How to eat your way through a 4-night Cairns holiday

Have you ever wondered how you could eat your way through a 4 night Cairns holiday? Probably not I hear you say. If you are going on a holiday to Cairns though, here are some suggestions. I recently took my youngest two daughters on a short holiday to Cairns, in Far North Queensland. We had a brilliant time and we ate well too.

Sunday 2 July 2017

Breakfast

I’m not going to start with when I was joined by my daughters but when I started my holiday on Sunday morning when I flew from Canberra to catch up with my daughters.

Qantas gave me a free upgrade to Business Class which meant I had a lovely breakfast of poached eggs, pork sausages and wilted spinach along with a Danish pastry and a tub of sweetened Greek yoghurt.

Qantas free business class upgrade breakfast. Pork sausages, poached eggs and wilted spinach with a Danish pastry and sweetened Greek yoghurt. Gary Lum
Qantas free business class upgrade breakfast. Pork sausages, poached eggs and wilted spinach with a Danish pastry and sweetened Greek yoghurt.

Lunch

We drove to Caloundra and ate lunch at Beau’s. I enjoyed a pulled pork burrito with hints of Thai.

Beau's Thai Burrito with pulled pork Gary Lum
Beau’s Thai Burrito with pulled pork

Dinner

We were joined by my parents and we ate the new Westfield Chermside food plaza at Pho Vietnamese Kitchen. I had a refreshing green pawpaw salad.

Green pawpaw salad with pork and prawns from Pho Vietnamese Kitchen. Gary Lum
Green pawpaw salad with pork and prawns from Pho Vietnamese Kitchen.

Dessert was an eclair from Savour in the new Westfield Chermside food plaza.

Savour Patisserie Eclairs from Chermside Gary Lum
Savour Patisserie Eclairs from Chermside

Monday 3 July 2017

Breakfast

We ate at the airport. I had scrambled eggs, pork sausages and baked beans.

Qantas Club breakfast snags, eggs and baked beans Gary Lum
Qantas Club breakfast snags, eggs and baked beans

Lunch

Lunch was late and was in the Cairns Centre. We spotted a Roll’d and enjoyed a Bánh mì. Sorry, no photograph.

Dinner

We ate at Bobzip Korean Restaurant.

Bobzip Cairns

I had the pork Katsu which was delicious.

Pork katsu from Bobzip Cairns Gary Lum
Pork katsu from Bobzip Cairns

Tuesday 4 July 2017

Breakfast

After a walk to see the sunrise we ate at Silk Caffe and I enjoyed a breakfast wrap with chicken, bacon, brie and cranberry.

Chicken bacon brie cranberry breakfast wrap from Silk Caffe Gary Lum
Chicken bacon brie cranberry breakfast wrap from Silk Caffe

Lunch

We ate lunch after snorkelling on the Sunlover Reef Pontoon. I made myself a prawn sandwich.

Prawn sambo on Sunlover Reef Pontoon Gary Lum
Prawn sambo on Sunlover Reef Pontoon
I've never removed the alimentary tract from a prawn Gary Lum
I’ve never removed the alimentary tract from a prawn

Dinner

On the way back to the apartment, we stopped in at the Tandoori Oven and enjoyed some Beef Madras, Lamb Korma and Butter Chicken with plain and garlic naan bread. It was a food highlight of our trip.

Beef Madras, Lamb Korma, and Butter Chicken from the Tandoori Oven, Cairns Gary Lum
Beef Madras, Lamb Korma, and Butter Chicken from the Tandoori Oven, Cairns

Wednesday 5 July 2017

Breakfast

This was in two parts and we weren’t sure of whether something would be available at Freshwater Train Station so in the apartment we had Peanut M&Ms and hot drinks. At the Freshwater Train Station, we found the tuck shop and I had a huge damper scone with butter and jam.

Huge damper scone

Morning tea

Vanilla Slice at Kuranda Markets Gary Lum
Vanilla Slice at Kuranda Markets

Lunch

We ate at the Rainforest Views Restaurant in Kuranda. I had the Ton of Fun Burger.

Ton of Fun burger from the rainforest Views Restaurant Kuranda Gary Lum
Ton of Fun burger from the rainforest Views Restaurant Kuranda

Dinner

We’d eaten a lot of Asian with Korean, Vietnamese and Thai so we sought European cuisine and went with Italian. We ate at Bel Paese Trattoria and Pizza. I loved by crumbed veal parmigiana.

Crumbed veal parmigiana at Bel Paese Trattoria Pizzeria, Cairns City Gary Lum
Crumbed veal parmigiana at Bel Paese Trattoria Pizzeria, Cairns City

For dessert, we wondered around and found NITRO LATO; I had the Aussie Adventure.

NITROLATO
NITROLATO Ice creams in Cairns City Gary Lum
NITROLATO Ice creams in Cairns City

Thursday 6 July 2017

Breakfast

After a walk to see the sunrise again, we stopped and ate pancakes at Helga’s Pancake House. I had a short stack which was filling and very nice.

Short stack from Helga's Pancake House, Cairns Gary Lum
Short stack from Helga’s Pancake House, Cairns

Lunch

We spent most of the day at Paronella Park. We bought food from the tuck shop there. I had a couple of chicken and mushroom filo pastry creations.

Chicken and mushroom filo with Ginger beer Gary Lum
Chicken and mushroom filo with Ginger beer

Dinner

We returned to our Asian roots and ate Chinese at Taste of China. We enjoyed pan-fried pork dumplings, an Far North Queensland (FNQ) mud crab, deep-fried duck and crispy skin lemon chicken. For dessert, we bought a tub of ice cream, a jar of Nutella and added peanut M&Ms to make the best ice cream sundaes ever.

Pan-fried pork dumplings at Taste of China Gary Lum
Pan-fried pork dumplings at Taste of China
Queensland mud crab with garlic ginger and shallots at Taste of China Gary Lum
Queensland mud crab with garlic ginger and shallots at Taste of China
Deep fried duck and lemon chicken from Taste of China Gary Lum
Deep fried duck and lemon chicken from Taste of China
Caramel and honeycomb ice cream with Nutella and Peanut M&Ms from Woolworths Gary Lum
Caramel and Honeycomb ice cream with Nutella and Peanut M&Ms from Woolworths

Friday 7 July 2017

Breakfast

After our now routine sunrise walk, we went to Bang and Grind. I ate a toasted almond croissant which was delicious.

Almond custard croissant from Bang and Grind Gary Lum
Almond custard croissant from Bang and Grind

Lunch

After a morning visiting various beaches north of Cairns we stopped at Trinity Beach and enjoyed another Italian meal at L’Unico. I had a fabulous calamari caesar salad. It was to die for.

Calamari Caesar Salad from L'Unico, Trinity Bay Gary Lum
Calamari Caesar Salad from L’Unico, Trinity Bay

Dinner

By this stage we were flying from Cairns to Brisbane, well it turns out we flew to Coolangatta, but to get the details you need to read the post which outlines the holiday on my other blog.  

For dinner, I had falafel and couscous. Not too bad for aeroplane food.

Qantas Falafel and couscous Gary Lum
Qantas Falafel and couscous

And so ends this post highlighting the food treats from my Cairns holiday.

Have you been to Cairns? Have you considered a food holiday in Cairns?

 

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OTIS Dining Hall five-course chef’s menu

It was a Saturday night, a cold wet raining night in July in Canberra. I shared dinner with a friend for her birthday.

Another blogger, Sue, had recently been to OTIS Dining Hall and I had mentioned on her post that I was looking forward to trying it out.

OTIS Dining Hall is where the Little Brussels Belgian Beer Cafe used to be. Head chef, Damian Brabender was formerly of Sage Dining Rooms; another favourite Canberra restaurant. Damian is also associated with The Truffle Farm in Canberra.

On arrival, I was recognised by the maître d’ which is nice. Our waiter for the evening was Tom, who is a very friendly, helpful and knowledgable about the menu and the philosophy behind each dish. All the produce and main elements of each dish are sourced from Canberra or very close by in New South Wales.

OTIS Dining Hall Gary Lum

We decided on the five-course chef’s menu.

  1. House-made tagliatelle with cracked pepper, black truffle and parmesan
  2. Windsor quail, artichoke, hazelnut and watercress
  3. Baby barramundi, shiitake mushroom, coriander and ginger
  4. OTIS pepper steak, silk-wood brandy jus, served with French fries
  5. Crème caramel, whisky and smoked sea salt

The entire meal was filled with really nice flavours and the portion size, in my opinion, was perfect. Not too big and not too small.

It’s truffle season in Canberra so the first dish was a creamy tagliatelle with truffle infused and two wafers of truffle on top. This was amazing, and if the steak didn’t exist this would have been my favourite dish. As far as a dish licking score is concerned (desserts should be excluded because all desserts should be disk licked), this was on top. If I wasn’t in a public space, I would have put that bowl to my face and licked every last bit of creamy truffle goodness from the dish.

The second dish was a local quail done three ways, with crispy crackling skin and a version of a KFC herbs and spices quail thigh. Apparently, Damian has a thing for KFC. Good to know since I also have a thing, well let’s call it a deep and abiding love for KFC thighs. This was one of those dishes where if there was more I could just keep going, fortunately, it was a perfect portion for the second dish. It had me wanting more.

The third dish was fish, one of my favourite tropical fighting fish is the barramundi. It has firm white flesh and this dish was barramundi but with really crispy skin. It had shiitake mushrooms and ginger. Okay, so I will say, this portion was a little small for my liking. The skin was perfect and the flesh firm. Mmm… I love firm flesh to eat, but you know, I’ve been Barra fishing in the Top End, and the most magnificent fish meal I’ve ever enjoyed was catching a Barra, killing it in ice, watching the guide fillet it perfectly, chuck the skin into the air for a hawk to swoop and take it mid-air, and then pan-fry that gorgeous firm white flesh in a well seasoned frying pan with butter and lemon. Nothing, and I mean nothing can beat that for an eating experience.  

The fourth dish was a pepper-coated steak, cooked perfectly rare and rested well. It was served with a brandy jus and some chips (fries). Coupled with a perfectly weighted steak knife, eating a small but thick portion of juicy tender steak is amazing. I loved this dish. The pepper coating sang in my mouth, as I breathed in I could feel the fresh peppery sensation on my tongue. There’s something to be said about having a good quality steak knife when eating a perfectly cooked piece of steak. It’s like being an artist with the best quality equipment.

The fifth dish was dessert and it was a crème caramel with hints of whisky and sea salt in the caramel. Tom told us that the chef who made this, made this dish for her interview and she hasn’t been allowed to modify it ever. The gradient of flavour intensified as you got to the centre. It just kept getting better and better.

This was a superb meal. I just wish I could drink alcohol. Tom described the accompanying wines with great passion.

You can reserve a table online with Dimmi or just call and make a booking. If you live in Canberra or visiting, I highly recommend OTIS Dining Hall.

You may also like

Sage dining rooms Good France Dinner

XO Restaurant Narrabundah

 

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

 

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy

Chicken schnitzel, potato gems, panko prawns, mashed potato and gravy

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy was a perfect meal to watch the Brisbane Broncos defeat the Canberra Raiders in Canberra.

Jump to Recipe Q&A

Chicken thigh schnitzel, potato gems and panko prawns Gary Lum
Chicken thigh schnitzel, potato gems and panko prawns
Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy Gary Lum
Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy

Recipe

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy Gary Lum
Print
Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy none of which was made from scratch but it all went well together and was a perfect footy food meal. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 750 kcal
Author: Gary Lum
Ingredients
  • 1 Chicken thigh schnitzel
  • 10 Panko prawns
  • 20 Potato gems
  • 1 Packet Mashed potato Microwave ready
  • 1 Cup Instant gravy
  • 1 Handful Spring onions Sliced
  • 1 Handful Coon cheese Shredded
Instructions
  1. I bought the chicken thigh schnitzel from Belconnen chicken

  2. I bought the prawns from the Coles delicatessen 

  3. I had the potato gems in the freezer

  4. I bought the frozen mashed potato and Gravox™ instant gravy from Coles

  5. I used two small nonstick frying pans to cook everything. In one frying pan add a shallow layer of olive oil and add the chicken schnitzel. In the other frying pan add the potato gems. 

  6. Put both frying pans into a hot (200 °C) oven for 15 minutes

  7. After 15 minutes pull out the frying pan with the chicken schnitzel and turn it over and then add the prawns to this pan. Return it to the oven. Pull out the other frying pan and sprinkle some shredded Coon cheese on the gems and return the frying pan to the oven. Cook for a further 15 minutes at 200 °C.

  8. When the chicken, prawns and potato gems have had 30 minutes into the oven, cook the frozen mashed potato into the microwave oven for 150 seconds and boil a kettle of water and make 1 cup of instant gravy.

  9. Plate up the chicken, prawns and potato gems onto a large plate. Place the mashed potato into a bowl and pour the instant gravy around it. 

  10. Shoot a photograph and then eat the meal and feel so full that you'll pop. Undo your belt and rejoice knowing this must be what it feels like to remove a tight bra. 

  11. Watch the football on your iPad with a Telstra sim card in it so you can enjoy the NRL at no extra data charges. Rejoice in the Brisbane Broncos defeating the Canberra Raiders on their own home ground in Canberra on a cold winter's night. 

  12. Feel slightly sorry for your Canberra friends who support the Canberra Raiders and hate the Brisbane Broncos, because you are old enough to appreciate what loss feels like.  

  13. Write the 'recipe' and share a blog post hoping that those who read this will appreciate that I'm in a good mood writing this. Not only did the Brisbane Broncos defeat the Canberra Raiders this evening but on Wednesday evening, the Mighty XXXX Queensland Maroons defeated the Victoria Bitter NSW Blues. 

Recipe Notes

This is a very filling meal. if you live alone like me and if your eyes are bigger than your belly like me you'll eat it all in one go. Hopefully, you don't feel as uncomfortable as I do as I type these notes. 

If you support the Canberra Raiders, I hope you don't feel the loss for too long. 

Questions and answers

Why do you support the Brisbane Broncos if you live in Canberra?

I grew up in Brisbane and lived there from 1965 to 1995. I’m Brisbane born and bred. I exist in Canberra. I like Canberra and its residents, I just can’t stand the weather.

Why didn’t you make this meal from scratch?

Well apart from the potato gems, I could have but the whole point of Yummy Lummy is about cooking meals for one for people like me who live alone. Why go to so much trouble when you can buy most of it at a reasonable price and still have the enjoyment of cooking the meal more or less.

Is instant gravy okay to use?

Ideally, I’d make gravy from scratch mainly because the instant varieties are so salty and I guess have other flavouring components that may be more synthetic than natural.

Have you cooked instant mashed potato before?

No, this was my first time. I was pleasantly surprised that it tasted okay and the texture wasn’t too bad at all.

What’s your prediction for game three in the State of Origin series?

Well, I can’t make a prediction. I’m hopeless at that. I just hope the Mighty XXXX Queensland Maroons at Lang Park defeat the Victoria Bitter NSW Blues convincingly.

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

Some other posts you might like to read

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

Cheesy chicken nuggets and potato gems

Delicious panko chicken thigh with avocado rice and potato gems

 

Chilli chicken wings

Chilli chicken wings

Chilli chicken wings with ginger, honey and soy make for a sticky gooey delicious dinner. These chicken wings are easy to make and delicious to eat especially with a little sour cream.

Jump to Recipe Q&A

Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Chilli-ginger honey soy chicken wings served with sour cream

Recipe

Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Print
Chilli chicken wings
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 
Chilli chicken wings with ginger, honey and soy make for a sticky gooey delicious dinner. These chicken wings are easy to make and delicious to eat especially with a little sour cream. A hot, spicy and sweet dinner.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 8 chicken wings
  • 1 tablespoon preserved chillies
  • 1 teaspoon crushed ginger
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • Spring onions (sliced)
  • Sour cream
Instructions
  1. Get the chicken wings to room temperature
  2. Put the chicken wings in a large mixing bowl
  3. Add the chillies, ginger, honey and soy sauce
  4. Mix well and make sure the chicken wings have been covered thoroughly
  5. Allow the meat to rest for about 30 minutes
  6. Lay out on a baking tray lined with baking paper
    Chilli chicken wings before cooking with ginger, honey and soy Gary Lum
  7. Pour the remaining honey, soy sauce, chillies and ginger on the laid out wings
  8. Place into an oven at 180 °C (fan forced) or 200 °C (not fan-forced)
  9. Cook for 45 minutes
  10. Remove from the oven and allow to rest for 10 minutes
    Chilli chicken wings out of the oven with ginger, honey and soy Gary Lum
  11. Plate up and shoot a photograph
  12. Post the photographs to Instagram, Twitter and Facebook as well as Pinterest!
  13. Eat the chicken wings by coating them with sour cream and using your lips to strip the sweet chilli skin and flesh from the bones
  14. Wash the dishes and write the recipe
  15. Blog about meal and hope your friends share it to Twitter, Facebook and Google+
Recipe Notes

I got the idea for cooking chicken wings from my favourite NSFW podcast, viz., Mouthy Broadcast. You can also find the broads on Facebook too.

Chilli chicken wings before cooking with ginger, honey and soy Gary Lum
Chilli chicken wings before cooking with ginger, honey and soy
Chilli chicken wings out of the oven with ginger, honey and soy Gary Lum
Chilli chicken wings out of the oven with ginger, honey and soy
Chilli ginger honey soy chicken wings served with sour cream Gary Lum
Chilli-ginger honey soy chicken wings served with sour cream

Questions and answers

What did you get up to today?

I did my grocery shopping, then I went for a walk around the lake and then I had lunch at McDonald’s.

Chicken Big Mac with fries and a vanilla shake Gary Lum
Chicken Big Mac with fries and a vanilla shake

What sort of honey did you use?

I went cheap and used Coles brand honey.

Why did you use chillies in a jar?

Because the flavour has been intensified and it’s a lot hotter than using freshly chopped chillies.

How long did it take you to eat the 8 chicken wings?

About 5 minutes, I was pretty hungry.

What software are you using for editing your photographs?

I use Adobe Lightroom for digital asset management including metadata management. I use MacPhun Luminar for easy preset driven edits to the RAW files and then I crop and do final edits in Adobe Lightroom.  

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

Some other posts you may like

The best low carb chicken wings recipe

Chicken wings and maple quinoa recipe

Cheesy chicken wings with spam

 

Combination Shepherd’s pie and Cottage pie

Combination Shepherd’s pie and Cottage pie

A combination shepherd’s pie and cottage pie is called what? I have no idea. I’m also topping it with mashed sweet potato rather than potato so it’s truly behind a hybrid, it is an all out mutated mess of a pie but I guarantee you this tastes the bomb.

Jump to Recipe Q&A

Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato and served with steamed vegetables Gary Lum
Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato and served with steamed vegetables

Recipe

Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato and served with steamed vegetables Gary Lum
Print
Combination Shepherd’s pie and Cottage pie
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 
A combination shepherd’s pie and cottage pie is called what? I have no idea. I’m also topping it with mashed sweet potato rather than potato so it’s truly behind a hybrid, it is an all out mutated mess of a pie but I guarantee you this tastes the bomb.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 Lamb shoulder (deboned and rolled)
  • 1 cross section Osso bucco
  • 3 Onions (sliced)
  • 1 Carrot (diced)
  • 2 sticks Celery (diced)
  • 1 cup Beef stock
  • ½ cup Red wine
  • 1 Sweet potato diced
  • 1 tablespoon Sour cream
  • 1 tablespoon Coon cheese (shredded)
  • 1 cup Peppercorn gravy (instant)
Instructions
  1. Place the onions, celery, and carrot in the slow cooker and then add the beef and lamb. Slosh in the stock and wine and set the slow cooker to six hours.
    Lamb shoulder and osso bucco Gary Lum
  2. When the meat is cooked shred the beef and lamb together and add some of the onion, carrot and celery into a large mixing bowl.
    Slow cooked osso bucco and lamb shoulder with onions, carrot, celery Gary Lum
  3. Cook the sweet potato in a microwave oven until it is soft and then process with a stick blender. Add in the sour cream and cheese.
  4. Make up some instant peppercorn gravy and add it to the meat and vegetables and mix.
    Slow cooked osso bucco and lamb shoulder with onions, carrot, celery and peppercorn gravy Gary Lum
  5. In a pyrex baking dish add the meat and gravy mix. 

    Slow cooked osso bucco and lamb shoulder with onions, carrot, celery and peppercorn gravy Gary Lum
  6. Top with the sweet potato and then bake in an oven at 200 °C for 25 minutes.

    Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato Gary Lum
  7. Serve with steamed vegetables.
    Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato and served with steamed vegetables Gary Lum
  8. Shoot a photograph and eat the pie.
  9. Wash the dishes and then write the recipe.
  10. Write a blog post and hope that your food loving friends share the recipe on social media.
Recipe Notes

Sweet potato is sloppier than mashed potato so that’s why I use the microwave oven. I don’t use any extra water and just wait for the sweet potato to soften. The alternative is to bake the sweet potato for a smoky flavour.

Photographs

Lamb shoulder and osso bucco Gary Lum
Lamb shoulder and osso bucco
Slow cooked osso bucco and lamb shoulder with onions, carrot, celery and peppercorn gravy Gary Lum
Slow cooked osso bucco and lamb shoulder with onions, carrot, celery and peppercorn gravy
Slow cooked osso bucco and lamb shoulder with onions, carrot, celery Gary Lum
Slow cooked osso bucco and lamb shoulder with onions, carrot, celery
Slow cooked osso bucco and lamb shoulder with onions, carrot, celery and peppercorn gravy Gary Lum
Slow cooked osso bucco and lamb shoulder with onions, carrot, celery and peppercorn gravy
Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato Gary Lum
Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato
Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato and served with steamed vegetables Gary Lum
Slow cooked osso bucco and lamb shoulder pie topped with mashed sweet potato and served with steamed vegetables

 

Questions and answers

 

What do you call a combination of a shepherd’s pie and cottage pie?

I was thinking Cottherd’s pie or Shepage pie. Given I’ve used sweet potato, it could be healthful or wellness inspired Cottherd’s pie or Shepage pie given sweet potato is all the rage.

Why do people mix up shepherd’s pie and cottage pie?

I don’t know. A shepherd’s pie is made with lamb and a cottage pie is made with beef.

What’s your favourite?

In a meat pie I really like a cottage pie. For a meal, I really like a shepherd’s pie especially served with vegetables.

Could you do this with a pressure cooker rather than a slow cooker?

Yes, it would be easy in a pressure cooker. I just like the whole ritual of the slow cooker.

What did you have for lunch today?

I made an English muffin cheeseburger

English muffin cheeseburger Gary Lum
English muffin cheeseburger

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+

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Extra posts you may like to read

What I ate this week

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

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

 

https://garydlum.wordpress.com/2011/01/10/shepherds-pie/

Ham hock and chicken thigh congee

Ham hock and chicken thigh congee

Ham hock and chicken thigh congee may sound like an odd combination, but when I was a kid, Mum would often make chicken congee and she would serve it with some extras on the table. She would have a bowl of shredded lettuce, a bowl of shredded ham plus some soy sauce and other condiments.

Jump to Recipe Q&A

Ham hock and chicken thigh congee served with shredded lettuce and soy sauce Gary Lum
Ham hock and chicken thigh congee served with shredded lettuce and soy sauce

Recipe

 

Ham hock and chicken thigh congee served with shredded lettuce and soy sauce Gary Lum
Print
Ham hock and chicken thigh congee
Prep Time
5 mins
Cook Time
6 hr
Total Time
6 hr 5 mins
 
Ham hock and chicken thigh congee may sound like an odd combination, but when I was a kid, Mum would often make chicken congee and she would serve it with some extras on the table. She would have a bowl of shredded lettuce, a bowl of shredded ham plus some soy sauce and other condiments.
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 cup rice
  • 1.5 L water
  • 1 ham hock
  • 5 chicken thighs
  • 1 tablespoon Chilli flakes
  • Lettuce (Shredded)
  • Soy sauce
Instructions
  1. Place the rice and water to the cooking vessel of your slow cooker
  2. Add the ham hock and the chicken pieces
  3. Sprinkle on the chilli flakes
  4. Cook for 6 hours
  5. After the slow cooker has finished, remove the cover and then remove the ham and chicken pieces
  6. Allow the ham and chicken to cool to finger touch
    Ham hock and chicken thighs after slow cooking for six hours Gary Lum congee
  7. Remove the bones and return the muscle and fat and skin back to the rice and mix it through the rice gruel
    Ham hock and chicken thighs after slow cooking for six hours Gary Lum congee
  8. Ladle some into a bowl and then aliquot the rest into containers for the refrigeration for lunches during the week
  9. Serve the bowl of congee with the shredded lettuce and soy sauce
Recipe Notes

I didn’t use chicken stock because the ham hock should impart quite a lot of salt.

Ham hock and chicken thighs after slow cooking for six hours Gary Lum congee
Ham hock and chicken thighs after slow cooking for six hours
Ham hock and chicken thighs after slow cooking for six hours Gary Lum congee
Ham hock and chicken thighs after slow cooking for six hours

Questions and answers

 

Could you use wine as well as water or stock?

Sure, but I limited the salt load because the ham hock would be very salt laden.

Can you cook this in Summer?

Yes, but in my opinion, congee is best in winter. It’s comfort food and it’s relatively cheap. This will give me four bowls and cost me just over $10.

Could you use low salt soy sauce?

Yes, definitely.

What do you do while it’s in the slow cooker?

Wouldn’t you like to know?

Could you cook this in a pressure cooker?

Yes, if you’re short of time, the pressure cooker would be perfect.

Are you still feeling melancholy?

Yes, a combination of feels really, partly still because of Wednesday evening.

What did you have for lunch today?

I had a Chicken Big Mac. It was pretty good.

Chicken Big Mac and vanilla shake McDonald's Gary Lum Belconnen
Chicken Big Mac and vanilla shake

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+

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Similar posts you may also enjoy

Super simple beef and chicken congee in a slow cooker

Bacon and chicken spicy congee with quinoa

 

Footy food for game 1

This post is to complement another post on one of my other blogs about comfort eating and a period of melancholy.

I’m trying to keep Yummy Lummy to recipes while My Thoughts and Stuff is about other things.

Jump to RecipeQ&A

State of Origin Footy food cheerios wrapped in puff pastry with potato gems ready for the oven Queenslander Gary Lum
State of Origin Footy food cheerios wrapped in puff pastry with potato gems ready for the oven
Queenslander
State of Origin Footy food cheerios wrapped in puff pastry with potato gems Queenslander Gary Lum
State of Origin Footy food cheerios wrapped in puff pastry with potato gems
Queenslander

Recipe

State of Origin Footy food cheerios wrapped in puff pastry with potato gems Queenslander Gary Lum
Print
Footy food for game 1 of the state of origin 2017
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Footy food is basically anything you need to eat with your hands that is quick and easy to both prepare and eat with the minimum of fuss and clean up. Tonight I used cheerios, Coon cheese, puff pastry and potato gems.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 750 kcal
Author: Gary Lum
Ingredients
  • 6 cheerios
  • 4 slices Coon cheese
  • Coon cheese (grated)
  • 1 sheet Puff pastry
  • 12 potato gems
  • 1 egg (beaten)
Instructions
  1. In a saucepan, add the cheerios and cover with cold water. Bring the water to the boil and turn off the heat for 4 minutes. Drain and allow the cheerios to cool so you can pick them up with your fingers.

  2. On a sheet of puff pastry cut four even quarters and in the middle of each piece lay a slice of Coon cheese. Place a cheerio on the cheese at one end and roll the pastry to wrap the cheerio. Use egg wash to seal the pastry.
    State of Origin Footy food cheerios wrapped in puff pastry with potato gems ready for the oven Queenslander Gary Lum
  3. Place the rolls on baking paper on a baking tray and on the remaining free space add the potato gems. Sprinkle grated coon cheese over everything.
  4. Put all this in an oven at 200 ˚C for 30 minutes.
  5. Serve with dead horse (tomato sauce) or barbeque sauce.
  6. Eat with your fingers and enjoy the game.
Recipe Notes

You can enjoy this in front of the footy or any sport really. Just remember if your team wins you’ll be happy but if your team is defeated, you’ll have regret!

Questions and answers

What are cheerios?

Check out the glossary to the aforementioned blog post

Why do you like rugby league?

It’s simply the greatest game of all. It is a game that requires true skill, stamina and strength. The tackles are honestly brutal and while the force of impact in American football may be greater, in rugby league there is no body armour and the players stay on the field and play can be continuous for without a break unless there is a penalty or infringement or a team has scored. Unlike the stop and start nature of American football. Strength, stamina and skill are essential ingredients to Rugby League.

What are some other words peculiar to older Queenslanders?

Peanut paste, not peanut butter because it doesn’t contain real (dairy) butter. 

Ports rather than school bags which we put on racks. 

Togs rather than swimmers or bathers.

Potato scallops, well there is no other sensible word. Victorians have know idea.

Queensland nuts rather than Macadamia. The word Macadamia is the genus which consists of three common species of nut native to south-east Queensland and northern New South Wales. It is not native to Hawaii as some people seem to think.  

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