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.

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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

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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+

Gary Lum QR Code

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+

Gary Lum QR Code

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.

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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

 

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

Garlo’s lean beef pies taste great but here’s how to make one taste better.

Jump to Recipe FAQ

Restaurant Business Plan

There’s something about a meat pie on a cold day. Perfect for lunch. The Garlo’s brand meat pies are pretty good. I like that they’re available from Coles and usually available. I also like the sausage rolls. Today is was a Garlo’s lean beef pie.

Garlo's lean beef pie, potato gems and chips Gary Lum
Garlo’s lean beef pie, potato gems and chips

Regular readers know that I’m a fan of potato gems (or tater tots to my American fans). I also had some chips leftover and had them for lunch too.

The trick to making any meat pie better is to add a little Worchestershire sauce under the hood. You can lift the top off or do what I did and cut a cross in the top and let the sauce drizzle in by capillary action.

Recipe

Garlo's lean beef pie, potato gems and chips Gary Lum
Print
How to make a Garlo’s lean beef pie taste better
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Here’s how to make a Garlo’s lean beef pie taste better with some Worcestershire sauce, cheese, potato gems and chips
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Garlo’s lean beef pie
  • Worcestershire sauce
  • 1 slice Cheddar cheese
  • 6 potato gems
  • Smith’s cheese and onion chips
Instructions
  1. Thaw a Garlo’s lean beef pie and cut a cross in the top
  2. In the hole drizzle in a couple of teaspoons of Worcestershire sauce
  3. Add a slice of cheddar cheese on top
  4. Place the pie on a baking tray and next to it place half a dozen potato gems
  5. Cook in a benchtop oven at 200 °C for 30 minutes
  6. Add some barbeque sauce and plate up
  7. Shoot a photograph and eat lunch
  8. Write the recipe and blog hoping people who read this will share it on social media, especially on their Facebook pages and Twitter accounts.
Recipe Notes

A Garlo’s lean beef pie tastes good already but adding some Worcestershire sauce makes it taste even better.

Restaurant Business Planning

So during the week Katrina from Alsco sent me an e-mail asking if I’d mention a post about restaurant business planning. Wen I looked through the page I saw one of my favourite food bloggers, Lorraine Elliot from Not Quite Nigella so I thought why not. Click on the link and check out the page if you’re thinking about starting up a restaurant.

Frequently asked questions

How many meat pies do you reckon you’ve eaten in your life?

Given I had one a week throughout school, I reckon it would have to be at least 1000 meat pies.

Tomato or barbeque sauce?

I’m partial to barbeque sauce.

Does cheese make a pie better?

Cheese makes everything better.

Why do Americans call potato gems tater tots?

I have no idea.

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

Medical Fun Facts

You may also like this post about cheesy nuggets and potato gems.

Cloud porn over Lake Ginninderra Gary Lum
Cloud porn over Lake Ginninderra

Super simple beef and chicken congee in a slow cooker

It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.

Jump to Recipe YouTube FAQ

Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.

Beef and chicken congee made in a slow cooker Gary Lum
Beef and chicken congee made in a slow cooker

YouTube video from Medical Fun Facts

Recipe

Uncooked chicken and vacuum sealed beef Gary Lum
Print
Beef and chicken congee in a slow cooker
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 

Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Chicken
  • 250 g Beef rib fillet Leftover and vacuum sealed
  • 1 L Chicken stock
  • 1 cup Rice
  • Cos lettuce shredded
  • Spring onions sliced
  • Soy sauce
Instructions
  1. Thaw the leftover frozen beef and cut into small slices

  2. Unpack the raw chicken and get to room temperature

    Uncooked chicken and vacuum sealed beef Gary Lum
  3. In your slow cooker add 1 cup of rice and the stock

  4. Add in the beef and the chicken

  5. Set the slow cooker for 6 hours

  6. After the slow cooker has finished, debone the chicken

  7. Mix everything together in the slow cooker vessel

  8. Aliquot two large portions into containers for dinners

  9. Aliquot two smaller portions into containers for lunches

  10. Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce

  11. Shoot a photograph and then eat the meal

  12. Wash the dishes and write the recipe

  13. Blog and hope your friends share the recipe

Recipe Notes

An all time favourite. Mixing the beef and the chicken is a great move. 

And now for something cheesy

I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences.  Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
 Expert Tips for the Perfect Cheeseboard
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel

 

Frequently asked questions

How did you connect your three blogs today?

Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.

What do you like about congee?

It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.

Why the leftover beef?

Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.

Who inspires you for sous vide cooking?

Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

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

Medical Fun Facts

Donkey sauce with an 8-hour slow cooked rib eye fillet roast by Yummy Lummy

Donkey sauce I hear you ask? I made it for the first time last night and had it with leftover beef brisket on a brioche bun.

Jump to Recipe  FAQ

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce

Recipe

8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
Print
Donkey sauce with an 8-hour slow cooked rib eye fillet roast
Prep Time
20 mins
Cook Time
8 hr
Total Time
8 hr 20 mins
 
The main part of this recipe is the beef, the donkey sauce just makes it better, similar to the way horseradish can enhance beef.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 2 kg rib eye fillet roast (rolled and tied)
  • 1 turnip (diced)
  • 1 potato (diced)
  • 1 Hawaiian sweet potato (diced)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 2 stalks celery (sliced)
  • 1 cup wine
  • 1 cup stock
  • spring onions (sliced)
  • Parsley (chopped)
  • Lime zest
  • Caramelised onion
  • Lettuce
  • Tomato
  • Donkey sauce
Instructions
  1. In the slow cooker vessel add the onion, carrot, celery, potato, turnip and sweet potato and then pour in the wine and stock. It doesn’t really matter what wine and stock you use.
  2. Place the rolled rib eye fillet on top of the vegetables and then place the slow cooker vessel into the body of the slow cooker and turn on for eight hours.
  3. After eight hours prepare a salad of tomato, lettuce and spring onion with some parsley too.
  4. Open the slow cooker and lift out the beef. Allow the beef to rest covered with aluminium foil for fifteen minutes.

    Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
  5. After the beef has rested, carve the rolled roast into three even portions. Vacuum pack and seal two portions and place in the freezer for later enjoyment.
  6. Place the remaining portion into a shallow bowl and the plate up with the salad. Add a good portion of donkey sauce to meat and a couple of tablespoons of caramelised onion.
  7. Garnish with chopped parsley and lime zest.
    Limes ready for juicing and zesting Gary Lum loves lime
  8. Shoot a photograph and then enjoy the sumptuousness that is 8-hour slowly cooked rib eye fillet roast.
  9. Wash the dishes.
  10. Write the recipe and blog hoping people who read this will share it on social media, especially on their Facebook pages and Twitter accounts.
Recipe Notes

This dish will satisfy you and make you happy enough to smile  just at the thought of it. Meat is good.

Limes ready for juicing and zesting Gary Lum loves lime
Limes ready for juicing and zesting
Eight-hour slow cooked beef straight out of the slow cooker Gary Lum
Eight-hour slow cooked beef straight out of the slow cooker
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce Gary Lum
8-hour slow cooked rib eye beef with salad, caramelised onion, and lashings of donkey sauce
Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself

Frequently asked questions

Why do you like slowly cooking beef so much?

I love the flavour but mostly the texture of the muscle bundles separating with little effort and that cutting across the grain is almost effortless with a good knife which means chewing is a joy.

Who created donkey sauce?

I answered this in my recent post. Check it out.

Why do you eat so much?

It’s a weakness. I must stop eating so much.

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

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

Medical Fun Facts
Donkey sauce Gary Lum
Donkey sauce

How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy

Donkey sauce I hear you ask? What thoughts are going through your mind? I first heard of donkey sauce from Lauren who is a host on my favourite NSFW podcast, Mouthy Broadcast. At first, I was too scared to look it up in Google. I assumed I might need an incognito window. It turns out, it’s a real thing. I’ve described it more in the FAQ.

I made beef brisket brioche burgers with the donkey sauce. It was pretty amazing. The beef brisket was leftover from last Sunday.

Jump to the recipeFAQ

Donkey sauce hee-haw Gary Lum
Donkey sauce hee-haw

Recipe

Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Print
How to make donkey sauce beef brisket brioche bun burger
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
I'm using leftover vacuum packed slow cooked brisket, brioche buns from Coles and donkey sauce that I've made without going to the trouble of roasting garlic. It's cold in Canberra, I have my windows closed, I don't need the apartment to be all stinky.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1/8 cup minced garlic (store bought)
  • 1/2 cup mayonnaise (store bought)
  • 2 splashes Worcestershire sauce
  • 1 teaspoon American mustard (do Americans call it American mustard?)
  • 2 pinches sea salt (what is kosher salt anyway)
  • 2 pinches ground black pepper
  • 2 pinches chilli flakes (this is my Yummy Lummy variation)
  • 250 g Beef brisket (frozen vacuum sealed)
  • 2 Brioche buns
  • Lettuce (shredded)
  • Tomato (sliced)
  • Coon Cheese (slices)
Instructions
  1. The day before (or if you’re not a Vulcan, go back in time) remove the brisket from the freezer and slowly thaw in the refrigerator.
  2. Place the brisket (still in the vacuum sealed bag) in a sauce of cold water and bring up to 70°C for 45 minutes.
  3. Make the donkey sauce by mixing the garlic, mayonnaise, Worcestershire sauce, mustard, salt, pepper and chilli flakes until it is a smooth sauce using a whisk. If you like, you could leave it gloopy and a little sticky by just using your hands.
    Donkey sauce ready for dripping all over myself Gary Lum
  4. Unseal the brisket and cut to the thickness you desire. If you like you could make a meat mountain.
  5. Construct a burger or sandwich as you normally would.
    Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
  6. Shoot a photograph and eat the burgers. In an ideal world, I would have served these with potato gems (tater tots for my American friends).
  7. Wash the dishes and ponder the meaning of life.
  8. Write the recipe and then write a blog post wondering if search engine optimisation is really all that important, after all “content is king”.
  9. Hope that friends on social media and even perhaps the hosts from Mouthy Broadcast will share this on their social channels to make donkey sauce even bigger than it already is and to add more “in your end o” and double entendre to this post. After all, when I first heard Lauren mention donkey sauce my mind wasn’t on mayonnaise as she described oozing from her mouth onto her chest.
Recipe Notes

These tidy little burgers should keep you happy. Just be careful about spilling sauce over your hands, down your forearms and across your chest as the donkey sauce oozes out of your mouth.

 

Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself
Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Slowly cooked beef brisket brioche burger with the sauce 😋
Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Slowly cooked beef brisket brioche burger

Frequently asked questions

Where did you hear about donkey sauce?

From Mouthy Broadcast.

Who created donkey sauce?

Guy Fieri https://en.wikipedia.org/wiki/Guy_Fieri

Why is it called donkey sauce?

http://www.foxnews.com/food-drink/2015/06/19/guy-fieri-reveals-origin-his-donkey-sauce.html

https://www.eater.com/2015/6/19/8812707/guy-fieri-donkey-sauce-origin

Why does Lauren like this sauce?

I don’t know, you’ll have to ask her.

What is Mouthy Broadcast?

An NSFW podcast hosted by three very funny people from the USA. I mentioned them in another blog post which you should definitely look at.

What the crap are you on about Vulcans and going back in time?

We’re aware that up until the mid 2100s, the Vulcan Science Academy had determined time travel is impossible.

You can find the recipe if you enter “donkey sauce” in a search engine.

Donkey Sauce

  • 1/4 cup roasted Garlic (minced)
  • 1 cup Mayonnaise
  • 4 dashes Worcestershire
  • 1 teaspoon Hot Dog Mustard
  • 1/4 teaspoon Kosher Salt
  • 4 pinches ground Black Pepper

In the bowl of a food processor, puree until smooth, scraping down the sides as necessary

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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Donkey sauce Gary Lum
Donkey sauce

How to slow cook a delicious peppery chicken curry | Yummy Lummy

One of my favourite Dad-cooked meals is chicken curry. I can never get it just like Dad’s so I don’t try. This is an attempt at something different using a slow cooker.

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Slow cooked delicious peppery chicken curry made by Gary Lum
Slow cooked delicious peppery chicken curry

Recipe

Slow cooked delicious peppery chicken curry made by Gary Lum
Print
How to slow cook a delicious peppery chicken curry | Yummy Lummy
Prep Time
5 mins
Cook Time
6 hr 30 mins
Total Time
6 hr 35 mins
 
I promise you this is a fantastic autumn or winter comfort food chicken curry. It’s slowly cooked for tenderness and has a lovely spicy kick for a party in your mouth.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 4 Chicken thighs (skinless)
  • 2 Potatoes (quartered, medium sized)
  • ½ Cauliflower (broken into florets)
  • 1 cup Frozen peas and corn
  • 1 Tomato (diced)
  • 500 mL Chicken stock
  • 1 tablespoon Curry powder
  • 1 dessert spoon Chilli preserve
  • 1 tin Green peppercorns
  • 270 mL Coconut cream
  • 1 packet Microwave rice
Instructions
  1. To the slow cooker, heating vessel, add the chicken, potatoes, tomato, cauliflower, peas and corn plus the chicken stock, curry powder, chilli preserve and green peppercorns.

  2. Place the cooking chamber into the slow cooker, seal the lid and set for 6 hours.
  3. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and empty the contents into a large wok and bring everything to a simmer to reduce the liquid.
  4. When the liquid has reduced add the coconut cream and bring to a simmer and reduce to a creamy consistency.
  5. Put the cooked rice into a bowl and add chicken and vegetables from the wok.
  6. Store the rest of the curry for another meal.
  7. Shoot a photograph and then eat the curry.
  8. Wash the dishes and then write the recipe up.
  9. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is a pretty easy slow cooker meal, but I can totally understand how you’d like to make this in a pressure cooker or just slowly cook in a large saucepan.

I hope you enjoy making this and eating this. 

Frequently asked questions

Is curry better the day after?

Yes, always.

Do you prefer cooking it in a slow cooker or in a pressure cooker?

It depends on how much time is available. I think the slow cooker, provides better flavour.

How much curry can you eat in one sitting?

I reckon I could eat two bowls of rice with half the curry in this recipe.

How will you prepare the leftover curry?

I will reheat it in a saucepan rather than reheat it in the microwave oven.

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

Medical Fun Facts