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.

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

Recipe

Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
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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

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Medical Fun Facts
Donkey sauce Gary Lum
Donkey sauce
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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
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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.

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Medical Fun Facts

How to make super tender beef brisket brioche burgers | Yummy Lummy

I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.

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Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli

Recipe

Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
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How to make super tender beef brisket brioche burgers | Yummy Lummy
Prep Time
30 mins
Cook Time
8 hr
Total Time
8 hr 30 mins
 
With this recipe, you will have the most satisfying of burgers. Tender meat, cheesy flavour and a sweet brioche bun.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kg Beef brisket
  • 100 mL Spicy barbeque sauce
  • 1 L Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • 2 Brioche buns
  • 2 slices Smokey cheddar cheese
  • Cos lettuce (shredded)
  • Tomato (sliced)
  • Garlic aioli
Instructions
  1. To a slow cooker vessel add the beef brisket.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. Add the barbeque sauce on top of the beef.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board.
  6. With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
  7. Make the burger as you desire.
  8. Shoot a photograph and then eat the burgers.

  9. Wash the dishes and then write the recipe up.
  10. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

I bought the brioche buns from Coles in a pack of four. I regard two burgers as one serving.

Frequently asked questions

Is the beef brisket better in the slow cooker or slowly roasting it?

I reckon barbequed in a wood smoked oven would be best, but the slow cooker does a good job without any mess.

Do you really need brioche buns?

No not at all, soft round buns or hamburger buns would be fine, but brioche buns add a touch of fancy to the meal. Brioche is sweet and it is light. If you can get them, I’d go with brioche. They make for a great gourmet burger.

How many can you eat?

I had two and felt satisfied. I could have eaten four but that would have been overboard.

What did you do with the rest of the brisket?

I cut it in half and vacuum packed the two pieces and put them in the freezer for two more meals later in the week.

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Medical Fun Facts

Enhanced leftover pea and ham soup | Yummy Lummy

I recently made a super green pea and ham soup and I had two servings leftover. Tonight, I wanted to share with you how I enhanced leftover pea and ham soup.

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Enhanced leftover pea and ham soup with pork belly by Gary Lum
Enhanced leftover pea and ham soup with pork belly
Enhanced leftover pea and ham soup with pork belly by Gary Lum
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Enhanced leftover pea and ham soup | Yummy Lummy
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 
This recipe is about two things, flavour and crunch. I wanted to enhance my leftover soup to be crispy and crackly.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 500 mL Leftover pea and ham soup
  • 500 g Pork belly rasher
Instructions
  1. Arrange the pork belly rasher rind side up in a small nonstick frying pan and put it into a hot 200 °C/400 °F oven for 60 minutes. You could sit it in some white quinoa if you wanted to, so you end up with some nutty fatty goodness to also add to your soup.
  2. As the pork is close to finishing its time in the oven reheat the leftover soup in a microwave oven. I blast the soup for 3 minutes, stir it up and then blast again for 1 minute.
  3. Plate up by adding the pork crackling side up to the bottom of a bowl. If you like you can also add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  4. Poor in the soup around the pork.
  5. Garnish with spring onions and chives if you have them available.
  6. Shoot a photograph and then eat the soup.
  7. Wash the dishes and then write the recipe up.
  8. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is enough soup for 1 large serving. If you’re a small eater you could share it with someone else but who the hell would share pork and soup if you didn’t have to 

Frequently asked questions

Will this make me fart?

I reckon not as much as freshly made. The rendered fat from the pork may have an inhibitory effect, but what would I know.

Can I make this soup vegetarian?

No, you cannot make pork enhanced leftover pea and ham soup vegetarian. I’m sorry but it’s just not possible. You can have pea soup and toast but when you add the crackling and the ham it’s hard to make that vegetarian.

Can I eat this for lunch?

There won’t be any left. Trust me.

Can I eat this soup cold the next day?

No, it would be disgusting eating cold roast pork and chewing crackling that’s gone cold.

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Medical Fun Facts

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

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

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

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

Frequently asked questions

Will this make me fart?

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

Can I make this soup vegetarian?

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

Can I eat this for lunch?

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

Can I eat this soup cold the next day?

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

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The Mystery Bloggers Award

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

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

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

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

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

Frequently asked questions

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

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

Can I make this quinoa cheese pot pie vegetarian?

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

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

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

Could I add this quinoa cheese to a burger?

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

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

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

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Panko crusted salmon

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

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

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

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

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

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

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

Can I crumb other things?

Yep, you can crumb any meat and even vegetables.

Could I deep fry rather than shallow fry the salmon?

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

Is there a vegetarian version?

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

What else did you eat today?

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

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

For lunch, I had leftover spicy asparagus soup.

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

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Baked salmon pastry parcel

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

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

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

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

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

  3. Thaw the sheets of puff pastry.

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

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

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

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

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

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

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

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

Recipe Notes

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

Baked salmon again! You do that so often.

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

Could you use less pastry?

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

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

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

Could this work with other fish?

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

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

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

Could this be adapted to a vegetarian version?

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

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How to cook beef brisket in a slow cooker

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

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

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

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

Let me know what you think

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

What are vegetable options could you use?

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

Can the meat be frozen?

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

Social media

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+

Do you like nice photographs?

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

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