylummy

A post shared by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Easter Sunday spicy pumpkin soup
Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
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Pumpkin soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1/2 piece Kent pumpkin It can be any kind really
  • 2 pieces Potatoes Any kind will do
  • 1/2 piece White onion diced
  • 100 grams Bacon diced
  • 1 nob Ginger fresh, cut and crushed
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Curry powder
  • 1 teaspoon Garlic powder
  • 1 piece Red chilli diced
  • 1 piece Jalapeño pepper diced
  • 1/2 bunch Parsley chopped
  • 1/2 cup Cream
Instructions
  1. In a large saucepan sauté the onion and bacon until softened

  2. Add the ginger and stir until it's soft

  3. Tip in the pumpkin and potato pieces

  4. Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin

  5. To the soup add the garlic powder, curry powder and chilli flakes

  6. Bring the soup to the boil and simmer with a lid on for 30 minutes

  7. Process the soup with a stick blender

  8. Add the chopped red chilli and jalapeño pepper

  9. Pour in the cream and stir

  10. You could fold in some parsley but I just blended it in

  11. Then you plate it up in a bowl and garnish with more parsley

  12. Shoot a photograph and drink the soup

  13. Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen

  14. Post the blog post hoping people will read it and share it on social media

Recipe Notes

One of the nicest pumpkin soups I've made. If you try it please let me know. 

If you try this pumpkin soup please let me know how it went.

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Bacon and chicken spicy congee with quinoa

Bacon and chicken spicy congee with quinoa! Have you heard of such a dish? This recipe uses a pressure cooker and is quick and easy.

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Chicken and bacon spicy congee with quinoa Gary Lum
Chicken and bacon spicy congee with quinoa

The ultimate comfort food

I think of congee as the ultimate comfort food. It’s also relatively cheap if you use a few cheap cuts of meat and it’s filling.

Recipe

Chicken and bacon spicy congee with quinoa Gary Lum
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Bacon and chicken spicy congee with quinoa
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

I broke a tooth last night gnawing some meat off a beef short rib. I need soft food. This congee is a perfect soft food. It's also a perfect comfort food. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 800 kcal
Author: Gary Lum
Ingredients
  • 1 cup Arborio rice
  • 1 cup White quinoa
  • 200 grams Chicken thigh fillets
  • 2 rashers Streaky bacon broken up
  • 1 litre Tap water
  • 1 packet French onion soup mix Sodium reduced
  • 1/2 head Cabbage sliced
  • 1 piece Star anise
  • 1 splash Soy sauce
Instructions
  1. In the vessel of a pressure cooker add the rice, quinoa and water and then stir

  2. Add the chicken and bacon and stir through

  3. Add the packet of French onion soup and stir through

  4. Add the cabbage and stir through

  5. Add the star anise on top

  6. Close the pressure cooker chamber and set to cook for 30 minutes

  7. Release the pressure once cooked and remove the lid

  8. Stir the congee and break up the chicken meat while stirring

  9. Aliquot into containers for lunch at work

  10. Serve the remainder into a shallow bowl, add the soy sauce and garnish with parsley

  11. Shoot a photograph

  12. Eat the meal

  13. Clean the dishes

  14. Start to feel quite full after the huge size of the bowl of congee eaten and feel a bit thirsty too

  15. Hope that readers like this recipe and share it on social media

Recipe Notes

If you like congee, I think you'll like this recipe. It's easy to put together and cooking in a pressure cooker makes it dead easy 

Frequently Asked Questions

How long should you cook congee in a pressure cooker?

I’ve been asked this a few times. I don’t have a mathematical formula. What I know is that for a full chicken, Mum used to cook it for anywhere between 45 and 60 minutes. I figured for 200 grams of chicken thigh meat and some bacon, 30 minutes would be fine. In fact, I think next time I will try 20 minutes to see if there is any difference.

Do you have to use a pressure cooker?

No, not at all. In fact, I like making congee in a slow cooker too. It’s basically the same recipe except you put it in a slow cooker for 6 hours.

What other meat can you use?

Almost any meat you like although I’m not sure how fish would go. Vegetarians can use tofu if they like.

Do you have a slow cooker variation?

Yes, I do. Slow cooker pork quinoa congee.

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Medical Fun Facts

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Easter beef short ribs and breaking a tooth

Beef short ribs apparently aren’t a thing on Good Friday. I’m not really sure why beef is taboo and why everyone goes for seafood. I mean I love seafood but it’s so expensive.

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Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
Good Friday slowly roasted short beef ribs with cabbage and broccoli
4.5 from 2 votes
Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
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Easter beef short ribs
Prep Time
1 hrs
Cook Time
3 hr 30 mins
Total Time
4 hr 30 mins
 

This is a simple and easy version of tender fall off the bone beef short ribs. A real winner except that as I was gnawing a little piece of meat off the bone I broke a molar. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 2000 kcal
Author: Gary Lum
Ingredients
  • 1 rack Beef short ribs 500 grams
  • 1 cup Barbecue sauce
  • 1 cup Red wine
  • 1 cup Red wine vinegar
  • ¼ cup Maple syrup
  • 1 bunch Coriander
  • 2 tablespoons Garlic powder
  • 2 teaspoons Chilli flakes
  • ½ head Cabbage
  • 1 bunch Broccolini
  • 1 piece Jalapeño pepper
  • 1 piece Capsicum
Instructions
  1. Unwrap the ribs and put them in a roasting tray

    Beef short ribs from Coles Easter beef short ribs Gary Lum
  2. Pour over the maple syrup, barbeque sauce, red wine and red wine vinegar

  3. Add the garlic powder and chilli flakes

  4. Place the coriander around the ribs

    Beef short ribs in barbecue sauce marinade Easter beef short ribs Gary Lum
  5. Allow to marinade for 60 minutes

  6. Cover the roasting tray with aluminium foil and put into an oven (150 °C/300 °F) for three hours

  7. Half an hour before the three hours, cook the cabbage and broccolini in boiling water

  8. At three hours remove the roasting tray and uncover, add the boiled vegetables to the roasting tray and return to the oven (200 °C/400 °F) for thirty minutes

    Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
  9. Remove the roasting tray and allow the ribs to rest for fifteen minutes

  10. Plate up the vegetables in a shallow bowl and then add the ribs on top

  11. Shoot a photograph and tuck in

  12. Finish the vegetables soaked in meat juices first and then eat the meat from the ribs and gnaw the meat that is attached to the bone and break off a tooth and feel quite sad about the amount of money it's going to cost to repair

    Broken tooth Easter beef short ribs Gary Lum
  13. Contemplate life and then smile knowing that it's pay week next week

  14. Post the story to Facebook and Twitter and read sympathetic replies and some funny ones about how this is a lesson for eating meat on Good Friday

  15. Clean the dishes and wonder just how painful will it be to brush my teeth tonight

  16. Further, meditate on the destiny of the large amount of animal flesh that is sitting in my stomach being churned and chemically digested

  17. Find solace in the fact that I had cabbage and I'll enjoy farting in bed later tonight

  18. I'd love it if you could share this recipe on social media, especially Facebook and Twitter. Thanks!

Recipe Notes

This was a great meal apart from breaking a tooth. I'd highly recommend it to any meat lover. 

Lunch

For lunch today I made a streaky bacon, pâté and smoked cheese cheeseburger with a hot cross bun.

Easter streaky bacon and smoky cheese cheeseburger with pâté Easter beef short ribs Gary Lum
Easter streaky bacon and smoky cheese cheeseburger with pâté

Breakfast

For breakfast, I had the traditional Good Friday fare of a little toasted hot cross bun with my stick of butter.

Do you like to toast your hot cross buns to go with your butter? Gary Lum
Do you like to toast your hot cross buns to go with your butter?

Dinner

Here’s a final look at my dinner and the broken tooth

Broken tooth Easter beef short ribs Gary Lum
Broken tooth

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+