Each of these posts is worth reading. The recipes are delicious and Liz’s take on onions really interesting. Serina has great advice on frugal cleaning of woolen products and Elissa made me think about bulk food shopping.
Here are some food photographs and a short video of my slow cooker beef.
What could be better than cheesy pulled pork on a sandwich?
Check out my cheesy pulled pork sambo. This is a fantastic way to finish off some leftover pulled pork. Next time I may do it with macaroni cheese.
I tried to use cheeses that I knew would melt well. I went with Swiss and Colby cheeses. Because I have to use a communal toasted sandwich maker at work, I always wrap my sambos in baking paper before packing them in a lunch box. Today I had a little cheese and olive oil on the outer surfaces of the pumpkin bread to make it extra crunchy.
This was delicious and four slices of cheese had it coming out the sides getting crispy on the outside. The baking paper kept it all together and avoided any mess so the next person won’t get a contaminated sandwich.
Here is how to cook a fabulous slow cooker beef curry in a few quick easy steps. Slow cooked beef has so much flavour, you must try this.
Here is a gallery of images from the preparation. Click on one and hopefully a slideshow will begin.
Diced casserole beef
Garlic, Ginger and Ginger marmalade with chives
Potatoes and brown onions
Celery and red capsicum
Clive of India curry powder and dried whole black peppercorns
Light coconut milk
Slow cooker beef curry before cooking
Here’s a short video of my preparation for this slow cooker beef curry. I’m trying to teach myself some skills in video and video editing so if you want to skip this feel free. It’s a slow but interesting process.
I’ve had an interesting week. Work has been busy and on Wednesday I flew to Perth for work. I heard from Ms18 that the Queensland state gymnastics competition has been going well. She did well on the first day and I’m hoping her second day of competition finishes with even better results.
In terms of sleep, it hasn’t been great. Despite my CPAP machine I seem to be going through a period of early waking and an inability to return to sleep. My tinnitus has been worse and I’m not sure why. I’m quite careful not to expose myself to loud sounds and before bed I try to observe good sleep hygiene. I guess I should try to do more exercise. That always seems to be a good option.
So this week I’ve enjoyed some nice food.
On Monday I had leftover slow cooked beef, speck and spam for lunch
For Monday dinner I enjoyed some greens with a piece of baked salmon
Tuesday breakfast was scrambled eggs Gordon Ramsay style
Tuesday lunch was leftover corned beef congee
Tuesday dinner saw me flake some baked salmon and enjoy it with noodles
I had sugar and cinnamon doughnuts for Wednesday breakfast
My Wednesday lunch was a repeat of Monday, this time with different reading material
A friend at work likes to share with me when Urban Bean Espresso Bar is selling really nice cheesecake. This photograph shows three things I really like. A Queensland flag, a photograph of a FA-18 Hornet which was a gift from the CO RAAF Tindal and Squadron 322 and of course a caramel almond toffee cheesecake.
I was in Perth on Thursday morning and stayed at the International on the water hotel.
On Thursday night I had room service for dinner
Friday night was an easy one with leftover corned beef quinoa rice congee
On Saturday I had a leisurely breakfast of cheese and chives scrambled eggs with a cup of coffee
Saturday much was tinned pink salmon with an avocado on Vita-Weat with cream cheese
Slow cooker rump roast isn’t something for every day not even once a quarter. As I was grocery shopping in Coles on Saturday I came across a small roll of rump and through why not. It’s Autumn and the Canberra weather has started to turn cold (as normal). I thought I would add some different flavours just to see how it turned out. I knew I could get at least two more meals from the roll by vacuum packing and freezing the meat after it had been cooked.
Capsicums were going at a reasonable price in Coles so I added the tops and tails plus a potato, a brown onion, some arborio rice and white and red quinoa.
The nice thing about my Breville slow cooker is that it’s also a pressure cooker. I’m yet to use it as a pressure cooker mainly because I like cooking my meat low and slow. This cooker has a 6 hour and an 8 hour option. I tend to go with the 8 hour option.
I think I added a little too much water, normally the rice and quinoa has the consistency of congee.
There’s nothing like the fatty goodness of rump. The flavour wasn’t too bad. The texture of the meat was perfect. If I had some beef bones I would have added them for extra beefy flavour.
Male prawns use the petasma during copulation (sex) to grasp a female prawn and transfer the sperm sac. This was a highlight of a dinner party I attended last night.
Let’s rewind a little. Regular readers of Yummy Lummy will be familiar with my friends Peter and Li Peng. Li Peng has recently started a handmade chocolate business known as Jasper and Myrtle Chocolates. I recently shared some photographs and information in a post about Good Friday.
Last night Peter and his friend Dave hosted a dinner for ten people including Bron and me. It was a fabulous event and I met some new people. Of course around food the conversation can roam all over the place. We unpicked some historical stories about Peter’s past as marine biologist in Far North Queensland.
Peter even appeared in an episode of Ask the Leyland Brothers. I reckon any Australian around my age would know about the Leyland brothers and their documentary style television program which extolled the exploits of brothers Mike and Mal. As a marine biologist Peter did quite a bit of work with dugongs. You can see Peter from about 18 minutes and 15 seconds. He’s the skinny bloke in the speedos with all the hair.
The conversation didn’t stop with dugong though, from time to time it got a little ribald and Peter raised the subject of the petasma. It lead to an hilarious exchange that extended to descriptions of claspers on sharks and a recent YouTube video I’d watched after a recommendation from Jennifer Paetsch of Little Monster Girl fame about Japanese chickens and eggs. I never knew how difficult it is to differentiate between male and female chicks.
Anyway if you have an interest in the copulatory behaviour of animals it’s worth looking up some of these things. While I will always have a passion for medicine and microbiology, there is something very satisfying in reading zöology.
I suppose you’re wondering what we ate given Yummy Lummy is a food blog.
Peter and Dave went to the trouble of making a menu and everything. We ate outside in the cool (read bloody cold Autumn) Canberra night on the back deck, hence the name of this ‘pop up’ restaurant.
The entrée was pretty amazing. The tuna was perfectly cooked and crusted and protected by a layer of nori from the pannacotta. The wasabi pannacotta was a revelation. The amount of wasabi was just right. Any more and it would have been too much and any less, could have raised questions of lack of punch. The caviar was a nice touch. I reckon finger limes or salmon roe would also be a nice touch.
The lamb was perfectly cooked and the salsa was to die for. It was so refreshing and flavoursome. The sweet potato cake was also very tasty. The peanut and coconut crème was really nice. I wasn’t sure though it was the best fit with the lamb.
This dessert was a fantastic finish to a most delicious dinner. The granny smith apple was cooked really nicely. It retained its firmness and tartness and complemented the pastry nicely. The pistachio cream had a nice sourness to it which offset the salted caramel sauce really well.
As you might expect we finished with hot cups of tea and chocolate.
Thanks Peter and Li Peng for a great dinner. Here’s to all male prawns having an healthy petasma.
Have you ever had a Good Friday French toast hot cross bun?
I made my French toast hot cross bun better with maple bacon
Last night I went to XO Restaurant at Narrabundah and enjoyed a meal with Bron. We had Shantung Baos, XO FC Wings, Sexy Squid, Char Siu, Crispy Lamb Ribs and XO Hot Cross Bao. The char siu was a revelation. One of the owner chefs came and had a chat with us and explained how he was inspired to make the char siu after trying a Malaysian version. XO cooks the pork for many hours by sous vides and then when a ticket arrives blast the pork with a blowtorch and then it hits a hot oven and then a little more charring. I am happy to say it’s the most tender and flavourful char siu I have ever eaten. Just for that dish the meal was worth it. The evening meal was topped off with an Easter inspired dessert, viz., Hot cross bao. For the best description check out the XO Facebook page
I only shot one photograph last night and it was the hot cross bao.
So back to today.
I started with the French toast hot cross bun. I just used hot cross buns from Coles and soaked one in some egg, cream, brown sugar and vanilla extract. I then fried it off in some butter. The streaky bacon was cooked in my benchtop oven with some Canadian maple syrup poured over each rasher.
This afternoon I was invited to afternoon tea. Peter and Li Peng are friends who have featured in Yummy Lummy many times. Li Peng has just started a new business hand making chocolate.
The label is known as Jasper and Myrtle Chocolates. Li Peng is currently working on a website but she has a Facebook page and an Instagram account which I hope Yummy Lummy readers might consider following.
Peter made hot cross buns which were really good.
I highly recommend Li Peng’s Jasper and Myrtle chocolates
Check out these links for more on Jasper and Myrtle Chocolates