Weight loss

Super hot and spicy chicken wings that are low carb too

Super hot and spicy chicken wings that are low carb too

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

Jump to Recipe Photos Questions

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

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

Chicken wings and thigh cutlets Super hot and spicy chicken wings

Recipe

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

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

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

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

  3. Roast for 1 hour at 150 °C.

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

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

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

Recipe Notes

By default I make all my recipes 500 Calories.

Photographs

Shredded Kale and coleslaw

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

Kale and coleslaw Hot and spicy chicken wings Gary Lum

Chilli and nut crusted chicken wings ready for the oven

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

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

Dinner is served

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

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

Questions and answers

Why do you like hot and spicy chicken wings?

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

What’s with the kale?

Lots of fibre and some iron.

How is this a low carb meal?

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

Some other posts you make like to read

BBQ beef short ribs

Chicken wings and maple quinoa recipe

 

How to cook a steak like Heston Blumenthal

Regular readers know I like steak and some of you know that I’ve cooked steak like Heston before. Now that I’m back on a low carb kick I’ve been dreaming of a nice steak dinner since picking up a piece of ribeye from Coles on the weekend.

I began preparing the steak this morning as I was making breakfast. I unwrapped the meat and laid it on a rack and then on a plate and put it back in the refrigerator to dry out a little.


This is Heston explaining his steak cooking method

When I arrived home after work I pulled the steak out and placed it on the kitchen bench to let it get to room temperature (which in Canberra today wasn’t much different to the temperature inside my refrigerator).


 

This is my steak after it had been drying in the refrigerator

Ribeye steak out of the refrigerator waiting to be cooked and eaten.
Ribeye steak out of the refrigerator waiting to be cooked and eaten.
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ribeye fillet steak
  • Fennel
  • Parsley
  • Bok choi stalk
  • Red onion
  • Lime juice
  • Mayonnaise
Instructions
  1. In the morning before leaving for work unwrap the steak and put it on a rack on a plate and put it back in the refrigerator
  2. When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
  3. Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
  4. Put the salad together
  5. Slice the stalk of some bok choi and set aside
  6. Get a frypan really hot and add some grape seed oil plus a bit of butter
  7. When the pan is smoking hot put the steak in the frypan
  8. Count slowly to fifteen and turn
  9. Repeat this for a total of 3 minutes
  10. When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
  11. While the frypan is still hot add the bok choi stalk slices and fry off
  12. After 10 minutes resting plate it all up
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)

This is the steak and fennel salad plated up

Steak and fennel salad after the meat has been rested for 10 minutes.
Steak and fennel salad after the meat has been rested for 10 minutes.

Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.

Pay day bacon and egg
Pay day bacon and egg

So how do you like to cook steak?

Super tender and tasty roast lamb shoulder

Today is the last day of Autumn, tomorrow Winter starts officially. When I woke up at about 4 am it was close to zero degrees Celsius. I went out for a walk and spent the time thinking of tonight’s roast lamb shoulder.

Roast lamb with cauliflower, Brussels sprouts and mushroom
Roast lamb with cauliflower, Brussels sprouts and mushroom
Super tender and tasty roast lamb shoulder
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Butterflied shoulder of lamb
  • Rosemary cut from the roadside
  • Lime wedges
  • Onions
  • Flat mushrooms
  • Pepper
  • Grape seed oil
  • Brussels sprouts
  • Cauliflower
Instructions
  1. In a baking tray add the meat, cut onions, lime wedges, rosemary sprigs and mushrooms
  2. Add salt and pepper
  3. Cover the baking tray with aluminium foil and make a tight seal
  4. Put into an oven at 150 °C for 3 hours
  5. Wrap the cauliflower and Brussels sprouts in aluminium foil along with some olive oil and wait for 2 hours before putting it into the oven with the meat
  6. At the 3 hour mark remove the meat and vegetables
  7. Let everything rest at room temperature for 30 minutes
  8. Carve the meat
  9. Plate up
  10. Save the rest of the meat and vegetables for work lunch
  11. Shoot a photograph
  12. Eat the meal
  13. Wash the dishes
  14. Write the recipe
  15. Blog (Verb)

The meat should just melt in your mouth. I could have added some bacon pieces to the cauliflower and Brussels sprouts but you don’t want too much of a good thing.


So what else did I do today. Well after a walk and breakfast I went in to work to do something for tomorrow. In the afternoon I ironed and watched Star Trek The Next Generation episodes from season 5.

Magpie at Lake Ginninderra
Magpie at Lake Ginninderra

This magpie was puffing up at me

Dead kangaroo at Lake Ginninderra
Dead kangaroo at Lake Ginninderra

She was still warm. I knew someone in the Northern Territory who would take road kill and cook it for friends and family.

Black swan at Lake Ginninderra
Black swan at Lake Ginninderra

This swan just walked right up towards me

Railing on Lake Ginninderra
Railing on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra Public Art
Lake Ginninderra trees
Lake Ginninderra trees
Fried egg, beef mince and Coon cheese
Fried egg, beef mince and Coon cheese

Breakfast after the walk around Lake Ginninderra

Curry chili corned beef lettuce wrap for lunch
Curry chili corned beef lettuce wrap for lunch

After a morning at work I made a corned beef wrap

So how did you spend your Sunday? Did you have a roast lamb shoulder?

 

3 delicious low carb meals

I really need to lose weight. The only successful way I’ve lost weight has been to take a low carb approach. Whether this goes on or not will depend on motivation. Today I was motivated.

The thing about low carb eating is that it isn’t as easy as it sounds. You may think it’s all bacon and eggs and meat but it isn’t. It’s important to carefully choose vegetables and during the initial induction phase it’s important not to eat fruit. The big risks in the induction phase are constipation and gout. Both are uncomfortable and painful. Whether I continue depends on how I feel.

For breakfast I prepared a low carb fried egg, bacon and parmesan cheese dish.

Saturday morning fried egg with cheesy bacon
Saturday morning fried egg with cheesy bacon

I really like cooking my bacon in a small benchtop oven which allows easy melting of cheese.


After grocery shopping I went for a walk around Lake Ginninderra and found a pelican, black swan and some other water birds

Pelican and water birds on Lake Ginninderra
Pelican and water birds on Lake Ginninderra

It wasn’t a great day for photography


I had a coffee at Heather’s House of Cake

Long black #coffee while walking around #LakeGinninderra #exercise #walking #health #canberra #cbr #igerscanberra

For lunch I made a beef mince roll with tasty Coon cheese wrapped in iceberg lettuce

Lettuce wrapped beef mince roll
Lettuce wrapped beef mince roll

This didn’t look that exciting but it tasted surprisingly good.


For dinner I made a prawn and bacon omelet

Raw peeled prawns
Raw peeled prawns

I bought these from Coles

Cooked prawns and bacon pieces
Cooked prawns and bacon pieces

Cooked in bacon fat and butter

Prawn and bacon omelet
Prawn and bacon omelet

So far so good for a low carb day.

How do you feel about a low carb way of living?

How I failed Heston Blumenthal

Regular readers know I watch Heston Blumenthal videos for cooking tips. I’ve also been boiling eggs for many years so how could I fail boiling a soft boiled egg?

Well I was watching the Heston Blumenthal episode on eggs. He mentioned a foolproof method of producing a soft boiled egg with luscious oozy yolk. I watched this on the #CanberraDay long weekend and went to make them but I couldn’t find egg cups. So yesterday after work I bought new egg cups in anticipation that this morning I’d have lovely soft boiled eggs.
 

 
There is also a description on the SBS site.

So the mistakes I made are:

  • My smallest saucepan with a lid isn’t small enough
  • My induction hot plate is just too slow to bring the water rapidly to 100 °C and not helped with the not so small saucepan

So I have some potential solutions:

  • Buy a smaller saucepan and experiment
  • Experiment with shorter cooking time
  • Use a small portable gas hotplate that I have
  • Experiment a lot and cook lots of eggs

 

This is what I ended up with. 

2015-03-11_05.45.20_001_GARY_LUM_FB

 


 

I was so disappointed I had to have second breakfast

Caramel tart topped with Queensland nuts (Genus Macadamia)

Caramel tart topped with Queensland nuts (Genus Macadamia) from the Urban Bean Espresso Bar in Phillip. A delicious breakfast 

 


 

Today’s lunch was nice and colourful

2015.03.11_12.16.01_001_GARY_LUM_FB

 


 

So tonight while watching #MKR I had #breakfastfordinner

Smoked salmon with avocado and a cheddar cheese omelet with spinach leaves, red chillies and jalapeño peppers. I also added a little cream cheese.
Smoked salmon with avocado and a cheddar cheese omelet with spinach leaves, red chillies and jalapeño peppers. I also added a little cream cheese.

I think this weekend I’ll look for a smaller saucepan with a lid and use my gas hotplate. 

Have you ever failed a celebratory chef’s recipe?

Roast lamb and roast beetroot salad

Sure it’s a warm Spring day but that doesn’t mean you can’t slowly roast some Spring lamb and enjoy a salad for dinner.

This boneless roast lamb loin is easy to cook but not as easy as cooking beetroot. To prepare beetroot I just top and tail them, clean them in cold water and place on some aluminium foil. I spray them with a little olive oil and scrunch up the foil for an airtight seal. Then into the oven at 150 °C for an hour. I put them straight in the refrigerator and use them in salads.

Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400

 

 

Roast lamb and roast beetroot salad
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless lamb loin
  • Roasted beetroots
  • Cos lettuce
  • Spring onions
  • Fried onions
  • Onion
  • Sesame seeds
  • Capsicum
  • Radish
  • Honey
  • Grapeseed oil
Instructions
  1. Cut up an onion and put in the bottom of a casserole
  2. Place the boneless lamb loin on top
  3. Add in some mixed dried herbs, powered garlic and curry powder
  4. Add a little water
  5. Roast at 150 °C for two hours
  6. Make a salad with the lettuce, capsicum, spring onions, fried onion, sesame seeds, and radish
  7. Dress the salad with the honey and oil after heating it in a microwave oven
  8. Slice the meat and add it with the cooked onion to the salad
  9. Mix it all up and add to a large bowl
  10. Shoot a photograph
  11. Eat the salad
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
  15. Expect lots of farting later in the evening
 

 

 

 
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Bacon and salad lunch

It’s perfect salad weather in Canberra today. I just wish it was a little more warm and moist. 

It’s mid Spring and the weather today in Canberra is pretty good. The maximum temperature will top out at 30 °C but sadly the humidity will remain <50%. I yearn for days with humidity >95% but they will not come to Canberra in my lifetime. 

So what is a good lunch on a warm Spring day? Bacon salad of course. I love bacon and I’m getting to like salad more and more 🙂 

A 'healthful' bacon salad for lunch on a Spring Saturday in Canberra NIKON D810 with 28.0-300.0 mm f/3.5-5.6 at 300mm and f/5.6, 1/125sec, ISO 400
A ‘healthful’ bacon salad for lunch on a Spring Saturday in Canberra NIKON D810 with 28.0-300.0 mm f/3.5-5.6 at 300mm and f/5.6, 1/125sec, ISO 400

Do you like the bright pretty colours? This was very easy to make. 

Bacon and salad lunch
 
Recipe Type: Lunch
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A Summer salad in Spring
Ingredients
  • Streaky bacon
  • Cos lettuce
  • Fresh spring onions
  • Fried spring onions
  • Capsicum
  • Grapeseed oil
  • Lemon juice
  • Honey
Instructions
  1. Cut the streaky bacon into shreds
  2. Cook the bacon in a bench top oven at 200 °C for 15 minutes
  3. Shred the cos lettuce
  4. Slice the fresh spring onions
  5. Dice the red capsicum
  6. Mix the salad elements in a bowl
  7. Add some fried spring onions
  8. In a glass add some honey, freshly squeezed lemon juice and the grapeseed oil, heat in a microwave oven for 20 seconds and stir
  9. Add the dressing to the salad at the same time as the bacon (plus the rendered bacon fat)
  10. Mix well
  11. Put on a plate that will photograph nicely
  12. Shoot the photograph
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)
 

 

Roast chicken thigh recipe

With the cloaca attached the chicken thigh is my favourite cut of chicken

After so much food last week I need to start reducing the amount of food I’m consuming. Normally I would eat two thighs; tonight, I set one aside for breakfast 😉 

Roast chicken thigh recipe
 
Recipe Type: Dinner (and breakfast)
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple roast dinner for a weeknight
Ingredients
  • Chicken thigh pieces preferably with cloaca attached
  • Cauliflower
  • Pumpkin
  • Capsicum
  • Mushroom
  • Tasty Coon cheese slices
  • Pouring cream
  • Chilli flakes
  • Mixed dried herbs
  • Curry powder
  • Pepper
  • Pank bread crumbs
  • Honey
  • Cooking oil
  • Soy sauce
  • Lemon
Instructions
  1. Heat up your oven to 150 °C
  2. Slice a lemon and in a bowl add some honey, soy sauce and oil
  3. Heat this in a microwave oven for about 30 seconds and then pour over and rub into the chicken pieces
  4. Put the chicken pieces into a baking tray and pour the remaining oily salty sugary liquid over the top
  5. Place the chicken into the oven for a total cooking time of 1 hour
  6. Cut up the cauliflower, pumpkin, capsicum and mushroom into small pieces and toss around in a bowl
  7. Put the vegetables into a pyrex bowl and add some cream as well as the curry powder, pepper, and mixed dried herbs
  8. Cover with the tasty Coon cheese and top with the panko bread crumbs
  9. Put the cauliflower cheese into the oven and cook with the chicken
  10. Plate up
  11. Shoot a photograph
  12. Eat the dinner
  13. Wash up
  14. Write the recipe
  15. Blog about it
 
For tomorrow's breakfast
For tomorrow’s breakfast

Chicken thigh

Tuesday dinner. Chicken thigh and cauliflower cheese.
Tuesday dinner. Chicken thigh and cauliflower cheese.
Tuesday breakfast. Chicken schnitzel and avocado.
Tuesday breakfast. Chicken schnitzel and avocado.

 
If you have any comments or questions please send me a comment in the space below.

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Roast lamb shoulder roll

Lunch meat for a week and a fabulous dinner of roast lamb shoulder

Slowly roasting meat results in fabulously tender and melt in your mouth happiness. 

Sunday night dinner. Lamb shoulder roast.
Sunday night dinner. Lamb shoulder roast.
Roast lamb shoulder roll
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Slowly roasted lamb shoulder roll with green vegetables
Ingredients
  • Rolled lamb shoulder (no bones)
  • One onion
  • Black pepper corns
  • Dried chillies
  • Broccoli
  • Spinach
  • Peas
  • Curry powder
Instructions
  1. Dry the rolled lamb shoulder with paper towel
  2. Rub in the curry powder
  3. Slice the onion and place in the bottom of a casserole
  4. Put the lamb on top of the onion
  5. Add a handful of whole black pepper corns
  6. Add a few dried chillies
  7. Add a glass of water
  8. Cover with the lid
  9. Put into an oven at 150 °C for two and a half hours (150 minutes)
  10. Remove from the oven and add the vegetables to the liquid
  11. Put the lid on and put back into the oven for another 30 minutes
  12. Remove from the oven and allow to rest for 30 minutes
  13. Plate up
  14. Shoot the photograph (Nikon D810 and Tamron 90 mm MACRO at 1/25 seconds f/5 and ISO 64)
  15. Eat the meal
  16. Wash the dishes
  17. Write the recipe
  18. Blog and hope people read the recipe
 
Notes
I hope you enjoy this dish

Lamb shoulder roast Lamb shoulder roast

 
If you have any comments or questions please send me a comment in the space below.

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